Homemade Apricot (Greenslad) Recipe

Originally from a book called "Liqueurs for All Seasons," mailed to my by correspondent Dave Greenslad:

macerate [steep] for 3 weeks, bottle and age for 7 months.

In all cases I substituted 100 proof vodka for the 95 proof alcohol. I also macerated these mixtures in 32 oz canning jars with very limited airspace. After the macerated time period, I strained once or twice with coffee filters, bottled, corked, and sealed with wax. I sterilized my bottles (boiling water) and corks (potassium bisulphite) and thought I was being quite careful in this fun activity.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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