Combine sugar and 3/4 cup water in a small saucepan.
Bring to a boil, stirring constantly.
Reduce heat and simmer until all sugar is dissolved.
Remove from heat and cool.
In an ageing container, combine apricot halves, almond extract, vodka with 1/2 cup water, and brandy.
Stir in cooled sugar syrup mixture.
Cap and let age for 2 days.
Remove apricot halves. (Save apricot halves, can be used for cooking).
Add food colouring and glycerine.
Stir, recap and continue ageing for 1 to 2 months.
Re-bottle as desired.
Liqueur is ready to serve but will continue to improve with additional ageing.