recipe from allrecipes.com  (no changes made)
Prep Time: 5 minutes
Cook time: 10 minutes
Yield: About 2 1/2 cups amaretto
1 cup water
1 cup white sugar
1/2 dark brown sugar, tightly packed
2 cups vodka
2 tablespoons high-quality almond extract
2 teaspoons high-quality vanilla extract
Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
Stir in vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Tips: top-shelf vodka is not necessary, but do use real almond and vanilla extracts, whose flavor contributions you know and like (in baked goods, for example). For the vanilla, I used vanilla bean paste, which is my go-to vanilla and is also the cause of the little black speckles on the bottom of the shot glasses in the middle photo above — vanilla seeds! Centuries ago, amaretto was sometimes prepared using brandy as the alcohol base. I’m sure that would be over-the-top amazing!