Instructions: Heat the nectar and sugar until disolved, cool, add the vodka and store in airtight bottles ... and let it sit for a year.

I put a piece of firm fruit in the bottle also. Looks great and adds to the flavor. I also use jackfruit, lychee, guava and other tropical fruits growing in my (or neighbors) yard. A friend made some with anis seeds and it it golden ambrosia!

If these fruit are not available, get a can of fruit in syrup and mix the syrup with the vodka, adding some of the fruit. Jackfruit and lychee are very distinctive and delicious.

(For those who like a sweeter, more syrupy liquor, use a little less vodka or more sugar.

This recipe is a little on the tart side, but after a year on the shelf, it gets as mellow as as the best. The sweeter ones are a real treat on vanilla Tofutti or other VLF ices.

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