Hazlenut Cordial by Erythrosine

The hazelnut liqueur I made smells lovely, but even though I only put in half the sugar, it's far too sweet to drink. I diluted it with an equal volume of vodka and it was still to sweet to drink. I recommend that if you ever make hazelnut liqueur, you carefully sweeten to taste. This was the recipe: (from Cordials from Your Kitchen by Vargas & Gulling)

0.5 pound hazelnuts
1 cup vodka
0.5 cup brandy
0.5 cup white sugar
0.5 cup light brown sugar
0.25 cups water
1 teaspoon pure vanilla extract
1 teaspoon glycerin (optional)

Toast hazelnuts first; microwaving until the nuts smell and taste right works fine. Coarsely chop hazelnuts in food processor. Transfer to clean 1-quart container and add vodka and brandy. Cover and store in a cool, dark place for 6 weeks. Use a coarse sieve or colander to strain out solids. Discard. Strain again with a fine-mesh strainer. Transfer liqueur to clean container, cover, and let stand for 2 days. Rack or filter into clean container.

Make a simple syrup by bringing white sugar, brown sugar, and water to a boil over medium-high heat, stirring constantly to prevent scorching. Remove from heat and let stand until just warm. Add syrup, vanilla, and glycerin (if using) to racked liqueur. This cordial may be served immediately, but it's better if allowed to age for 1 to 2 months in a covered container. YIELD: APPROX. 1 FIFTH