2 c  Sugar (raw sugar is best,
White is also fine)
1 l  Vodka (the cheapest
Available)
2 c  Nectar (can use herb
Extracts, coffee, etc.)

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.