Rinse the apricots, pat dry, halve, remove the seeds and cut into wedges.
Pour the sugar crystals and cinnamon sticks into a wide-mouthed bottle and pour in the apricot. Fill with the alcohol and let sit in a dark place for about 6 weeks.
After 6 weeks, pour through a cloth-lined sieve.
Bring the sugar syrup and wine to a boil. Simmer for about 5 minutes and let cool. Pour through a cloth-lined sieve and mix with the apricot extract. Pour in prepared bottles and seal. Store in a cool, dark place for about 8 weeks before serving.