Orgeat Syrup Recipe: Homemade Almond Elixir for Cocktails

Instructions:

1. Toast the nuts. Place the 2 cups of slivered almonds in a dry pan over medium heat. Cook 3 minutes until you smell a warm, toasted aroma and they just start to turn golden.
2. Pulse for texture. Transfer the warm almonds to a food processor. Pulse a few times until they look like coarse gravel. Don't turn them into flour!
3. The long soak. Place the nuts in a bowl and cover with 1.5 cups of filtered water. Let them sit for 3 hours. Note: This softens the nuts and begins the extraction of those precious oils.
4. Strain the milk. Pour the mixture through a nut milk bag or several layers of cheesecloth. Squeeze with all your might until the almond pulp is dry and you have a rich, white liquid.
5. Simmer the base. Pour the almond liquid into a saucepan over medium low heat. Add the 1 cup of cane sugar, 1/2 cup agave, and the pinch of salt.
6. Remove the pan from the heat and let the mixture sit for at least 15 minutes. Wait until the pan is cool to the touch before moving to the next step.
7. Add the aromatics. Stir in the 1/2 tsp orange blossom water, 1/4 tsp rose water, and the 1 oz of brandy.
8. The final bottle. Pour your orgeat syrup recipe into a clean glass bottle. Give it a good shake to make sure the spirits and floral waters are fully integrated.