Credit: Leandro DiMonriva, The Educated Barfly
Ingredients
1 cup sliced almonds, toasted
2 cups + 2 tbsp warm water
400 g superfine sugar
2 1/2 tsp Pierre Ferrand Cognac
2 1/2 tsp Amaretto Lazzaroni
1/4 tsp Theodule Noirot Orange Flower Water
1/4 tsp saline solution
Directions
Toast nuts in a 350-degree oven until fragrant, 15-20 minutes. Add nuts to warm water, blend for about 90 seconds, then strain liquid through a nut milk bag. Measure out 12 oz of nut milk. Mix the sugar and nut milk in a pot over medium heat—don’t let it get too hot (or boil!). Add the remaining ingredients, bottle, and store in the fridge.
Notes
The cognac and amaretto add such a nice flavor to this.
