4ouncesSloe Gin(may substitute plum brandy if needed)
1ounceHomemade Orgeat Syrup
Instructions for Homemade Orgeat Syrup:
Preheat the oven to 400 degrees C. Line a rimmed baking sheet with foil, dull side facing up. Place the almonds in one layer on the prepared pan.
Roast the almonds for 3 minutes, shaking the tray halfway through cooking. Remove from the oven and allow to cool fully. Once cooled process through a food processor or blender into small pieces.
In a small saucepan, combine the sugar and water; bring to a boil over medium-high heat to dissolve the sugar. Add the nuts and remove from the heat. Cover and allow to infuse for 3 hours (note: can be infused longer for a deeper flavor but no longer than 12 hours).
Drain through a fine mesh sieve into a bowl or large liquid measuring cup. Stir in the orange blossom water and vodka. Pour into jars or bottles, seal and store in the refrigerator for up to 2 weeks.
Instructions for Cape Cod Cooler cocktails:
Fill two 14 ounce Collins glasses half to ¾ full of crushed ice. Add 2 ounces slow gin, 1 ounce gin, ½ ounce lime juice, ½ ounce orgeat and 5 ounces of cranberry cocktail to a shaker with ice. Shake and strain into one of the prepared glasses. Repeat for the second cocktail. Garnish with a lime slice.
*I used Nielsen-Massey Orange Blossom Water. Orgeat is used in many cocktails including the Cape Cod Cooler perfect for summer sipping!Note: Orgeat will separate as it sits. Just shake before using.How to StoreStore in a sealed container for up to 2 weeks in the refrigerator.