Orgeat syrup

Toast the almonds at 400°F for four to five minutes, shaking half way through. After the almonds cool, pulverize them in the food processor. In a medium sauce pan, disolve the sugar in the water and bring to a boil. Reduce heat to low, add the almonds, and simmer. Stir frequently. When the mixture is about to boil, remove from the heat. Cover and let sit for 3-5 hours. Strain the steeped mixture through three layers of cheese cloth; squeeze to extract all the liquid. Add orange flower water (or substitute Paula’s Texas Orange) and vodka. Transfer to a glass bottle and store in the refrigerator for up to a month.