Orgeat (and variations)

Classic Almond

Combine in a blender:
3 cups almonds, seasoned
2 Qt water
Blend until very smooth.

Strain through a fine seive and cheesecloth into a large saucepan
Add 2-3 cups sugar to taste.
Whisk til blended

Remove from heat and stir in:
4 oz cognac
.25 oz almond extract
1 tsp rose water

Macadamia

Combine in a blender:
3 cups macadamia nuts, seasoned and toasted
2 Qt water
Blend until very smooth.

Strain through a fine seive and cheesecloth into a large saucepan
Add 2-3 cups sugar to taste.
Whisk til blended

Remove from heat and stir in:
4 oz white rum
.5 oz vanilla extract
1 tsp orange blossom water

Pistachio

Combine in a blender:
3 cups pistachios, seasoned and lightly toasted
2 Qt water
Blend until very smooth.

Strain through a fine seive and cheesecloth into a large saucepan
Add 2-3 cups sugar to taste.
Whisk til blended

Remove from heat and stir in:
4 oz calvados
.25 oz vanilla extract
1 tsp orange blossom water

Sunflower

Combine in a blender:
2 cups naked sunflower seeds, seasoned and toasted
2 Qt water
Blend until very smooth.

Strain through a fine seive and cheesecloth into a large saucepan
Add 2-3 cups sugar to taste.
Whisk til blended

Remove from heat and stir in:
4 oz gin
1 tsp rose water

Walnut

Combine in a blender:
3 cups walnuts, seasoned and toasted
2 Qt water
Blend until very smooth.

Strain through a fine seive and cheesecloth into a large saucepan
Add 2-3 cups turbinado sugar to taste.
Whisk til blended

Remove from heat and stir in:
4 oz bourbon
.25 oz vanilla extract
1 tsp rose water
10 dashes Angostura bitters