Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil, dull side facing up. Place the almonds in a 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. Makes 1 1/2 cups.
Fill two 14 fl. oz. Collins glasses 1/2 to 3/4 full of crushed ice. Add 2 fl. oz. sloe gin, 1 fl. oz. gin, 1/2 fl. oz. lime juice, 1/2 fl. oz. orgeat and 5 fl. oz. 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.
Recipe by Boulder Locavore
Preheat the oven to 200 degrees C. Line a rimmed baking sheet with foil, dull side facing up. Place the almonds in a 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. Makes 350 ml.
Fill two 410 ml Collins glasses 1/2 to 3/4 full of crushed ice. Add 60 ml sloe gin, 30 ml gin, 15 ml lime juice, 15 ml orgeat and 150 ml 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.
Recipe by Boulder Locavore