500g of blanched, unsalted almonds in a blender or otherwise. Put into a nut milk bag, and put bag in bowl with 750mL water. Let soak for two hours. After two hours, squeeze bag and collect the almond milk in another bowl. Put bag back into the water and soak again for an hour, squeezing afterwards as before. Repeat once more. Weight the “almond milk.” Add the almond milk and the same mass of sugar to a pan, and heat until sugar is just dissolved. Let cool. Add 120mL of brandy and 30mL of orange flower water. Store in refrigerator and shake before using.