In a bowl, soak 1 cup of almonds in a bowl of water overnight or for 6-8 hours. This makes the nuts softer for optimal juicing. I recommend juicing 1 cup of almonds to make 1 cup of almond milk. Pour out the water and rinse the almonds. Add back 1 cup of fresh water into the bowl.
Turn on your slow juicer and use a measuring cup to spoon in almonds and water (equal parts) into the juicer. Keep adding until you’ve put in all the almonds and water. Let the almond milk flow out of the spout. Measure your almond milk (you should have 8 ounces) then add 2x the amount of sugar (I used demerara sugar).
Orgeat should be 2:1 sugar to almond milk. After your syrup is made, you can add 1/4 teaspoon almond extract and a few dashes of orange blossom water for extra flavor.
After the orgeat syrup is made, you can make an Army & Navy cocktail. Add all ingredients to a cocktail shaker, fill completely with ice and shake vigorously. Strain into a coupe glass and garnish with a Luxardo cherry and a few dashes of Angostura bitters.
Orgeat is pretty viscus, so shaking hard will yield a decent head on top of the cocktail, similar to using egg white. I used a dropper to be more precise when adding my bitters and then pulled a toothpick through it to make a design. You can use this same method to make designs with bitters on egg white cocktails too.