from Smuggler's Cove
Add the almonds and water to a large pot and bring to a boil over high heat. Strain almonds and set aside in a large bowl, while also reserving the remaining “almond water” in a separate bowl. In a food processor fitted with a steel blade, grind 2 cups of the boiled almonds into small, rice-size pieces, for about 10 seconds. Slowly add about 11 ounces of the “almond water” to the food processor and blend until the water and almonds combine into an “almond paste,” about 10 seconds. This “paste” will be the consistency of cream of wheat or watery oatmeal. Pour contents into a gallon pitcher. repeat with the remaining almonds and “almond water,” and add this second batch of “almond paste” to the first batch. Let the almond paste cool for about 1 hour. Set a fine-mesh wire strainer lined with cheesecloth over a 4-quart pot. In batches, ladle some of the “almond paste” into a square of cheesecloth in your hand and squeeze out the liquid from the paste over the cheesecloth-lined strainer and into the pot. Discard the dry almond remains. Repeat until all paste has been strained. At the end, you may want to also squeeze the cheesecloth that lined the strainer to get the last of any remaining liquid. Then set the fine-mesh wire strainer lined with new cheesecloth over a 4-cup glass measuring cup. Pour the almond milk through the cheesecloth-lined strainer into the measuring cup and make a note of the yield (you should have 2.5 cups of almond milk). Set a fine mesh strained lined with cheesecloth over a clean 4-quart pot and pour the almond milk through the cheesecloth-lined strainer into the pot. Measure twice as much sugar as the almond milk yield (about 5 cups) and add to the pot of almond milk. Stir with a whisk over low heat until the sugar is fully incorporated into the milk, creating a thick syrup, for about 15 minutes. Taste it, it is ready when there is no grittiness. Remove the pot from the heat. When the syrup begins to cool add the rose and orange flower water and the rum. Stir periodically as it cools. It may separate so a thick skin forms on the surface. Stir vigorously to reincorporate the skin as best as possible into the rest of the syrup. Once completely cool, stir vigorously and then strain through a metal-screened or cheesecloth-lined funnel into a sealable storage container. The orgeat will keep, refrigerated, for several weeks.