Laura Palmer

From Brooklyn Bar Bites by Barbara Scott-Goodman. Published by Rizzoli New York, © 2016. Photography by Jennifer May. Published with permission.

• Servings: Serves 1.

Ingredients

• 3/4 ounce Italian Brandy
• 3/4 ounce Orgeat (see below)
• Champagne
• For Orgeat:
• 4 cups unsweetened almond milk
• 4 cups granulated sugar
• 2 ounces amaretto
• 2 ounces almond extract
• 1/2 ounce rose water

Directions

1. Fill a cocktail shaker with ice.
2. Add the brandy and Orgeat and shake vigorously.
3. Strain into a chilled coup, top off with Champagne, and serve.
4. To make the Orgeat:
5. Put the almond milk, sugar, amaretto, almond extract, and rose water in a large saucepan and cook over low heat, stirring occasionally, until the sugar has dissolved.
6. Transfer to a container and refrigerate, uncovered, until ready to use.
7. It will keep, covered, for up to 2 weeks.