Bellini 95

Place 1 cup Wakocha Infused Whiskey, 2 cups peach nectar, 1 cup cold brew wakocha, ½ cup Pumpkin Seed Orgeat, ½ cup distilled water, and 6 tablespoons fresh lemon juice in a large container and stir to combine. Place 1 ½ cups of the mixture in a mason jar and stir in 1 teaspoon agar agar powder. Store what remains of the mixture in the refrigerator. Place the mixture in the mason jar in a saucepan, bring it to a boil to activate the agar, then stir it back into the reserved mixture and strain before using or storing.

Preheat the oven to 400 F. Place 2 cups of almonds on a baking sheet, place them in the oven, and toast until they are fragrant, about 5 minutes. Remove the almonds from the oven and let them cool completely. Place the almonds in a food processor and pulse until they are a coarse meal. Set the almonds aside. Place 1 cup Demerara Syrup in a saucepan and warm it over medium heat. Add the almond meal and stir to combine. Remove the pan from heat and let the mixture steep until it has cooled completely. Strain through cheesecloth before using or storing.

Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.