Add the lemon juice and Orgeat Syrup to a shaker and fill with ice.
Shake until frost forms on the outside of the shaker and strain into a tulip or wine glass.
Fill with crushed ice and top with club soda.
Stir briefly and garnish with a mint sprig.
1.5 lb Whole almonds
4 cups Sugar
2 cups Distilled water
3 dashes Orange blossom water
2 dashes Rose water (optional)
Toast the almonds in a large skillet over medium-high heat, tossing frequently until fragrant, about 3 to 5 minutes. Transfer to a food processor and pulse until coarsely chopped. Add the almonds, sugar and water to a heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves completely. Remove from the heat, cover and let stand for at least 12 hours. Strain through cheesecloth, discarding solids. Add the orange blossom and rose waters and store covered in the refrigerator.