The Sleeping Lotus drinks like the Army & Navy cocktail on leave in the Bahamas. Rather than being served in a buttoned-up fashion, in a coupe with no garnish, the Sleeping Lotus relaxes over crushed ice in a Zombie glass, topped with an edible orchid and copious mint. To the expected gin, orgeat, and lemon, mint adds a cooling element, while orange bitters add a bitter citrus note.
Add ice and shake until chilled, about 10 seconds.
Strain into a Zombie or collins glass filled with crushed ice and stir to incorporate.
Top with more crushed ice.
Garnish with an edible orchid and a mint sprig.
Orgeat: 300 grams raw almonds (about 3 1⁄2 cups/ 1⁄2 pound)
Water, as needed
Put the almonds in a bowl and add water to cover. Set aside to
soak overnight. Drain the water, then weigh the almonds. Transfer
them to a blender and slowly add an equal weight of fresh water
while the blender is running on slow, for about 1 minute. Increase
to high speed, until the mixture is opaque. Strain through a nut
milk bag or a fine- mesh strainer lined with cheesecloth. Weigh the
strained milk. Transfer to a medium saucepan and add an equal
weight of sugar. Heat over medium, stirring, until the sugar has
dissolved. Remove from the heat and let cool. Store in an airtight
container in the refrigerator for up to 2 weeks.