Pour nuts into medium-sized bowl, and cover with water (unmeasured. Just enough to cover the nuts). Soak at room temperature for 30 minutes.
Strain water out of nuts, discarding water. Place nuts into food processor, and blitz until coarsely chopped.
Pour chopped nuts into bowl, cover with 24 ounces of water (3 cups), and let sit for 1 hour.
After 1 hour, place cheesecloth over a strainer. Place the strainer+cheesecloth over a bowl (you'll be straining liquid into the bowl, so make sure the bowl is big enough.) Pour the water + nuts into the cheesecloth, and allow the liquid to go into the bowl. Squeeze the nuts in the cheesecloth to extract all the liquid. THEN - remove the strainer, and dump the nuts from the cheesecloth back into the liquid you just strained out of it. (There is method to this madness, so don't feel like you're just undoing all your work. You're extracting the oils, and you'll see how it looks milkier after this step.)
Allow nuts to soak in the liquid for 1 more hour. Reserve your cheesecloth and strainer, you'll use them again.
After an hour, place cheesecloth over your strainer again, but this time put them over a pan. Strain the nuts as before, allowing the liquid to go into the pan. Give them a really hearty squeeze to extract ALL the liquid.
Add sugar to the liquid in the pan, and place over gently heat, stirring frequently. Once sugar is completely dissolved, pull off heat, and allow to cool.
To cooled liquid, add vodka or brandy, and orange blossom water. Stir. Store in the fridge for up to three weeks.