My friend's daughter got married several years ago and I helped at the reception. Her punch was ginger ale and almond extract. It was a weird combination. She had been served it at some shower she attended and decided that's what she wanted for her punch. I wasn't crazy about it, even though I love ginger ale.
I keep almond extract, but it's very, very easy to use too much. If you get more vanilla into something, it's generally not a problem, but almond extract can be downright overwhelming if you're not careful. It can be like peppermint extract -- an accident can absolutely ruin a dish -- so you want to be careful and always use a measuring spoon and measure it over an empty container, not over your food. You might have a bad accident.