How to make Orgeat Syrup!
Orgeat syrup is a non-alcoholic almond-flavoured syrup that is commonly used in tiki and classic cocktails, most notably in the Mai Tai. The creamy and opalescent syrup is typically made out of blanched almonds, water, sugar, and rose or orange flower water. Originally, it was made from a barley-almond blend. This connects to its origins in Latin, where the term orgeat translates as "made with barley". Once it was discovered that the almonds allowed the syrup to soak up more flavor, the barley was dropped.
How to make Orgeat Syrup: 530g sliced raw almonds
1.7L distilled water
1000g organic cane sugar
30 ml White Rum
5ml Orange Flower Water
Put the almonds in a bowl, add half of the water, and let sit for 30 minutes. Drain the almonds, discarding the water. Transfer the almonds to a food processor and pulse just until coarsely ground. Return the almonds to the bowl, add the remaining water, and let the mixture sit at room temperature for 4 to 5 hours, stirring once every hour
Line a fine-mesh sieve with cheesecloth & transfer to a pan Strain the almond mixture through the sieve into the pan, then press on the almonds with the back of a spoon to extract as much liquid as possible.
- Discard Almond Pulp - Add the sugar to a pan, heat on low until all sugar is dissolved while stirring constantly. - Uncover, add the rum and orange flower water, and stir to incorporate. - Re-cover and store in the refrigerator for 2 weeks before using. - It will keep for up to 3 months.
Makes about 1 L
It wouldn’t make sense to give a recipe for a cocktail ingredient without adding a recipe to boot! So here’s a favourite of ours from Trader Vic Bergenron since we love Tiki so much!
Fogcutter
By Trader Vic Bergeron
Ingredients: 45ml Doorly’s Rum
30ml Pisco
30ml fresh lime juice
15ml fresh orange juice
15ml London dry gin
15ml cream sherry
15ml orgeat syrup