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.

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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.

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- 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