Orgeat Syrup
Orgeat (pronounced "ȯr-ˌzhä(t)" or or- zsa, the t is silent) is an almond syrup enhanced with a touch of flower water. It's an essential ingredient in Tiki drinks, because it ties together the multiple spirits and juices that are the hallmark of tropical cocktails. While it's best known as a part of a good Mai Tai, this almond syrup is also an exotic substitute for simple syrup or grenadine in mixed drinks or a fun addition to pie fillings, milk shakes, and even coffee. Top 1 to 2 ounces of syrup with soda water for the Italian soda drink called orzata.
There's a reason you don't see it in many home bars: the good stuff, made with real almonds, is hard to find and is expensive. No matter how amazing, these are still flavored syrups. Making your own high-quality orgeat with all-natural ingredients takes 15 minutes work and costs much less. You can sip your cocktails with pride, knowing your almond syrup is actually made with real almonds and sugar and not ingredients created in a lab.
This orgeat is darker in color than some other recipes because the skins are left on the almonds. The skins give it a richer color and extra almond flavor. If you prefer a sweeter, milky-white orgeat, use blanched almonds.
Since there are oils in almonds, the syrup will separate. Shake before each use. Orgeat adds a nutty flavor to cocktails when it replaces other sweeteners and pairs best with brandy, whiskey, and rum.
Orange flower water can be found at some grocery stores as well as Mediterranean markets and online. The GourmetSleuth web site suggests this as a substitute for orange flower water: For 1/2 tsp orange flower water substitute 1 to 2 drops orange oil OR 2 to 3 tsp orange liqueur such as Triple Sec.
Orgeat Syrup Recipe
2 cups raw almonds, sliced or chopped
3 1/3 cups water (the recipe at https://www.liquor.com/ uses only 1 1/4 cups water but same amount of almonds and sugar)
1 1/2 cup sugar (medium simple syrup 2:1 water to sugar, rich simple syrup 1:1 - measure your liquid after straining to determine the amount of sugar needed)
1 teaspoon orange flower water (or 4 to 6 tsp orange liqueur such as Triple Sec if you do not have the orange flower water)
1 ounce vodka or brandy (gives the orgeat longer shelf life)
Toast almonds at 400°F for 4 minutes, shaking after 2 minutes. The almonds can also be toasted in a dry cast iron fry pan to avoid heating the oven.
Cool the almonds and then pulverize them with a blender or food processor. The almonds should be chopped fine, but remain coarse. In other words, stop before it becomes a flour.
Add the water to the almonds and simmer on low heat, stirring frequently. When mixture is about to boil, remove from heat and cover. Let it soak for at least 3 hours or over night for a stronger flavor.
With a blender or food processor, blend the almonds to release their oils. Strain steeped mixture through three layers of cheesecloth into a bowl, squeezing the cloth as you go.
FMM: I strain the almonds in a metal strainer initially. The cheesecloth is too messy and it takes forever to strain the almond milk through it. I then take the almond pulp left in the strainer and squeeze in through the cheesecloth. I do this in batches; otherwise you would need a huge piece of cheesecloth, plus it is easier to squeeze smaller amounts. You can then wash the strainer and rinse out the cheesecloth and strain the liquid one more time to get any bits and pieces of almond that got in. I ended up with 2 cups of almond milk.
(Note: You will be left with a lot of almond pulp that can be used in other recipes. See Almond Pulp for ideas and a recipe for Almond Pulp Hummus.)
In a saucepan, cook the sugar with the almond water over medium heat, stirring constantly, until the sugar dissolves. Remove from heat and allow to cool.
Add orange flower water and vodka or brandy, then stir. Funnel into a sterile glass jar or bottle.
Makes 1 1/4 cups (Mine made 2 cups)
Notes: Store in the refrigerator, for no more than 1 month.
Recipes using Orgeat:
