This Orgeat Will Elevate Your Homemade Tiki Drinks

Orgeat is something I only learned about in my 30s, when I could confidently afford to go to a trendy cocktail bar, and that confidence was undermined by a misunderstanding of the ingredients on the drink menu. Googling this ingredient on my phone at the bar did two things: it made me look super cool, and I discovered that this tiki essential is out of my league. You can make an orchard at home for cheap and surprise your friends with your homemade tiki game.

Orgeat is of French origin and was once a mixture of almonds and barley. These days the barley has been eliminated. (I don’t speak French, but that French pronunciation is what I’m used to.) First of all, orgeat is almond syrup. Just a drop of orange blossom water and brandy are mixed together to give this blend a touch of je ne sais quois. It is a common ingredient in tiki drinks, including mai tai and trinidad sour. Orgeat adds a subtle nutty flavor along with a serving of simple syrup. It’s usually used in small ½ ounce doses, but I have to be truthful: after tasting some of it, I was ready to add it to coffee, stir it into oatmeal, drizzle it on pancakes, and use it as a perfume. This is a paradise for lovers of almond syrup.

You can buy eight ounces for ten dollars, but the bottles have extra ingredients to keep them on the shelf longer, and once opened, they don’t last more than a month. In particular, there will be no alcohol in the store version. Yours will be better. Making a batch at home is simple, but requires several hours of inactive soaking. All you need is raw almonds, sugar, plain water, orange blossom water, and additional alcohol such as brandy or cognac. I saw one recipe that used vodka instead of vodka, and I think you could try different versions with other spirits and liqueurs that you like. However, if you’re trying something new, I suggest making it in a small batch first to test it out.

Grind the almonds in a food processor until the largest pieces are about the size of pebbles, but not as fine as almond flour. On the stovetop over medium heat, pour plain water and sugar into a small saucepan to make a simple syrup. Stir occasionally to make the sugar dissolve faster. As soon as the mixture boils and all the sugar has dissolved, pour in the ground nuts. Reduce the heat to low and stir the nuts often. Cook them at a low simmer for two to three minutes (try not to let the mixture boil, otherwise a bitter almond flavor will appear), and turn off the heat. Cover the pot with a lid and set aside to steep for 3 to 10 hours. I let mine sit for five and a half and it was perfect.

Place a large measuring cup with a large nut milk carton . Alternatively, you can use three or four layers of overlapping gauze to strain the mixture. Pour the mixture of syrup and almonds into a sieve. It will look and feel like thick mud with a hidden layer of syrup underneath. Use a rubber spatula to scrape all of the syrup into the bag. Squeeze the almond pulp as hard as possible so that all the available syrup flows into the measuring cup. There is no trick to this, you have to wring out the syrup and it’s a bit messy. I keep vinyl gloves in the kitchen for these occasions, and this has helped me whisk the syrup into a cup without getting covered in it. If you are preparing a large batch of orgata, split the straining into two or three passes. Save the almond pulp in the freezer for other uses (I don’t have the full ideas yet, but you’d better believe I’m coming up with something like a cake or pie crust). Add half a teaspoon of orange blossom water and 30 ml of brandy to the almond syrup. Pour the nuts into a covered container and store in the refrigerator for up to three months.

Once you try this almond syrup, you will surely be amazed. It will be a lovely hazy fawn color and taste sweet, slightly creamy and with a distinct almond flavor. I originally thought I could make an artificial version with almond extract, but it just wasn’t possible to replicate the taste. The flavor and nuance is much fuller than the extract that a simple syrup can impart because the almond oil is drawn into the nut as it cooks and brews.

There are many smoothies you can make with fresh orchias, just shake it before pouring it in case the oil separates. After the first batch, you will be able to research tasty modifications. Try roasted or skinned almonds. I made one batch with raw blanched almonds and another with roasted blanched. Both tasted incredible and the roasted batch was a little darker in color with an extra toasted flavor. Branch out and try different nuts. Of course, orcheatum refers to almonds, but what you make at home is up to you. Use cashews, peanuts, or pecans.

The following recipe is a small batch and yields ½-¾ cup orgata. I used orange blossom water , but you can use rose water or other floral water. You can find them at some grocery stores and online if needed.

homemade cookies

Ingredients:

• 1 cup blanched almonds, minced in a food processor
• ½ glass of water
• ¾ cup sugar
• ½ teaspoon orange water
• 2 tablespoons or 1 ounce brandy (cognac, vodka, or other liquor)

In a small saucepan over medium heat, add water and sugar. Stir occasionally to dissolve the sugar. Boil. Add ground almonds and reduce heat to a low boil. Stir and cook the mixture for two to three minutes. Remove from the heat and cover the pot with a lid to let the almond syrup infuse for 3-10 hours.

Strain the almonds and syrup through a nut milk bag (or cheesecloth) into a large measuring cup. Squeeze out as much syrup as you can. Add orange water and brandy. Pour the orjut into a container with a spout for easy handling and store in the refrigerator.