• 2 cups Raw Almonds, sliced
  • 5½ cups Water (divided)
  • 2 cups Granulated Sugar
  • 1 oz Brandy
  • ¼ tsp Orange Blossom Water

  • Place the almonds in a large bowl and cover with water (about 2 ½ cups). Stir once and let sit for 30 minutes. Drain and discard the water. Place the almonds in a food processor and pulse until they are coarsely ground (10-15 seconds). Return the almonds to the bowl, cover with 3 cups of fresh water, and let sit for 4-6 hours, stirring occasionally. Strain through a fine mesh sieve into a 1 liter jar or bowl, discarding the almonds. Add the sugar, brandy, and orange blossom water and stir well to dissolve the sugar (about 5 minutes). Pour into a clean bottle, cap, and store in the refrigerator for up to 4 months.

Orgeat is a sweet almond syrup most famously used in the classic Mai Tai. Though most frequently associated with tiki drinks, this fun and flavorful syrup can add flair to many cocktails – like our Apple Jacks Smack, or Java Tai, as well as the incredible Trinidad Sour or Fernet Sour. We don’t use the stove-top when making this syrup as we’ve found the “counter-top” method provides for a lighter, brighter syrup. Though best with rum-based drinks, experiment with this syrup or its cousin, Falernum, to spice-up and enliven your favorite cocktails.


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