Traditional Orgeat
The crown jewel of homemade syrups. This project takes time but the results are incomparable to anything store-bought.
The crown jewel of homemade syrups. This project takes time but the results are incomparable to anything store-bought.
- 1/4 teaspoonalmond extract(optional for intensity)
- 1 tablespoonorange flower water(essential for authentic flavor)
- 2 cupsraw almonds(blanched or skin-on both work)
- 2 cupswater
- 2 cupswhite sugar
- 1Strain through cheesecloth squeezing firmly to extract all liquid.
- 2Combine almond milk with sugar in a saucepan over low heat.
- 3Stir until sugar dissolves completely - do not boil.
- 4Remove from heat and stir in orange flower water and almond extract if using.
- 5Let cool and bottle. Refrigerate and use within two weeks.
- 6Shake before using as natural separation occurs.
Store in a sealed glass bottle in the refrigerator for up to two weeks without the vodka addition, or up to four weeks with it. Shake before using, as the emulsion can separate slightly during storage. Keep refrigerated.
Blanch the almonds by covering with boiling water for one minute, then slipping off the skins — this prevents a bitter, astringent quality in the finished syrup. After blending and straining, add the orange flower water and almond extract off the heat once the syrup has cooled slightly; heat drives off the delicate floral aromatics. A small addition of vodka (one tablespoon per cup) extends shelf life significantly without affecting flavor.
Orgeat (pronounced or-ZHAH) derives from the Latin word hordeum, meaning barley — early versions were barley, almond, and sugar emulsions used medicinally across 18th century Europe. By the 19th century, almonds replaced barley as the primary base and orange flower water became a defining ingredient. The syrup appears in Jerry Thomas's 1862 Bar-Tender's Guide, cementing its place in pre-Prohibition cocktail culture. It reached its modern cultural peak through the tiki movement when Trader Vic (Victor Bergeron) made it the backbone of the original Mai Tai recipe in 1944, calling for a full ounce of orgeat in his original formula. Donn Beach also used it extensively in his Zombie and other early tiki classics. Today it remains a benchmark ingredient in serious cocktail programs worldwide — there is no substitute for its silky almond sweetness and floral depth.
**Rich Orgeat** — Use a two-to-one sugar-to-water ratio for a thicker, more intensely sweet orgeat that holds up in frozen and blended drinks. **Toasted Almond Orgeat** — Lightly toast the blanched almonds before blending for a more complex, nutty depth. **Macadamia Orgeat** — Substitute macadamia nuts for almonds for a buttery, tropical variation ideal for Hawaiian-style tiki drinks.
Contains tree nuts (almonds). Free from the remaining top-8 allergens. Those with tree nut allergies should not consume this syrup. Orange flower water is derived from bitter orange blossoms and is generally safe for citrus-sensitive individuals, but check with a physician if in doubt.