Orgeat, What Is It?

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                                            Orgeat, What Is It?

ORGEAT (Pronounced ORR-ZHAT, like Zsa Zsa Gabor) is a sweet, non-alcoholic syrup made from almonds, sugar and orange flower water.   The color is opalescent, and the texture is creamy and silky.  It was originally made with a combination of barley and almonds, and in the 1864 English and Australian Cookery Book, it was listed as having bitter almonds in it.   Side Note: Bitter almonds contain cyanide, and in large quantities can be lethal.   I don’t suggest using them in any capacity.   The word Orgeat  is derived from the Latin word Hordeaceus, which means “made with barley”, and the French, which calls barley “orge”.  The Spanish word Horchata and the Catalan word Orxata also have that same origin although today neither is made from barley or grains.  

Orgeat plays the lead role in many of the Tiki classics, such as the Mai Tai, the Scorpion, the Saturn, and the Trinidad Sour.  It is absolutely brilliant in a Hemingway Daiquiri, and I also love to add a little bit to a Jungle Bird.  Used in place of simple syrup in any cocktail will add a nutty flavor, so be creative with it– this is a great way to invent a new recipe.  

There are many brands of orgeat available, and not all are created equal.  Some brands on the market use almond extract, while others are crafted using fresh almonds.   As with most things, I am of the belief that you should make it from scratch.   It takes a little time, but the result is so worth it.  Traditional orgeat uses almonds, but this is a syrup you can get creative with. I have seen everything from sunflower seeds to macadamia nuts to hazelnuts, and they are all delicious.  Typically orgeat is made one of two ways; either by steeping finely chopped nuts in simple syrup or by adding sugar to an already prepared nut milk.  The first of these two is by far the most common.   Orange flower water is added to bring in floral perfumey notes, and in some regions baking spices such as cinnamon or nutmeg are included.  Rosewater can be used in place of the orange flower water too, but it can be quite overpowering so use sparingly.   I prefer to roast the almonds (or whatever nut you choose to use) prior to chopping up and adding to the syrup because that adds complexity to the flavors.  One of my very favorite orgeat syrups I have made was with pistachios, so I have included the recipe below.  Try it with an aged rum and fresh lime juice- Daiquiri style!

  1. Spread 1 cup of raw shelled pistachios on a sheet pan, and roast for 10 minutes in the oven at 250 degrees.   Remove from the oven and allow to fully cool.  (Your house will smell amazing, by the way).
  2. When the nuts are at room temperature, chop them finely or put them into a food processor.  
  3. Using a large saucepan, add 4 cups of water and 4 cups of sugar.  Place on the stove and heat on medium, stirring until the sugar is dissolved.  
  4. Add the chopped nuts,  ¼ oz. of orange flower water, and the peel of one orange,  and continue to cook for 15 minutes.
  5. Remove from heat and allow the syrup to completely cool. Using a slotted spoon, remove the chopped nuts, and then pour the syrup through a fine-mesh screen to get all of the little pieces and parts out.   Refrigerate for up to 10 days.

Cheers!

Chris