This homemade Orgeat Syrup is made with Marcona Almonds, Sugar, Water, Orange Flower Water, Rose Water and Vodka (as a preservative). It's a bit of a labor-intensive syrup, but totally worth the effort.
This recipe comes from my favorite home bartender's book, The 12 Bottle Bar by Leslie and David Solmonson. It's a slightly different approach to Orgeat than the more typical recipes. Recipes from places like Smuggler's Cove by Rebecca and Martin Cate or Total Tiki from Beachbum Berry, have recipes for what is essentially, extremely sweetened almond milk. This recipe toasts and steeps the almonds to draw out the flavor and the result is a little more of a clarified syrup and a lot less chalky of an aftertaste.
The other benefit is it is a little easier than the sweet almond milk version. However, that being said, it still takes some effort to make it happen. But this recipe makes for a fairly large batch, so you won't have to do it as often.
If you don't have Orange Flower Water and/or Rose Water, you can get away with leaving them out. You definitely want to include them if you can because they really brighten up the syrup and make it pop. You use such small quantities for recipes like this and Grenadine ([ Ссылка ]), that one bottle of each will probably be enough to make it a lifetime supply.
The Vodka was not included in 12 Bottle Bar's original recipe, but I like to add it to just give the syrup a little extra shelf life. I guess doing this part really depends on how fast you go through the syrup. Enjoy!
Recipe:
8 oz, by weight (227 g) raw almonds (preferably Marconas Almonds)
4 cups (946 ml) water
8 cups (1,893 ml) sugar
0.25 teaspoon (1 ml) orange flower water
0.25 teaspoon (1 ml) rose water
1.5 oz (45 ml) Vodka (optionally, used as preservative)
Toast the almonds in a pan over medium heat. Stir regularly for 6-8 mins, until they start to turn golden. Let the almonds cool down to room temperature in a bowl.
Coarsely chop a little over half of the almonds. You only want enough to produce 1 cup.
Grind the rest of the almonds in a food processor until it is a fine meal.
Pour your 1 cup of chopped almonds, half cup of the ground almonds, water and sugar into a large pot. Heat on high until it comes to a boil (about 10 minutes).
Remove from heat. Stir and cover, leaving the lid ajar to let steam escape. Let steep for 12 hours.
Strain through a large strainer, then a fine-mesh strainer. Discard the solids. Add the orange flower water and rose water. Optionally, add Vodka. Pour into bottles. Store in the refrigerator.
Music:
Retro Is The Real Thing 1 by Bo Järpehag
via Epidemic Sound
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Featured in this Episode:
Spanish Marcona Almonds
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Wholesome Sweeteners Organic Cane Sugar
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Fee Brothers Rose Water
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Fee Brothers Orange Flower Water
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Aylesbury Duck Vodka
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The 12 Bottle Bar
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Other Orgeat Recipes:
Smuggler's Cove
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Total Tiki App
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Bar Tools:
OXO 4-Cup Angled Measuring Cup
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OXO Angled Measuring Cup, Mini
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OXO Stainless Steel Measuring Spoons
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Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
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Stainless Steel Funnels, Set of 3
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Cast Iron Skillet
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Stainless Stockpot with Cover, 6-Quart
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Epicurean Non-Slip Series Cutting Board
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Chop & Serve Knife
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Wooden Spoon
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1L (34oz) Swing Top Glass Bottle
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500 ml Cruet, Glass Bottle w/Stainless Steel Pourer Spout
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Digital Kitchen Scale
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Cuisinart Mini-Prep Food Processor
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