Orgeat syrup

Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It was originally made with a barley-almond blend, and has a marzipan-like flavor. Orgeat syrup is an important ingredient in many cocktail recipes, most notably the Mai Tai and the Japanese cocktail.

History

The word "orgeat" is derived from the Latin "hordeaceus" (made with barley) and the French "orge" (barley). The syrup was originally made by soaking barley and ground almonds in water, then sweetening the mixture. Over time, the barley was omitted from the recipe, but the name remained.

Production

To make orgeat syrup, almonds are blanched to remove their skins, then finely ground. The ground almonds are soaked in water, then strained to remove the solids. The resulting almond milk is sweetened with sugar, and flavored with rose water or orange flower water. Some modern commercial versions of orgeat may also contain additional flavorings or colorings.

Use in Cocktails

Orgeat syrup is a key ingredient in several classic cocktails. The Mai Tai, created in the 1940s by Victor J. Bergeron, uses orgeat to balance the tartness of lime juice and the strength of rum. The Japanese cocktail, a lesser-known drink from the 1860s, combines orgeat with brandy and bitters.

Other Uses

In addition to its use in cocktails, orgeat syrup is also used in non-alcoholic beverages, such as the French soda drink "orgeade", and in baking and desserts. It can be used as a flavoring in ice cream, and in some regions, it is used as a flavoring for coffee.

See Also

• List of syrups
• Almond milk
• Cocktail garnish