Orgeat
Used commonly in classic Tiki Drinks like the MaiTai, Orgeat is an almond syrup that provides richness, depth, and a creamy quality to a variety of cocktails.
(I also love it to sweeten my morning espresso)
2 Cups Blanched Almonds
1.5 cups White Sugar
1.5 cups water
1/2 teaspoon Rose Water
1 oz Cognac
Pulse Almonds in a blender or food processor 5-6 times. Enough to break them up, but not so much to turn them to a fine powder.
Combine Water and Sugar in a pot and stir over medium-high heat until dissolved. Boil for 3 minutes.
Add Chopped Almonds and reduce heat to medium low. Simmer for 3 minutes, then return heat to medium-high. Just as the syrup starts to boil remove from heat and cover
.
Allow to rest for at least 3 hours, or up to 8 hours.
Strain through a nut milk bag or a double layer of cheese cloth, add Rose Water and Brandy.
Notes:
Orgeat is classically made with Bitter Almonds, which can be found Online or at a Mediterranean Specialty Market, but sweet almonds work just as well. Experiment with a combination at different ratios.
Rose Water can usually be found at Asian Specialty Markets or Online
This recipe works with any kind of nut. My personal favorites are Pistachio and Toasted Hazelnut, but any variety makes a delicious and unique syrup.
Vodka can be substituted for Brandy for a more neutral flavor.
Reserve the leftover nuts for other uses. They make a fantastic rim for cocktails or can be added to baked goods.