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Tasting Notes
From coffee to cocktails, a quality orgeat belongs in any bar. The producer's note: "Pronounced or-zhat, orgeat is a French almond syrup, originally made from barley and used as a shelf-stable milk substitute. Many cultures have versions, from Basque orxata to Dutch orgeade to Mexican horchata. Made from California almonds and a small proportion of apricot kernels to give it a distinct 'marzipan' flavor without the addition of extract. Organic cane sugar, orange flower water and California brandy are added to result in a rich, flavorful syrup with delicate floral notes. Orgeat is used in the Mai Tai, a drink invented at Trader Vic's in Oakland, as well as the Japanese Cocktail and various absinthe concoctions. It is also delicious with seltzer alone as a spritzer."
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Staff Reviews
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By: Stephen Allison8/10/2018K&L Staff MemberSure, you could make your own Orgeat. It’s not too hard. All you need is a food processor, toaster, slivered almonds, orange flower water, a pinch of salt and 24 hours to let it all come together. It will taste great but will lack…something. Is it the pressed apricot kernels? The touch of California Brandy? It is rare that a packaged product can equate or even better home-made but Jennifer Colliau has accomplished this with her Small Hand Foods Orgeat recipe. Shake a half ounce of this with one ounce Smith & Cross Jamaican Rum, one ounce Clement Rhum Agricole, a quarter ounce Orange Liqueur (such as Dry Curacao, Cointreau or Clement Creole Shrub), a half ounce simple syrup lightly infused with cinnamon and one ounce lime juice for an authentic 1944 Trader Vic’s Mai Tai. Sault!
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