One of the hardest working tools in a bartender\u2019s arsenal is orgeat, which adds an extra dimension of flavor and texture to a range of drinks. Orgeat is one of mixology\u2019s oldest ingredients, predating the cocktail movement by several centuries. \u201cOriginally, orgeat was a savory barley water absent of almonds, dating back to the 12th<\/sup> century,\u201d Campari Academy\u2019s Eddie Hansel says. \u201cToday, orgeat is essentially an almond syrup typically containing a small portion of orange blossom and\/or rose water.\u201d<\/p>\n\n\n\n The enduring popularity of the Mai Tai propelled orgeat\u2019s relevance. \u201cOrgeat was popularized in the 1940\u2019s by Trader Vic,\u201d Hansel says. \u201cIt was used as a sweetener in tiki drinks, providing a nutty and earthy complexity. When compared to the singular note of a simple syrup, orgeat adds body and a unique flavor profile.\u201d<\/p>\n\n\n\n While the ingredient list is minimalist, there is room for small tweaks and adjustments in the recipe process, starting with the treatment of the almonds. Are they toasted first? Soaked in water? Cooked sous vide? From tracking down specific almond types to trying out a range of salts and sweeteners, there are multiple ways to tweak orgeat recipes to make them your own<\/strong>. <\/p>\n\n\n\n There are some common, easy mistakes to avoid when tackling an orgeat recipe. Namely, don\u2019t underestimate the amount of time required<\/strong>: straining a nut milk, for example, can often be an overnight process. Whether you choose to toast the almonds or cook them gently via sous vide, the process requires a light touch. \u201cThere are no points in the process that require anything above a low heat setting,\u201d Hansel advises. When properly refrigerated, most orgeat recipes will last about two weeks.<\/p>\n\n\n\n Experimentation with orgeat, coupled with a newfound consideration of sustainability issues, is leading to a rethinking of how orgeat recipes can be adapted. No longer limited to almonds, mixologists are producing orgeats with everything from oats to avocado pits to pumpkin and sesame seeds. \u201cThe only considerations should be is the base ingredient safe, and does it taste good<\/strong>,\u201d Hansel says. \u201cMost importantly, does it make sense for the flavor profile within the cocktail you want to present to the guest?\u201d<\/p>\n\n\n\n That said, Hansel advises a thoughtful, intentional approach to making orgeat. \u201cDon\u2019t just try something new to be different,\u201d he says. \u201cWith traditional modifier recipes like orgeat, I often find it works in our favor to make small adjustments based on a complete idea<\/strong> as opposed to adjusting a cocktail recipe around some wild new orgeat you may have \u2018invented.\u2019\u201d<\/p>\n\n\n\n Whether you try out the traditional almond-based recipe, or attempt a new kind of orgeat, these nutty syrups can up the ante on any number of classic and original cocktails. <\/p>\n\n\n\n <\/p>\n\n\n\n Directions:<\/strong> Toast almonds at 310 F for 15 minutes, until just browning at the edges. Place in a blender with water (do this in batches of 4 oz almonds and 12 oz water) and grind fine. Store this almond-water \u201cmilk\u201d at room temperature overnight. Strain milk through chinois into an extra-large saucepan and combine with sugars; cook on low heat until sugars are incorporated. Fortify with 4 oz overproof neutral spirit and \u00bd tsp rosewater and refrigerate. Strain into a non-reactive container and store in the refrigerator for 2-3 weeks. <\/p>\n<\/div><\/div>\n\n\n\n Directions:<\/strong> Combine sugar and almond milk in a pan over medium-low heat until all the sugar is incorporated. Let cool. Add orange flower water and overproof rum. Strain into a non-reactive container and store in the refrigerator for 2-3 weeks. <\/p>\n<\/div><\/div>\n\n\n\n Directions:<\/strong> Finely chop Macadamia Nuts, or pulse in a blender briefly until chopped. In a large, non-reactive container, combine chopped nuts, coconut water, and salt. Cover and refrigerate overnight. <\/p>\n\n\n\n After at least 12 hours, strain the nut milk using a cheesecloth or a superbag. Add the equal weight in sugar, and then blend until the sugar is fully dissolved. Strain into a non-reactive container and store in the refrigerator for 2-3 weeks. <\/p>\n\n\n\n <\/p>\n<\/div><\/div>\n\n\n\n Sustainable recipe created by Claire Sprouse<\/em><\/p>\n\n\n\n Makes 1 quart.<\/em><\/p>\n\n\n\n Directions: <\/strong>Let avocado pits dry overnight. Blend in a blender until they are a coarse powder. Toast ground pits over medium high heat in a pan, careful to not burn. Add sugar and water and stir until sugar is dissolved. Let sit overnight and strain into a non-reactive container and store in the refrigerator for 2-3 weeks.<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":" What is orgeat and how do you use it? Read on for the best traditional and new-school Orgeat recipes!<\/p>\n","protected":false},"author":23624,"featured_media":2661,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,92,21,27],"tags":[],"global-tags":[],"theme":[],"class_list":["post-2660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-recipes","category-training","category-trends"],"acf":[],"yoast_head":"\nBest Practices For Making Orgeat<\/h4>\n\n\n\n
New Ingredients, Modern Orgeats<\/h4>\n\n\n\n
Almond Orgeat Recipe<\/h3>\n\n\n\n
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Faux Orgeat Recipe<\/h3>\n\n\n\n
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Macadamia Nut Orgeat Recipe<\/h3>\n\n\n\n
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Sunflower Seed Orgeat Recipe<\/h4>\n\n\n\n
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