Orgeat Syrup is an opaque syrup based on white sugar and water, flavoured with almonds, and with either rose or orange-flower water.
occasionally, milk is used instead of water
In Europe, it is made with bitter almonds. Instead of bitter almonds, which are unavailable in North America, some North Americans use peach kernels.
Orgeat Syrup used to have barley in it as well. Sometimes, barley water is still added. In the past, a small amount of brandy used to be added as well.
It is not meant to be drunk as is. It is meant to be diluted during usage with other liquids.
It is used in some cocktail recipes, such as for Mai Tai and Fogcutter cocktails.
It is sold already mixed for you in bottles; there are many different brands.
225g sweet almonds
25g bitter almonds
1 ½ litres of water
175 to 250g powdered sugar
½ teaspoon of orange-flower water
The first step is to make almond milk. Grind the almonds, put them in a blender with 1 litre of water, and blend until you have a milky liquid. Strain through a fine cloth. Then pour the remaining ½ litre of water over the almonds in the cloth, to rinse through any remaining flavour on them. Then discard the leftover almond meal (or use in another recipe.)
Heat the almond milk over a water bath. Add the sugar, stir till it melts. Remove from heat, and add the orange-flower water. Let cool a bit, then strain again through a very fine cloth, then bottle and store in refrigerator. In storage, the syrup may separate. Just shake, or to prevent this, you may add 5g of Gum Tragacanth.
Almond syrup. Not Creme de Noyeaux or Amaretto.
Store commercially-bottled Orgeat Syrup at room temperature.
Barley is “orge” is French, thus the name “Orgeat”