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Almond Syrup/Orgeat

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A lot of Tiki cocktails (like a Mai Tai or a Fogcutter) call for either Almond Syrup or, originally, Orgeat. Orgeat is a great syrup that's usually made with barley, however it was later found that almonds created a similar flavour that was actually better and more pronounced. So these days you'll likely be using Almond Syrup rather than Orgeat, but it's really the same.
The below recipe is for Almond Syrup rather than Orgeat, but if you have Orgeat rather than Almond Syrup for a recipe, that's fine too.
We mentioned in our recipe for Simple Syrup that we prefer to use a two to one recipe as the syrup will last longer, and, even though it's a little sweeter, most recipes are adjusted to taste anyway, so it's OK. That being said, we'll be keeping a one to one ratio for the Simple Syrup base here as we don't want the sugar to overpower the flavours of the other ingredients. But ultimately, you do you.
Total Time 15 minutes

Ingredients

  • 2 cups Blanched Almonds
  • 1.5 cups White Sugar
  • 1.5 cups Water
  • 30 mL Brandy or any high proof alcohol to fortify (you can even use Vodka), keep in mind the syrup will take the flavour slightly.
  • 1/2 tsp Orange Flower Water

Instructions

  • Put the Blanched Almonds in a food processer and process until finely ground. Set this aside for now.
  • Put the sugar and water in a pot and heat slowly, stirring constantly to make sure everything is disolved.
  • Let boil for a few minutes.
  • Add ground almonds.
  • Get the syrup back up to a boil and simmer for 2-3 minutes.
  • Remove from heat and cover. Let the covered syrup to sit and infuse for 3-8 hours.
  • Strain the syrup through cheese clothe to remove ground almonds. You can get rid of the grounds or use them a couple more times for another batch.
  • Stir in Brandy and Rosewater.
  • Bottle in steralised bottles*.
  • Refrigerate for up to two weeks.

Notes

*A note on sterilising bottles: it's important to ensure that the bottles you use are very clean to avoid contamination of your syrups. There are a few options here whether you want to boil the bottle (be careful!) or put them through a dishwasher. Some may use high proof spirit to sterilise but this may not do the job, however you should be able to find pure food safe alcohol or steriliser at home brew supply stores if that's your thing.
Unlike some other syrups we talk about, this one needs to be refrigerated. You're essentially making Almond Milk so it will go bad, so keep an eye on it.
However, unlike commercial Almond Milk, this syrup will retain a lot of the natural fats and oils found in the almonds, so you may see them separate over time. Give your syrup bottle a good shake before using it.