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DIY Orgeat Recipe | Essential Cocktail Syrup


Orgeat, syrup, cocktail

Orgeat syrup is one of the essential syrups behind the bar. If made right it can be silky, creamy, nutty and so delicious! So much better than many store-bought ones. So I decided to show you how I make this nut syrup. The recipe is based on Dave Arnold’s “Any Nut Syrup” from the “Liquid Intelligence” but of course with some small tweaks. I also prepared a syrup calculator for nut which you can use for free

And what to make with the syrup? Mai Tai is usually the first choice, for good reason! The Japanese cocktail, which I made a couple of episodes ago, can be delicious too, check it out here


Orgeat

200 g Almonds

● soak almonds in water water

● add a pinch of salt


● 600 mL (20 oz) hot water

● 100 g of sugar (per every 100 g of almond milk)

● 0.3 g of gum arabic (per every 100 g of almond milk)

● 0.08 g of xanthan gum (per every 100 g of almond milk)

● 0.2 g of rose water (per every 100 g of almond milk)


Start with 200 grams of almonds and soak them in a bowl of water, with a pinch of salt, for at least 3 hours (this gets rid of the tannins and any astringency in the nuts). Then drain and rinse the almonds with fresh water. This whole step gives the best end result in my opinion, but you can skip it if you’re in a hurry.

Then place the almonds in a blender and pour over 600 ml of hot water and blend for at least 30 seconds (high temperature will make the extraction of oils from the nuts more efficient). Once it’s a nice homogeneous mixture you’ll filter the nut milk through a cheesecloth over a fine mesh strainer. If you’re looking for a way to make your own milk alternative, this is it.

Press down on the mixture gently with a spoon, to make straining a bit faster. Then, to get all of the milk through the cheesecloth I like to squeeze it all with a potato ricer (see video for details). If you made a big batch you might need to do this in two or more goes. The strained almonds still have a lot of flavors so mix them with yogurt for a snack or make macaron shells for the zero-waste cocktail I made last month


Then add other ingredients (sugar, gum arabic, xanthan gum, rose water) based on the weight of the milk. For every 100 grams of almond milk add 100 grams of sugar, 0.3 gram of gum arabic, 0.08 g of xanthan gum, and 0.2 g of rose water. This orgeat calculator will help you with the calculations: Just make sure your blender is big enough.

Blend everything again so everything dissolves and incorporates into the beautiful mixture called orgeat. Bottle and label the syrup, and store it in the fridge. It should be good for at least a month


Did you know the name comes from the French word barley because grains were originally used for syrup?


Enjoy your delicious Mai Tai and Japanese cocktails, cheers!



9,641 views6 comments

6件のコメント


Hello, I appreciate the metric measurements, thank you. What's your typical yield?

いいね!
Kevin Kos
Kevin Kos
3月29日
返信先

Hi! Approximate yield here is 700 mL. Cheers!

いいね!

Just made the recipe and it tastes great.

Any idea how long it will last in the fridge?

いいね!
Kevin Kos
Kevin Kos
2023年11月06日
返信先

Awesome! If stored properly, it should be good for a month.

いいね!

Rahul Mishra
Rahul Mishra
2023年1月09日

Hi Kevin,


Had a query about the recipe. Would Gum Arabic be an absolute essential, or Xanthum Gum is good enough? If latter works, then can you please let me know the amount of Xanthum Gum that might be needed if Gum Arabic is not being used?


Thanks a ton! Cheers, and appreciate all your work. Big big fan and cheerleader :)

いいね!
Kevin Kos
Kevin Kos
2023年1月09日
返信先

Hi! Gum Arabic works as an emulsifier, and xanthan gum as a stabilizer, so it's best to use both. You can try adding just xanthan, but don't add it more than in the recipe, otherwise, you'll get too thick orgeat.

Thank you so much! Cheers!

いいね!
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