Summer is in full swing, and you suddenly crave a mauresque (Pastis and orgeat syrup, delish), but unfortunately, you can't find any orgeat syrup at the nearest supermarket. Don't panic, we'll tell you how to make it at home (you will need to find some blanched almonds, though).
What is Orgeat?
Orgeat is a
syrup made from almonds, sugar, water, and orange blossom water. Recognizable by its smooth texture and comforting taste reminiscent of childhood madeleines, orgeat is an interesting ingredient to give an original dimension to your drinks, both alcoholic and non-alcoholic. Historically, orgeat was made from barley, hence its name, but the recipe has evolved to highlight almonds, which are more commonly used today.
A Bit of History
The origin of orgeat dates back to antiquity. The Greeks and Romans already used similar preparations to create refreshing beverages. However, it was in the Middle Ages that orgeat began to resemble the version we know today, thanks to the introduction of refined sugar and orange blossom water. The term "orgeat" comes from the Latin "hordeata," derived from "hordeum," meaning "barley." Initially, the syrup was made by macerating barley in water, then adding sugar and aromatics. Over time, barley was replaced by almonds for a more pleasant texture and taste.
Orgeat and Cocktails
At Bisou, being a cocktail bar without a menu, orgeat is one of our essential ingredients. Beyond its use at Bisou, it is also a key ingredient in several famous cocktails, such as the Mai Tai and the Army and Navy. Its sweet flavor and orange blossom fragrance bring a touch of exoticism and sophistication to these mixes. Now that we've whetted your appetite, it's time to share our delicious homemade orgeat recipe with you.
Bisou's Recipe:
Ingredients for 700ml
140g blanched almonds
700ml water
350g sugar
2.1g salt
7ml concentrated orange blossom water (equivalent to one tablespoon)
Preparation:
Toast the almonds in a pan to give them a light golden color. Be careful to keep the almonds moving constantly to avoid burning them.
Coarsely blend the almonds.
Boil the water and add the almond powder when it reaches a boil.
Once the water boils again, turn off the heat. Let it infuse in the pot for 30 minutes.
Strain through a fine-mesh sieve first, then through a cheesecloth – press the cheesecloth well to extract as much almond milk as possible.
Add the sugar, salt, and orange blossom water to finish. Blend until dissolved. The color should be slightly transparent.
Bottle it, and it will keep for 4 weeks in the fridge.
Now That We Have Orgeat, Let's Make Cocktails!
Bisou's Mai Tai Recipe
Ingredients:
30ml White Rum
20ml Jamaican Rum
15ml Triple Sec
10ml homemade orgeat syrup
20ml fresh lime juice
Optional: 2 dashes of Angostura bitters
Put all ingredients into a shaker (see our article on starting cocktails at home) and fill with ice.
Shake vigorously, strain, and double strain to avoid ice shards in the glass.
Serve over ice, with a mint sprig and an orange slice garnish.
Despite common misconceptions, making orgeat at home is quite easy to make. So, why not treat yourself to a refreshing mauresque now?
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