How To: Orgeat

Master the Basics of Orgeat, from Almond to Avocado Pit

One of the hardest working tools in a bartender’s arsenal is orgeat, which adds an extra dimension of flavor and texture to a range of drinks. Orgeat is one of mixology’s oldest ingredients, predating the cocktail movement by several centuries. “Originally, orgeat was a savory barley water absent of almonds, dating back to the 12^th century,” Campari Academy’s Eddie Hansel says. “Today, orgeat is essentially an almond syrup typically containing a small portion of orange blossom and/or rose water.”

The enduring popularity of the Mai Tai propelled orgeat’s relevance. “Orgeat was popularized in the 1940’s by Trader Vic,” Hansel says. “It 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.”

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. 

Best Practices For Making Orgeat

There are some common, easy mistakes to avoid when tackling an orgeat recipe. Namely, don’t underestimate the amount of time required: 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. “There are no points in the process that require anything above a low heat setting,” Hansel advises. When properly refrigerated, most orgeat recipes will last about two weeks.

New Ingredients, Modern Orgeats

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. “The only considerations should be is the base ingredient safe, and does it taste good,” Hansel says. “Most importantly, does it make sense for the flavor profile within the cocktail you want to present to the guest?”

That said, Hansel advises a thoughtful, intentional approach to making orgeat. “Don’t just try something new to be different,” he says. “With traditional modifier recipes like orgeat, I often find it works in our favor to make small adjustments based on a complete idea as opposed to adjusting a cocktail recipe around some wild new orgeat you may have ‘invented.’”

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.