Get Creative with Pistachio Orgeat Syrup for Your Next Cocktail
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- Опубликовано: 10 фев 2025
- Get Creative with Pistachio Orgeat Syrup for Your Next Cocktail
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Introducing the delicious and easy-to-make Pistachio Orgeat Cocktail Syrup! This refreshing syrup is a great alternative to the traditional almond orgeat and is perfect for adding a touch of sweetness and nuttiness to your cocktails. The recipe is straightforward and quick, making it ideal for home bartenders of all levels. Here's how to make it:
Start by adding 20 grams of pistachios and 60 grams of hot water to a blender. Blend until smooth.
Strain the mixture through a nut milk bag to remove any solids.
Weight the liquid and multiply it by 1.5 to determine the amount of sugar you need to add.
Stir the sugar into the liquid until it dissolves completely.
For every 100 ml of syrup, add 1 ml of orange blossom water. Stir to combine.
Pour the syrup into a bottle and store it in the refrigerator for up to 3 weeks.
This delicious Pistachio Orgeat Cocktail Syrup will elevate the flavor of your cocktails and add a touch of sophistication to your bar cart. Make a batch today and enjoy the unique blend of pistachio and sweet flavors in your next cocktail. Happy mixing!
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Using a potato ricer for a nut milk bag is GENIUS! 👏
Thanks mate! Didn’t come up with that hack though.
I recently made creme de mure, and I do very much wish I had had one.
The first time I saw that, Kevin Kos did it. And it's definitely a good trick to have.
The presenter's creativity in combining the syrup with various spirits, juices, and garnishes is impressive, resulting in a range of enticing and visually stunning drinks.
I could drink this one straight from the bottle!!! 🤗
Sugar rush alert! 😂
I enjoy having pistachio desserts, and now i can have pistachio drinks thanks to you!
🤤🤤🤤
Always on the cutting edge my man. Thank you so much!
Thanks Andrew! 🙏
If one struggles with the spill on How to Drink, it's very soothing to come here. This orgeat looks amazing, lovely recipe that is adjusted to each individual yield. Lovely stuff!
HAHA! Thanks!
I can't wait for the cocktail! I made my own pistachio orgeat, but I peeled the skin after soaking it in warm water so it came out a more vibrant green as opposed to a darker green. I also had to put ticaloid 210s to prevent the fat from separating all the time.
That’s a pro orgeat right there! But you’ll understand why I didn’t put that much efforts in mine Friday ;)
@@TrufflesOnTheRocks I can't wait to see what you made. I warmed it back up and used it clarify my pistachio martini. I used a homemade roasted pistachio infused Reyka vodka, used a rose petal and bee pollen infused honey syrup, 30% citric acid solution, and then poured it over the warmed pistachio milk. Let it sit and then filtered it through a coffee filter.
You make it look so easy! I'll have to follow along.
I like this as a quick format. Great videos as always my man!
Love it, also a big fan of avocado orgeat as a nut alternative.
That's something I still have to try.
Thank you so much, so savory and subtly sweet, wonderful and elegant recipe
Thank you so much to you! Cheers
Aaaaand I need to buy pistachios now!
Love it! Can’t wait for the cocktails!
Buckle up! It’s a great one 😀
im hyped! i just so happen to make a pistachio orgeat 2 weeks ago, and lost of inspiration in terms of drinks to make so i cant wait for friday!
Amazing! See you Friday :)
Dang that doesn't sound to bad....Plus just watched the drink and it looks great!
Thanks man!
I highly recommend this same method for pecan orgeat
Amazing, I'll give it a try !
Cheers!
Nice 👍
Ill have to make it
How long should it take to consume products like this and what should you pay attention to?
It is so simple that when I saw the 2 minutes, I said "bullshit," but you are right, very quick and simple. Probably, the longest part is taking the pistachios out of the shells.
HAHA!! I paid the extra price to have them without the shell ;) Cheers!
Love it ❤❤❤❤
Thank you
Any pistachio cocktails to make with the syrup? Preferably rum based. Thanks👍☺
This one ruclips.net/video/TXqnRaaeRFg/видео.html
I’m a bartender in London and I tried making this a couple of years back for a new menu development. I found it to be very oily. To the point that it affected the mouthfeel of the cocktail. I moved on to other ideas but did you find it oily or did you do anything to lessen the oiliness?
Would you do a pecan orgeat the same way? Pretty much all recipes I found don't blend the pecans, so I'm curious how you would do it.
That's an expensive syrup you want to make LOL But I'm sure it will be delicious! That said, I never made any so I can'T help you. Following in case someone has the answer ;) Cheers!
Awesome!
Could you use orange bitters instead of the blossom water?
No it’s absolutely not the same. Orange blossom water is like 2$ for 500ml at any grocery store and it’s made out of the water distillation of orange flowers. It’s super fragrant and it has nothing to do with the orange oil flavor
Amazing video as always , by the way does any one know the model of the coffee machin in the back ground?
Hey thanks Emmanuel! The coffee machine is a Lelit and I believe it's the Anna model (one of their smallest one if not the smallest one) I love it!
@@TrufflesOnTheRocks Thanks you so much, i saved so much money from Starbucks By updating my syrup game with your vidéos,like literaly 😅.
Looks AMAZING. How long would this last in the fridge?
2-3 weeks usually
My Friend, can U please suggest if I should roast pistachios? Cause I did and think now maybe it was bad idea?) I did the same as with almond orchard)
I did not but I don't see why a slight toast would be a problem
Would straining through a fine mesh strainer as opposed to a nut milk bag produce inferior results?
Hey Justin, fine mesh strainers are not fine enough actually. You would get too much solids that way.
Sir what is the purpose of orange blossom water in this syrup?
It’s a classic ingredient in orgeat syrups and it’s very tasty. Adds a hint of floral flavor that makes the signature of these syrups
@Truffles On The Rocks Thank you sir! Will definitely try this and use it on a cocktail
Hey just had a question about the orange blossom water part. You said for every 100ml, we use 1ml of obw, why did you weigh it?
Good question. Micro scales tend to be a bit inaccurate with very small quantity so I prefer to use volume for ingredients like OBW since one drop too much can ruin a whole batch. Hope this helps
@@TrufflesOnTheRocks
Oh ok. So what I saw in the video, was it you at first trying it by weight, but then didn't go that direction and used the volume method instead, and left the scene of you weighing it in the video? I'm nitpicky, but I want to get it perfect.
@@justicemacdonell2104 1 ml of OBW = 1 gr actually so if you trust your scale, do it with it, it's more accurate. If not, do it by volume. Cheers
MIAAAAAM 🤤🤤
Avec du matcha et de la lime?
Can I use Cointreau instead of orange blossom water? Cannot find it
Hey Marco! Unfortunately, these are two completely different things. Orange blossom water is the water distillation of the orange tree flowers. It tastes nothing like oranges. It is a very common ingredients in mediteranean and north african cuisine. It is really cheap too. You should find that in grocery stores, usually in the baking area. Cheers!
Tysm bro, you are super kind❤️❤️❤️
I can’t find the cocktail this ended up being used for. Did that happen?
The Mai O Mai my friend. The next video on the channel
@@TrufflesOnTheRocks oh I see! I think my eyes must have passed right over it because of the color. Thanks JF!
I have a technical question. Most almond orgeats (including your own) specify a 1-to-1 nut milk/sugar ratio. Is a 1.5 ratio to balance the flavour of the pistachio? Or is it to fit better with the recipe you're going to make? Great video as always thanks :)
Good one! It's mostly to balance the cocktail I'm making Friday. That said, you can use a 1.5 ratio easily in cocktails, you just shy down on the specs a bit. Cheers!
Quick question: Why a 1.5:1 ratio of sugar to pistachio milk ? I would have expected a 1 to 1 ratio similar to the orgeat syrup.
Thanks !
This syrup is made especially to balance the cocktail I'll make Friday and I like it better with this ratio.
@@TrufflesOnTheRocks It'll also keep for longer. I also find most orgeat cocktails to be too tart, so I usually bump up the sugar.
Are the pistachio cooked or raw?
Cooked ;)
I’m calling bull on all these measurements. I used 120 ml of water and my yield was about a half a cup.
You know half a cup is 125ml so if that’s about what you got using 120ml, what do you call BS? I’m not following ?