I used this recipe to make a toasted 4 nut rich orgeat. I went with half the recipe, divided the nut component into 1 oz each almond, peanut, pistachio, and macadamia, toasted them in the oven one batch at a time (nuts may toast at different rates). I used Demerara sugar and strained the batch through a nut milk bag after your suggested strainers. I spiked the resultant orgeat with 1/4 oz each vodka, amaretto, and macadamia nut liqueur. I only used it for one cocktail so far, but it was terrific in that. I saved the sweetened chopped and processed nuts and had them with breakfast cereal today, and that was also great. Thanks for the recipe and the channel!
I love your videos. Your step by step is so easy to follow. You make what seems like something complicated into an easy to execute project!! Thank you!
Getting ready for a round of Tiki videos, DS? Gotta include the Fog Cutter! If you want to sample one, check out Tiki Ti's take on it, which is the same recipe the grandfather used to make when working for Trader Vic's when it was around. The one I like the most is from Beachbum Berry's Grog Log, and works on a scaling prinicple of 2:1:0.5: 2 oz white rum 1 oz brandy 0.5 oz gin 2 oz fresh sq lemon 1 oz fresh sq orange 0.5 oz orgeat float sherry What matters most in this recipe, I've found, is if you can pick your lemon variety. Meyer works great in this, so it might mean a trip to the fancier grocery store. I've cheated and used low pulp OJ and that's fine for the orange. Cream or Oloroso Sherry work best, here, the cheap cream sherry from TJ's is fine, but if you can find some Drysack Oloroso 15 (not too terribly uncommon) it's an awesome upgrade to the cocktail. Surprisingly I've found messing around with the booze in the cocktail matters very little; I really like the 12 bottle bar recommendation of Paul Masson VSOP and it works great in this recipe! If you haven't picked up a white rum for you upcoming videos, really check out Plantation 3 etoiles (three star), it's the best white I've found being imported at the moment. Anyways, if you've got all the ingredients lying around fire one up! Amazing cocktail, probably my favorite of the tiki drinks. Cheers, man!
Revving the engines. I'm definitely planning a Fog Cutter. Unfortunately the tiki mug I wanted for that video is back ordered so, I pushed that one back. Actually, I pushed almost all of the tiki stuff back. I was originally planning to do a little Tiki the Snow Away, but had to push it back for one reason or another. I should have a Tiki video up this month, but you'll have to have a little patience for the Fog Cutter. I've been messing around with some recipes. That recipe you cited seems to be the 40's Trader Vic recipe. I've made that one. I've made a Beachcomber and the Smuggler's Cove combo of the two. And like a lot of Tiki drinks, the slightest change can make a huge difference, as you cited above. I'm definitely more of a fan of doing the Oloroso Sherry, rather than the cream. It's still got some dryness to it that lends another dimension. Anyway, more to come on that. Cheers!
Thanks for this. If you had posted Amazon affiliate links to the equipment you used in the recipe. I would have bought some. Need that fine mesh strainer and air tight bottle!
Great recipe! Thank you. I used light rum instead of vodka but I could not find the orange flower water. Do you think a drop of Cointrau can substitute it?
Nah. Just leave it out. The flower water tastes flowery, not citrusy. You can find them online or middle eastern markets. They are used in Persian and Mediterranean cooking. A bottle will last you pretty much forever.
Hi there! Thanks for all the great videos. I'm going to try making both your grenadine and this next weekend. I am probably not going to get ahold of Marcona almonds here, but for the ones I get, is it important that they are peeled?
I’m trying this for my next batch simply to avoid dealing with cheesecloth. What do you think of leaving the almond skins on? I’ve come across a recipe suggesting that for a more nutty taste although I’ve never tried it.
Hello! Thanks for the video! Just made the first part, boiled nicely. A question I have. Should not Vodka go in right after it's chilled? I'm just thinking Vodka could extract more almond flavor out. What do you think? Thanks for your help!
Not sure if this helps as you posted this a year ago, but considering the low boiling point of vodka, I would expect most of the alcohol would evaporate before it was put into the bottle--defeating its purpose as a preservative in this application.
I feel that the addition of natural almond extract, which has bitter almond oil, would make this even better. Bitter almond oil is responsible for the distinctive flavor of amaretto and marzipan and is what we think of as almond flavor. The sweet almonds we buy have a different flavor. However, you definitely wouldn't want to eat bitter almonds because they convert into cyanide in your body, which can be deadly. But when bitter almonds are processed to make oil, extract, marzipan, etc., it is done in a way where none of the dangerous compounds are extracted. It explains why we can't buy bitter almonds. By using store-bought almonds as well as almond extract, I feel it will give a better, more complex flavor.
Quick question before I attempt this in the upcoming weekend. Why is it important to have both big chunks of almonds and grind ones? Would fully grinding the entire thingbe better for more flavor?
Well, this is instead of making almond milk first. So, the ground bits are all you need to create that balance of infused flavor without making the syrup too chalky. If it was all ground, you'd have to strain a lot more or end up with a lot more chalkiness. Hope that helps. Let me know how your batch turns out. Cheers!
@@DistinguishedSpirits I was wondering the exact same thing. So let me ask you this, how much does the taste differ as a result of this? The chalkiness must be a result of compounds that get into the orgeat, so if they don't get in there, how will that affect the taste?
Made my own falernum months ago for a couple drinks. used about 5% of what I made so now it's chilling in my fridge. Should be around 15-20% abv so I'm not too worried about it going bad but wow did I overestimate how much I'd use
Haha. Yeah, it's tough with that sometimes. Falernum in particular is used in such small quantities in certain drinks. But yeah, at that strength in the fridge, it would probably lose some of its flavor before it was unsafe to drink.
I got a few questions: 1) What if you used Cognac instead of Vodka to add some interesting flavor? 2) How did you get blanched almonds? 3) What if you use non blanched almonds still in the skin? 4) What if you started with store bought almond flour? Cheers!
1) I guess, but you want the flavor to come from the nuts and brandy might obscure that 2) They are available at most grocery stores. You can also get them online (amzn.to/2mutR7r). 3) You can use them, but you'll want to blanch them first. 4) That's going to be tricky. You only want a little of the almond "powder", you don't want the whole thing to be powder so you can much more easily strain those solids out. It's really best to start with whole almonds or even almond slivers. Hope that helps!
Recipe looks great -- and also looking forward to the yogurt topping :) -- but wondering why you think the recipe asks for the two sizes of almonds... or in other words, why leave part of the almonds in large bits, instead of pulverizing all of the almonds. Does it create a variation in flavour somehow, a wider bouquet so to speak?
Essentially, yes. But more importantly it help keep the syrup clearer and not as gritty. You want just enough to flavor it and give it a good texture, but not so much that it makes the whole thing milky or cloudy. There are other recipes that embrace the cloudier formula. Those are the highly sweetened almond milk recipes I refer to in the video. Those are fine too. I just prefer this one. Cheers!
The toasting draws out some oils and helps pump up the almond-y flavor. I'm not sure what the end result will be for you. This recipe already doesn't hit you over the head with the extreme almond flavor that a cloudy orgeat does (the cloudy version is really more like an extremely sweet almond milk), so the nuttiness may be slightly more subtle in your batch. However, it would still be usable, so don't throw it out.
It will definitely last over a month in the refrigerator, but it should last longer with vodka. Just keep an eye on it and when in doubt, throw it out. You could also freeze part of it and thaw it out later. Cheers!
I wouldn't, orange flower water is really nothing like triple sec or curaçao imo. If you can find a middle eastern supermarket, you may have better luck finding the orange flower water - and probably for a lot cheaper than other places. Not sure where you're located, but online shopping may also be a solution. I've had a small bottle for a few years now, a little goes a long way and it seems to keep indefinitely (no signs of spoilage after at least 2.5 years in the fridge).
@@sam11443 Wow, I was sitting at my computer when you replied. I found rose water at a foreign mart in my area, but sadly, no orange blossom water is to be found around these parts.
Just divide everything by 3. 2.6 oz by weight (0.5 cup by volume) Almonds 10 oz water 20 oz sugar a dash or two of Rose and Orange Flower Water 0.5 oz Vodka
Looks great but... What else can I use orange flower water and rose water for? I don't need another couple of 90% full bottles sitting around on the shelf for the rest of my life.
Haha. Yeah, they are pretty cheap and are used a lot in middle eastern cooking, so maybe you can find some other uses for them. But if not, don't sweat it. Just make up a batch without them. Other orgeat recipes use a lot more rose and orange flower water. Luckily, this one doesn't. Hope that helps.
It's probably not less sweet than the Smuggler's Cove recipe. In fact, this recipe is probably sweeter as it is 2:1, sugar to water, and SC's recipe is 5:4, sugar to water. What I was getting at in the video when I talked about other Orgeats and showed the SC book was that a lot of other homemade Orgeat recipes are a lot different than this one. SC's recipe, as well as other's, basically make almond milk first, then add syrup to it. This one doesn't make an almond milk, just an almond syrup. The almond milk method is what I was talking about when I said that other recipes were "highly sweetened almond milk", as in, it's much sweeter than an almond milk you'd buy off the shelf. Hope that makes sense. Cheers!
The syrup is great. As is your channel (of course). We make a ton of cocktails and you are our favorite by far. A few comments: A 1/2 gallon of orgeat is a lot to hold onto, even when I make about six Mai Tais a week (in search for the perfect one) between me, my girl, and our friends. So cutting this recipe in half still yields 4 cups of orgeat which is more manageable for our already-homemade-syrup-overloaded fridge. Still enough orgeat to make around 64 mai tais depending on who you're talking to. I.e., a 1/2 gallon is a lot even by our sottish standards. I also roasted my blanched marconas in the oven for more even browning. It took about the same amount of time at 350 degrees. Judging off of how these look and how yours look in the video (assuming more browning and less risk of throw-aways is the goal), I would recommend. I then just mixed a 1/4 tsp each of orange flower and rose waters, stirred those together, then grabbed 1/4 tsp of the mixture. (I don't have a 1/8 tsp spoon) Thanks for the share. It's the best we've had yet--far better than the death and co., smuggler's cove, and almond milk reduction hacks. ....awaiting eagerly for your next (Tiki) vid!, John
Cheers! Glad you liked it. It's my favorite orgeat recipe as well. I hear you on the size of the recipe. I often cut those proportions in half when making it. And in the fridge, the syrup lasts...I won't say forever...but a really long time. So it's worth it to make a batch and then have it when you need it.
Mine orgeat turned lighter than yours. Maybe because i used really white sugar or because i waited for 9 hours instead of 12. Instead of rose water i used vanilla extract, instead of using orange water i infused vodka with orange peel and used that vodka to preserve the syrup. Tastes great .
Yeah, the sugar I used turns a little darker in a syrup. If you used a white sugar, the color of the orgeat would be lighter than mine. Glad you liked it. Cheers!
Distinguished Spirits everyone is always talking about shelf life on this, falernum, and other syrups. Seems like bottling up small batches and freezing them is the way to go. Time for an experiment!
Go for it. It should work in smaller batches, you'll just have to adjust the volumes, but as long as they're in the same ratios (within reason), it should work. Let me know how it turns out. Cheers!
Is the recipe actually correct with regard to the proportions of ingredients? Eight cups of sugar is nearly 4 pounds which seems like way too much for just 8oz of almonds. The Liquid Intelligence 's general formula for orgeats is 500g of sugar to each 200g of nut.
Yeah, it is. And it really turns out great. It's super almond-y, but it's not chalky or like some other commercial syrups that are like heavily sweetened almond milk. Maybe make a half sized batch to see how you like it, but it's really excellent. It makes a helluva Mai Tai.
First time making this. Turned out to only have a very faint almond taste. If I taste it I can only get a hint of it in the background. Is that how it's supposed to be? I used it for a Fog Cutter and the taste is nowhere to be found. I suspect if I used simple syrup instead I wouldn't be able to tell one from the other in a blind test. What gives?
Not sure what to tell you. Did you skip a step or change something? If not, maybe it's not for you. I love it. It's not sweetened almond milk. It's a rich simple syrup with a distinct nuttiness to it.
@@DistinguishedSpirits Don't get me wrong, I love the taste as well, I just wish it was more prominent. I followed all the steps but I divided everything by 3 since I didn't want to make a lot on the first try. I might up the almond proportion next time or let it steep for longer. Congrats on a great channel!
@@DrIstoris not sure what you mean - I can only get one kind where I live, I think it's what would be "sweet" almond. They look exactly like the ones in the video
Ricardo Maciel well there are different types of almonds. Where I live we have couple types of almonds. The ones grown in U.S ( those are smaller, less intense flavour) and the ones grown in Spain. Also, roasting them properly is important.
I had the same thought and it was a disaster. Basically made wallpaper paste.... I’ve found slivered almonds and water pulsed in the blender works the best.
Ridiculous to do all that chopping and food processing. Just toss the toasted almonds and water to a vitamix to blend then strain through nut bag into pot to simmer. Also, half that amount of sugar is better taste and utility.
I love this recipe and the result is excellent. I like it a lot better than the sweetened almond milk recipe. This one has the perfect balance of nuttiness, mouthfeel and sweetness. It's not too flowery, not too gritty, not too chalky. If you have a better recipe, film it and post it.
I used this recipe to make a toasted 4 nut rich orgeat. I went with half the recipe, divided the nut component into 1 oz each almond, peanut, pistachio, and macadamia, toasted them in the oven one batch at a time (nuts may toast at different rates). I used Demerara sugar and strained the batch through a nut milk bag after your suggested strainers. I spiked the resultant orgeat with 1/4 oz each vodka, amaretto, and macadamia nut liqueur. I only used it for one cocktail so far, but it was terrific in that. I saved the sweetened chopped and processed nuts and had them with breakfast cereal today, and that was also great. Thanks for the recipe and the channel!
Great tip. I’m gonna try that
I love your videos. Your step by step is so easy to follow. You make what seems like something complicated into an easy to execute project!! Thank you!
Excellent. Glad you liked it. If you end up making a batch, let me know how it turns out. Cheers!
I've been making mine using almond milk. This recipe looks like the way to go. I can't wait to try it! Thanks!
Yeah! Let me know how yours turns out. Cheers!
I really love this channel
Getting ready for a round of Tiki videos, DS? Gotta include the Fog Cutter! If you want to sample one, check out Tiki Ti's take on it, which is the same recipe the grandfather used to make when working for Trader Vic's when it was around. The one I like the most is from Beachbum Berry's Grog Log, and works on a scaling prinicple of 2:1:0.5:
2 oz white rum
1 oz brandy
0.5 oz gin
2 oz fresh sq lemon
1 oz fresh sq orange
0.5 oz orgeat
float sherry
What matters most in this recipe, I've found, is if you can pick your lemon variety. Meyer works great in this, so it might mean a trip to the fancier grocery store. I've cheated and used low pulp OJ and that's fine for the orange. Cream or Oloroso Sherry work best, here, the cheap cream sherry from TJ's is fine, but if you can find some Drysack Oloroso 15 (not too terribly uncommon) it's an awesome upgrade to the cocktail. Surprisingly I've found messing around with the booze in the cocktail matters very little; I really like the 12 bottle bar recommendation of Paul Masson VSOP and it works great in this recipe! If you haven't picked up a white rum for you upcoming videos, really check out Plantation 3 etoiles (three star), it's the best white I've found being imported at the moment. Anyways, if you've got all the ingredients lying around fire one up! Amazing cocktail, probably my favorite of the tiki drinks. Cheers, man!
Revving the engines. I'm definitely planning a Fog Cutter. Unfortunately the tiki mug I wanted for that video is back ordered so, I pushed that one back. Actually, I pushed almost all of the tiki stuff back. I was originally planning to do a little Tiki the Snow Away, but had to push it back for one reason or another. I should have a Tiki video up this month, but you'll have to have a little patience for the Fog Cutter.
I've been messing around with some recipes. That recipe you cited seems to be the 40's Trader Vic recipe. I've made that one. I've made a Beachcomber and the Smuggler's Cove combo of the two. And like a lot of Tiki drinks, the slightest change can make a huge difference, as you cited above. I'm definitely more of a fan of doing the Oloroso Sherry, rather than the cream. It's still got some dryness to it that lends another dimension.
Anyway, more to come on that. Cheers!
Thanks for telling me about this channel, Matt!
Cheers! Thanks for checking it out.
You are bad ass. Thanks for all of your videos.
Cheers!
Thanks for this. If you had posted Amazon affiliate links to the equipment you used in the recipe. I would have bought some. Need that fine mesh strainer and air tight bottle!
Thanks for the reminder. I just posted the links at the bottom of the Description. Cheers!
Great recipe!
Sounds great recipe to make!
I think you could also add other flavours like Vanilla Extract?
Got mine steeping now. Only made half the quantity, but we'll see how fast it gets used!
Great recipe! Thank you.
I used light rum instead of vodka but I could not find the orange flower water.
Do you think a drop of Cointrau can substitute it?
Nah. Just leave it out. The flower water tastes flowery, not citrusy. You can find them online or middle eastern markets. They are used in Persian and Mediterranean cooking. A bottle will last you pretty much forever.
Hi there! Thanks for all the great videos. I'm going to try making both your grenadine and this next weekend. I am probably not going to get ahold of Marcona almonds here, but for the ones I get, is it important that they are peeled?
Yeah, you want them blanched. If all they have are the blanched slivers, that should be fine. Let me know how it turns out. Cheers!
Distinguished Spirits Perfect, thanks again!
I’m trying this for my next batch simply to avoid dealing with cheesecloth. What do you think of leaving the almond skins on? I’ve come across a recipe suggesting that for a more nutty taste although I’ve never tried it.
You'll wanna blanch them. It might be too bitter with the skins. But if you end up trying it, let me know how it turns out.
Thanks for the great video. Can you freeze this if you aren’t planning on using the rest?
Yeah. Do it. You could also try cutting the recipe in half. Whatever works best for your needs.
Hello! Thanks for the video! Just made the first part, boiled nicely.
A question I have. Should not Vodka go in right after it's chilled?
I'm just thinking Vodka could extract more almond flavor out. What do you think? Thanks for your help!
Not sure if this helps as you posted this a year ago, but considering the low boiling point of vodka, I would expect most of the alcohol would evaporate before it was put into the bottle--defeating its purpose as a preservative in this application.
How long will the version you made with the added Vodka last in the refrigerator?
Over a month. I'm not a food scientist, so use your best judgement, but you should be good for a while.
I feel that the addition of natural almond extract, which has bitter almond oil, would make this even better. Bitter almond oil is responsible for the distinctive flavor of amaretto and marzipan and is what we think of as almond flavor. The sweet almonds we buy have a different flavor. However, you definitely wouldn't want to eat bitter almonds because they convert into cyanide in your body, which can be deadly. But when bitter almonds are processed to make oil, extract, marzipan, etc., it is done in a way where none of the dangerous compounds are extracted. It explains why we can't buy bitter almonds. By using store-bought almonds as well as almond extract, I feel it will give a better, more complex flavor.
is it possible to cut the amounts in half? will it still work?
I love your channel!! Can I use bourbon instead of vodka?
Thank you. You can, but bourbon will impart flavor, whereas vodka will not.
Quick question before I attempt this in the upcoming weekend. Why is it important to have both big chunks of almonds and grind ones? Would fully grinding the entire thingbe better for more flavor?
Well, this is instead of making almond milk first. So, the ground bits are all you need to create that balance of infused flavor without making the syrup too chalky. If it was all ground, you'd have to strain a lot more or end up with a lot more chalkiness. Hope that helps. Let me know how your batch turns out. Cheers!
@@DistinguishedSpirits I was wondering the exact same thing. So let me ask you this, how much does the taste differ as a result of this? The chalkiness must be a result of compounds that get into the orgeat, so if they don't get in there, how will that affect the taste?
Made my own falernum months ago for a couple drinks. used about 5% of what I made so now it's chilling in my fridge. Should be around 15-20% abv so I'm not too worried about it going bad but wow did I overestimate how much I'd use
Haha. Yeah, it's tough with that sometimes. Falernum in particular is used in such small quantities in certain drinks. But yeah, at that strength in the fridge, it would probably lose some of its flavor before it was unsafe to drink.
I got a few questions:
1) What if you used Cognac instead of Vodka to add some interesting flavor?
2) How did you get blanched almonds?
3) What if you use non blanched almonds still in the skin?
4) What if you started with store bought almond flour?
Cheers!
1) I guess, but you want the flavor to come from the nuts and brandy might obscure that
2) They are available at most grocery stores. You can also get them online (amzn.to/2mutR7r).
3) You can use them, but you'll want to blanch them first.
4) That's going to be tricky. You only want a little of the almond "powder", you don't want the whole thing to be powder so you can much more easily strain those solids out. It's really best to start with whole almonds or even almond slivers.
Hope that helps!
Recipe looks great -- and also looking forward to the yogurt topping :) -- but wondering why you think the recipe asks for the two sizes of almonds... or in other words, why leave part of the almonds in large bits, instead of pulverizing all of the almonds. Does it create a variation in flavour somehow, a wider bouquet so to speak?
Essentially, yes. But more importantly it help keep the syrup clearer and not as gritty. You want just enough to flavor it and give it a good texture, but not so much that it makes the whole thing milky or cloudy.
There are other recipes that embrace the cloudier formula. Those are the highly sweetened almond milk recipes I refer to in the video. Those are fine too. I just prefer this one. Cheers!
Thanks!
and sorry I didn't see you answered this question below
No worries.
forgot to toast mine, oops, remembered when they were steeping. How much should this impact taste?
The toasting draws out some oils and helps pump up the almond-y flavor. I'm not sure what the end result will be for you. This recipe already doesn't hit you over the head with the extreme almond flavor that a cloudy orgeat does (the cloudy version is really more like an extremely sweet almond milk), so the nuttiness may be slightly more subtle in your batch. However, it would still be usable, so don't throw it out.
@@DistinguishedSpirits it turned out passable enough to use but I'll definitely remember to toast next time.
for how long can i keep my homemade orgeat in the kitchen/refrigerator? Would it survive for 6 months with vodka?
It will definitely last over a month in the refrigerator, but it should last longer with vodka. Just keep an eye on it and when in doubt, throw it out. You could also freeze part of it and thaw it out later. Cheers!
I was just thinking that if I couldn't find orange blossom water, could I use curacao or triple sec to add a little brightness?
I wouldn't, orange flower water is really nothing like triple sec or curaçao imo. If you can find a middle eastern supermarket, you may have better luck finding the orange flower water - and probably for a lot cheaper than other places. Not sure where you're located, but online shopping may also be a solution. I've had a small bottle for a few years now, a little goes a long way and it seems to keep indefinitely (no signs of spoilage after at least 2.5 years in the fridge).
@@sam11443 Wow, I was sitting at my computer when you replied. I found rose water at a foreign mart in my area, but sadly, no orange blossom water is to be found around these parts.
How do I make it for 1 or 2 cups and how much almonds should I use for my ratio since 6 cups seems too much for me.
Just divide everything by 3.
2.6 oz by weight (0.5 cup by volume) Almonds
10 oz water
20 oz sugar
a dash or two of Rose and Orange Flower Water
0.5 oz Vodka
Distinguished Spirits thank you.
Greetings, is ther a way to replace the azahar?
Do you mean the Orange Flower Water? If so, not really. You can just leave it out if you do not have a bottle of it.
What's the shelf life on this?
Looks great but... What else can I use orange flower water and rose water for? I don't need another couple of 90% full bottles sitting around on the shelf for the rest of my life.
Haha. Yeah, they are pretty cheap and are used a lot in middle eastern cooking, so maybe you can find some other uses for them. But if not, don't sweat it. Just make up a batch without them. Other orgeat recipes use a lot more rose and orange flower water. Luckily, this one doesn't. Hope that helps.
Can i get away with demerara sugar? Lovely video btw!
For sure!
Glad you liked it. Cheers!
How is the Orgeat from this recipe any less sweet than the one made from the Smuggler's Cove book?
It's probably not less sweet than the Smuggler's Cove recipe. In fact, this recipe is probably sweeter as it is 2:1, sugar to water, and SC's recipe is 5:4, sugar to water. What I was getting at in the video when I talked about other Orgeats and showed the SC book was that a lot of other homemade Orgeat recipes are a lot different than this one. SC's recipe, as well as other's, basically make almond milk first, then add syrup to it. This one doesn't make an almond milk, just an almond syrup. The almond milk method is what I was talking about when I said that other recipes were "highly sweetened almond milk", as in, it's much sweeter than an almond milk you'd buy off the shelf. Hope that makes sense. Cheers!
The syrup is great. As is your channel (of course). We make a ton of cocktails and you are our favorite by far.
A few comments:
A 1/2 gallon of orgeat is a lot to hold onto, even when I make about six Mai Tais a week (in search for the perfect one) between me, my girl, and our friends. So cutting this recipe in half still yields 4 cups of orgeat which is more manageable for our already-homemade-syrup-overloaded fridge. Still enough orgeat to make around 64 mai tais depending on who you're talking to. I.e., a 1/2 gallon is a lot even by our sottish standards.
I also roasted my blanched marconas in the oven for more even browning. It took about the same amount of time at 350 degrees. Judging off of how these look and how yours look in the video (assuming more browning and less risk of throw-aways is the goal), I would recommend.
I then just mixed a 1/4 tsp each of orange flower and rose waters, stirred those together, then grabbed 1/4 tsp of the mixture. (I don't have a 1/8 tsp spoon)
Thanks for the share. It's the best we've had yet--far better than the death and co., smuggler's cove, and almond milk reduction hacks.
....awaiting eagerly for your next (Tiki) vid!,
John
Cheers! Glad you liked it. It's my favorite orgeat recipe as well. I hear you on the size of the recipe. I often cut those proportions in half when making it. And in the fridge, the syrup lasts...I won't say forever...but a really long time. So it's worth it to make a batch and then have it when you need it.
Could I preserve with rum instead of vodka?
You could try it. But it would certainly impact the flavor, where as the vodka will not.
Mine orgeat turned lighter than yours. Maybe because i used really white sugar or because i waited for 9 hours instead of 12. Instead of rose water i used vanilla extract, instead of using orange water i infused vodka with orange peel and used that vodka to preserve the syrup. Tastes great .
Yeah, the sugar I used turns a little darker in a syrup. If you used a white sugar, the color of the orgeat would be lighter than mine. Glad you liked it. Cheers!
Have you ever tried freezing that excess bottle? Any reason not to?
I have not, but it's not a bad idea.
Distinguished Spirits everyone is always talking about shelf life on this, falernum, and other syrups. Seems like bottling up small batches and freezing them is the way to go. Time for an experiment!
Love this 🗿🍹👍👍👍👍😎
I agree. My favorite orgeat. Cheers!
Any reason I couldn't half or quarter the recipe for the first time?
Go for it. It should work in smaller batches, you'll just have to adjust the volumes, but as long as they're in the same ratios (within reason), it should work. Let me know how it turns out. Cheers!
Is the recipe actually correct with regard to the proportions of ingredients? Eight cups of sugar is nearly 4 pounds which seems like way too much for just 8oz of almonds. The Liquid Intelligence 's general formula for orgeats is 500g of sugar to each 200g of nut.
Yeah, it is. And it really turns out great. It's super almond-y, but it's not chalky or like some other commercial syrups that are like heavily sweetened almond milk.
Maybe make a half sized batch to see how you like it, but it's really excellent. It makes a helluva Mai Tai.
@@DistinguishedSpirits yea im going to try halfing the batch size
so the ingredient it is named after isn't even in it anymore?
This is industry standard orgeat these days, take it or leave it.
First time making this. Turned out to only have a very faint almond taste. If I taste it I can only get a hint of it in the background. Is that how it's supposed to be? I used it for a Fog Cutter and the taste is nowhere to be found. I suspect if I used simple syrup instead I wouldn't be able to tell one from the other in a blind test. What gives?
Not sure what to tell you. Did you skip a step or change something? If not, maybe it's not for you. I love it. It's not sweetened almond milk. It's a rich simple syrup with a distinct nuttiness to it.
@@DistinguishedSpirits Don't get me wrong, I love the taste as well, I just wish it was more prominent. I followed all the steps but I divided everything by 3 since I didn't want to make a lot on the first try. I might up the almond proportion next time or let it steep for longer. Congrats on a great channel!
Ricardo Maciel what type of almonds did you use?
@@DrIstoris not sure what you mean - I can only get one kind where I live, I think it's what would be "sweet" almond. They look exactly like the ones in the video
Ricardo Maciel well there are different types of almonds. Where I live we have couple types of almonds. The ones grown in U.S ( those are smaller, less intense flavour) and the ones grown in Spain. Also, roasting them properly is important.
"And the juice will be worth the squeeze" - a little cheesy, but that's a good line.
Just occurred to me that I can use almond flour for this.
I had the same thought and it was a disaster. Basically made wallpaper paste.... I’ve found slivered almonds and water pulsed in the blender works the best.
This guys voice is way sexier than any Mia tai I will ever make and I make a sexy mia tia!!
Haha. Cheers!
Why do I feel like this guy is trying to seduce me?
thumbs.gfycat.com/AdvancedPerkyArrowana-small.gif
Ridiculous to do all that chopping and food processing. Just toss the toasted almonds and water to a vitamix to blend then strain through nut bag into pot to simmer. Also, half that amount of sugar is better taste and utility.
I love this recipe and the result is excellent. I like it a lot better than the sweetened almond milk recipe. This one has the perfect balance of nuttiness, mouthfeel and sweetness. It's not too flowery, not too gritty, not too chalky. If you have a better recipe, film it and post it.
I had to stop watching this video because of the infuriating declination in his voice at the end of every sentence