Name: Orgeat Syrup
Total time: PLACEHOLDER
Ingredients: 5 ounces blanched whole, sliced, or slivered almonds , toasted and cooled; 1 cup sugar; 8 ounces water; ¼ teaspoon orange blossom water

Why This Recipe Works

Almond-based orgeat syrup is an indispensable ingredient in many tiki cocktails, notably the Mai Tai and our Scorpion Cup. Its creamy texture, nutty flavor, and light perfume add a compelling je ne sais quoi element to otherwise straightforward combinations of fruit juices and rum. Store-bought options often taste overwhelmingly of artificial almond extract, while others are cloyingly sweet yet curiously devoid of flavor. We knew that a homemade version, made with just a few ingredients, could be far superior. We started by heating sugar and water in a saucepan until the sugar dissolved, then we added almonds in various forms (raw, skin-on, blanched, toasted, coarsely chopped, finely chopped) before straining them out. Tasters agreed: We achieved the cleanest, most natural almond flavor from blanched toasted almonds. To maximize their surface area (and lessen the time needed to extract their flavor), we finely chopped them in the food processor before adding them to the syrup. We let the mixture sit overnight before straining out the almonds. The resulting syrup was thick, milky, and full of almond flavor.

Before You Begin

A little orange blossom water (a traditional ingredient) lent an enchanting hint of floral aroma; look for it in the international aisle of well-stocked supermarkets or in Indian or Middle Eastern markets.

Instructions

Pulse almonds in food processor until finely chopped, about 30 pulses.

Heat sugar and water in small saucepan over medium heat, whisking often, until sugar has dissolved, about 5 minutes; do not boil. Off heat, stir in almonds, cover, and let sit at least 12 hours or up to 24 hours.

Set fine-mesh strainer over medium bowl and line with triple layer of cheesecloth that overhangs edges. Transfer almond mixture to prepared strainer and let drain until liquid no longer runs freely, about 10 minutes. Pull edges of cheesecloth together to form pouch, then firmly squeeze pouch to extract as much syrup from pulp as possible; discard pulp. Stir in orange blossom water. (Orgeat Syrup can be refrigerated in airtight container for up to 1 month. Shake gently before using.)