Home Bar Basics: Orgeat

Finally! The Orgeat episode you've all been asking me for. A note on this recipe: this orgeat I did with toasted almonds. Not every orgeat recipe calls for toasted almonds but I really like the added toasted savoriness of this particular recipe. It is by no means the only recipe and I will probably do another orgeat of a different style, but this one is my favorite so I decided to share it first.

This recipe is credited to the hood people at Death & Company in New York
City. Death & Co. Is one of the premier bars to come out of the “cocktail renaissance” and their syrup game is absolute 🔥of all the recipes I’ve learned over the years theirs are the best. I will, over time share more recipes, but here’s where we’re starting. I hope you guys enjoy it.

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Pyrex Four Cup Measuring Cup: https://amzn.to/2TqOzlV

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For the Almond Milk:
Toast 1Cup (108g) Sliced Almonds over medium heat
Place into a Vita-Mix or blender with 2 Cups (500ml) plus 2 Tablespoons (30ml) of warm water
Blend for two minutes on high.
Place mixture into a nut bag or cheese cloth lined collander and press the mixture releasing the liquid. Toss solids or dehydrate it into almond meal for baking. Your choice.

For Orgeat :
Combine Almond milk 12oz (360ml)
2 Cups (450g) Caster Sugar also known as Superfine Sugar
2.5 tsp (12.5ml) Cognac
2.5 tsp (12.5ml) Amaretto
.25 tsp (1.25ml) Orange Flower Water