Just as no Mixto should be mistaken for a proper tequila, no commercially available orgeat syrup really deserves the designation. A look at a few “orgeat” labels revealed: Glycerl Abietate, check. Titanium Dioxide, check. Almonds, no such luck.
In an attempt to create a DIY remedy for the industrial concoctions mouldering on liquor store shelves, and which have no place in a properly stocked bar, our adventures with fresh almonds and cane sugar began with the recipe found at The Kaiser Penguin, with a few minor exceptions:
- 1 1/2lb whole, raw almonds
- 4c sugar
- 4c water
- 3 dashes orange flower water
- 3 dashes rose water
- Toast almonds (bake at 400F for 10-15 minutes, tossing once or twice).
- Blend the almonds using a Cuisinart or blender. (You may have a few whole pieces left, some crumbs, and everything in-between.)
- Add almonds, sugar, and water to a pan and bring to a simmer. Simmer for two minutes. Remove from heat, cover, and let sit for at least 12 hours.
- Strain through two layers of cheese cloth and then a sieve to remove the very fine almond sludge. Add the rose and orange flower waters. Bottle.
- Store refrigerated for up to one week.
- We are experiencing technical difficulties with the longevity and texture of this syrup. Stay tuned for an update.