Not only is it difficult to pronounce, but what the heck is it, and why is it in my cocktails? So, when I came across a recipe for a cocktail, and it had this very strange name I did not recognize, I did what anyone would do and took to an internet search! Lol
Turns out this is a syrup made from almonds of all things! So sadly, if you have a nut allergy, best ask your bar tender if the cocktail you are ordering contains Orgeat.
First things first, how do you pronounce it? Well, it came up kind of like tomato /tamatoeee type of way, depending on what country the person came from. Its origin is French, so Or-Zhaat. It was a syrup first made with barley, which was omitted over time, leaving just the almonds.
Orgeat syrup is a non-alcoholic almond syrup (though, do check, as some brands contain alcohol) used for sweetening many cocktails and mocktails (can even be used in cooking). It’s made from almonds, sugar, and orange flower water, and has a surprisingly long history of use in cocktails and bartending, as far back as 1862. It’s most famous for its use in the popular 1940s Trader Vic Mai Tai cocktails, amongst many others.
Furthermore, it kind of tastes like marzipan (think back to childhood cakes) and adds an interesting depth to your chosen cocktail. You can make it at home if you have the time and patients, or purchase a bottle. Heads up, when I tried to find it in various shops I did have a hard time and most shopkeepers had not heard of it, maybe because I was pronouncing it wrong too lol. So maybe save yourself the trip and order online.
So, there you have it. A brief and quick introduction to this versatile cocktail syrup ingredient you may now add to your home cocktail bar and experiment with. Enjoy
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