A Simple, Syrupy Staple

Orgeat (pronounced “or-zat”), a sweetened almond syrup, is simple to make. All it takes to prepare this bar staple is almonds, sugar and orange or rose water, and you can then begin whipping up an assortment of summertime sips, like the four featured here. Orgeat Courtesy of BC’s Kitchen’s Justin Cardwell Makes 4¼ cups 1 lb. raw whole almonds, skin on 4 cups white granulated sugar 4 cups filtered water ½ cup brandy 1 oz. rose water (optional) • Place the almonds in a food processor and pulse in batches until they are a medium grind. • Place the ground almonds, sugar and water in a large pot and bring to a boil. Soft boil over medium heat for 10 minutes. • Turn off the burner and cover the pot. Let the mixture steep untouched for a minimum of 12 hours and up to 24 hours. • Line a colander with cheesecloth and set it over a large bowl. Pour the almond mixture into the colander, squeezing the contents until slightly dry so that all of the oils are pressed through the cloth. • Add the brandy and rose water to the almond liquid, then bottle the syrup. Store the syrup in the refrigerator until ready to use. Mai Tai Courtesy of BC’s Kitchen’s Justin Cardwell 1 serving 2 oz. Smith & Cross “Navy Strength” Rum 1 oz. Cointreau 1 oz. orgeat 1 oz. fresh grapefruit juice ½ oz. fresh lime juice 2 dashes Angostura bitters 10 to 12 oz. crushed ice, depending on glass size Sprig fresh mint 1 slice grapefruit • Combine all of the liquid ingredients in a glass and add the crushed ice. • Stir to combine. As the ice packs into the glass, add more ice to fill. • Garnish with a fresh mint sprig and a slice of grapefruit. The Scorpion Courtesy of Taste’s Ted Kilgore 4 to 6 servings 6 oz. fresh orange juice 1½ oz. orgeat 6 oz. DonQ añejo rum 1 oz. Camus VS cognac 4 oz. fresh lemon juice 16 oz. crushed ice • Combine all of the ingredients in a large heavy-duty carafe or glass jar, cover and shake. • Pour unstrained into a punch bowl. Silver Momisette Courtesy of Franco’s Tom Schmidt 1 serving 2 oz. London dry gin ½ oz. Pernod ½ oz. orgeat 1 oz. fresh lemon juice 1 egg white • Combine all of the ingredients in a cocktail shaker – do not add ice – and shake to emulsify. • Add ice to the shaker and shake again. • Strain into a martini glass.