Catherine M. Allchin Freelance writer based in Seattle. Food, Travel, Science
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Drink your dessert with orgeat

11/22/2016

 
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The Seattle Times - ​THIS HOLIDAY SEASON, consider serving dessert cocktails made with orgeat. Or-what? Orgeat (pronounced or-zhat) is a French almond syrup, an essential ingredient in the Mai Tai as well as the classic Japanese Cocktail. Orge is French for barley, and orgeat originally referred to the age-old method of making barley water. Over time, aromatic almonds replaced barley, and orgeat found its way to the bar. Your best bet is to make it at home. Don’t bother with artificial commercial syrups. When orgeat is made well, it is killer — thick, nutty, sweet, luscious. Plenty of easy DIY orgeat recipes are available online, using blanched almonds, water, sugar and a touch of orange blossom or rose water.
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I pursued a more flavorful and labor-intensive version, courtesy of Jesse Cyr, general manager at Rob Roy in Seattle. Rob Roy makes several drinks with orgeat, and the owners are opening a tiki-themed bar called Navy Strength.



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