Uploaded March 2017 | Updated September 2026, 1 week ago
This homemade Orgeat Syrup is made with Marcona Almonds, Sugar, Water, Orange Flower Water, Rose Water and Vodka (as a preservative). It's a bit of a labor-intensive syrup, but totally worth the effort.
This recipe comes from my favorite home bartender's book, The 12 Bottle Bar by Leslie and David Solmonson. It's a slightly different approach to Orgeat than the more typical recipes. Recipes from places like Smuggler's Cove by Rebecca and Martin Cate or Total Tiki from Beachbum Berry, have recipes for what is essentially, extremely sweetened almond milk. This recipe toasts and steeps the almonds to draw out the flavor and the result is a little more of a clarified syrup and a lot less chalky of an aftertaste.
The other benefit is it is a little easier than the sweet almond milk version. However, that being said, it still takes some effort to make it happen. But this recipe makes for a fairly large batch, so you won't have to do it as often.
If you don't have Orange Flower Water and/or Rose Water, you can get away with leaving them out. You definitely want to include them if you can because they really brighten up the syrup and make it pop. You use such small quantities for recipes like this and Grenadine (youtu.be/4e2xNt385H4), that one bottle of each will probably be enough to make it a lifetime supply.
The Vodka was not included in 12 Bottle Bar's original recipe, but I like to add it to just give the syrup a little extra shelf life. I guess doing this part really depends on how fast you go through the syrup. Enjoy!
Recipe:
8 oz, by weight (227 g) raw almonds (preferably Marconas Almonds)
4 cups (946 ml) water
8 cups (1,893 ml) sugar
0.25 teaspoon (1 ml) orange flower water
0.25 teaspoon (1 ml) rose water
1.5 oz (45 ml) Vodka (optionally, used as preservative)
Toast the almonds in a pan over medium heat. Stir regularly for 6-8 mins, until they start to turn golden. Let the almonds cool down to room temperature in a bowl.
Coarsely chop a little over half of the almonds. You only want enough to produce 1 cup.
Grind the rest of the almonds in a food processor until it is a fine meal.
Pour your 1 cup of chopped almonds, half cup of the ground almonds, water and sugar into a large pot. Heat on high until it comes to a boil (about 10 minutes).
Remove from heat. Stir and cover, leaving the lid ajar to let steam escape. Let steep for 12 hours.
Strain through a large strainer, then a fine-mesh strainer. Discard the solids. Add the orange flower water and rose water. Optionally, add Vodka. Pour into bottles. Store in the refrigerator.
Music:
Retro Is The Real Thing 1 by Bo Järpehag
via Epidemic Sound
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
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Featured in this Episode:
Spanish Marcona Almonds
amzn.to/2mutR7r
Wholesome Sweeteners Organic Cane Sugar
amzn.to/2lXJscG
Fee Brothers Rose Water
amzn.to/2mfm50z
Fee Brothers Orange Flower Water
amzn.to/2lAigQ4
Aylesbury Duck Vodka
aylesburyduckvodka.com
The 12 Bottle Bar
amzn.to/2lXSXst
Other Orgeat Recipes:
Smuggler's Cove
amzn.to/2mfgbwH
Total Tiki App
mixologytech.com/totaltiki
Bar Tools:
OXO 4-Cup Angled Measuring Cup
amzn.to/2mG6OU1
OXO Angled Measuring Cup, Mini
amzn.to/2mGmJBN
OXO Stainless Steel Measuring Spoons
amzn.to/2ldBmzn
Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
amzn.to/2muxWs8
Stainless Steel Funnels, Set of 3
amzn.to/2lAkYFt
Cast Iron Skillet
amzn.to/2lXGtRe
Stainless Stockpot with Cover, 6-Quart
amzn.to/2mus3ez
Epicurean Non-Slip Series Cutting Board
amzn.to/2lsNWWH
Chop & Serve Knife
amzn.to/2mfl7l7
Wooden Spoon
amzn.to/2lXN8Lp
1L (34oz) Swing Top Glass Bottle
amzn.to/2lUNwMh
500 ml Cruet, Glass Bottle w/Stainless Steel Pourer Spout
amzn.to/2mfasac
Digital Kitchen Scale
amzn.to/2lV3d6l
Cuisinart Mini-Prep Food Processor
amzn.to/2mGfREA
This homemade Orgeat Syrup is made with Marcona Almonds, Sugar, Water, Orange Flower Water, Rose Water and Vodka (as a preservative). It's a bit of a labor-intensive syrup, but totally worth the effort.
This recipe comes from my favorite home bartender's book, The 12 Bottle Bar by Leslie and David Solmonson. It's a slightly different approach to Orgeat than the more typical recipes. Recipes from places like Smuggler's Cove by Rebecca and Martin Cate or Total Tiki from Beachbum Berry, have recipes for what is essentially, extremely sweetened almond milk. This recipe toasts and steeps the almonds to draw out the flavor and the result is a little more of a clarified syrup and a lot less chalky of an aftertaste.
The other benefit is it is a little easier than the sweet almond milk version. However, that being said, it still takes some effort to make it happen. But this recipe makes for a fairly large batch, so you won't have to do it as often.
If you don't have Orange Flower Water and/or Rose Water, you can get away with leaving them out. You definitely want to include them if you can because they really brighten up the syrup and make it pop. You use such small quantities for recipes like this and Grenadine (youtu.be/4e2xNt385H4), that one bottle of each will probably be enough to make it a lifetime supply.
The Vodka was not included in 12 Bottle Bar's original recipe, but I like to add it to just give the syrup a little extra shelf life. I guess doing this part really depends on how fast you go through the syrup. Enjoy!
Recipe:
8 oz, by weight (227 g) raw almonds (preferably Marconas Almonds)
4 cups (946 ml) water
8 cups (1,893 ml) sugar
0.25 teaspoon (1 ml) orange flower water
0.25 teaspoon (1 ml) rose water
1.5 oz (45 ml) Vodka (optionally, used as preservative)
Toast the almonds in a pan over medium heat. Stir regularly for 6-8 mins, until they start to turn golden. Let the almonds cool down to room temperature in a bowl.
Coarsely chop a little over half of the almonds. You only want enough to produce 1 cup.
Grind the rest of the almonds in a food processor until it is a fine meal.
Pour your 1 cup of chopped almonds, half cup of the ground almonds, water and sugar into a large pot. Heat on high until it comes to a boil (about 10 minutes).
Remove from heat. Stir and cover, leaving the lid ajar to let steam escape. Let steep for 12 hours.
Strain through a large strainer, then a fine-mesh strainer. Discard the solids. Add the orange flower water and rose water. Optionally, add Vodka. Pour into bottles. Store in the refrigerator.
Music:
Retro Is The Real Thing 1 by Bo Järpehag
via Epidemic Sound
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
Featured in this Episode:
Spanish Marcona Almonds
amzn.to/2mutR7r
Wholesome Sweeteners Organic Cane Sugar
amzn.to/2lXJscG
Fee Brothers Rose Water
amzn.to/2mfm50z
Fee Brothers Orange Flower Water
amzn.to/2lAigQ4
Aylesbury Duck Vodka
aylesburyduckvodka.com
The 12 Bottle Bar
amzn.to/2lXSXst
Other Orgeat Recipes:
Smuggler's Cove
amzn.to/2mfgbwH
Total Tiki App
mixologytech.com/totaltiki
Bar Tools:
OXO 4-Cup Angled Measuring Cup
amzn.to/2mG6OU1
OXO Angled Measuring Cup, Mini
amzn.to/2mGmJBN
OXO Stainless Steel Measuring Spoons
amzn.to/2ldBmzn
Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
amzn.to/2muxWs8
Stainless Steel Funnels, Set of 3
amzn.to/2lAkYFt
Cast Iron Skillet
amzn.to/2lXGtRe
Stainless Stockpot with Cover, 6-Quart
amzn.to/2mus3ez
Epicurean Non-Slip Series Cutting Board
amzn.to/2lsNWWH
Chop & Serve Knife
amzn.to/2mfl7l7
Wooden Spoon
amzn.to/2lXN8Lp
1L (34oz) Swing Top Glass Bottle
amzn.to/2lUNwMh
500 ml Cruet, Glass Bottle w/Stainless Steel Pourer Spout
amzn.to/2mfasac
Digital Kitchen Scale
amzn.to/2lV3d6l
Cuisinart Mini-Prep Food Processor
amzn.to/2mGfREA
