Small Hand Foods - Orgeat Syrup (8.5oz)
Orgeat : *Staff Pick*
Pronounced or-zhat, orgeat is a French almond syrup, originally made from barley and used as a shelf-stable milk substitute. Many cultures have versions, from Basque orxata to Dutch orgeade to Mexican horchata.
Made from California almonds and a small proportion of apricot kernels to give it a distinct "marzipan" flavor without the addition of extract. Organic cane sugar, orange flower water and California brandy are added to result in a rich, flavorful syrup with delicate floral notes.
Orgeat is used in the Mai Tai, a drink invented at Trader Vic's in Oakland, as well as the Japanese Cocktail and various absinthe concoctions. It is also delicious with seltzer alone as a spritzer.
1 ounce light rum (Banks’ 5 Island)
1 ounce gold rum (Appleton’s Estate Reserve, Zacapa, Clément V.S.O.P., El Dorado 12-year)
½ ounce Small Hand Foods Orgeat syrup
½ ounce orange Cointreau Juice of 1 lime.
Combine ingredients in a shaker with crushed or cracked ice and shake vigorously. Pour, with shaken ice, into a double old-fashioned glass and garnish with the spent lime shell and a sprig of fresh mint. Some, who live large and dangerously, like to float an extra 1/2 ounce of dark rum atop it.
2 oz brandy or Cognac (Hennessey VS or Remi Martin VS work well)
1/2 oz Small Hand Orgeat syrup
2 dashes bitters (Angostura, or try Napa Valley Bitters Coffee Pecan)
Combine ingredients in a shaker with ice and shake vigorously. Strain, and serve up in a chilled cocktail coup.