 A bottle of Italian orgeat syrup | |
| Type | Syrup |
|---|---|
| Flavour | Almond |
| Ingredients | Almonds, sugar, and rose water or orange flower water |
| Variants | Horchata |
| Related products | Falernum |
Orgeat syrup is a sweet syrup made from almonds and sugar with a little rose water and/or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. Orgeat syrup is an important ingredient in the Mai Tai and many Tiki drinks. [1] [2] [3]
An early recipe for orgeat can be found in The English and Australian Cookery Book : [4]
Take a pound and a quarter of bitter almonds, and half a pound of sweet almonds, which have been blanched, nine pounds of loaf sugar, six pints of water, and the rinds of three lemons. Pound the almonds in a mortar with the sugar, and add the water a little by degrees; then put the mixture on the fire with the lemon-peel. After a boil pour off the syrup and press the almonds, to extract the milk; add this to the syrup, and strain the whole through a sieve. When cold add a little orange flower water, and bottle the mixture. The orgeat is used as a summer drink, mixed with water, according to taste.
Bitter almonds as a general rule contain cyanide and can be lethal in large quantities. [5] For this reason modern syrups generally are produced only from sweet almonds. Such syrup products do not contain significant levels of hydrocyanic acid, so are generally considered safe for human consumption unless the person is allergic. [6]
The word orgeat ( /ɔːrˈʒɑː,ˈɔːrdʒiət,ˈɔːrʒɒt/ ) is derived from the Latin hordeaceus 'made with barley' through the French, where barley is called orge. The Catalan word orxata, from which derives the Spanish horchata , has the same origin, though today the two drinks have little else in common and neither of them uses barley.
In Tunisia and Libya, a variant is called rozata and is usually served chilled in wedding and engagement parties as a symbol of joy and purity because of its white colour and its fresh (flowery) flavor. It comes in many different flavours, such as traditional almond, banana, mango, pistachio, among others.
In Suriname, there is a drink called orgeade , which is a similar syrup made of sugar and sweet and bitter almonds.
Maltese ruġġata is made of almond and vanilla essence and may include cinnamon and cloves. [7]
In Cyprus and on the Greek islands of Chios and Nisyros, a similar syrup is known as soumádha (Greek : σουμάδα). Soumada has a very ancient history at least in Cyprus, stretching back into the Roman period, and it was given as an exotic delicacy by King Peter I of Cyprus to King Casimir the Great of Poland at the Congress of Kraków, held in Poland in 1364. [8]
The almond is a species of tree from the genus Prunus. Along with the peach, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed.
A bitters is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and as cocktail flavorings.
Amaretto is a sweet Italian liqueur originating from the comune (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur. It generally contains 21 to 28 percent alcohol by volume.
Horchata, or orxata, is a name given to various beverages, which are generally plant based, but sometimes contain animal milk. In Spain, it is made with soaked, ground, and sweetened tiger nuts. In some parts of the Americas, the base is jicaro, melon or sesame seeds, or white rice, along with other spices. Different varieties can be served hot or cold, and may be used as a flavor in other beverages, such as frappé coffee.
Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds, later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety.
Falernum is either an 11% ABV syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and frequently cloves or allspice. It may be thought of as a spicier version of orgeat syrup.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
ʻŌkolehao is a Hawaiian alcoholic spirit whose main ingredient was the root of the ti plant. 'Ōkolehao's forerunner was a fermented ti root beverage or beer. When distillation techniques were introduced by English seamen in 1790, it was distilled into a highly alcoholic spirit.
A Scorpion Bowl is a communally shared alcoholic tiki drink served in a large ceramic bowl traditionally decorated with wahine or hula-girl island scenes and meant to be drunk through long straws. Bowl shapes and decorations can vary considerably. Starting off as a single-serve drink known as the Scorpion cocktail, its immense popularity as a bowl drink in tiki culture is attributed to Trader Vic.
Drink mixers are the non-alcoholic ingredients in mixed drinks and cocktails. Mixers dilute the drink, lowering the alcohol by volume in the drink. They change, enhance, or add new flavors to a drink. They may make the drink sweeter, more sour, or more savory. Some mixers change the texture or consistency of the drink, making it thicker or more watery. Drink mixers may also be used strictly for decorative purposes by changing the color or appearance of the drink. They also simply increase the volume of a drink, to make it last longer.
There are many cocktails made with cachaça, the national spirit of Brazil. The caipirinha is by far the most popular and internationally well-known, but bartenders have developed other mixed drinks using the spirit.
The brandy sour is a mixed alcoholic cocktail considered the unofficial national cocktail of Cyprus. While other forms of the brandy sour cocktail exist, the Cypriot variety is a distinct mixture, which only shares the basic brandy and lemon flavourings with other variants. Both brandy and lemons are among Cyprus's major exports, and both have distinctive Cypriot characteristics.
The Navy Grog was a popular rum-based drink served for many years at the Polynesian-themed Don the Beachcomber restaurants; it is still served in many so-called tiki restaurants and bars. First created by Donn Beach, who almost single-handedly originated the tiki cultural fad of the 1940s and 1950s, it was one of dozens of rum concoctions that he, and later Trader Vic and numerous other imitators, sold in exotic tropical settings. Not quite as potent as the Beachcomber's more famous Zombie, it was, nevertheless, shown on the menu as being limited to two, or sometimes three, to a customer. Reportedly, Phil Spector consumed at least two Trader Vic’s Navy Grogs at the Beverly Hilton restaurant, without eating any food, the night he later killed actress Lana Clarkson.
Sharbat is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.
Bitter almond liqueur is a Portuguese sweet alcoholic liquor, more specifically from the Algarve region. Clear light yellow in colour and with roughly 20% alc/vol, it is one of the most well-known liqueurs in its country of origin. It is made from the seeds of the bitter almond, and is similar in flavour to the Italian amaretto.
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