I’m excited for today’s post because being able to make this homemade orgeat recipe will open up a world of new cocktail recipes, namely tiki cocktails.

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If you’re newer to the cocktail world, you might be unfamiliar with the word “orgeat”. And chances are, if you’re like me, you have no idea how to pronounce it. Before we talk about what it is, let’s learn how to say it first. Then, when you see it 1835 times in following paragraphs, you’ll cement the pronunciation in your memory.

It’s hard to phonetically type out, but my best attempt is or-zhjaht. Okay, okay, just click here to hear the pronunciation. Really, just click the link. Alright. Now we know. Orgeat. I’m kinda known for mispronouncing words in my familiar so I try to be ahead of the game now. (I once pronounced “beekeeper” as “beek eeper” so…)

Alright, now that we know how to pronounce it, let’s define it. Orgeat is an almond-based syrup that is used to flavor beverages like cocktails and coffee.

When I first launched this cocktail blog about 7 months back, I also started up the Girl & Tonic instagram account. Naturally, I started following a lot of other cocktail bloggers and cocktail Instagram-ers. That’s when I realized just how much I still had to learn about mixology. I mean, just what the HECK is this orgeat stuff I keep seeing in all of these ingredient lists?! (I’ll confess that in my head I was pronouncing it as or-geet. 🤦🏻‍♀️ Say it with me correctly now: orgeat. Good.)

Google didn’t let me down and informed me that it’s a sweet almond syrup with hints of orange blossom water and sometimes rosewater. Huh. Not what I was expecting. But I was intrigued. An almond syrup in cocktails? That sounds delish.

Now at this point in time, quarantine rules had been lifted a bit and stores were starting to open back up. I asked my husband to go to Spec’s (i heart u, Specs) to find me some of this infamous orgeat. He came home with a massive bottle of Finest Call’s orgeat syrup, proud of himself for grabbing the last bottle of orgeat the store. Apparently pandemics make people thirsty for Tiki cocktails. Looking at the bottle, though, I started setting myself up for disappointment. It looked artificial and syrup-y tasting. I poured myself a spoonful and found that I was right.

Darn. I knew it wasn’t what real orgeat syrup should probably taste like, but I used it in a few cocktails anyway. It was good, definitely sweet, but hardly had any nutty almond flavor to me. Maybe I was ruined from the get-go because I originally watched this YouTube video to learn what orgeat was. I wasn’t getting any of the orange blossom water or rosewater notes. I mean, I was barely getting the nutty notes.

I considered buying some higher-quality orgeat syrup online (I’ve heard great things about the Small Hand Foods orgeat) but figured why not try my own hand at making it. I know a lot of bartenders and home mixologists make their own, so dangit so can I.

If you’ve ever made your own almond milk, this homemade orgeat recipe has some similar steps. However, if it seems too involved, I include a cheater’s version no-fuss homemade orgeat recipe, too. Or you can always order the good premade stuff to make sure you like the flavor before you spend time & energy on a DIY recipe.

P.S. If you buy rosewater orange blossom water for this recipe, check out these recipes that use them: Novelist’s Garden (orange blossom water) and Solomon’s Bazaar (rosewater)

Ingredients for the Truly Homemade Orgeat Recipe

• 2 cups blanched almonds
• 1 1/4 cups water
• 1 cup white sugar
• 1/4 cup Demerara or turbinado sugar (this is my take- traditional recipes just use white sugar)
• 1/8 teaspoon rosewater
• 1/2 teaspoon orange blossom water
• 1 oz brandy (optional– for preservation)

How to Make the Truly Homemade Orgeat

Add the sugar and water to a saucepan and bring to a boil for 2-3 minutes. This is creating the syrup base. While you’re waiting, blend the almonds in a food processor until they are finely ground. Add the ground almonds to the syrup and reduce the heat to low. Simmer for another 2-3 minutes. Remove the pot from the burner and cover with a lid. This almond mixture will need to steep for 3-4 hours.

After it has steeped, strain the mixture into a large bowl using a cheesecloth or very fine mesh strainer. I recommend a cheesecloth because then you can really squeeze and wring out every last drop. Throw the almond grounds away.

Add the orange blossom water, rosewater, and brandy (optional) to the syrup. Stir to combine. Pour the homemade orgeat syrup into a lidded container. Store in the fridge for 2-4 weeks, depending on if you used brandy or not as a preservative).

Ingredients for the No-Fuss Homemade Orgeat Recipe

• 1 1/2 cups unsweetened almond milk
• 1-2 teaspoons almond extract, depending on the strength & quality of your extract
• 1 cup white sugar
• 1/4 cup Demerara or turbinado sugar (this is my take- traditional recipes just use white sugar)
• 1/8 teaspoon rosewater
• 1/2 teaspoon orange blossom water
• 1 oz brandy (optional– for preservation)

How to Make No-Fuss Homemade Orgeat Syrup

Add the almond milk, almond extract, and sugars to a saucepan. Heat to a boil. Remove from heat and add the rosewater, orange blossom, water, and brandy. Stir to combine. Pour the homemade orgeat syrup into a lidded container. Store in the fridge for 2-4 weeks, depending on if you used brandy or not as a preservative).