FRENCH ORGEAT RECIPES

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HOMEMADE ORGEAT SYRUP RECIPE - NYT COOKING



Homemade Orgeat Syrup Recipe - NYT Cooking image

Mai tai recipes call for a seldom-employed artificial almond syrup called orgeat, or orzata, depending on whether you’re buying the faux-French version or the faux-Italian one. The problem is that faux-ness. Though orgeat is conceptually tethered to tiki, its twisted history predates tiki’s by a long stretch. Orge is the French for “barley,” and orgeat, orzata or, in Spanish, horchata, originally referred to a common method of making barley water, a nourishing drink, by crushing the grain in a mortar and pestle and adding water to it to emulsify the fats. Along the line, almonds were added to the mix, and eventually the humble grain got shoved out in favor of the rich and aromatic nut.

Provided by Toby Cecchini

Total Time 5 minutes

Yield 1.6 liters

Number Of Ingredients 4

1 1/10 pounds blanched or toasted blanched almonds
1 1/2 pounds sugar (1/2 demerara, 1/2 white)
1 tablespoon orange-flower water
2 teaspoons almond extract

Steps:

  • Combine almonds with 11 ounces of water in a blender and blend briefly until uniformly but roughly chopped. Pour into a nonreactive bowl and add one liter of boiling water. Stir well and let stand for three hours. Line a sieve or chinois with overlapping layers of fine cheesecloth, arranging them in an X pattern and leaving a fair amount trailing over to grab hold of. Pour in the mixture and allow it to filter through, assisting with a wooden spoon if necessary. Fold up the ends of the cheesecloth carefully to trap the pulp in a bag and squeeze out the remaining liquid. (This is important, as the pulp retains a fair amount of emulsion.) Discard cheesecloth and pulp. Place emulsion mixture in a pan, add sugar and heat mildly through (140 degrees or less), stirring until sugar is fully dissolved. Remove from heat and allow to cool to room temperature. Add orange-flower water and almond extract and funnel into a clean, capped bottle to refrigerate. Optionally you may add 2 or 3 ounces of vodka to the syrup, as a preservative.

Nutrition Facts : @context http//schema.org, Calories 350, UnsaturatedFatContent 14 grams, CarbohydrateContent 48 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 6 milligrams, SugarContent 44 grams, TransFatContent 0 grams

TRADER VIC MAI TAI COCKTAIL RECIPE | ALLRECIPES



Trader Vic Mai Tai Cocktail Recipe | Allrecipes image

California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.

Provided by Allrecipes

Categories     Drink Recipes    Cocktail Recipes    Rum Drinks Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cocktail

Number Of Ingredients 8

1 cup crushed ice
2 fluid ounces 17-year old J. Wray Nephew Jamaican Rum
½ fluid ounce French Garnier Orgeat
½ fluid ounce orange Curacao liqueur
¼ fluid ounce rock candy syrup
1 lime, juiced
1 cup ice
1 sprig fresh mint

Steps:

  • Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer.
  • Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled rocks glass.
  • Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass.

Nutrition Facts : Calories 254.5 calories, CarbohydrateContent 27.6 g, FatContent 0.2 g, FiberContent 1.9 g, ProteinContent 0.6 g, SodiumContent 17.9 mg, SugarContent 15.3 g

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