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Orgeat Lemonade

Serious Eats Kevin Liu Post a comment

This drink combines traditional bar staples into a tasty non-alcoholic drink that's both tasty and elegant. More

Raines Law Room's Pioneer Spirit

Serious Eats Jaclyn Einis 2 comments

Raines Law Room's Meaghan Dorman uses rye, applejack, and orgeat in this warming, subtly nutty spin on the Old Fashioned. More

Video: How to Make A Mai Tai

Drinks Jessica Leibowitz 5 comments

We love new, creative cocktails, but sometimes you just want one of the classics. In this video, we learn how to make the grandfather of all tiki drinks: the Mai Tai. More

The Dutchess

Serious Eats Maggie Hoffman 1 comment

This cocktail from Theo Lieberman of Lantern's Keep and Milk & Honey in NYC has a heavy pour of Angostura bitters in it, but that doesn't make it bitter. The spice is balanced with bright fruit and rich almond from housemade orgeat. More

DIY vs. Buy: Should You Make Your Own Orgeat?

Drinks Marcia Simmons 2 comments

Cocktail geeks have been going nuts for orgeat (pronounced "or-zsa," like Zsa Zsa Gabor) for ages, but there's a reason you don't see it in many home bars: the good stuff is hard to find. But making your own high-quality orgeat with all-natural ingredients takes 15 minutes work and costs about $6. More


Serious Eats Marcia Simmons 9 comments

Orgeat (pronounced "or-zsa," like Zsa Zsa Gabor) is like liquid marzipan. While it's best known as a part of a good Mai Tai, this almond syrup is also an exotic substitute for simple syrup or grenadine in mixed drinks or a fun addition to pie fillings, milk shakes, and even coffee. More

Japanese Cocktail

Serious Eats Marcia Simmons 1 comment

The Japanese Cocktail, curiously made with mostly French ingredients, is like an Old Fashioned with a rich and nutty twist. This classic cocktail included in Jerry Thomas' Bar-Tender's Guide in 1862. More


Serious Eats Maggie Hoffman Post a comment

Falernum, orgeat, and passion fruit syrup contribute the tropical flavors that make this tart rumless cocktail fit in with other tiki offerings. It's truly delicious. More

Time for a Drink: Japanese Cocktail

Serious Eats Paul Clarke 2 comments

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Pioneering 19th century bartender Jerry Thomas is such a towering figure in the cocktail world that over... More

Mai Tai

Serious Eats Paul Clarke 2 comments

Spawned from the rum-soaked genius mind of "Trader Vic" Bergeron, the mai tai is one of the most regal refreshments in the exotic-drink universe. Originally made with 17-year-old Jamaican rum, imported French orgeat, Dutch curaƧao and fresh-squeezed lime juice, the mai tai quickly became a phenomenon; it also quickly became perverted. More

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