This drink combines traditional bar staples into a tasty non-alcoholic drink that's both tasty and elegant.
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Entries tagged with 'orgeat'
Raines Law Room's Meaghan Dorman uses rye, applejack, and orgeat in this warming, subtly nutty spin on the Old Fashioned.
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.
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.
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.
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.
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.
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.
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...
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 Originally made with 17-year-old Jamaican rum, imported French orgeat, Dutch curaçao and fresh-squeezed lime juice, the mai tai quickly became a phenomenon; it also quickly became perverted.