Small-ish Orgeat Recipe

The last time I wrote down a successful Orgeat recipe, it was for the batch I made for Tales of the Cocktail in 2008. It was rather large.

Orgeat–Tales Version

I recently made a much smaller version for Savoy Night at Alembic Bar, and it turned out well.

Mostly writing this down so I don’t forget.

Orgeat On a Small Scale

16 ounces Water
16 ounces (by weight) sugar
4 ounces (by weight) Whole Almonds, Pulsed to coarse grind in food processor

1 Tablespoon Brandy
1/2 tsp Natural Almond Extract
A couple drops Orange Flower Water

Method:
Dissolve sugar in water over low flame. Add almonds and bring up to 140 degrees. Hold it at 140 degrees for 15 minutes. Remove from heat, cool and refrigerate over night. Filter almonds out of syrup, squeezing to remove as much liquid as possible. Add Brandy, Almond Extract, and Orange Flower Water. Bottle in a clean sanitized bottle and refrigerate. Makes a bit less than 750ml.

Notes: I did not blanch and remove the skins from the almonds this time. Some “friends” had suggested blanching was an unnecessary step, as they detected no tannic or bitter character from. the skins. Well, this is true, there is no detectable tannic or bitter character from the skins, however there is a lot of pigment. Unless it is cool with you that your orgeat is the color of porter and the drinks made with it look like dishwater, I would recommend blanching.

A lot of people these days recommend roasting the almonds before using them to make your orgeat. I’m on the fence about that. It does give it a more intense flavor, but I think it covers up some of the floral and cherry notes of the pure almond flavor. However, I have yet to give it a try myself, maybe with the next batch.

Bernal Heights Milk Punch, Holidays 2010

Been making variations on Jerry Thomas’ California Milk Punch since June of 2009.

This is a citrus centric Milk Punch, not unlike 2009′s ‘Sconnie Punch.

Bernal Heights Milk Punch, Holidays 2010

1 Bottle Osocalis Brandy
1/2 Bottle Batavia Arrack
1/3 Bottle Coruba Jamaican Rum
2/3 Bottle Barbancourt White Rum
Peel 4 Grapefruit
Peel 8 Lemon
Peel 1 Orange
2 teaspoon Cardamom Pods, crushed
2 teaspoon Coriander Seed, crushed
2 Cassia Cinnamon Sticks
20 oz Water
16 oz Sugar
4 tsp. Hubei Silver Tip Green Tea

1 Quart Straus Farms Whole Milk

Method:
Zest citrus and add zest to Brandy, Rums, and Arrack. Juice Oranges, Grapefruit and 6 Lemons, strain, and add to aforementioned liquid. Add Spices. Allow to infuse for at least 48 hours.

Heat water and add tea. Steep 6 minutes and stir in sugar. Strain tea leaves out of syrup and chill.

Strain Peels and Spices out of Liquid. Juice other two lemons and add to Flavored Booze Mixture. Heat milk to 140 degrees Fahrenheit. Add to Flavored Booze Mixture. Allow to stand undisturbed for 30 minutes and filter through cheesecloth, removing milk solids. Add Tea Syrup to filtered booze mixture and pour into clean containers. Allow to stand for a couple days*. Rack clear liquid off of any accumulated sediment into clean bottles and store. Chill well before serving. Serve on ice and garnish with freshly grated nutmeg. Makes about 3 quarts.

*If you have space in your refrigerator, storing the punch chilled will greatly accelerate the separation of the remaining milk solids from the other liquids.