Orgeat Fizz

Orgeat Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Meyer Lemon, Juice 1/2 Lime)
1 Liqueur Glass Orgeat. (1 1/2 oz Small Hand Foods Orgeat)
Shake well strain into medium size glass and fill with soda water.

Now, I normally say a “plain fizz” is composed of Spirits, Lemon or lime, Sweetener, and Soda water.

The Orgeat Fizz gives lie to that formula by leaving out the spirits altogether!

To be honest, prior to getting to this section of the book, I made this non-alcoholic drink all the time, maybe with a dash of Bitters or Absinthe for variety, on “alcohol free days”. It is very tasty!

However, one word of warning, I have had some problems occasionally. Some manufacturers include thickeners, (like Xanthan Gum, aka Cabbage Slime,) in their orgeat. These manufacturers do this to discourage the almond oils and solids from falling out of suspension. With these products, especially when just building an Orgeat Fizz, instead of shaking it, the thickened Orgeat sometimes forms capsules instead of mixing nicely with the soda water. Something about the citrus, almond fats, Xanthan Gum, and soda. Ends up being kind of gross, with little globules of Orgeat floating in your drink instead of the syrup being evenly distributed. Not good eats.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.

4 thoughts on “Orgeat Fizz

  1. My wife makes this all the time, sans the lemon, which I’ll now have to suggest to her. Sadly it is a pricey indulgence; the last bottle of Small Hands Orgeat I bought ran upwards of $20. Price of Almonds, I presume, and entirely reasonable when using the occasional spare half ounce for a Mai Tai. It disappears fast with these beasties, though.

    • Yeah, it’s true.

      I really like Small Hands Food Orgeat, but it’s not that hard to make your own. If you get addicted to these, and Mai Tais, I’d recommend going that route.

  2. Pingback: This Week in the Blogs | The Mixoloseum

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