Comments on: Orgeat–Tales Version

By: A Month of Mai Tais

A Month of Mai Tais — Mon, 09 Nov 2009 19:08:48 +0000

[...] to see if my opinions changed). My “mix” for the drinks included orgeat made using Erik Ellestad’s recipe, Clement Creole Shrubb in place of the orange curacao, plain-old homemade simple syrup, and a [...]

By: Homemade Falernum

Homemade Falernum — Mon, 09 Nov 2009 19:02:58 +0000

[...] made a few of my own syrups an rum infusions before, and I had even tried my hand at making some of Erik Ellestad’s orgeat, I had never delved into the intricacies of making falernum, and so I took up Rick’s [...]

By: erik_flannestad

erik_flannestad — Tue, 11 Aug 2009 03:13:53 +0000

The brandy is for flavoring, definitely. The sugar saturation level will take care of preservation better than any small level of cognac or brandy.

By: Paystyle

Paystyle — Tue, 11 Aug 2009 02:45:40 +0000

Great post. However I noticed that the recipe on FXcuisine doesn’t mention brandy or cognac whatsoever. I’m currently in the 12 hr waiting period, and trying to figure out if whether I should add brandy or not. Is it added for flavoring or as a preservative?

By: sarah

sarah — Wed, 08 Apr 2009 19:57:38 +0000

love the recipe. love your reflection in the glass even more

By: The Concierge

The Concierge — Fri, 03 Apr 2009 22:15:22 +0000

I am thinking blender to solve the sugar dissolving problem. I will have to experiment with this when I have a chance. I was at PDT in NY last week and saw that they use a lebanese brand (I think-definitely middle eastern) of almond syrup. However, from all of the top notch rum plus the Creole Shrubb that went in that Mai Tai- I am not sure that drink could have been made to taste bad no matter what kind of orgeat or almond syrup used.

I wonder if adding a few drops of Orange Flower Water to a bottle of good almond syrup is advisable if one is not making his own.

By: erik_flannestad

erik_flannestad — Sat, 28 Mar 2009 16:31:11 +0000

I have not tried that yet, The Concierge. It might be worth a try, as long as there aren’t any additives in the almond milk. The main challenge might be getting the sugar concentration where it should be without raising the temperature of the almond milk too warm.

By: The Concierge

The Concierge — Thu, 26 Mar 2009 19:53:34 +0000

Hey Erik,

I saw in one of the comments, someone mentioning almond milk from whole foods? Have you ever try using this? I wonder if a 1:1 Almond Milk/Sugar with a bit of orange flower water would make a decent Orgeat without all of the processing and materials required above. Any thoughts?

By: Orgeat | Trader Tiki's Booze Blog

Orgeat | Trader Tiki's Booze Blog — Sun, 14 Sep 2008 13:23:46 +0000

[...] origin of the below recipe comes from the fxcuisine recipe, such as Erik used, but I’ve done a few twists here and there for my own purposes, mostly in measuring by [...]

By: Tiare

Tiare — Wed, 30 Jul 2008 00:42:34 +0000

This post comes just in time, my orgeat is almost finished! i made the FXCuisines version last time and like it but now i want to try this one and also Trader Tiki`s vanilla orgeat. I didn´t before notice this thing with the pajamas, it made me shuckle!