KK

I can't find any orgeat on my shelves at all, but I will keep Meneau in mind. I also plan on trying the Jeff Berry orgeat as soon as I run out of my first batch, thanks! Also Death & Co wrote back to me regarding the recipe as I asked about the blurb in the book which mentions orange flower water, but it's not in the actual recipe - here's the response from D&Co I found interesting and thought you might like to hear too: "I found a typo! There should only be orange flower water in the orgeat, no rose water at all. Sorry about that mistake! We also don't make our own orgeat anymore. We use Tiki Adam's Orgeat Works Orgeat because he makes a better product than we would be able to on our own. I highly recommend it!"

I have heard nothing but good things about Small Hand Foods' orgeat! One of these days I'm definitely going to order a bottle and have it shipped, wish I could find it local. So I definitely agree using weight for the sugar in the D&Co recipe leads to a rather sweet orgeat. I made the first batch exactly as stated (although with slightly less rose water), for the second batch I'll do it with less sugar and I also want to try it with the addition of orange blossom water to see the difference. I'll report back. As far as making orgeat the slow, long way, I'd like to try it but was overwhelmed by the variety of recipes out there, any particular ones you can vouch for? Thanks!

I know this post is about a year old, so if you or anyone else is still around I'd love to hear if you've made any adjustments to D&Co orgeat or found a recipe you like better. I'm about to make the orgeat from the D&Co book, which uses ingredients I haven't seen in other recipes, namely cognac, amaretto, and rose water (but no orange flower water). I've never made orgeat before, but from what I've seen on this forum yet none mention a recipe with those particular additional ingredients. Any advice here? Thanks!

I'm about to make orgeat from the D&Co book, which uses ingredients I haven't seen in other recipes, namely cognac, amaretto, and rose water (but no orange flower water). I've never made orgeat before, I read the "orgeat" forum on here, yet none mention a recipe with those particular additional ingredients. Any advice here? If someone's made it, I'd love to hear comparison stories!

Looks like I'm going to have to find a way. I've got all android/PC products, and PDT only made an iOS app

Thanks! Sorry for all the Qs, but it's great having people to talk to...I've bored all my friends and family with talk about cocktails to the point I have to get them drunk now just so they'll listen to any of it (which luckily is easy to do with PDT and Death&Co books I'm working through). Glad to hear a seconded "don't worry about it" regarding the orange bitters, guess it gives me an excuse to order the creole bitters! It's been hard to find Punt e Mes and Dolin Rouge to make the "house vermouth." Another question of "worth it?" Or just stick to the Martini Rosso when they call for house sweet? As an aside I do have Carpano Antica which I use when it's specifically called for in a recipe.

I know this is an older thread, but hoping there's still a few folks around I have the book, but I've read online that the PDT app has a bunch of updates regarding the ingredients/proportions of the drinks that are in the book (such as replacing Marie Brizard Curacao with Pierre Ferrand). There isn't much info about the differences between the book and the app recipes, can anyone who has both shine some light on whether the app is worth it (and are the recipes actually different for the better on the app)? Thanks!

Thanks for the incredibly fast response! I'm really excited to find a group of people going through this book like I am, and glad to know it's not a big deal if I don't have all those bitters. In reference to your latest post (Park Life Swizzle), anyone have recommendations for homemade falernum recipes? (I did a quick search of this site, but came across much older posts - perhaps someone has come across something better since?)

First off, I want to say thanks a ton, I've been reading this thread for awhile now and love it! I finally joined so I could ask a question that I'm hoping those with experience can answer. Is there really a difference between a drink made with D&Co House Orange Bitters (equal parts: Fee Brothers West Indian Orange, Regans' Orange, Angostura Orange) and a drink made just with Angostura Orange Bitters? I understand you can of course go with just the Angostura (which I've been doing), but I would love some thoughts from those that have tried a drink made with the house blend and with just Ango Orange. I'm really hesitant to buy two more orange bitters when I'd rather spend it on flavors I don't have at all. Thanks so much for any advice you might have!