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Orgeat

Rien

By Rien
in Spirits & Cocktails

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donk79

donk79

Posted
Posted
On 8/10/2022 at 12:30 AM, JoNorvelleWalker said:

My present batch of orgeat is the first with the pervasive aroma of almonds and almond extract, eg. benzaldehyde.

 

This is batch 21, same recipe as batch 20?

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
14 minutes ago, donk79 said:

This is batch 21, same recipe as batch 20?

 

Yes, batch 21.  Same recipe but fresh bags of apricots and almonds.  The night I noticed the benzaldehyde I had measured out a bit more orgeat than usual for my mai tai.  The flavor has not been as pronounced since.

 

Tonight I may try increasing the amount of orgeat and see what happens.  The downside of increasing the orgeat is I may run out of orgeat sooner.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Craig E

Craig E

Posted
Posted
On 8/8/2022 at 12:01 PM, Craig E said:

Trying out this "oat-geat":

200 g oat milk 
200 g sugar 
1 oz amaretto 
1 oz Amaro Nonino 

Blend the oat milk and sugar until the sugar has dissolved, 2 to 3 minutes. Add the amaretto and Amaro Nonino and blend for an additional 30 seconds.

 

Easier than authentic, more "green" than some other shortcut recipes. May not become my permanent replacement, but taste:effort ratio is very high.

Gave this a run in a new concoction I just invented, the Sleepover, with Appleton rum, Gran Classico, rhubarb syrup, and chocolate bitters. Maraschino cherry garnish. Goes in a number of different directions, but I think it holds together, though it is quite sweet. 

The oat-geat contributed quite a creamy taste and mouthfeel; I got a bit of banana milkshake in this. 

sleepover.png

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 22.

 

90g blanched Spanish almonds

90g apricot kernels

350ml water

280g sugar

30ml orange flower water

 

Almost the same as Batch 21 except that I homogenized on low speed in an attempt to reduce the amount of foam.  I can't say I noticed any difference.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

My orgeat (batch 22) has split.  The emulsion has broken.  I can't help but wonder if the orgeat is spoiling?  This is the first time since I have been homogenizing that it has ever split.

 

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 22 was poured down the drain.  Sad.  Almost always I heat the jar in the steam oven to discourage surprises.  For Batch 22 I had not.

 

Batch 23 last night was an experiment:

90g blanched Spanish almonds

90g apricot kernels

350g water

303g sugar (I was aiming for 300g)

60ml Wray & Nephew Overproof

 

I heated the orgeat longer than usual, and at a higher temperature (216F).  When cooled I stirred in the Wray & Nephew as a preservative.  I did not homogenize.  Since the mixture was thicker I was hoping homogenization would not be necessary.  Besides I was tired.  Worked fine in last night's mai tai.  So far so good.

 

 

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 23 was otherwise OK but more viscous than I would have liked, which made pouring and measuring difficult.  Back to the drawing board...

 

Batch 24:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

30ml Wray & Nephew Overproof

30ml orange flower water

 

What was new this time is that I skimmed off the foam layer* after homogenizing.  So far so good.

 

 

*and no, fear not, the foam did not go to waste.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 25:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

30ml Wray & Nephew Overproof

30ml orange flower water

 

Same as batch 24.  Batch 24 was probably my best batch yet.  Orgeat foam is cook's treat.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 26:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

30ml Wray & Nephew Overproof

30ml orange flower water

 

Same as batch 25.  Batch 25 was the same as batch 24.  As I've said orgeat foam is the cook's treat.  I added the skimmed foam to tonight's mai tai.  The result was an almond milkshake.  Typically I prefer my mai tai to be considerably less sweet.  No doubt this version would be a hit at a tiki bar.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 27:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

30ml Wray & Nephew Overproof

30ml orange flower water

 

I came within inches of adding 30ml of Penzeys Madagascar vanilla extract in place of 30ml Spice House orange flower water.

 

 

  • Sad 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

This was a struggle.  I had to force myself:

 

Batch 28:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

30ml Wray & Nephew Overproof

30ml orange flower water

 

 

Now if only I had limes.

 

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

 

Batch 29:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

30ml Wray & Nephew Overproof

30ml orange flower water

 

 

Thankfully this time I have limes.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Out of orange flower water.  How could this have happened?

 

Batch 30:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

60ml Wray & Nephew Overproof

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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FrogPrincesse

FrogPrincesse

Posted
Posted
On 5/23/2023 at 12:49 PM, scamhi said:

too lazy to make my own orgeat.

I really enjoyed this mai tai. it has been a long time since I made one.

IMG_1427.jpg

 

 

Lemonhart 151 + Wray & Nephew white overproof? I bet that Mai Tai packed some punch!  :laugh:

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Instagram @frog_princesse

Twitter @frogprincesse

My eGullet foodblog

My blog, Tartines to Tikis

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 31:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

60ml Wray & Nephew Overproof

 

Tragically I have no limes to test.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 32:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

60ml Wray & Nephew Overproof

 

Tonight's "sugar" was a mixture of cane and coconut...just because.

 

I was tired and my back hurt, and almost not up to homogenizing.  But then I saw the all too familiar cap of almond fat forming on the surface of the hotel pan.  No amount of shaking or jumping up and down will emulsify orgeat once it has cooled down.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 33:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

60ml Wray & Nephew Overproof

 

This time I had cane sugar and I had limes.  All should be good for most of another month.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Nuts.com came through a day earlier than promised!

 

Batch 34:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

60ml Wray & Nephew Overproof

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Batch 35:

90g blanched Spanish almonds

90g apricot kernels

350g water

280g sugar

60ml Wray & Nephew Overproof

 

In addition I made a batch with only 100g sugar and no rum which I froze into almond sorbet.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On 3/30/2024 at 11:57 AM, SLB said:

Mmmm.  It's nice to see you here, @JoNorvelleWalker.  Batch on!

 

For the orgeat I made into almond sorbet I added a few drops of almond extract.  The sorbet tasted like artificially flavored milk of magnesia.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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