Orgeat is a common ingredient in tiki drinks and several vintage recipes, including the Japanese Cocktail (page 33). Although you can order orgeat syrup online, this is a quick and economical version we’ve adapted from Kevin Liu. Try a Mai Tai (page 185), a Scorpion Bowl (page 192), or a modern Trinidad Sour (page 142).
MAKES ABOUT 1 CUP (8 OUNCES OR 240 ML)
½ cup (100 g) Demerara sugar
Peel of half a grapefruit
1 scant cup (220 ml) almond milk (preferably Silk Original)
8 drops almond extract
4 drops orange flower water
In a small mixing bowl or measuring cup, macerate sugar and grapefruit peels for 1 hour, so that the oil from the peel seeps into the crystals. After an hour, add almond milk to the sugar mixture and remove the peel (chopsticks work well). Add almond extract and orange flower water. Stir well or shake the mixture in a jar. It will take several minutes for the sugar to incorporate. Once combined, cover and refrigerate (it will thicken into a syrup). Orgeat will keep for about 1 week.