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Has anyone made orgeat syrup--and was it worth it?
- Thread starter marilynfl
- Start date
richard-in-cincy
Well-known member
Yes and yes and a saner method.
1 cup almond milk (the store bought carton)
1/2 cup demerara sugar
1 tsp each of almond, vanilla, orange flower, and rose essences.
Stir occasionally until the sugar is dissolved. Store in fridge. Add an ounce of vodka or rum to keep it longer.
Adjust to your taste if the flowers are too strong for you.
1 cup almond milk (the store bought carton)
1/2 cup demerara sugar
1 tsp each of almond, vanilla, orange flower, and rose essences.
Stir occasionally until the sugar is dissolved. Store in fridge. Add an ounce of vodka or rum to keep it longer.
Adjust to your taste if the flowers are too strong for you.
richard-in-cincy
Well-known member
You might also be interested in homemade Falernum Syrump too.
50 whole cloves
10 whole allspice berries
1/3 cup chopped dried cinnamon bark
1 whole nutmeg
zest of 9 limes
1 inch piece of fresh ginger, chopped
15 unblanched almonds
1 cup dark rum
1 cup simple syrup made with demerara sugar
Break up the spices by pounding them in a mortar, don't grind, just crack them up. Add everything Except Simple Syrup to a jar with a screwtop lid. Place a layer of plastic wrap over the mouth, then screw on the lid. Shake it. Let sit for 4 days at room temp, shaking daily.
Strain through a mesh sieve lined with cheesecloth. Add the simple syrup to the spice tincture.
Great ingredient for holiday punches.
50 whole cloves
10 whole allspice berries
1/3 cup chopped dried cinnamon bark
1 whole nutmeg
zest of 9 limes
1 inch piece of fresh ginger, chopped
15 unblanched almonds
1 cup dark rum
1 cup simple syrup made with demerara sugar
Break up the spices by pounding them in a mortar, don't grind, just crack them up. Add everything Except Simple Syrup to a jar with a screwtop lid. Place a layer of plastic wrap over the mouth, then screw on the lid. Shake it. Let sit for 4 days at room temp, shaking daily.
Strain through a mesh sieve lined with cheesecloth. Add the simple syrup to the spice tincture.
Great ingredient for holiday punches.
richard-in-cincy
Well-known member
Caribbean Punch with Falernum from Trader Vic's (1946)
40-50 servings
3 bottles of Puerto Rico rum
1 cup Jamaican dark rum
1 gallon water
2 cups lemon juice (about 12)
zest of 12 lemons
1 cup sugar
1/2 cup Curacao (use the real stuff)
1 pineapple, peeled, cored, chunked
3 oranges sliced
1 pint fresh raspberries
Falernum syrup
Muddle lemon zest with sugar, pound it with a mortar and pestle, or pulse it I the food processor a couple times. Let sit for 1 day. Add the lemon zest and sugar to 1 cup of the rum and let sit for 2 hours. Strain the rum through a sieve with the other rums into the punch bowl.
Combine rums, water, lemon juice and curacao in a large bowl. Add the pineapple, raspberries, and orange slices, stir gently. Add Falernum to taste, 1 tablespoon at a time.
Place large block of ice in the punch bowl and let sit for 1 hour stirring, gently, lading the punch over the ice block, before serving.
40-50 servings
3 bottles of Puerto Rico rum
1 cup Jamaican dark rum
1 gallon water
2 cups lemon juice (about 12)
zest of 12 lemons
1 cup sugar
1/2 cup Curacao (use the real stuff)
1 pineapple, peeled, cored, chunked
3 oranges sliced
1 pint fresh raspberries
Falernum syrup
Muddle lemon zest with sugar, pound it with a mortar and pestle, or pulse it I the food processor a couple times. Let sit for 1 day. Add the lemon zest and sugar to 1 cup of the rum and let sit for 2 hours. Strain the rum through a sieve with the other rums into the punch bowl.
Combine rums, water, lemon juice and curacao in a large bowl. Add the pineapple, raspberries, and orange slices, stir gently. Add Falernum to taste, 1 tablespoon at a time.
Place large block of ice in the punch bowl and let sit for 1 hour stirring, gently, lading the punch over the ice block, before serving.