Joined: Aug 03, 2011
From: Potomac Falls, VA
|Posted: 2014-07-21 09:46 am  Permalink|
Jeffrey Morgenthaler talks about orgeat in his terrific new book, The Bar Book: Elements of Cocktail Technique. He says it's one of the things that he doesn't make in-house, since it's so labor-intensive and hard to get right. (And he's not running a Tiki bar.) He recommends using Small Hand Foods (#1) or B.G. Reynolds (#2). I tend to agree. Making orgeat is a huge pain in the ass. For me, it's not worth it. Not that we can get good bottled stuff now.
David J. Montgomery