Make This Palm Springs Tiki Outpost's Housemade Orgeat
Orgeat, an almond-based syrup, has long been heralded one of the most important ingredients in tiki cocktails. At Bootlegger, a tiki joint in Palm Springs, California, it's central to many of the Polynesian drinks on their menu – and, true to their roots, only the housemade stuff will do. Although creating the syrup does take time, orgeat's subtle sweetness, floral notes and earthiness are well worth the effort. We asked Bootlegger's Chad Austin to share the recipe they use behind the bar.
- 12 ounces almonds
- 12 ounces water
- 10 ounces sugar
- 1 barspoon rose water
- 1 barspoon orange flower water
Pulverize almonds. Make a simple syrup using a 1:1 ratio in a pot on a stovetop (although, at Bootlegger, bartenders use slightly less sugar). Incorporate the almonds into your simple syrup, stirring constantly for the first few minutes, then dropping the heat down to a simmer. After about 30 minutes, it's time to add rose and orange flower waters; a barspoon of each. After letting the syrup sit for 3-8 hours, strain through a cheesecloth and a fine strainer and let it rest. Many people will add an ounce or two of liquor to their orgeat because it helps preserve, but Bootlegger goes through it so fast that there's no need (they also like to incorporate orgeat into non-alcoholic drinks).
Ready to put your orgeat to work? Try it in Bootlegger's Oh My Gato, a complex tiki build that includes two rums, sherry, coffee liqueur and a few more of our favorite things.