DIY Orgeat | Essential Cocktail Syrup + Mai Tai!
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- Опубліковано 6 сер 2024
- Orgeat syrup is one of the essential syrups behind the bar. If made right it can be silky, creamy, nutty and so delicious! So much better than many store-bought ones. So in this episode, I decided to show you my version of this nut syrup. The DIY Orgeat recipe is based on Dave Arnold’s “Any Nut Syrup” from the “Liquid Intelligence” but of course with some small tweaks. I also prepared a syrup calculator for nuts which you can use here for free: www.kevinkos.com/syrup-calcul...
And what to make with the syrup? Mai Tai is usually the first choice, for good reason! The Japanese cocktail, which I made a couple of episodes ago, can be delicious too, check it out here: • Japanese Cocktail by J...
Let me know which cocktail you will make with this DIY orgeat syrup first!
𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲 𝗿𝗲𝗰𝗶𝗽𝗲 for orgeat syrup and the Mai Tai 𝗵𝗲𝗿𝗲: www.kevinkos.com/post/diy-alm...
Here are a few links, mentioned in the episode, talking about how and why Tiki is being looked at in a different way than in the past. Enjoy reading!
www.liquor.com/rethinking-tik...
punchdrink.com/articles/probl...
www.pacificislandtimes.com/po...
www.nytimes.com/2020/12/23/bu...
www.eater.com/2019/10/7/20895...
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Here are some of my favorite UA-cam cocktail channels:
@How To Drink
@Steve the Bartender
@Truffles On The Rocks
@The Educated Barfly
@Vlad SlickBartender
@Behind the Bar
@Anderserickson
0:00 Intro
0:55 Mai Tai - about & ingredients
2:01 Making the Mai Tai & New Tiki
3:35 Mai Tai - tasting notes
3:58 Making Almond Orgeat
7:34 Outro
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #orgeat #maitai
Here’s the “orgeat calculator”, so you always end up with the same result when making your syrups:
www.kevinkos.com/syrup-calculator
If you like what we do, you can support the channel here:
👕 Merch: my-store-11171765.creator-spring.com
🎩 Patreon: www.patreon.com/cocktailtime
🛒 My Store: kit.co/KevinKos
I really appreciate these calculator. Even as someone who is comfortable with doing the math they make these things so much easier as I only have to put one number in. Plus it saves me remembering the ratios.
What’s the difference between Xanthan Gomme and Gomme Arabic and why do you need both instead of one?
Your channel is the perfect example of one to show people who want to get into UA-cam. You literally have the highest quality I've ever seen on UA-cam, with only like 1% of the views you should be getting. It's brutal out here. Huge fan, so happy UA-cam brought me here.
Thank you so much!
it's probably the douchey mustache
I love how things come together sometimes while editing. Like music and spoon hitting on 6:15. Mai Tai was amazing.
We were super synchronized on the set filming this elisode, my man! It turned out amazing! Cheers! 👊🏻
@@KevinKoswhat watch are you wearing? Looks really good
@@AdrC680 It's a vintage Seiko AGS that was a gift from my father in law. Beautiful watch indeed!
One of my all-time favorite cocktails is the Army & Navy; the combination of London dry's juniper-forward tonicity and the nutty, floral notes of orgeat are not to be understated!
You beat me to it, a great cocktail indeed. 2oz Gin, 3/4oz Lemon juice, 1/2oz Orgeat, 1 dash Angostura Bitters
I love it!
Also like to add some eggwhite 2 it. Much recomended
@@klaasmans7822 definitely need to try that, thanks!
Army and navy is a great cocktail if you use your own orgeat, I made it with monin once it’s not nearly as good as when made with homemade orgeat.
Instant fan of this channel.
Found you five minutes ago, drunk off my little behind (on nothing quite as fancy as your drinks), and dead tired... But I can't stop watching your videos!
Pure class, oozing production-quality.. Keep at it guy, this channel slaps!
Kevi, when you get a chance, please make a video about making labels. They look amazing :)
Thank you! I use Canva for making it and I uploaded them on a Patreon page. They might get a couple of minutes in some of the future episodes. Thank you for the ideas. Cheers!
Not only your cocktail recipes are wonderful but your attention to details in the videos is amazing, I loved the synchronisation between the music and tapping the spoon, keep going guys :)
That's the masterpiece by Saso the editor/camera guy. I turned out great! Thank you!
Great job explaining the recipe. I'll be sure to take notes and check out the calculator you guys made. Thanks for also taking the time to address the cultural aspects of Tropical Drinks. Often people mistake respect for something high and mighty but it's just plain decency. Great job guys.
Exactly what I came here to say 🙌🏼 Well done Kevin!!
I’ve made a cheater version using a high quality unsweetened almond milk, sugar, almond extract, and orange blossom water. Great alternative if you’re short on time. Throw in a splash of cognac to help with flavor and preservation. Not as good as the video but great in a pinch!
For sure it's really good! I like the addition of cognac. Cheers!
Why the almond extract if you already have almond milk?
@@JasminMiettunen sometimes the almond milk just isn’t “almondy” enough. If you’ve a good orgeat like the one in the video, the almond notes are super prominent. Cheating with unsweetened almond milk you will lose some of that intensity, and each batch/milk is different. I really go by taste. I hope this helps!
@@EamonnkentB How much almond extract do you add? Also, do you think some El Dorado 12 (Demerara flavour) would add some depth? I don’t keep cognac.
@@terryfrance3570 A dark or aged rum would be fine if that's what you have, it might be a bit redundant since most cocktails that use orgeat have rum, but it won't hurt. As for almond extract, I always go by taste, but 1 tsp per cup of almond milk used is fairly safe ratio, but sometimes I bump it to 1 Tbsp. The cognac, orange blossom water and almond extract don't go in until the end so it's perfectly fine to taste as you go until it's where you want it. Mine is never the same twice.
Just can't stop watching Your videos. They're addictive and getting even better and better. Great work!
So happy to hear that! Enjoy and cheers!
This is the first video I've seen of your channels...I love your whole aesthetic. It makes your videos so unique. Very impressed.
I make my Orgeat with local store brand non sweetened almond milk. I’ll have to try adding rose water next time I make it. Keep up the great work Kevin!
Glad you make your own. Thank you! Cheers!
Outstanding video Kevin This is amazing.
Thank you!
Amazing! Usually the sugar content is 2-1 and I find that it crystallizes after a time when mixed with the milk. Awesome way to solve the separation problem as well.
I love Cameron’s kick. Great video as always!
I like aged Jamaican rum the best for the added funkyness. 14 year Appleton estate or 23 year zacapa. I also add a little bit of rich demerara syrup.
Well done mate, super video! Mai Tai is an old time favourite. I do love Cameron's kick with a homemade orgeat as well🥃
Kevin, this cocktail syrup is nuts!
Kevin, after tasting MaiTais at 31 Tiki Bars, my favorite rum combination for MaiTais came from the Golden Tiki: 1.5oz Flor de Cana 7 and .5 oz El Dorado 12
Okole Maluna!
I'm a huge fan of louder rums for a mai tai. Usual go-to is a split of Rhum Agricole (Clement) and an aged Jamaican rum (usually Appleton 12 year). A float of Lemon Hart 151 is a nice touch as well!
It's so hard to get white Rhum Agricole in Slovenia. I love that funkiness too!
Nice recipe! I prefer a rich Orgeat, like the recipe in "Smuggler's Cove" as these are the recipies I usually tend to make. I also subbed store brought almond milk, as Anders Erickson once suggested. As it probably already contains some form of emulsifier, I did not add the Xatan/Gum. But I have to try the homemade almond milk for sure to see if the oils improve the taste!
Can't wait to hear from you with the results! Thank you!
Nice video man. The Mai Tai is by far my favorite drink. The rum blend I like the most is, 3/4 smith and cross, 3/4 El dorado 8 (or 12 when feeling extra fancy) and 1/2 clement vo
I just picked up some good quality almond milk from the grocery store ( 2 ingredients: almonds and water).
For I cup of almond milk I added two cups of sugar, 1 tbsp of almond extract, 1/2 tsp of Orange Blossom water and about 1.5 oz of cognac to help longevity. It turned out amazing, basically a 2:1 ratio almond syrup with a little flavour kick from the cognac and almond extract. It hasn't separated in the fridge and makes a fantastic Mai Tai!
I was going to do the whole blanching and blending of almonds but I needed my TIKI drink sooner rather than later so I found this "cheat" recipe and it's a banger!
Mai Tai
1 oz Smith and Cross
1 oz Appleton 12
1/2 oz Dry Curacao
1 oz fresh lime
1/2 oz Orgeat
1 bar spoon 2:1 Demerara syrup
Shake and strain over crushed ice, garnish with fresh mint and a couple dashes of Angostura bitters on top. Oh gosh I need one now!
Cheers!
I have been following and subbed to your channel for just a few months now.
Your search for perfect balance really hits the spot with my own style of home cocktail making.
I loved this video and have recently found myself enjoying cocktails while on holiday in Greece that contain Orgeat.
The ingredient that has blown me away the most however added to some classics is Falernum, which is similar to Orgeat but takes its flavours slightly further.
Would love to see you give your tasting notes either added into a cocktail that would lend to its profile or in something your put together yourself.
Definitely going to try this out! The classic mai tai is possibly my favorite cocktail. I'll usually do a mix of rums, like white, aged, dark, spiced, usually just whatever I have on hand, but using mostly a good rum in the mix can make it fantastic. I'll sub triple sec if I don't have orange Curacao. I rarely buy orgeat because it's like $15 for a small bottle and not always easy to find. Making it looks like a good way to save some money and make more drinks!
Lovely! Cheers!
Made my own orgeat a few weeks ago using unsweetened toasted almond milk with rose and orange blossom water which tasted fantastic. Would love to see other cocktails making use of orgeat on your channel. By the way love your channel - keep them coming and love the quality of your productions!
Thank you so much!
I get asked for mai thai's all the time at my work, I always tell them we don't have orgeot, as that it's a fairly obscure ingredient. Now I see why. But considering that it's fairly low in labor intensity, I might actually convince my work to let me make this so we can offer proper Mai Thais. I could easily start the process in the begining of my shift by letting the nuts soak, then in the middle of my shift, go to blend then filter the nuts, then at the end of my shift, finish putting everything together, and bottle it up!! Once they see that we can sell them at a premium, there is no doubt they will want me to make more!!
My current favorite Orgeat cocktail is a variant of the Japanese that you suggested in a video a few weeks ago. Basically you replace the lemon peel with Lemon Juice and build the drink as a sour augmented with bitters.
The Japanese Sour:
1.5 oz Brandy
.5 oz Rye (Swap with brandy if you don't like rye, it adds a bit of extra spice)
3/4oz Orgeat
3/4oz Lemon Juice
2 dashes Angostura bitters
Combine, shake with ice, serve on a big cube.
I love that you're taking the time to show a walkthrough of making orgeat from scratch rather than using the popularized techniques with almond milk.
I will say that even if I'm using almonds that are commercially roasted, I will toast them in house. Side by side, the freshly toasted almonds definitely give the orgeat a more concentrated and nutty body and profile.
The only other difference I'll typically take is blending in a carafe that opens from the top. Back from my days of being a line cook, my PTSD will never let me blend anything hot in a sealed blender. A Vitamix with a kitchen towel over the small opening in the lid is the ideal setup imo, and I'll continue to blend the mixture until it is a thick homogeneous slurry. That's how I'll typically get the best yield. The resulting milked almond solids can be dehydrated and used as a panad for terrines, or sauteed with butter and sugar for a crisp/crumble.
Thank you for sharing your experience. The blending hot mixture in a regular open-top blender would be a better idea for sure! Thank you for bringing that out. Toasting the almonds also is a great way to up the orgeat. Cheers!
Its a crime that you guys only have 45K subscribers. Just found your channel.
Thank you and welcome aboard! The subs will come 🤞🤞. Enjoy!
One of my favourite cocktails containing Orgeat would be the Fog Cutter and I'd love to see you version of it!
Mr. Bodi Hai is a delicious one using a Macadamia Orgeat. The Mai Tai you just created looks and sounds delicious! Love the mug!
Love the video. Can you please give your take on different rum options for the Mai Tai?
Great video as always! I would love to see you put the Cocktail Time spin on the Chestnut Club Cocktail, I am a huge fan of the sweet and bitter notes of this cocktail. Keep yo the great work!
Thanks for the idea!
Interesting one.👍
Tiki bars are so very popular in California with the Polynesian escapism vibe. We go to several tiki markets in different parts of California every year. Everybody over here seems to be really into the whole style and vibe of tiki. There's also a lot of crossover into the Polynesian pop and rockabilly scenes.
Great video as always :) My favourite combination of rums is smith&cross and aged (or unaged) rum agricole (preferably Rhum J.M) As for orgeat cocktails - a recent discovery called Port of Spain (by Dominic Alling) has been one of my cocktails of choice lately. Cheers!
Plantation: Isle of Fiji
Bacardi 4 or 8, or Appleton, Plantation Dark, or...
Equal parts, but it's the Fiji that brings out the funk!
Using a sugar cane derived white rum is absolutely necessary for the white rum ingredient. The grassy flavor makes a huge difference in the taste.
This is a good looking cocktail and a fantastic recipe for Orgeat!!!
Thank you!
Great job! Thanks you ♡
Sjajno brate moj!!!! 👏👏👏👏👏🥃🥃🥃
Hvala ti puno!
I love to combine a regular golden Rum like Havanna Club Especial with a little bit of over proof dark rum. For a nice balance of funky flavours and delicate caramel notes.
Lovely!
One of my favorites, what do you think about whipshaking cocktails served on crushed ice? Is the result different in your opinion? Great video as always
Trinidad sour and Royal Hawaiian. A few more of my favorite orgeat cocktails! 🤌
Another fantastic content champ! I've been searching a good orgeat recipe and this really made it more precise and better. Salute! Hoping to see a Sazerac soon!
Thank you!
In south France we drink "Le Mauresque" (The Moorish) witch is basically Pastis (anis liqueur), Orgeat and Water. Not everybody like it since Pastis is not an easy drink but I like it from time to time.
Thank you for the video !!
Thank you for sharing!
Sounds amazing! In my bar i make the Orgeat using smugglers cove's recipe! And Plantation Barbados 5 year as the rum🔥🔥
I really like the chestnut cup.
1 oz gin
1 oz lemon juice
1 oz Campari
3/4 oz orgeat
Whip shake with crushed ice and serve in a highball with crushed ice
Highly crushable in hot weather.
Haha interesting,
I use reverse combination for my Mai Tai plantation 5 stars and Diplomatico Mantuano. Anyways amazing cocktail and amazing recipe for orgeat. Nice job as always Kevin
Nice! Thank you!
I love using the Plantation Xaymaca for Mai Tais. It's pretty inexpensive and it works so well in this drink. I usually flip the quantity of the orgeat and curaçao
It seems that everything plantation is on point. Barbados - smooth, Xaymaca - bite, Fiji - funky and 3 Star - cheap
Best recipe I've seen. There is a lot online but now I have orgeat with a little too much orange blosson water flavor thanks to this I hope it won't happen again. Orgeat goes well in coffee too
Are you saying this recipe had too much orange blossom water for you? Or that you just messed up?
You know that this is the right channel for you when you see Kevin using diplomático planas 😍 now let's try to do a clarified mai tai
Great idea! 😉
This is a good looking cocktail
Thanks!
Yum💕
just made 2 different Mai Tais with the homemade almond Orgeat thanks to this video. Everything came out excellent. The winning Mai Tai of the night was made with 1.5oz 115 proof Cachaça styled 117 West Spirits rum, .5 oz Jamaican styled Smith + Cross rum, .75 oz orgeat, .5 oz cointreau, .5oz lime juice (this lime was particularly acid so I dialed it down a little). I highly recommend trying a Cachaça styled rum, use with a nice bouquet of mint as a garnish :)
By Cachaça style you mean Agricole?
@@WatanabeNoTsuna. Agricole also works i guess, didn’t know about it at the time.
@@chris4rest664 Awesome! Thanks!
For my Orgeat i add a quarter of the sugar as brown sugar. It gives really nice caramel notes which pair well with the almond.
However. This is a specific call for my mai tai spec, dont know how it is doing in other cocktails :D
--> I build a whisky sour around my orgeat as well. I use a scotch blend with nice vanilla and kardamom notes from a local liquor store. Couldnt find it online.
However i think bourbon might do the job, but i really appreciate the kardamom in that whisky...so if you get hand on a bourbon with defined vanilla and kardamom give it a shot!
40ml Whisky
20ml Apricot Brandy
30ml Orange Super Juice
25ml Orgeat
Nice video. I'm about to try this right now. I wonder what your view is on a 1:1 orgeat vs 2:1. I've seen a lot made with 2:1 and higher. What advantage do you think 1:1 has?
this is a really good method and recipe but I feel almond extract is worth adding too along with maybe rose or orange blossom
Hey Kevin, I realize this video is now 2 years old, but it's still my go-to! Quick question, I prefer a rich orgeat. Considering that's already pretty viscous, how would I adjust the xanthan and gum Arabic? Thanks for everything you do!
Hi, could you tell me how can i make the rose water ? Thats kind of Hard to find here in costa rica. Thanks great work by the way
Dude, did you really time the banging of the spoon on the glass bowl with the music? You should have half a million subscribers
Making your own orgeat is a lot of fun. I really enjoy the avocado pit orgeat recipe that Distinguished Spirits did a while back.
My preferred Mai Tai run blend is: 1oz Barbadian (Plantataion 5 yr), 0.5oz Jamaican (Smith & Cross), and 0.5oz of Blackstrap.
Thanks for the tutorial and I look forward to trying it!
Thank you for sharing your preferred Mai Tai recipe! Cheers!
also add some bitter almonds (4 or 5 grams), the result is fantastic
Hey Kevin, what is the 20% saline solution shelf life?
50:50 Smith & Cross and Rhum JM VSOP is my favorite blend. Otherwise it’s 2 oz of any decently aged Jamaican rum.
Favourite blend is 4 rums Appleton 12 damiseau agricole , zaymaca and eldorado 12 cheers Andrew
🍸🤤😁👍 Thank you!
If you can't find rose water or orange blossom water, can you substitute with extracts? I imagine you'd have to use way way less to not overpower.
kevin Can I add brandy to your recipe???? can i add cognac with gum and xanthan?
My favorite Rum combination for the May Tai is Smith&Cross, for the power in abv and the funkienes, and El Dorado 8yrs or 15yrs, for the body and spicy notes.
You've sticked to the Trader Vic version of the Mai Tai but what about the Don the Beachcomber version?
I tried to keep the orgeat recipe in the forefront of this episode. Thank you!
Try the Infante. 3/4 oz orgeat 3/4 lime juice 2oz blanco or repo tequila, slainte!
Kudos on the potato ricer! Smart
I use a white rum, Appleton 12, and a rhum Agricole.
Great choice!
Lovely video (as usual 😁).
No super juice in the mai tai?
It will be back soon 😉 Suoer juice would be lovely here for sure!
Lep pozdrav iz Kanade. I cannot wait to try this orgeat recipe. I don’t think there is a more delicious drink while sitting under a hot sun than a Mai Tai. But, there are too many incorrect recipes so I am happy that you are educating the world. I like to use a Jamaican rum (Appleton Estate) and a Rhum Agricole from Martinique (Saint James). I can’t wait for the next episode!
Lep pozdrav nazaj v Kanado! 😉 I agree with you that this cocktail has a special place to be enjoyed the best. Thank you!
orgeat is great in daiquiri instead or of the classic sugar syrup togethether with few mint leaves
Such a thoughtful and complete video! Recipes here are always amazing, but special shout-out to the direction/cinematography. That focus shift from the rums to the dry curaçao? Wonderful!
Thank you for noticing that! Believe it or not, this whole segment where we showed the ingredients was Kevin guiding me on the fly! 😄 because our director Robi went looking for something. We instantly knew we got the shots! Thanks for watching.
can i use the orgeat syrup formula
but instead of almond milk use the water of a fruit for example
200 raspberry water plus the amount of xanthan and gum arabic
to get just a silky-textured syrup?
Yes, you can do that too.
Mahalo for educating people about Tiki and being respectful. Maika’i loa.
With pleasure! Cheers!
how to make crushed ice and how to store it without it sticking?
Hello, a great admirer of yours and your cocktail bar. I would like to know if you can put subtitles in Spanish since I see you from Colombia Thank you very much
A big hug🎉
Kevin, try toasting your almonds first (after a brief blanch to remove the skins). Soooo much tastier!!!!! Oh and for rums, I stay away from both of those rums as they have added sugar.
Thank you for the ideas. Cheers!
What percentage is the saline solution?
Since you asked about rums, I always try and stick close to the original and go with a Jamaican rum, such as Appleton 12 or Smith & Cross. I do a mai tai every Monday on my channel so feel free to check it out for some inspiration.
Thank you! It's a 20% saline solution. I will check it out for sure!
For a dark rum I like Zaya Gran Reserve. Light rum; Ten to One Caribbean.
What are the glasses you sampled the orgeat from?
Those are really old Crystal glasses from Rogaska Crystal. Cheers!
Hey Kevin, greetings from Croatia. Can I use Guar gum istead of gum arabic?
Acidity may affect guar gum with the ability of thickening, but it might work too. If you will try it out I would love to hear your results. Best regards to Croatia!
Superjuice makes a killer Mai Tai!
I haven't ever found orgeat in my grocery stores, and I've been putting off making my own for a while now, but I think I'm gonna need to whip up a batch. Not just for the Mai Tai and Japanese cocktail, but I've also been wanting to try out a Trinidad Sour for a while now. Speaking of, think we might be able to get your riff on one of those some day?
Try liber and co orgeat, really solid.
Great idea! Thank you!
A classic from Marseille (France) "une mauresque" pastis seasoned with orgeat. 1 part orgeat to 4 to 6 in pastis.
BTW how about a Kevin Kos recipe of pastis?
Clement blanc ( 50%) and smith & cross (57%) as rums. extreme funky both so adjust volume to compensate ridiculously high abv and use only orgeat ( no simple, or the orgeat will vanish under all that funk)
Kevin can i replace almonds with chestnuts?
Chestnuts are too "starchy" to make a syrup with this technique
A somewhat unorthodox “tiki” cocktail is the Saturn.
1 oz (30 ml) lemon juice
1/2 oz (15 ml) orgeat
1/2 oz (15 ml) passion fruit syrup
1/4 oz (7 ml) falernum of choice
2 oz (60 ml) London dry gin
Whip shake with a few cubes and some pebble ice dirty pour into a mug and top with more pebble ice.
I simply love ‘The Ultimate Mai-Tai’ from Kevin Crossman: 0.5 oz Plantation OFTD, 0.5 oz Plantation Xaymaca, 0.5 oz Smith & Cross Navy Strenght, 0.5 oz Appleton 12, 0.5 oz dry curacao, 0.5 oz orgeat, 0.25 Demerara Syrup and 1 oz of lime. This packs a punch, but is very balanced.
I generally trust your recipes when it comes to cocktails. Would you be up for the challenge of making and posting a Macadamia nut orgeat? Cheers, Terry.
It sounds great. Thank you for the idea!
The bar where I started now make the Mai Tai with pineapple juice and keep telling them that's incorrect haha . They'll let me change the menu next month, so all good
I thought you have to roast the nuts before blending. To bring out the flavour. Is that not necessary?
You can do that for a different orgeat flavor.
Momisette!
Does anyone know what scale he is using at @5.52?
It's a kitchen scale that works without batteries. It has that dynamo that charges the scale for some time.
@@KevinKos thank you :) do you have an amazon link?
Love the cup. Do you have a link to the artist?
It's a small local pottery that doesn't sell on the internet. Sorry
@@KevinKos Ah well. Its quite good work.