Truly thank you… trying to run a bar by myself after little training from bar manger that walked away as well as our one other bartender while I put in too much to do so too. needed this ty for you’re help 🙏
Steve thank you for sharing this recipe I made it tonight and am blown away by the results. I’ve been making from scratch lately but just making my own almond milk then mixing in sugar. This is so much more rich and flavorful and superior from the steeping process. Bravo
Wow, this vid may have saved my life! I had no idea that there were almonds in Mai tais and other tiki drinks 😱 I’ve developed an allergy to them in the last few years and would have never suspected a fruity drink of having nuts in it! Thank you Steve! Looks delish but I’ll have to admire from afar 😅
I have an almond allergy too, so I compiled a handy dandy list of safe orgeat brands: *Safe:* Monin, Torani, Final Call, Master of Mixes, Collins *Unsafe:* BG Reynolds, Liber & Co, Fee Brothers (maybe) For a homemade substitute, you can follow a recipe like Steve's, but substituting another nut for almonds. Alternately, there's this quick-and dirty recipe: - 1 cup simple syrup - 1 tsp imitation almond extract - 0.5 tsp imitation coconut extract (optional) - 0.5 tsp orange flower water (optional)
LOVE this! I’ve been making Pecan Orgeat, and it’s my new favorite thing. However, I’ve been grinding the pecans very small and it does take ages to drain through the cheese cloth. Will have to try a rougher chop and see if it affects the flavor at all! Great vid :)
Awesome video, I noticed you make orgeat a little differently than i have. I leave the skin on never tried taking skin off, curious which is preferred. My orgeat definitely comes out darker. I also find it easier to make the almond milk first by blending the water and the almonds together then straining out before adding the sugar. I can't tell a difference in taste, but i found straining the almonds out afterwards left a hot and sticky mess, and doing it before made cleanup a lot easier. Lastly, i like to use a high proof rum rather than brandy. Given orgeat is normally used in rum cocktails, i think it pairs better, and gives it a very welcome funky flavor!
Yeah, I probably should have just blended it with the water but hey... it still makes great tasting orgeat :) I might do a skins vs no skins comparison for myself...
Yay! Homemade orgeat is the best. I don’t think I would ever buy the premade stuff. It’s way too easy to make at home and far better tasting. I’ve recently begun using a variation on Dave Arnold’s method of adding a tiny bit of gum arabic & xanthan gum to keep it from separating in drinks.
@@Negronî66 I’m sure it would work, though I haven’t tried it. Most coconut milk that I’ve found contains guar gum. I’d be curious to hear how it works out if you try it !
I've made mine in a similar way (Serious Eats); they leave the skins on and toast the almonds for a more roasted flavor. I also use half Turbinado Sugar, and an over-proof rum to stabilize it. (And orange water of course.). Highly highly recommended. It seems to last quite a bit longer in the fridge, though I find I have to let it warm and shake it a bit after it has sat for a few days in there.
I’m lucky enough to live in an Italian neighborhood where every deli and bakery sells Ferrara Orzata, a premade almond syrup used for summer beverages - add club soda and ice and you’re in Sicily. I just add some orange blossom water.
I didn't throw away the almonds! I rinsed all the sugar water off of them and then blended them with some water to be used as a heavy cream substitute in curry.
@@StevetheBartender_ I usually blend but I might try your method next. As you mentioned it takes forever to strain... but also I find more fat makes it into the final product which can separate and make unsightly drinks haha.... but on the bonus side, I have successfully clarified Mai Tais with no added milk, just using the existing almond fat 👍
@@RobsHomeBar I usually give it a short burst in the blender.. Duno why I mixed it up and diced instead… but it still works perfectly fine… chopping leaves a mix of fine and larger pieces (..but on camera it looked like mainly bigger pieces when straining as it was mixed in)..
Great timing on this video Steve. Yesterday I was going to buy some orgeat and decided I would look for a DIY recipe instead. I plan on making this later this week. Cheers!
I hear you brother, I’m 6’7” and stooping over to work in most kitchens breaks my back. If I ever have my own house built, I am going to get everything raised up
Super informative and so helpful, Steve! Thanks so much for this video. I definitely want to make my own Orgeat. It's much easier than I imagined!! I love the bottles you are using to store the Orgeat. With the way the bottoms come off, they are nice and easy to clean!! That Mai Tai looks sooo delicious!! Cheers!! :-) Be well!!
They are great bottles I use them work! The only thing that fail within a couple of weeks is the “cork “ top. The glue that holds the wooden top to the rubber cork comes undone. But other than that great bottles!
The flavour from doing it this way is much better.. but I'm sure you would come close by using a boutique store bought almond milk... really depends on which one you buy I guess.
Steve, can you help me out? We’re having an Oktoberfest party in a couple of weeks and looking for some ‘German’ inspired cocktails. Any ideas? Awesome channel btw! Thanks
For a tiki drinks evening last easter I went with the store bought almond milk (there's a good organic no-additives brand available to me locally), and that worked beautifully. I was going to make it 2/3 ratio syrup to try and extend shelf life, but looking at the drinks I needed it for, I decided not to bother. And I was right, no orgeat remained after the evening! I think I'll try this extraction method for a more 'store-at-home' solution, as it does seem like it would be more potent and flavorful.
You can always halve the measurements and make real small batches more regularly... that way you never have to ditch any... although I don't think it would last long :)
I started using sous-vide for syrups and infusions. Did orgeat last week and it turned out great. Maybe a video where you test/teach the technique for fruit and nuts syrups.
I do have a sous vide that I'm keen to use... just thought it would make it less approachable.... but definitely keen for a "sous vide vs xxxx" type video!
That is a nice way to do it. I recently went out of orgeat and couldn't get one. So i went with 1,5 oz of rum and 1 oz of Amaretto instead of rum and orgeat. Its not the same but still delicious on its own way.
A traditional old-fashioned glass holds approximately 6 to 9 ounces (180-270ml) and was popular in the nineteenth century. Glassware sizes increased, and by the early twentieth century the double old-fashioned glass was the standard, holding approximately 12 to 16 ounces (360-480ml). Most commonly used for serving drinks on the rocks (over ice), including old fashioneds, caipirinhas, margaritas, etc.
Thank you for your reply😊 but i mean i want to know the capacity of the cups you use when measuring (e.x, 2 cups of almonds, 1.25 cups water). Sorry for my poor english.😢
Nice yes. Good video. Also im in dallas and most liquor stores are always out of falernum. Can u teach us to make that. Not sure if i spelled that right
Hi Steve, I never heard of brandy in the sirop d'orgeat here in France. Why using that in you recipe ? Thanks for bringing a little of Australia and a lot of spirit in Paris !
It adds a little bit of flavor, but mostly I've seen it done to extend the shelf life of the syrup a bit. I believe some people use an ounce of vodka instead, even.
Bit of extra flavour and may slightly increase the shelf life. Many people add rum too especially considering it's most likely going to end up in a rum drink :)
He used clairin communal which is Haitian so slightly diffrent to your traditionial agricoles. And the communal is a version which isn't as high in abv as others which are about 110 proof. They are widely distributed and easily found online.
I always have a funnel around so feel it is easier just to pour it through the funnel rather than standing the bottle upside inside a shaker to stabilise it (or hold it with the other hand)... of course, you can fill from the bottle if preferred... also, filling from the top makes for a nicer photo as it doesn't have the orgeat residue all up the top of the glass :)
Hi, I happen to be allergic to all tree nuts, including almonds. You mentioned that the Orgeat was first made with barley I believe. Do you have a suggestion or a recipe for how to make this instead please? Is there anything else that you could use for us with nut allergies that you could suggest? I'm also allergic to a biprodukt in the process of making alcohol, can't remember the name but you can also find in strong cheeses for some reason. This isn't the same as having a reaction to red wine, but something else and not that common and well known. Can you make an Orgeat-like syrup without the brandy? I went to bartender school in New York back in the early to mid 1980's, and even though I can't find my notebook with all the recipes at the moment, but as far as the Mai Tai is concerned didn't you misplace the Grenadine? I distinctly recall it being a layered colored drink. I do believe that back in the days we did shake it and it came served in a coupe or wide champagne glass glass with the grenadine poured in first and then the booze and juices after. I distinctly remember the sprig of mint though, as we didnt have it in the classroom and had to shout sprig of mint as we served, or rather presented the drink. We didn't work with real alcohol of course but only colored water. We were taught to only the speed pourer and never use a measuring cup back then, and there was a distinct way of pouring so you would always get one ounce of liquid. and you couldn't pass the exam if you miscalculated the pouring at all. I seem to remember a part of the exam was to pour ten or twenty shots in a row absolutely right, so we all started to practice those pours from day one. We were also taught to never use a recipes and had to memorise them all. I will forever remember how to make a Harvey Wallbanger, as it calls for Galliano. My memory trick for that one is that Obelix, from the comic books Asterix the Gaul. Obelix is a big burly man who will disregard doors when in a rush. They are both from Gaul or Gallia as it's also known from around Europe where I'm from. So as long as I remember Obelix, I will remember the Harvey Wllbanger. For the slightly lazy reader that don't want to look it up but is slightly curious. It's a Screwdriver with a bit of Galliano, shaken and served over ice in a Highball glass. In the end I never really worked as a bartender as it's a bit of a problem to work with taste products that you can never try out yourself. It was fun thing to do though, and I've had a lot of fun seving my friends cocktails at parties. Yours, Ann
I've been looking for those bottles for a while after I saw Leandro using them. Postage is a bit too steep for this side of the world, I would pick them up in a heartbeat if you ever got in a pallet load and sold them both sides of the Tasman :P
Yes! Love it to simplify recipes, as easy and natural as possible. Making my orgeat myself since forever, really like this recipe as well, might try it someday soon as I need some again!
@@StevetheBartender_ I never blanched them, but let them steep overnight, then I´ll make a regular almond milk (140 gr almonds to 1l water normally), I like to add some freshly grounded cinnamon and my own vanilla extract, a little bit of nutmeg can help, too. Sometimes I leave those additions out for a "cleaner/purer" almond milk. I don´t use sugar for my almond milk, but prefer a sugar alternative instead for the orgeat, I do add orange flower water, never made it with brandy. I have added aguardiente sometimes. Once I made a more special version and used a mezcal arroqueño, gives some lovely subtle and smooth, almost herbal flavour to the orgeat.
Yep, as Dominik mentioned... rose water.. or if you have trouble finding either, you could omit it... or even add a touch of floral essence/spirit or floral infusion..
Here's a super easy recipe, it's not as good, but it still tastes great. Use unsweetened almond milk, and add sugar and a drop or two of orange blossom water
There's a recipe I found online that uses store bought almond milk (8oz), but also adds 1/2oz of almond extract. I guessing the extract makes up for the fact that store bought isn't as flavourful as home made. As I already bought some almond milk last week, there won't be any almond chopping in my near future. ;) I'll try your version once I run out of almond milk. :) I hope you do a homemade falernum video. Because all the recipes I've seen vary so much, I don't know which are the good ones and which aren't. So I resort to buying BG Reynolds at $20 a pop. :/
It seems your audio quality has suffered a little after switching to the new kitchen set. I'd love for you to improve on that if possible Other than that great video Love your drinks
The last time I used this method, my syrup kept separating in the fridge. I had to shake it up every time before use. Is there something I can do to avoid this?
I get a little bit of separation too.. just a quick shake and it's fine. I'm sure if you strain it very finely it will remove all the solids and stop the separation... but I like it as is.
1 minute under hot water... then splash them with cold water... I found that if you leave them slightly warm then they sweat and the skins come off really easily.
@@StevetheBartender_ I'll never buy blanched almonds again. They're so much cheaper with the skin on. I'll give your recipe ago next time I make Orgeat. I've been using the Smugglers' Cove one but it involves a bit more faffing around.
The instructions seem over complicated… but essentially it’s boil almonds, blend, strain then add sugar… rather than blend almonds and add to syrup. I’m keen to compare a bunch of different recipes to see if there is a great deal of difference..
Funny you mentioned the counter top height, I was thinking you are either taller than most or that countertop is rather low 😁 #backaches #tallpeopleproblems
Truly thank you… trying to run a bar by myself after little training from bar manger that walked away as well as our one other bartender while I put in too much to do so too. needed this ty for you’re help 🙏
Steve thank you for sharing this recipe I made it tonight and am blown away by the results. I’ve been making from scratch lately but just making my own almond milk then mixing in sugar. This is so much more rich and flavorful and superior from the steeping process. Bravo
Glad you like it!
Wow, this vid may have saved my life! I had no idea that there were almonds in Mai tais and other tiki drinks 😱 I’ve developed an allergy to them in the last few years and would have never suspected a fruity drink of having nuts in it! Thank you Steve! Looks delish but I’ll have to admire from afar 😅
Orgeat is a VERY common ingredient in tiki drinks.. make sure you check before ordering one! Eek!
@@StevetheBartender_This is actually a really important question because a lot of people have nut allergies.
I'm glad you came across this info before consuming one of the cocktails that contains nuts. That could be really scary. Stay safe and well.
I have an almond allergy too, so I compiled a handy dandy list of safe orgeat brands:
*Safe:* Monin, Torani, Final Call, Master of Mixes, Collins
*Unsafe:* BG Reynolds, Liber & Co, Fee Brothers (maybe)
For a homemade substitute, you can follow a recipe like Steve's, but substituting another nut for almonds. Alternately, there's this quick-and dirty recipe:
- 1 cup simple syrup
- 1 tsp imitation almond extract
- 0.5 tsp imitation coconut extract (optional)
- 0.5 tsp orange flower water (optional)
@@whatzittooya9012 Hey, thanks so much for this. I don't have an actual allergy but I have a bit of an intolerance with almonds. This is so helpful!!
Petition to change the channel name to: “Steve the Giant”
Lol, Steve the Giant Bartender?
He's actually only 160cm but the kitchen is tiny.
LOVE this! I’ve been making Pecan Orgeat, and it’s my new favorite thing. However, I’ve been grinding the pecans very small and it does take ages to drain through the cheese cloth. Will have to try a rougher chop and see if it affects the flavor at all! Great vid :)
Hey! Less commenting, more videos please
@@DavidRamseyIII lmaoooo!!!! Ok, ok. Have two in editing, so a new video coming out tomorrow or Saturday ;)
Maybe a dumb question but do you think a French press would do the trick then the cheese cloth?
I recently followed a similar recipe, best thing I ever did. So much better then the store bought
Landed yourself another subscriber. Good info, to the point video, enjoyable presenter. No goofy gimmicks. 10/10.
Have read "Orgeat" many times, but pleased to finally hear it pronounced. Thank you for the instruction on making almond milk also. Happy Mai Tai!
Awesome video, I noticed you make orgeat a little differently than i have. I leave the skin on never tried taking skin off, curious which is preferred. My orgeat definitely comes out darker. I also find it easier to make the almond milk first by blending the water and the almonds together then straining out before adding the sugar. I can't tell a difference in taste, but i found straining the almonds out afterwards left a hot and sticky mess, and doing it before made cleanup a lot easier. Lastly, i like to use a high proof rum rather than brandy. Given orgeat is normally used in rum cocktails, i think it pairs better, and gives it a very welcome funky flavor!
Yeah, I probably should have just blended it with the water but hey... it still makes great tasting orgeat :) I might do a skins vs no skins comparison for myself...
Yay! Homemade orgeat is the best. I don’t think I would ever buy the premade stuff. It’s way too easy to make at home and far better tasting. I’ve recently begun using a variation on Dave Arnold’s method of adding a tiny bit of gum arabic & xanthan gum to keep it from separating in drinks.
How much gum arabic and xanthan?
@@Negronî66 0.9g of gum Arabic and 0.1g of xanthan.
Thank you 😊 Is this technic also recommendable for cream of coconut?
@@Negronî66 I’m sure it would work, though I haven’t tried it. Most coconut milk that I’ve found contains guar gum. I’d be curious to hear how it works out if you try it !
I've made it using your almond milk recipe. Seems good. Was easy and super cheap.
I'd be interested to hear how you go if you do a comparison between the two!
Very clear, simple explanation. Love the work
Glad you liked it!
Been waiting for an easy recipe for this - thanks Steve!
As always, thanks for the great tutorial! Cleanest product placement I've seen to date 👏
Lol, thanks Tincho! I don't like ads but I do like good products :)
I've made mine in a similar way (Serious Eats); they leave the skins on and toast the almonds for a more roasted flavor. I also use half Turbinado Sugar, and an over-proof rum to stabilize it. (And orange water of course.). Highly highly recommended. It seems to last quite a bit longer in the fridge, though I find I have to let it warm and shake it a bit after it has sat for a few days in there.
Does it separate a little by the sounds of it?
@@StevetheBartender_ Yea, just a bit. Not enough to be a problem though: just a quick side-to-side shake mixes it back up enough.
I’m lucky enough to live in an Italian neighborhood where every deli and bakery sells Ferrara Orzata, a premade almond syrup used for summer beverages - add club soda and ice and you’re in Sicily. I just add some orange blossom water.
That's amazing! Makes things pretty easy for you :)
just ordered cheese cloth and orange blossom water, I'm going to make this as soon as the order is in.
Always great videos. Thanks for sharing your expertise!
Most welcome!
Was waiting for this one !!!
Have you made orgeat at home? What's your preferred method/recipe?
You can find the Crew bottles here: bit.ly/crew-supply-bottle
How is it possibile to leave a comment 6 minutes before the video is out? Steve the bartender or more like Steve the hacker? 🤔
You'll have to become a distributor for Crew to fix the shipping... $138 is a bit steep to ship one bottle to Australia lol
Haha, I can leave a comment whilst it is Unlisted (before it’s published)..
Ouch! That is pricey for freight..
@@angus2113 they fixed the Australian shipping price - it’s now half of what it was..
I didn't throw away the almonds! I rinsed all the sugar water off of them and then blended them with some water to be used as a heavy cream substitute in curry.
This is a great idea!
Can you make angustura bitter for cocktail..pls
Looks great Steve! Basically the same method I’ve been using …although I do like to toast them first! Cheers!
Nice one! Blend or finely dice? I think most people blend :)
@@StevetheBartender_ I usually blend but I might try your method next. As you mentioned it takes forever to strain... but also I find more fat makes it into the final product which can separate and make unsightly drinks haha.... but on the bonus side, I have successfully clarified Mai Tais with no added milk, just using the existing almond fat 👍
@@RobsHomeBar I usually give it a short burst in the blender.. Duno why I mixed it up and diced instead… but it still works perfectly fine… chopping leaves a mix of fine and larger pieces (..but on camera it looked like mainly bigger pieces when straining as it was mixed in)..
Nice vid. What are the other two ingredients orange water and kind of brandy?
Orange blossom water and brandy/cognac… you can use a rum instead of course. Full recipes are always in the description FYI..
Great timing on this video Steve. Yesterday I was going to buy some orgeat and decided I would look for a DIY recipe instead. I plan on making this later this week. Cheers!
Timing!
I’ll have to try adding brandy to my next batch of Orgeat…great tip Thanks Steve.👍
Thank you. Just how much almond milk should we use if store bought ?
This seems straightforward enough for me to actually try! 😊
It's super easy!
I hear you brother, I’m 6’7” and stooping over to work in most kitchens breaks my back. If I ever have my own house built, I am going to get everything raised up
Nice recipe. Think I'll make my own once I've used up my monin
You should make up your own whilst you still have Monin so you can compare..
@@StevetheBartender_ actually a great idea. Thanks Steve!
Super informative and so helpful, Steve! Thanks so much for this video. I definitely want to make my own Orgeat. It's much easier than I imagined!! I love the bottles you are using to store the Orgeat. With the way the bottoms come off, they are nice and easy to clean!! That Mai Tai looks sooo delicious!! Cheers!! :-) Be well!!
Glad it was helpful! The bottles are super handy too - so easy to clean! :)
They are great bottles I use them work! The only thing that fail within a couple of weeks is the “cork “ top. The glue that holds the wooden top to the rubber cork comes undone. But other than that great bottles!
@@erikm4807 you should hit up the Crew Supply Co team as I’m sure they’d want to know and they’d replace them 👍
@@erikm4807 Thanks for this Erik!
Greetings from a 'large' person as well! I'm Dutch, so I nor my surrounding think so, but hé. Aha! Thanks for the clarifications 👍🏻
Love this very informative
Thanks Gary! Glad you found it useful :)
I still need to try this way. I have been using the almond milk method. I have 6 stubby crew bottles coming tomorrow. I can't wait to try them out.
The flavour from doing it this way is much better.. but I'm sure you would come close by using a boutique store bought almond milk... really depends on which one you buy I guess.
@@StevetheBartender_ oh I bet its way better. I think would be a great episode for a Tasting Room. Lol
Hi Steve, thanks for posting this. I will not buy Orgeat again! Recipe noted and I will make my own from now on. Nick from York
Steve, can you help me out? We’re having an Oktoberfest party in a couple of weeks and looking for some ‘German’ inspired cocktails. Any ideas? Awesome channel btw! Thanks
Very Nice, I like it.
Thank you! Cheers!
Thanks man
You're welcome!
Why the funnel when the crew bottles screw off at the bottom?
Because I always have a funnel on hand and I don’t want to balance or hold the bottle upside down.
@@StevetheBartender_ that’s fair!
Sir, you deserve a taller kitchen bench!
For a tiki drinks evening last easter I went with the store bought almond milk (there's a good organic no-additives brand available to me locally), and that worked beautifully. I was going to make it 2/3 ratio syrup to try and extend shelf life, but looking at the drinks I needed it for, I decided not to bother. And I was right, no orgeat remained after the evening!
I think I'll try this extraction method for a more 'store-at-home' solution, as it does seem like it would be more potent and flavorful.
You can always halve the measurements and make real small batches more regularly... that way you never have to ditch any... although I don't think it would last long :)
What brandy do you recommend? I’ve never bought brandy?
Thank for this video, first time making my own Orgeat and it came out great!
Thanks man
What are the bottle pourers you are using?
Link and discount code are in the description..
I started using sous-vide for syrups and infusions. Did orgeat last week and it turned out great. Maybe a video where you test/teach the technique for fruit and nuts syrups.
I do have a sous vide that I'm keen to use... just thought it would make it less approachable.... but definitely keen for a "sous vide vs xxxx" type video!
That is a nice way to do it. I recently went out of orgeat and couldn't get one. So i went with 1,5 oz of rum and 1 oz of Amaretto instead of rum and orgeat. Its not the same but still delicious on its own way.
Keep a packet of almonds on hand at all times and you're sorted :)
Can I know the capacity of the cups you use?
A traditional old-fashioned glass holds approximately 6 to 9 ounces (180-270ml) and was popular in the nineteenth century. Glassware sizes increased, and by the early twentieth century the double old-fashioned glass was the standard, holding approximately 12 to 16 ounces (360-480ml). Most commonly used for serving drinks on the rocks (over ice), including old fashioneds, caipirinhas, margaritas, etc.
Thank you for your reply😊 but i mean i want to know the capacity of the cups you use when measuring (e.x, 2 cups of almonds, 1.25 cups water). Sorry for my poor english.😢
Nice yes. Good video. Also im in dallas and most liquor stores are always out of falernum. Can u teach us to make that. Not sure if i spelled that right
Ok will do! :)
Hi Steve,
I never heard of brandy in the sirop d'orgeat here in France. Why using that in you recipe ? Thanks for bringing a little of Australia and a lot of spirit in Paris !
It adds a little bit of flavor, but mostly I've seen it done to extend the shelf life of the syrup a bit. I believe some people use an ounce of vodka instead, even.
Bit of extra flavour and may slightly increase the shelf life. Many people add rum too especially considering it's most likely going to end up in a rum drink :)
Thanks for the answers and keep on the good work !
Instead of blossom water, can you use rose water?
Mai Tai..best drink ever created. But for me Jamaican Rum is essential
What are some other drinks this is good for?
There is a link to my orgeat playlist in the video :)
I feel sorry for your back, mate, haha. I work in a kitchen and am not short myself and it's killing me, seriously :D
Wait until you see my new studio bar... 30% higher!!!
You're redoing the studio? Awesome!!! Cheers!
Yep, it’s sooo close to being finished! The Kitchen Series are an interim..
Nice one Steve! Which rhum agricole did you use? And where can I get some!?
He used clairin communal which is Haitian so slightly diffrent to your traditionial agricoles. And the communal is a version which isn't as high in abv as others which are about 110 proof. They are widely distributed and easily found online.
Thanks Leonard :)
I was just looking at the Crew bottles this morning! Why didn't you pour it in the bottom so you don't need a funnel?
Wait is it because you are down under? ;)
I always have a funnel around so feel it is easier just to pour it through the funnel rather than standing the bottle upside inside a shaker to stabilise it (or hold it with the other hand)... of course, you can fill from the bottle if preferred... also, filling from the top makes for a nicer photo as it doesn't have the orgeat residue all up the top of the glass :)
U added alcohol in syrup as a preservative?
Hi, I happen to be allergic to all tree nuts, including almonds. You mentioned that the Orgeat was first made with barley I believe. Do you have a suggestion or a recipe for how to make this instead please? Is there anything else that you could use for us with nut allergies that you could suggest? I'm also allergic to a biprodukt in the process of making alcohol, can't remember the name but you can also find in strong cheeses for some reason. This isn't the same as having a reaction to red wine, but something else and not that common and well known. Can you make an Orgeat-like syrup without the brandy?
I went to bartender school in New York back in the early to mid 1980's, and even though I can't find my notebook with all the recipes at the moment, but as far as the Mai Tai is concerned didn't you misplace the Grenadine? I distinctly recall it being a layered colored drink. I do believe that back in the days we did shake it and it came served in a coupe or wide champagne glass glass with the grenadine poured in first and then the booze and juices after. I distinctly remember the sprig of mint though, as we didnt have it in the classroom and had to shout sprig of mint as we served, or rather presented the drink. We didn't work with real alcohol of course but only colored water.
We were taught to only the speed pourer and never use a measuring cup back then, and there was a distinct way of pouring so you would always get one ounce of liquid. and you couldn't pass the exam if you miscalculated the pouring at all. I seem to remember a part of the exam was to pour ten or twenty shots in a row absolutely right, so we all started to practice those pours from day one. We were also taught to never use a recipes and had to memorise them all.
I will forever remember how to make a Harvey Wallbanger, as it calls for Galliano. My memory trick for that one is that Obelix, from the comic books Asterix the Gaul. Obelix is a big burly man who will disregard doors when in a rush. They are both from Gaul or Gallia as it's also known from around Europe where I'm from. So as long as I remember Obelix, I will remember the Harvey Wllbanger. For the slightly lazy reader that don't want to look it up but is slightly curious. It's a Screwdriver with a bit of Galliano, shaken and served over ice in a Highball glass.
In the end I never really worked as a bartender as it's a bit of a problem to work with taste products that you can never try out yourself. It was fun thing to do though, and I've had a lot of fun seving my friends cocktails at parties. Yours, Ann
its like a smurf lend you his kitchen for the shoot
Does the counter being low cause you back trouble
No, I usually stand differently when cutting at the bench.. but it would loook pretty odd in a video 😂
I've been looking for those bottles for a while after I saw Leandro using them. Postage is a bit too steep for this side of the world, I would pick them up in a heartbeat if you ever got in a pallet load and sold them both sides of the Tasman :P
Yeah, the shipping to Australia is prohibitive.. I have a few others interested in getting them in Australia… maybe I need to do a bulk order 🤔
There was an issue with shipping rates that they have since fixed… shipping is half of what it was..
@@StevetheBartender_ Not all heroes wear capes
@@StevetheBartender_ Sent my order through. Cheers cuz
Yes! Love it to simplify recipes, as easy and natural as possible. Making my orgeat myself since forever, really like this recipe as well, might try it someday soon as I need some again!
You are so welcome! What do you differently with your recipe?
@@StevetheBartender_ I never blanched them, but let them steep overnight, then I´ll make a regular almond milk (140 gr almonds to 1l water normally), I like to add some freshly grounded cinnamon and my own vanilla extract, a little bit of nutmeg can help, too. Sometimes I leave those additions out for a "cleaner/purer" almond milk. I don´t use sugar for my almond milk, but prefer a sugar alternative instead for the orgeat, I do add orange flower water, never made it with brandy. I have added aguardiente sometimes. Once I made a more special version and used a mezcal arroqueño, gives some lovely subtle and smooth, almost herbal flavour to the orgeat.
Great info!
Even though I’m not from Barbados, Bajan is pronounced Bay-Jun. 🇧🇧
Thanks for correcting.. I pronounce a lot of words wrong 😂
Barbadian is also correct.
What can I sub orange water with? I usually sub orgeat with amaretto
Rose water works also
Yep, as Dominik mentioned... rose water.. or if you have trouble finding either, you could omit it... or even add a touch of floral essence/spirit or floral infusion..
Here's a super easy recipe, it's not as good, but it still tastes great. Use unsweetened almond milk, and add sugar and a drop or two of orange blossom water
Yep, I've shared that on the channel previously and mentioned it in this video :) ua-cam.com/video/y6nw3Xp_oT4/v-deo.html
and the suspense remains regarding "How tall ?" 😜
6’8” / 203cm
@@StevetheBartender_ 😳 that's tall!
Use a stool man!!! 😂😂😂
@@Lonesomerocky 😂😂 ladder might be better
@Alexis N. shucks!! 😅
There's a recipe I found online that uses store bought almond milk (8oz), but also adds 1/2oz of almond extract. I guessing the extract makes up for the fact that store bought isn't as flavourful as home made. As I already bought some almond milk last week, there won't be any almond chopping in my near future. ;) I'll try your version once I run out of almond milk. :)
I hope you do a homemade falernum video. Because all the recipes I've seen vary so much, I don't know which are the good ones and which aren't. So I resort to buying BG Reynolds at $20 a pop. :/
Paul Clark’s falernum #9 is a good one. I recently did one on my channel with key limes that turned out really great
@@TheWeePearl I'll check them out, thanks. :)
It seems your audio quality has suffered a little after switching to the new kitchen set. I'd love for you to improve on that if possible
Other than that great video
Love your drinks
It’s a bit echoey I know.. new studio will be ready within a week!
You just robbed us of the Shake'N'Smile when making that Mai Tai!... Thats cold Steve, real cold...
Lol, I'll be better next time..
No orange blossom water, or rose water in the mix Mate?
Orange blossom.. it’s on the bench.. did I edit it out?? 😬😬😬
1:08 steve containing his laugh lmao
Haha, I was waiting for someone to call me out for this line.
I am still using the old Orgeat hack you made some years ago.
Great video, as always.
*Bajan; short for Barbadian, is pronounced BAYjan (beɪdʒən).
Thanks, someone has already pulled me up on the pronunciation.
The last time I used this method, my syrup kept separating in the fridge. I had to shake it up every time before use. Is there something I can do to avoid this?
I get a little bit of separation too.. just a quick shake and it's fine. I'm sure if you strain it very finely it will remove all the solids and stop the separation... but I like it as is.
I don't really like Orgeat, do you have a Grenadine recipe I could use as an alternative? ;-)
Haha!
Orgeat is easy to make and really takes the drinks to the next level BUT try making falernum! you'll just want to sip this stuff straight.
1:07 🤣
Sorry that’s so funny
Haha!
Respect from kurdistan 🍻
Great tutorial. Just as a heads up, Bajan is pronounced bay-jan.
You must feel like you're in a doll house in your home xD
Haha, I'm accustomed to it.
I feel your pain. I am 6’3 and my wife is 5’1.
I just love you.
😋
Hi
Damnit, I though blanching almonds was super difficult so I've been buying them blanching and spending way more money than I needed to.
1 minute under hot water... then splash them with cold water... I found that if you leave them slightly warm then they sweat and the skins come off really easily.
@@StevetheBartender_ I'll never buy blanched almonds again. They're so much cheaper with the skin on. I'll give your recipe ago next time I make Orgeat. I've been using the Smugglers' Cove one but it involves a bit more faffing around.
I’ll have to suss their recipe!
The instructions seem over complicated… but essentially it’s boil almonds, blend, strain then add sugar… rather than blend almonds and add to syrup. I’m keen to compare a bunch of different recipes to see if there is a great deal of difference..
He was shamed by all the comments in previous videos to re-address the fact that he is a giant, lol.
Definitely not shamed.. I love being tall.
hi
Funny you mentioned the counter top height, I was thinking you are either taller than most or that countertop is rather low 😁 #backaches #tallpeopleproblems
Just how tall are you, Steve?! 😅
6'8" / 203cm :)
Is Steve 6'10" or is the kitchen just kinda small
Lol alright just got to where he addressed the height comments.
Not quite.. I'm 6'8"..
@@StevetheBartender_ ahhhh so close lol
Damn, how tall is this guy?
6’8” / 203cm
Yes... but how tall? :D
6'8" / 203cm
First one
Im sorry
Why are you sorry?
Cause its kinda cringy to comment like this xd
No it's not!!! I do it all the time!!! It's fun!!!
@@TheSpiritoftheCocktail that doesnt change the cringe
How tall are you man. I'm 6'4" or 193 cm and my kitchen counter is higher than my knees 🤣
Lol, it's also the camera angle that makes me look even taller.. but in saying that, I am 6'8" / 203cm.
I recently brought a cheap Orgeat and it is nasty. going to give this a go this week end.
Man needs a taller counter
No shake and smile?!?!?!?😢
WOW YOU ARE SHORT.