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Orgeat syrup is a sweet syrup made from almonds and sugar with a little rose water and/or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. Orgeat syrup is an important ingredient in the Mai Tai and many Tiki drinks. [1] [2] [3]
The likely French pronunciation would be "OHR-ZHA", with the stress on the 2nd syllable. In French, the 't' would be silent, and the 'e' makes the 'g' soft. The 'zh' represents the ʒ sound in French je or English leisure. Varlaam 08:06, 5 December 2010 (UTC) So, from the article, we have /ɔrˈʒɑː/ or /ˈɔrdʒiːət/.
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This is a set of lists of English personal and place names having spellings that are counterintuitive to their pronunciation because the spelling does not accord with conventional pronunciation associations. Many of these are degenerations in the pronunciation of names that originated in other languages.
15 ml orgeat syrup (almond) 30 ml fresh lime juice; 7.5 ml simple syrup; Preparation: Add all ingredients into a shaker with ice. Shake and pour into a double rocks glass or a highball glass. Notes: The Martinique molasses rum used by Trader Vic was not a Rhum Agricole but a type of "rummy" from molasses.
It may be thought of as a spicier version of orgeat syrup. The form can be alcoholic (syrup liqueur) or nonalcoholic (syrup). Versions with alcohol are generally lower in proof (≈15% ABV), adding rum and emphasizing the clove, ginger, or allspice flavoring aspects for use in mixing cocktails, typically tropical or tiki drinks. [1]
Differences in pronunciation between American English (AmE) and British English (BrE) can be divided into . differences in accent (i.e. phoneme inventory and realisation).See differences between General American and Received Pronunciation for the standard accents in the United States and Britain; for information about other accents see regional accents of English.
Mauresque (French for "Moorish"): made with orgeat syrup; Feuille morte (French for "dead leaf"): made with grenadine and green mint syrup; Violet: made with lavender syrup; Rômarino: made with Rosemary syrup; Sazerac: made with cognac or rye whiskey; pastis mentioned as a substitute for absinthe in some recipes