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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 It was originally made with a barley-almond blend.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]
Falernum (pronounced fə-LUR-nəm) is either a syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and frequently cloves or allspice. It may be thought of as a spicier version of orgeat syrup.
In his revised 1972 edition he had dropped the use of gin and wine for his non-punch versions. The individual Scorpion cocktail called for 2 oz of light Puerto Rican rum, 1 oz brandy, 2 oz orange juice, 1 1/2 oz lemon juice, and 1/2 oz orgeat syrup. It was blended with shaved ice in an electric mixer and poured into a "grapefruit supreme" glass.
Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt. [8] Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water; Oleo saccharum – A syrup made from the oil of citrus peels.
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.
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; Momisette: (French for “little mother” or “godmother”) made with orgeat and ...
Amaretto sour: Amaretto liqueur, lemon juice and sometimes egg white, bitters or sugar syrup. [ 10 ] Brandy sour or brandy daisy (Jerry Thomas, 1887): brandy, clear or orange curaçao , sugar, lemon juice, shaken and strained into a wine glass.
Historically, almond syrup was an emulsion of sweet and bitter almonds, usually made with barley syrup (orgeat syrup) or in a syrup of orange flower water and sugar, often flavoured with a synthetic aroma of almonds. [21] Orgeat syrup is an important ingredient in the Mai Tai and many other Tiki drinks. [84] [85] [86]