Orgeat Almond Syrup
Orgeat Almond Syrup

Orgeat, a sweet almond syrup, brings nutty and floral undertones to all your favorite cocktails and soft drinks – mai tais, whiskey mixes and even iced coffee.

There is something special about almonds that can enhance so many foods and drinks, giving them more flavor and pop.

When I bake, a few drops of almond extract takes my plain sugar cookies from just delicate to flavorful. In my cocktails I use Orgeat, a sweet almond syrup to add a sweet nuttiness with floral undertones. It creates layers of flavor that have my guests asking, “WHAT is in this delicious drink?!”

It’s easy to make at home, and you don’t even need to whip up a mai tai or mist cutter to enjoy it.

What is Orgeat?

Orgeat (pronounced ohr-zsa or ohr-zhaat) is a non-alcoholic almond syrup used primarily, but not exclusively, in cocktails.

This version of Orgeat optionally includes an ounce of vodka to extend its shelf life (the vodka acts as a preservative). While almonds are the syrup’s signature flavor, it can also be made with other nuts, such as pistachios or macadamia nuts.

Most importantly, organ is Not Almond milk. Almond milk is just almonds soaked in a liquid while orgeat is almonds soaked in water along with a simple syrup and orange blossom water.

Orgeat is a staple ingredient in many tiki, tropical, and classic cocktails, but it can also be added to non-alcoholic drinks where almonds would complement the flavors, like tart cherry puree and soda water (and to make this recipe completely non-alcoholic, omit those addition of vodka).

It is also delicious in hot or iced coffee and can replace the sweetener. You can also add it to baked goods or desserts that could use a little boost of almond flavor as well. I love butter cookies with a hint of almond flavor!

History of Orgeat

Orgeate as a cocktail ingredient made its debut in The Japanese Cocktail in Jerry Thomas’ Bartenders Guide, published in 1862.

It became a popular ingredient in tiki drinks with Trader Vic and his eponymous line of restaurants and bars in the early 20th century, when drinks like the mai tai and the scorpion became fashionable.

These new types of cocktails used fresh juices and featured “secret” mixes known only to bartenders.

Variations, Swaps or Substitutions

Almond is the traditional flavor of Orgeat, but many nuts can be substituted for a variety of flavors. I got lucky with pistachio orgeat and macadamia.

You can substitute the same amount of nuts for these recipes as you did for the almonds. I also heard that you can use avocado seeds too, but I have yet to try this method!

Things to consider and how to save

When working with sifting nuts, I recommend using a nut milk bag. While cheesecloth works, I find that a nut milk bag keeps a lot more chunky almonds out of the final liquid. Which means you’ll likely be able to reload your Orgeat.

Store the orgeat in the fridge in an airtight container. Without vodka, your orgeat will last a month. Adding an ounce of vodka extends the shelf life up to three months. However, discard it if cloudiness or mold develops during this time.

Orgeat (almond syrup)

preparation time
8 hours

cooking time
8 minutes

cool time
30 minutes

total time
8 hrs 38 mins

16 servings

2 cups


  • 2 cups (10 ounces) raw almonds

  • 2 cups filtered water

  • 2 cups sugar

  • 1/4 teaspoon Orange Blossom Water

  • 1 ounce vodkaOptional

special equipment

  • Nut milk bags or a finely woven cheesecloth


  1. Crush almonds:

    Break up almonds by pulsing them in a food processor or by wrapping the almonds in a towel and crushing the almonds with a rolling pin. They don’t need to be pulverized, just broken apart.

  2. Soaking almonds in water:

    Place the almonds in a medium-sized bowl and cover with water. Refrigerate for 8 hours or overnight, cover loosely with a clean tea towel.

  3. Strain and discard almonds:

    Using a nut milk bag or finely woven cheesecloth, strain the almond liquid through a fine-mesh strainer into a medium-sized saucepan. Strain the liquid again when chunks of almonds appear in the pot.

  4. Boil almond liquid:

    Turn on the stove over medium-high heat and stir in the sugar until dissolved in the almond liquid. Bring the mixture to a boil in the saucepan, about 5 to 8 minutes, with a few medium bubbles but not too vigorously.

  5. Cool the liquid and add orange blossom water and vodka:

    Remove from the heat and let the liquid cool to room temperature. Once cool, add orange blossom water and vodka, if desired.

  6. Store organ:

    Store orgeat in an airtight container in the refrigerator. Orgeat can be kept refrigerated for up to a month without vodka, or up to three months with you added vodka.

nutritional information (per serving)
199 calories
9g Fat
29g carbohydrates
4g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!