You should all start to notice a theme in the next few posts, mixed drinks might be a burgeoning interest of mine. A drinks cabinet can be a very scary place for the sugar conscious. A purchase of some much lusted after tiki mugs in a far away, magical city known only as Stockholm requires the making of beverages to put in said tiki mugs. So where do you find those little extras, ikke tilsat sukker, that you need to make some divine drinks?
Orgeat syrup is most famously used in the classic tiki drink, the Mai Tai. It is basically emulsified almond oil and water so imagine a type of liquid marzipan. You can also use it in coffee, other drinks and desserts. Because there is no sugar in this recipe it is very fluid and appears more milky. If you have a real sweet tooth feel free to add a little more xylitol. This recipe should be refrigerated and will last up to a month if not longer.
Orgeat Syrup with Xylitol
makes approx 450ml
150g peeled almonds, chopped
50ml/2 1/2 tbsp xylitol
400ml water, preferably filtered
20ml/1 tbsp rose water essence
Process almonds until roughly ground.
Add water, almonds, xylitol to a pot.
Bring to boil.
Turn off heat.
Leave overnight - or at least 12 hours.
Strain through cheesecloth or similar.
Stir in vodka, rose water essence.
Pour into sterilised bottle/s.
and now a few drinks..
Today's Trader Vic Mai Tai*
30ml gold rum
30ml dark rum
30ml triple sec/cointreau
15ml lime juice
15ml orgeat syrup
garnish: fresh mint, pineapple..
Shake all in a shaker with ice.
Strain into glass over crushed ice.
Garnish with mint and/or fruits.
Serve with a straw.
*may or may not be the modern Trader Vic's recipe.
15ml orgeat syrup
water or sparkling water
In a tall 300ml (Collins) glass,
Add pastis & orgeat.
Fill with ice.
Top up with water or sparkling water.
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