Is Torani Hazelnut syrup a good substitute or orgeat syrup in a Mai Tai - Tiki Drinks and Food

J jingleheimerschmidt Member santa rosa, calif. Joined: Apr 20, 2007 Posts: 339	J jingleheimerschmidt Posted posted on Tue, May 24, 2011 3:12 PM On 2011-05-24 12:17, CucamongaChango wrote: Actually, no... he's more of an all-round classic cocktail guy... in Philadelphia. He loves the tiki drinks, but he's more tuned into the new wave with all the gourmet liqueurs and specialty boozes and such. I like that stuff, too, but... my bar is way more dialed in to the tropical wave. As in, I have something like 20 different rums, and he has less than half of that. However, he's got Creme de Violette and Fernet Branca and all that kind of stuff, while my liqueur department is a bit lacking. St. Elizabeth and Herbsaint, sure... but Campari and Cynar, no. :D Well, that's what happened to me. I stocked my pantry (drained my bank account)to the gills with almost everything to make the vast majority of drinks in the Grog Log et al. Then, I got frustrated making complex drinks just for myself (and all of the Lemon Hart was gone). So, I turned to cocktails from the late 1800's and early 1900's for something different. With both genres, I found that the little details really make a drink shine. Homemade simple syrups with different varieties of sugars, grenadine, gum syrup, homemade tonic, and, of course, orgeat take a drink up a level. Soooo.....get yourself over to Trader Joes, buy a couple pounds of almonds and a big bag of sugar, and git to work. :drink:

On 2011-05-24 12:17, CucamongaChango wrote:
Actually, no... he's more of an all-round classic cocktail guy... in Philadelphia.
He loves the tiki drinks, but he's more tuned into the new wave with all the gourmet liqueurs and specialty boozes and such.
I like that stuff, too, but... my bar is way more dialed in to the tropical wave.
As in, I have something like 20 different rums, and he has less than half of that.
However, he's got Creme de Violette and Fernet Branca and all that kind of stuff, while my liqueur department is a bit lacking.
St. Elizabeth and Herbsaint, sure... but Campari and Cynar, no.

:D Well, that's what happened to me. I stocked my pantry (drained my bank account)to the gills with almost everything to make the vast majority of drinks in the Grog Log et al. Then, I got frustrated making complex drinks just for myself (and all of the Lemon Hart was gone). So, I turned to cocktails from the late 1800's and early 1900's for something different. With both genres, I found that the little details really make a drink shine. Homemade simple syrups with different varieties of sugars, grenadine, gum syrup, homemade tonic, and, of course, orgeat take a drink up a level.

Soooo.....get yourself over to Trader Joes, buy a couple pounds of almonds and a big bag of sugar, and git to work. :drink:

Post #590578 by jingleheimerschmidt on Tue, May 24, 2011 3:12 PM