Post #723259 by djmont on Mon, Jul 21, 2014 9:46 AM

Jeffrey Morgenthaler talks about orgeat in his terrific new book, The Bar Book: Elements of Cocktail Technique. He says it's one of the things that he doesn't make in-house, since it's so labor-intensive and hard to get right. (And he's not running a Tiki bar.) He recommends using Small Hand Foods (#1) or B.G. Reynolds (#2). I tend to agree. Making orgeat is a huge pain in the ass. For me, it's not worth it. Not that we can get good bottled stuff now.