Post #763373 by PalmtreePat on Thu, May 5, 2016 4:06 PM

On 2016-05-04 20:11, mmaurice wrote:
I think they combine the almond flavor along with the orange flavor and cook it down with a bunch of sugar and add a ton of artificial coloring to it and get something unlike an original '44 but yet is still very yummy.

To that end I'd start by making a syrup using the same ingredients you'd use in a homemade orange liqueur (Orange zest, dried bitter orange peel, clove), then dose it with about 1/8 tsp almond extract per cup of syrup. As for artificial coloring, I'd say just get the cheapest stuff.

"Rock candy syrup" is called for in the original recipe, but I can't seem to get a bead on what that actually means. TV's currently marketed RCS lists vanillin (vanilla extract) in its ingredients, but other people state that rock candy syrup means 2:1 sugar to water. I do a hybrid of the two, a rich syrup with 1/8 tsp vanilla bean tincture per cup. If you wanted to, you could add that same amount of vanilla extract to your concentrate as well.

With all of that said, I'll probably stick to the '44 recipe, preferably with a bit of Demerara rum snuck in.