L’orgeat Recipe

Roast almonds (optional, for deeper flavor)

Preheat oven to 350°F (175°C). Spread 1 cup blanched almonds in a single layer on a baking sheet and roast 8–10 minutes, stirring once, until lightly golden and fragrant. Let cool completely. Roasting is optional but enhances a warm, toasted almond note similar to 'roasted almond' in the description.

Make almond milk

Place the cooled roasted blanched almonds into a blender with 1 cup water. Blend on high for 60–90 seconds until almonds are very finely ground and mixture looks milky. Let the mixture sit 5 minutes to allow solids to settle slightly.

Strain almond milk

Line a fine‑mesh sieve with cheesecloth (or use a nut milk bag) and strain the blended almond mixture into a bowl, pressing or squeezing to extract as much liquid as possible. Reserve the almond pulp — you can dry it to use as flour or discard. You should have roughly 3/4 to 1 cup almond milk.

Make simple syrup and combine

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Heat over medium heat, stirring, until sugar dissolves completely. Bring just to a gentle simmer, then remove from heat. Let cool 5 minutes.

Finish orgeat

While the syrup is still warm (not boiling), whisk in the fresh almond milk until well combined. Add 1 tsp Lyre’s Amaretti (or 1 tsp almond extract if using), 1 tsp fresh lemon juice, and 2 tbs neutral glycerin or non‑alcoholic spirit if using (this adds mouthfeel and helps the orgeat keep). Taste and adjust: if it needs more almond aroma, add up to 1/4 tsp extra Lyre’s Amaretti/extract; if too sweet, a few more drops of lemon. Let cool to room temperature.

Strain and bottle

Strain the combined syrup through a fine mesh sieve or cheesecloth again into a sterilized bottle to remove any remaining solids. Seal and refrigerate. The orgeat will keep 7–14 days refrigerated; shake well before each use as separation may occur.

Toast almonds for oil

Place 1 oz raw almonds (skin on) in a dry skillet over medium heat. Toast, stirring or shaking the pan, 3–5 minutes until fragrant and skins darken slightly. Remove from heat and let cool.

Infuse oil

Crush the toasted almonds lightly with the flat of a knife to release oils. In a small jar combine the 3 tbs neutral oil, crushed toasted almonds, 1 tsp finely grated orange zest, and a pinch of fine sea salt. Let the mixture rest 30 minutes at room temperature for the oil to pick up roasted almond and citrus aromatics. For stronger flavor, gently warm the oil and almonds in a double boiler for 10 minutes (do not exceed warm temperature) then cool.

Strain oil

Strain the infused oil through a fine sieve or cheesecloth into a small container, pressing to extract oil. Discard solids. Reserve oil in the refrigerator; bring to room temperature and shake before using. Use drops sparingly as a garnish to echo 'Roasted Almond & Citrus.'

To use the orgeat in cocktails: standard dosage is 1/4–1/2 oz (7–15 ml) per drink depending on style. For a nostalgic almond-forward non‑alcoholic cocktail, combine 1 oz Lyre’s Amaretti (if making a mocktail), 3/4 oz fresh citrus (lemon or lime), 1/2 oz orgeat and 2 oz base (white non‑alcoholic spirit or lightly brewed tea), shake with ice and strain over ice. Alternatively, fold into coffee, tea, or desserts as you would traditional orgeat.

Garnish: place an orange twist on the rim and add a few toasted sliced almonds over the drink or on a napkin. Finish by floating 2–3 tiny drops of the roasted almond & citrus finishing oil on the surface of the cocktail for aroma — do not overdo it as oil is potent.