Orgeat syrup is an essential ingredient in Tiki cocktails. The flavor of almonds is at once, nutty, fruity, and confectionary. Giffard Orgeat seamlessly ties together the combination of spirits and juices that are a hallmark of tropical cocktails.
| Volume | 1000 mL |
|---|---|
| Country of Origin | France |
| Aroma | Sweet cherry, orange blossom and marzipan |
| Flavor | Creamy, nutty almond sweetness |
A traditional French specialty, orgeat syrup is an essential ingredient in Tiki cocktails. The flavor of almonds is at once, nutty, fruity, and confectionary. Giffard Orgeat effortlessly ties together the combination of spirits and fresh juices that are a hallmark of tropical cocktails. A high-quality Orgeat is essential for the timeless Mai Tai cocktail.
| Appearance | Milky almond |
|---|
Giffard liqueurs are made with tradition and quality, blending established processes like slow maceration, with cutting-edge methods, in order to achieve the uncompromised taste of whole, natural fruits, herbs and spices. Since 1885, four generations of the Giffard family have worked hard to continuously provide the world with quality liqueurs and syrups.
Giffard Brand Page| Ingredients | |
|---|---|
| 1.5 oz. | Fernando de Castilla Classic Oloroso Sherry |
| .5 oz. | Pierre Ferrand 1840 Cognac |
| .5 oz. | Giffard Abricot Du Roussillon |
| .25 oz. | Giffard Orgeat |
| .5 oz. | Fresh Lemon Juice |
| 1 dash | Angostura Bitters |
| Method |
|---|
| Combine all ingredients in mixing tin. |
| Add ice. Shake. |
| Double strain into a coupe. |
| Express orange peel over top, wipe on the edge of the glass and drop into cocktail. |
| Garnish |
|---|
| Wide orange peel |
| Ingredients | |
|---|---|
| .5 oz. | Clear Creek Apple Brandy 8 yr. |
| 1.5 oz. | Lustau Oloroso |
| .5 oz. | Giffard Cassis Noir de Bourgogne |
| 1 tsp. | Clear Creek Blue Plum Brandy |
| .75 oz. | Fresh Lemon Juice |
| .5 oz. | Giffard Orgeat |
| 1 | Bitter Truth Aromatic Bitters |
| Method |
|---|
| Shake well with one big ice cube and a couple of Kold-Draft cubes. |
| Strain into a frozen coupe. |
| Ingredients | |
|---|---|
| 1.5 oz. | Ron Del Barrilito 3 Star Rum |
| .5 oz. | Giffard Banane du Brésil |
| .5 oz. | Giffard Orgeat |
| .75 oz. | Thai Tea |
| .5 oz. | Fresh Lime Juice |
| .5 oz. | Coconut Milk |
| .5 oz. | Batavia Arrack |
| Method |
|---|
| Shake and strain all ingredients minus the coconut milk into Collins glass. |
| Lightly froth the coconut milk by itself. |
| Fill glass with pebble ice and float coconut milk over top. |
| Insert a banana leaf, environmental friendly straw, and grate nutmeg over top. |
| Ingredients | |
|---|---|
| .5 oz. | Giffard Ginger of the Indies |
| .5 oz. | Giffard Orgeat |
| 1.5 oz. | Noilly Prat Dry |
| 5 drops | Bittermens Orange Cream Citrate |
| 1.5 oz. | Club Soda |
| 1 slice | English Cucumber |
| Method |
|---|
| Add one slice of cucumber to mixing tin. |
| Muddle. |
| Add all ingredients, minus the soda. |
| Add 3 Kold Draft cubes, and short shake for 5 seconds to combine. |
| Add soda to tin, roll to combine. |
| Double strain into wineglass prepared with Kold Draft cubes and a long peel of cucumber. |
| Garnish |
|---|
| Cucumber Peel |
| Ingredients | |
|---|---|
| 1.25 oz. | Rhum J.M. Blanc 100 proof |
| 1.25 oz. | Lustau Manzanilla |
| .25 oz. | Giffard Orgeat |
| .5 oz. | Giffard Creme de Framboise |
| .25 oz. | Giffard Vanille de Madagascar |
| 1 tsp | Lemon Juice |
| 2 dashes | Peychaud's Bitters |
| 1.5 oz. | Brut Champagne |
| Method |
|---|
| Combine all ingredients, except Champagne, and shake with ice. |
| Fine strain into a chilled Champagne flute and top with Champagne. |
| Stir gently. |
| Garnish |
|---|
| Skewered Raspberry lightly sprinkled with sea salt, perched on top of glass. |
| Ingredients | |
|---|---|
| 1.5 oz. | Bar Hill Gin |
| .5 oz. | Lillet Blanc |
| .75 oz. | Lemon Juice |
| .5 oz. | Giffard Fraise des Bois |
| .25 oz. | Giffard Orgeat |
| 2 bar spoons | Suze |
| Method |
|---|
| Shake/fine strain into rocks glass over large ice cube. |
| Garnish |
|---|
| Alpine Strawberries & blossom. |
| Ingredients | |
|---|---|
| 0.75 oz | Giffard Banane du Bresil |
| 0.75 oz | Bacardi 8 |
| 0.75 oz | Laphroiag 10 Year Scotch |
| 0.5 oz | Lustau Amontillado Sherry |
| 0.25 oz | Giffard Orgeat |
| 3 dashes | Angostura Bitters |
| Method |
|---|
| Build cocktail in a large rocks glass over a large ice cube |
| Stir briefly |
| Garnish |
|---|
| Lime twirl |
| Equipment |
|---|
| Rocks glass |
| Ingredients | |
|---|---|
| 0.5 oz. | Giffard Menthe Pastille Liqueur |
| 0.5 oz. | Giffard Vanille de Madagascar Liqueur |
| 0.25 oz. | Giffard Orgeat |
| 2 tablespoons | Unsweetened Cocoa Powder |
| 1 cup | Whole Milk or Unsweetened nut milk |
| 1 pinch | Kosher Salt |
| Method |
|---|
| Heat milk and orgeat in a heavy-bottomed saucepan on the stove at medium heat. |
| Whisk in the cocoa and salt when the milk just begins to steam. |
| Take the pan off the heat and whisk in the Menthe Pastille and Vanille de Madagascar. |
| Pour into a heatproof mug and garnish with a candy cane and a dusting of nutmeg. |
| Garnish |
|---|
| Candy Cane |
| Grated Nutmeg |
| Equipment |
|---|
| Mug |
| Ingredients | |
|---|---|
| 1.0 oz. | Rum-Bar Gold |
| 1.0 oz. | Rum-Bar Silver |
| .50 oz. | Giffard Curaçao Triple Sec |
| .50 oz. | Giffard Orgeat |
| .75 oz. | Fresh Lime Juice |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously. |
| Strain into a rocks glass over fresh ice. |
| Garnish |
|---|
| Flower |
| Mint |
| Equipment |
|---|
| Rocks glass |
| Ingredients | |
|---|---|
| 1.5 oz. | Rhum Agricole |
| 0.75 oz. | Gifard Caribbean Pineapple |
| 0.75 oz. | Fresh-Squeezed Lime |
| 0.25 oz. | Giffard Orgeat |
| Method |
|---|
| Shake ingredients together with ice. |
| Strain into a stemmed cocktail glass. |
