Almond Orgeat Syrup

$ 12.00

DESCRIPTION
INGREDIENTS
NUTRITION

This is a complex orgeat whose full almond character imbues cocktails with divine flavor and aroma.

We start with whole almonds that are blanched and roasted to bring out deep toasted nut flavors. Also in the mix: cane sugar, orange blossom and a touch of bitter almond oil for a distinct marzipan note. Use this orgeat to shake up a world-class Mai Tai!
Filtered water, cane sugar, almonds, gum arabic, orange flower water, citric acid, bitter almond oil, benzoic acid
Serv. size: 0.5 oz (15 ml)
Amount per serving: Calories 44, Total Fat 00g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb. 10g (00% DV), Fiber 0g (0% DV), Total Sugars 10g (incl. 10g Added Sugars, 00% DV), Protein 0g, Vit. D (0% DV), Calcium (0% DV), Iron (0% DV), Potas. (0% DV).

- THE CORE OF OUR ORGEAT? -

Full almond character

Expect toasted nuts, an edge of bitter almond (marzipan) and light florals from orange blossom water. Medium high sugar.

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Incredible flavor, but you still need to know how to use it

This is a phenomenal product. Striking marzipan flavors, luxurious mouthfeel without unnecessary thickness. The only caveat I should provide with this product is that it is, to my taste, slightly less sweet than other orgeats. As such, folks might find they need to rejigger their recipes or add a dash of simple here and there.

Liber & Co to the rescue!

I loved the Mai Tai's at Trader Vic's on State Street in downtown Chicago,
but they closed it. Yikes! Its Liber & Co. to the rescue, since I'm now making those luscious Mai Tai's at home with their astonishing Almond Orgeat Syrup

Best Orgeat Syrup

Have been complimented so many times on my delicious Mai Tai’s. The recipe I got from Liber & Co including the Orgeat Syrup is the secret ingredient. I highly recommend!

Tasty Syrup

Love the creamy almond taste!

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Almond Orgeat Syrup

ORGEAT COCKTAIL RECIPES

- THE CORE OF OUR ORGEAT? -

BLANCHED AND ROASTED, THEN GROUND PERFECTLY SMOOTH

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