Every word I just tried typing in the title I misspelled. It’s late and it’s been one of those weeks. This recipe was a lot like that. Every turn was a mistake until I finally threw up my hands and swore at the second batch I’M GIVING UP ON YOU.
But I couldn’t really give up. So I shelved this orgeat recipe until I felt like I could confidently proceed with it again. Third try was indeed a charm.
Initially I tried a few different recipes but in the end I turned to the Beach Bum for help on this one. Who else would know more about this essential Tiki drink ingredient?
I’ve had this recipe out there for so long on my “to make” list that I can’t even remember how I decided to come to develop a macadamia nut version of this almond-based syrup. All I can say is that regular orgeat is lighter in flavor, while the roasted macadamia nuts give a more hefty, robust nuttiness to the final product. It’s still quite sweet, as it should be – it’s a syrup. That said I don’t see this as a blanket replacement for regular almond orgeat. The macadamia nuts would do well to balance out some sweeter flavors like coconut or give dimension to some blander fruits like banana.
If you make this, tell me what you found it worked best in!
Now on to the recipe!
Adapted from Beach Bum Berry Remixed
Yields aproximately 1-1/2 liters
500 grams raw macadamia nuts
800 ml water
700 grams granulated sugar, organic
1 ounce vodka
2 teaspoons orange flower water (start here and gradually add more to taste)
- Start by roasting the macadamia nuts. Preheat your oven to 350°F. Lay macadamia nuts out in a single layer on a baking sheet. Roast them in the oven for 15-17 minutes until golden in color. If your oven runs hot, start checking around 12 minutes to make sure they don’t burn. Macadamia nuts are expensive and you don’t want to waste them.
- Cool the nuts and place them in a bowl. Fill with water to just cover them. Soak them for 30 minutes. Drain, place them in a freezer or Lewis bag, and crush them with a meat tenderizer (I found this work much better than with a rolling pin and I didn’t feel like busting out the food processor).
- Place the crushed nuts in a large bowl and add the 800 ml of water to it. Let stand for two hours. Strain the nuts and water into another large bowl through a layer of cheesecloth, squeezing the cloth to extract all liquid. Add the nuts back into the strained water and let stand for another hour. This removes the oils from the nuts.
- Strain the liquid into a sauce pan and set aside the nuts for another use (I recommend making chocolate bark because… chocolate). Add the sugar to the pan and stir over medium high heat until sugar is dissolved (scrape the bottom occasionally with a spoon to remove any sugar that sticks). Remove from heat and let cool 15 minutes, then add the vodka and orange flower water. Stir and store in a clean glass bottle or air tight container.
P.S. if you happen to be in Los Angeles in October on either the 6th or the 27th, you can taste this wonderful orgeat at The Coconut Club in our signature drink. Just saying.Â
book, throwing some Martin Denny on the turntable (trying to get into the mood, don’t laugh), I finally came across something I could adapt to what I had on hand- the Hawaiian Eye (created for the 1960’s show of the same name). I had some rum, falernum, limes… I just needed the “black eye” part, and those blackberries could fit in nicely.
when it comes to ice)
catching the juice, but leaving the seeds behind. Pour into the blender and follow directions as above.