Orgeat (1808)

Orgeat is a sweet almond-based beverage, which was served at countless Regency gatherings.  This  recipe is from Mrs. Rundell’s New System of Domestic Cookery, 1808. These days orgeat is most often used as a mixer in cocktails such as the ‘Little Mummy’ and the ‘Mai Tai.’

Orgeat

Almond-based cordial from a recipe by Mrs. Rundell, 1808.
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Course Beverages

Ingredients
  

  • 12 oz blanched almonds
  • 30 count bitter almonds
  • 1 cup sugar
  • 2 tbsp orange water
  • 1 cup brandy
  • 3 pints milk
  • 3 pints water

Instructions
 

  • Make a coarse almond paste in the blender, using the blanched and bitter almonds with 1 tbsp water.
  • Bring to a simmer the sugar and 1 pint of the water. Simmer 5 mins for light sugar syrup.
  • In a large container stir the milk and remining 2 pints of water with the almond paste. Stand at least 4 hours or overnight. stir Occasionally.
  • Strain the almond liquid through a cheesecloth or fine sieve. Discard the almonds.
  • Mix together the almond liquid, sugar syrup, brandy and orange water.
  • Refrigerate and serve on ice, or use as a mixer.
  • If you want a thicker, heavier orgeat, reduce the milk and water by one third.