Orgeat of Livorno — Almond Syrup to Dilute
A white, fragrant syrup of sweet almonds and orange blossom water, diluted with fresh water. The quintessential welcome drink, sweet and soothing.
A white, fragrant syrup of sweet almonds and orange blossom water, diluted with fresh water. The quintessential welcome drink, sweet and soothing.
When a visitor crossed my threshold, be he priest, rabbi, or simply curious, I would not have let him leave without a glass. Orgeat had the virtue of offending no one: no wine for the abstinent, nothing that might contradict a rule. We would pound the almonds, strain them in water, perfume with a dash of orange blossom water, and pour this white milk into the guest's glass. Drink it slowly: it is, in my house, the first word of hospitality.
- •Sweet almonds — a good measure (base)
- •A few bitter almonds — very few (flavor (optional))
- •Sugar — generous parts (syrup)
- •Orange blossom water — a dash (flavor)
- •Water — according to milk extraction (extraction)
Orgeat of Livorno — Almond Syrup to Dilute
A white, fragrant syrup of sweet almonds and orange blossom water, diluted with fresh water. The quintessential welcome drink, sweet and soothing.
Why this dish? A tireless lecturer and welcoming host, Pallière entertained often in Lyon and Paris. Almond orgeat, a Mediterranean non-alcoholic refreshment offered to every visitor, suited a household where the customs of each were respected — the sweetness of hospitality made into a drink.
When a visitor crossed my threshold, be he priest, rabbi, or simply curious, I would not have let him leave without a glass. Orgeat had the virtue of offending no one: no wine for the abstinent, nothing that might contradict a rule. We would pound the almonds, strain them in water, perfume with a dash of orange blossom water, and pour this white milk into the guest's glass. Drink it slowly: it is, in my house, the first word of hospitality.
Ingredients (period version)
- Sweet almonds — a good measure (base)
- A few bitter almonds — very few (flavor (optional))
- Sugar — generous parts (syrup)
- Orange blossom water — a dash (flavor)
- Water — according to milk extraction (extraction)
Ingredients
- Blanched almonds — 200 g (base)
- Sugar — 200 g (syrup)
- Water — 500 ml (almond milk)
- Orange blossom water — 1 to 2 tsp (flavor)
- A few drops of bitter almond extract — optional (depth)
Method
- Finely blend the almonds with the water, then let steep for 1 to 2 hours.
- Strain through a cheesecloth, pressing well to extract the almond milk.
- Gently heat this milk with the sugar until dissolved (do not boil), to obtain a syrup.
- Off the heat, perfume with orange blossom water (and a hint of bitter almond if desired).
- Keep cool and serve 1 part syrup to 4 to 5 parts ice-cold water.
How it was made : Orgeat was originally made from barley (hence its name) but from the 18th century onward mainly from sweet almonds with a few bitter almonds added. A non-alcoholic drink widespread throughout the Mediterranean, it was perfect for a hospitality table open to guests with varied customs.
The contemporary twist : Serve over crushed ice with a lemon zest in an old-fashioned glass: an iced 'almond latte' a century ahead of its time.
Aimé Pallière · Charactorium
