Orgeat syrup

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A bottle of Italian orgeat syrup

Orgeat syrup is a sweet syrup made from almonds, sugar and rose water or orange flower water. It was, however, originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails, perhaps the most famous of which is the Mai Tai.[citation needed]

The word "orgeat" (/ɔrˈʒɑː/ or /ˈɔrət/) is derived from the Latin hordeaceus "made with barley" through the French, where barley is called orge. The Spanish word horchata has the same origin, though today the two drinks have little else in common.

In Tunisia, it is called "rozata" and is usually served chilled in wedding and engagement parties as a symbol of joy and purity because of its white colour and its fresh (flowery) flavor. It comes in many different flavours, such as traditional almond, banana, mango, pistachio, among others.

In Suriname, there is a drink called orgeade, which is a similar syrup made of sugar and almonds.

In Italy, there is a drink called orzata, which is a syrup made of benzoin resin. It only contains some of the bitter almond flavour.

Maltese ruġġata is made of almond and vanilla essence and may include cinnamon and cloves.[1]

In Cyprus and on the Greek islands of Chios and Nisyros, a similar syrup is known as soumádha (Greek: σουμάδα). Soumada has a very ancient history at least in Cyprus, stretching back into the Roman period, and it was given as an exotic eastern delicacy by King Peter II of Cyprus to King Casimir the Great of Poland at the Congress of Kraków, held in Poland in 1364.[2]

Formulas[3][edit]

First formula:

  • Cream syrup 1/2 pint
  • Simple syrup 1/2 pint
  • Vanilla syrup 1 pint
  • Oil of bitter almonds 5 drops

Second formula:

Beat to an emulsion in a mortar 8 ounces of blanched sweet almonds and 4 ounces of bitter almonds, adding a little water; when smooth add 3 pints of water; mix and strain. Dissolve in this without heat 6 pounds of sifted white sugar and 4 ounces of fresh orange flower water.

See also[edit]

References[edit]

  1. ^ Georgina Lawrence. "Ruġġata tal-lewż". Ilovefood.com.mt. Retrieved 20 March 2012. 
  2. ^ Maria Dembinska and William Woys Weaver, Food and Drink in Medieval Poland (Philadelphia: University of Pennsylvania Press, 1999) p.41
  3. ^ The Scientific American cyclopedia of formulas: partly based upon the 28th ed. of Scientific American cyclopedia of receipts, notes and queries. Albert Allis Hopkins. Munn & co., inc., 1910. Page 190