Toasted Pistachio Orgeat is a smoky, nutty twist on a classic syrup, adding depth and complexity to cocktails like the Electric Eye.
The word “orgeat” (pronounced ore-zha) comes from the French term orge, meaning barley. Historically, orgeat began as a blend of barley and almonds, but over time, the barley was left behind, giving us the nut-based syrup we know today.
While almonds are traditional, modern orgeat recipes embrace a variety of nuts—pistachios, peanuts, walnuts, or even hazelnuts—each offering a unique flavor profile. Combined with sugar and aromatic hints of orange blossom or rose water, these syrups are indispensable in cocktails like my personal favorite, the Tallulah.
Making Toasted Pistachio Orgeat
Measure the quantity of pistachios precisely, then toast them over medium heat.
When the pistachios are cool, place them in a blender and roughly chop. Add the water, blend on low speed until it reaches a milky consistency, about 4-5 minutes. Let it rest for 30 minutes
Strain the liquid with cheesecloth, a fine mesh sieve or a nut milk bag and weigh the liquid.
Add the corresponding sugar by weight, a pinch of salt and the orange blossom water to the pistachio milk. Finish by blending on low speed until the sugar is completely dissolved. Refrigerate until ready to use.
Popular Drinks
Many Caribbean coolers and tiki drinks like the Mai-Tai use almond orgeat. The Tallulah uses cocktail peanuts and the Electric Eye uses this recipe. Print
Toasted Pistachio Orgeat
Add smoky, nutty flavor the sweet way!
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 24-30 oz 1x
Ingredients
- 300 grams shelled pistachios
- 1 liter water
- white granulated sugar in a 1.5 : 1 ratio by weight of the nut milk
- 1 big pinch salt
- 1 bar-spoon orange blossom water
Instructions
- Toast the pistachios in a large skillet stirring occasionally until they become fragrant, then remove them and allow them to completely cool
- Place them in a blender and roughly chop
- Add the water, blend on low speed until it reaches a milky consistency, about 4-5 minutes, then let it rest for 30 minutes
- Strain the liquid with cheesecloth, a fine mesh seive or a nut milk bag and weigh the liquid
- Add the corresponding sugar by weight, a pinch of salt and the orange blossom water to the pistachio liquid and blend on low speed until the sugar is completely dissolved.
Calculating the Sugar by Weight
- Weigh the nut milk
- Multiply the weight by .667
- Measure out the corresponding result
- Example: 600 grams of liquid X .667 = 400 grams of sugar