I’ve been working on a pecan orgeat since last summer and just this week I felt like I finally came up with a good recipe. I haven’t even watched this video yet but I have a feeling I’m going to get schooled. ;)
Your original orgeat and this one make me want to try doing this with all the nuts. I made peanut orgeat syrup inspired by your regular orgeat recipe, except 1.5:1 instead of 2:1 last week and it came out great. I'd love to see you try that next.
You gotta try making a pistachio orgeat mai tai. The flavor stands out well and gives it a very unique taste. Love the scientific process yoy bring to your experiments. Great job Derek!
Pecan! Nice mate! Q... I've seen "Macadamia Orgeat" talked about by US peeps a bit. It's not really a thing here, although Monin does do a Macadamia Nut syrup which I added Orange Blossom to...turned out okay i guess. I'm curious though (a) how big is Macadamia Nut over there?! Secondly...After walnuts, Almonds, etc, our Biggest Nut is the Brazil, and I love Brazil Nuts. I'm tempted to try that! Have you seen a Brazil Nut Orgeat before?! Brazil Nut Mai Tai could be ace.
Macadamia nuts are prevalent because of Hawaii. Very popular in Hawaii and people bring them back home from vacation but you can also buy them stateside. Not sure how prevalent they are throughout the US but definitely common in the western US. The Monkeypod Mai Tai is the most popular Mai Tai riff in Hawaii and that's what popularized using Macadamia Orgeat. Brazil nut orgeat would be interesting and not common. Almonds, walnuts, pecans and pistachios to name a few are all grown in the US so very available. I don't see Brazil nuts in stores often (also never looked) but obviously, on Amazon we can get them. For the most part, most of us know them because they come in bags of salted mixed nuts and I'd guess most people don't even know what they are. "It's the big weird one"
Derek.. can you do a non drink vid ?? And talk about your bar ? ive seen it progress the last few months and its looking great. I like the additional rods you added to help prevent the bottles from jumping to freedom.. It would be cool if you did a vid talking about how you made it.. cause i would love to 'borrow' some of the design :)
Call me crazy, but what is the value of soaking the nuts only to blend the soaking water back into the syrup? Effectively the water draws flavor out of the nuts, only to be blended right back in. Is the idea that you're extracting some flavor that otherwise would have been left in the pulp that gets left behind when you strain?
Yeah that's the idea at least. Extracting flavor and using the liquid. Is the method the absolute best or make a difference? I don't really know. The basic premise for me was the first one I made wasn't good enough and here are 3 other common methods and do they taste better than the first/original.
The only reason I use heat when making a syrup is to dissolve the sugar, but I’ve found in most 2-1 syrups that blending does just as well as heating so I’ve adopted that method. Not sure what would happen to the flavors of Orgeat in heating vs blending as I’ve never tried it head to head. But the blending method is definitely superior for more delicate flavors that can be ruined by heat, like a grenadine.
Hey Derek! Thanks for doing so much of the experimentation beforehand for the rest of us! I tried making your fourth version yesterday, soaking and blending 8 oz of pecans with 16 oz of water and it ended up really thick, kind of sludgy, and somewhat difficult to extract much liquid from. I'm trying to figure out if I hecked something up or if this is consistent with your experience and I'm just being impatient with the straining. Thanks a million for any advice and all the great videos!
Biggest factor is what you are straining with. Nut milk bags will be different and the amount they let through is not consistent, but overall it’s the biggest issue with any Orgeat. Blend time and blender also a factor. The longer you blend the more small particles you’ll have that will clog your filter. If you want the silkier texture by straining your yield will be pretty low. If you have a fine mesh strainer, you can try straining it with that first and then a bag.
Similarly, I’ve been trying to do an Italian Mai Tai for a long time with lemon instead of lime; Amaro Nonino instead of orange liqueur, and keeping the orgeat but less (figure almond is still an Italian flavor). The result? Still too much like a normal Mai Tai. I wouldn’t expect the framework of the drink to stay true even with so much swapped out.
I bought a new nut milk bag to replace an older bag. It has recommended steep times for different nuts for nut milks. It says that some nut milks can be made without steeping (such as pistachio), others require intermediate times (almond has recommended 1-3 hours), even others have long steep times (macadamia takes 8 hours). I do not remember what pecan was, and wonder if a longer steep time would be more flavor (like why you like your 4th/final version the most, and would an even longer steep increase the flavor more)? My current orgeat is pistachio, and it is my favorite yet (my 8th batch of orgeat). I do think 1:1 sugar is the max I use- 2:1 makes a thick, gooey syrup that I did not care for. I do always heat my nut milks to dissolve the sugar- I wonder if blending (and therefore not heating) changes flavor. Lastly, I add a bit of Plantation OFTD for flavor and preservation.
Yeah there are so many unknowns and I didn't really have a process of elimination or determining what factor(s) are most important. Not sure if soak vs no soak makes a difference and if I had some patience a very long overnight filter set up might be best.
![เปิดใจ "อาจารย์เบียร์ คนตื่นธรรม" อดีตเคยสุดทุกทาง ถ้าใช้หนี้หมดไปบวชแน่ l [Nickynachat]](http://i.ytimg.com/vi/IxeE0xVhy08/mqdefault.jpg)
![⭐ฮิตในTikTok!! ( มะมะมะหมูเด้ง MooDeng ) Ver. แดนซ์ ReMix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/4noyAoMa7bQ/mqdefault.jpg)
I’ve been working on a pecan orgeat since last summer and just this week I felt like I finally came up with a good recipe. I haven’t even watched this video yet but I have a feeling I’m going to get schooled. ;)
Derek doing the homework so we don't have to. Many thanks.
An elusive hazelnut flavour comes to mind
Your original orgeat and this one make me want to try doing this with all the nuts.
I made peanut orgeat syrup inspired by your regular orgeat recipe, except 1.5:1 instead of 2:1 last week and it came out great. I'd love to see you try that next.
I’ve made Peanut Orgeat that went great with Bourbon. Gotta do Chestnut Orgeat for the hopidays
You gotta try making a pistachio orgeat mai tai. The flavor stands out well and gives it a very unique taste. Love the scientific process yoy bring to your experiments. Great job Derek!
Pecan! Nice mate! Q... I've seen "Macadamia Orgeat" talked about by US peeps a bit. It's not really a thing here, although Monin does do a Macadamia Nut syrup which I added Orange Blossom to...turned out okay i guess. I'm curious though (a) how big is Macadamia Nut over there?! Secondly...After walnuts, Almonds, etc, our Biggest Nut is the Brazil, and I love Brazil Nuts. I'm tempted to try that! Have you seen a Brazil Nut Orgeat before?! Brazil Nut Mai Tai could be ace.
Macadamia nuts are prevalent because of Hawaii. Very popular in Hawaii and people bring them back home from vacation but you can also buy them stateside. Not sure how prevalent they are throughout the US but definitely common in the western US. The Monkeypod Mai Tai is the most popular Mai Tai riff in Hawaii and that's what popularized using Macadamia Orgeat.
Brazil nut orgeat would be interesting and not common. Almonds, walnuts, pecans and pistachios to name a few are all grown in the US so very available. I don't see Brazil nuts in stores often (also never looked) but obviously, on Amazon we can get them. For the most part, most of us know them because they come in bags of salted mixed nuts and I'd guess most people don't even know what they are. "It's the big weird one"
Thank you, Derek. Now, I wanna try walnuts and other nut Orgeat.
Thanks for posting this experience. This is something I'll probably try with pistachios.
Derek.. can you do a non drink vid ?? And talk about your bar ? ive seen it progress the last few months and its looking great. I like the additional rods you added to help prevent the bottles from jumping to freedom.. It would be cool if you did a vid talking about how you made it.. cause i would love to 'borrow' some of the design :)
Anything is possible. I might do something like this in the future. Stay tuned!
Call me crazy, but what is the value of soaking the nuts only to blend the soaking water back into the syrup? Effectively the water draws flavor out of the nuts, only to be blended right back in. Is the idea that you're extracting some flavor that otherwise would have been left in the pulp that gets left behind when you strain?
Yeah that's the idea at least. Extracting flavor and using the liquid. Is the method the absolute best or make a difference? I don't really know. The basic premise for me was the first one I made wasn't good enough and here are 3 other common methods and do they taste better than the first/original.
Great information provided by this video.
I saw your previous video about the orgeat syrup. I see you haven't tried to cook this one. May I ask why? It might intensify the pecan flavor.
The only reason I use heat when making a syrup is to dissolve the sugar, but I’ve found in most 2-1 syrups that blending does just as well as heating so I’ve adopted that method. Not sure what would happen to the flavors of Orgeat in heating vs blending as I’ve never tried it head to head. But the blending method is definitely superior for more delicate flavors that can be ruined by heat, like a grenadine.
Hey Derek! Thanks for doing so much of the experimentation beforehand for the rest of us! I tried making your fourth version yesterday, soaking and blending 8 oz of pecans with 16 oz of water and it ended up really thick, kind of sludgy, and somewhat difficult to extract much liquid from. I'm trying to figure out if I hecked something up or if this is consistent with your experience and I'm just being impatient with the straining. Thanks a million for any advice and all the great videos!
Biggest factor is what you are straining with. Nut milk bags will be different and the amount they let through is not consistent, but overall it’s the biggest issue with any Orgeat. Blend time and blender also a factor. The longer you blend the more small particles you’ll have that will clog your filter. If you want the silkier texture by straining your yield will be pretty low. If you have a fine mesh strainer, you can try straining it with that first and then a bag.
Looing forward to seeing what comes of this. What rums were you using in your test drinks?
Appleton 8 was my test rum
Now I want to try this with unsalted peanut butter 🙂
Great vid. Watching You try a few techniques gives me more confidence to experiment in my own kitchen
Nice! I made avocado pit orgeat once and it was also too subtle vs almond orgeat.
Similarly, I’ve been trying to do an Italian Mai Tai for a long time with lemon instead of lime; Amaro Nonino instead of orange liqueur, and keeping the orgeat but less (figure almond is still an Italian flavor).
The result? Still too much like a normal Mai Tai. I wouldn’t expect the framework of the drink to stay true even with so much swapped out.
How do these stack up compared to El Guapo Creole orgeat?
I bought a new nut milk bag to replace an older bag. It has recommended steep times for different nuts for nut milks. It says that some nut milks can be made without steeping (such as pistachio), others require intermediate times (almond has recommended 1-3 hours), even others have long steep times (macadamia takes 8 hours). I do not remember what pecan was, and wonder if a longer steep time would be more flavor (like why you like your 4th/final version the most, and would an even longer steep increase the flavor more)? My current orgeat is pistachio, and it is my favorite yet (my 8th batch of orgeat). I do think 1:1 sugar is the max I use- 2:1 makes a thick, gooey syrup that I did not care for. I do always heat my nut milks to dissolve the sugar- I wonder if blending (and therefore not heating) changes flavor. Lastly, I add a bit of Plantation OFTD for flavor and preservation.
Yeah there are so many unknowns and I didn't really have a process of elimination or determining what factor(s) are most important. Not sure if soak vs no soak makes a difference and if I had some patience a very long overnight filter set up might be best.
black walnut might make an interesting orgeat, it has a strong and distinctive flavour
make version Shannon Mustipher macadamia nut orgeat for her Mr.Bodi Hai