DIY Orgeat | Essential Cocktail Syrup + Mai Tai!

Let me know which cocktail you will make with this DIY orgeat syrup first!

Here are a few links, mentioned in the episode, talking about how and why Tiki is being looked at in a different way than in the past. Enjoy reading!

A massive thank you to all our Patrons, especially "Old Fashioned" Julien Laucke,
Johannes Haas and David McDermitt, for their support!

By buying through the affiliate links you’re also helping out the Cocktail Time channel with a small commission (at no additional cost to you). Cheers!

🍸 𝗕𝗔𝗥 𝗧𝗢𝗢𝗟𝗦

𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚, 𝗙𝗕 or 𝗪𝗘𝗕

Here are some of my favorite YouTube cocktail channels:
@How To Drink
@Steve the Bartender
@Truffles On The Rocks
@The Educated Barfly
@Vlad SlickBartender
@Behind the Bar
@Anderserickson

0:00 Intro
0:55 Mai Tai - about & ingredients
2:01 Making the Mai Tai & New Tiki
3:35 Mai Tai - tasting notes
3:58 Making Almond Orgeat
7:34 Outro

The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand

#cocktailtime #orgeat #maitai

[KevinKos]

Here’s the “orgeat calculator”, so you always end up with the same result when making your syrups:
If you like what we do, you can support the channel here:

[danielblack]

Your channel is the perfect example of one to show people who want to get into YouTube. You literally have the highest quality I've ever seen on YouTube, with only like 1% of the views you should be getting. It's brutal out here. Huge fan, so happy YouTube brought me here.

I love how things come together sometimes while editing. Like music and spoon hitting on 6:15. Mai Tai was amazing.

[ThreeOttersInATrenchcoat]

One of my all-time favorite cocktails is the Army & Navy; the combination of London dry's juniper-forward tonicity and the nutty, floral notes of orgeat are not to be understated!

[rahma]

Instant fan of this channel.

Found you five minutes ago, drunk off my little behind (on nothing quite as fancy as your drinks), and dead tired... But I can't stop watching your videos!

Pure class, oozing production-quality.. Keep at it guy, this channel slaps!

[EamonnkentB]

I’ve made a cheater version using a high quality unsweetened almond milk, sugar, almond extract, and orange blossom water. Great alternative if you’re short on time. Throw in a splash of cognac to help with flavor and preservation. Not as good as the video but great in a pinch!

[paragonbarmana]

Kevi, when you get a chance, please make a video about making labels. They look amazing :)

[kawonewilliams]

Great job explaining the recipe. I'll be sure to take notes and check out the calculator you guys made. Thanks for also taking the time to address the cultural aspects of Tropical Drinks. Often people mistake respect for something high and mighty but it's just plain decency. Great job guys.

[Sconniebaggerjim]

Kevin, after tasting MaiTais at 31 Tiki Bars, my favorite rum combination for MaiTais came from the Golden Tiki: 1.5oz Flor de Cana 7 and .5 oz El Dorado 12
Okole Maluna!

[brokenrecord]

Plantation: Isle of Fiji
Bacardi 4 or 8, or Appleton, Plantation Dark, or...
Equal parts, but it's the Fiji that brings out the funk!

[steve]

Not only your cocktail recipes are wonderful but your attention to details in the videos is amazing, I loved the synchronisation between the music and tapping the spoon, keep going guys :)

[JB-bpnz]

I just picked up some good quality almond milk from the grocery store ( 2 ingredients: almonds and water).
For I cup of almond milk I added two cups of sugar, 1 tbsp of almond extract, 1/2 tsp of Orange Blossom water and about 1.5 oz of cognac to help longevity. It turned out amazing, basically a 2:1 ratio almond syrup with a little flavour kick from the cognac and almond extract. It hasn't separated in the fridge and makes a fantastic Mai Tai!

I was going to do the whole blanching and blending of almonds but I needed my TIKI drink sooner rather than later so I found this "cheat" recipe and it's a banger!

Mai Tai
1 oz Smith and Cross
1 oz Appleton 12
1/2 oz Dry Curacao
1 oz fresh lime
1/2 oz Orgeat
1 bar spoon 2:1 Demerara syrup

Shake and strain over crushed ice, garnish with fresh mint and a couple dashes of Angostura bitters on top. Oh gosh I need one now!

Cheers!

[dheerajchatlani]

I love that you're taking the time to show a walkthrough of making orgeat from scratch rather than using the popularized techniques with almond milk.
I will say that even if I'm using almonds that are commercially roasted, I will toast them in house. Side by side, the freshly toasted almonds definitely give the orgeat a more concentrated and nutty body and profile.
The only other difference I'll typically take is blending in a carafe that opens from the top. Back from my days of being a line cook, my PTSD will never let me blend anything hot in a sealed blender. A Vitamix with a kitchen towel over the small opening in the lid is the ideal setup imo, and I'll continue to blend the mixture until it is a thick homogeneous slurry. That's how I'll typically get the best yield. The resulting milked almond solids can be dehydrated and used as a panad for terrines, or sauteed with butter and sugar for a crisp/crumble.

[rianrazz]

I really like the chestnut cup.

1 oz gin
1 oz lemon juice
1 oz Campari
3/4 oz orgeat

Whip shake with crushed ice and serve in a highball with crushed ice

Highly crushable in hot weather.

[dariuszmisior]

Just can't stop watching Your videos. They're addictive and getting even better and better. Great work!

[davidstewart]

I make my Orgeat with local store brand non sweetened almond milk. I’ll have to try adding rose water next time I make it. Keep up the great work Kevin!

[KnowScott]

I like aged Jamaican rum the best for the added funkyness. 14 year Appleton estate or 23 year zacapa. I also add a little bit of rich demerara syrup.

[MaximusMuleti]

I get asked for mai thai's all the time at my work, I always tell them we don't have orgeot, as that it's a fairly obscure ingredient. Now I see why. But considering that it's fairly low in labor intensity, I might actually convince my work to let me make this so we can offer proper Mai Thais. I could easily start the process in the begining of my shift by letting the nuts soak, then in the middle of my shift, go to blend then filter the nuts, then at the end of my shift, finish putting everything together, and bottle it up!! Once they see that we can sell them at a premium, there is no doubt they will want me to make more!!

[TheErbs]

Tiki bars are so very popular in California with the Polynesian escapism vibe. We go to several tiki markets in different parts of California every year. Everybody over here seems to be really into the whole style and vibe of tiki. There's also a lot of crossover into the Polynesian pop and rockabilly scenes.

[nicholasallen]

This is the first video I've seen of your channels...I love your whole aesthetic. It makes your videos so unique. Very impressed.