Organic Orgeat Syrup

Orgeat Syrup made from bitter almond and orange blossom

Bacanha's organic Orgeat Syrup is a French almond syrup with orange blossom, produced in a workshop near Paris. Marzipan-like, floral, with a tart core. There is no Mai Tai without it, and 400 ml makes about 20 glasses.

Orgeat syrup is the essential almond syrup of bar culture and belongs to the Sirop Brut range from the Parisian manufactory Bacanha. Anyone reading the name for the first time usually mispronounces it, because it comes from French and sounds something like "or-zhah." In terms of taste, it lands somewhere between marzipan and orange blossom.

Marzipan, orange blossom, and an ancient name

Bitter almond is a demanding aroma. It smells like marzipan and amaretto, but has a tart edge that doesn't come from sweet almonds.

In this syrup, this edge is captured by orange blossom, and the result tastes creamy, floral, and almond-like, without ever becoming sticky. The label lists organic cane sugar, water, natural bitter almond aroma, natural orange blossom aroma, and citric acid. In the glass, it looks milky, even though there is no milk in it, because the almond aroma does that all by itself.

The name originally has nothing to do with almonds. The word goes back to the French "orge," meaning barley, and behind that is the Latin "hordeata," which simply means "made from barley."

In the Middle Ages, orgeat was a barley water, a durable substitute for milk. Because it tasted rather bland, almonds were added, and eventually, the barley was simply left out. What remains is the name for something it no longer describes.

In 1944, Trader Vic brought the syrup into his bar and used it to mix the Mai Tai. Since then, orgeat has been a foundation of Tiki culture, and no well-stocked bar can do without it.

Mai Tai, iced coffee, and fruit cake

For a Mai Tai, you need rum, lime juice, orange liqueur, and, of course, orgeat. Without it, the drink is missing exactly what makes it a Mai Tai.

But it can do more than Tiki. Stirred into milk or oat milk, it becomes an almond drink; in iced coffee, it replaces any store-bought syrup; and in a latte macchiato, it tastes like an Italian patisserie. When baking, it belongs in creamy desserts, fruit salads, and the whipped cream for a cake.

Those who want to mix non-alcoholic drinks should combine it with citrus. The Organic Lime Syrup provides the acidity that complements the almond, and for a tropical direction, reach for the Organic Passion Fruit Syrup.

A recipe of two aromas

The syrups are mixed in Saint-Soupplets near Paris. With orgeat, two aromas meet, and that is more difficult than working with a single fruit.

Both are created in Grasse, behind the Côte d'Azur, where France has been making its fragrances for centuries. The art lies in the ratio, because too much orange blossom pushes the almond away, and too little leaves the bitterness standing alone. "Preserving the authenticity of the aromas," as the manufactory describes its work, means finding the right balance here above all else.

The organic cane sugar comes from regenerative agriculture in Brazil. All varieties maintain a pH value below 4.5 and around 60 degrees Brix, which is why they are less sweet than usual. From the Bacanha range, we carry 25 varieties, from citrus to floral to spice. A classic that one should know.

A spoonful in cold milk is all it takes for an almond drink

For a Mai Tai, take 2 centiliters of orgeat with 4 centiliters of rum, add lime and orange liqueur, and serve over crushed ice. Outside the bar, a spoonful in cold milk is sufficient; an almond drink doesn't need anything more. Once opened, the bottle should be kept in the refrigerator and will last for 2 months. You can find more varieties for your home bar in our syrup selection.

Organic control number FR-BIO-01 – French Agriculture