This almond-flavored syrup is a key ingredient in many tiki drinks, such as the mai tai and Navy Grog. Pre-made brands such as Fee Brothers, Torani and Trader Vic's are available, but this version is much better than those.
Make Ahead: The first part of the syrup must sit overnight. The finished syrup can be refrigerated for up to 1 month.
Servings: 5 cups
- 6 ounces blanched whole almonds, coarsely chopped
- 2 ounces almond meal/flour
- 40 ounces (2 1/2 pounds) sugar
- 8 cups water
- 5 drops rose flower water
- 8 drops orange flower water
- 1/2 teaspoon almond extract
Combine the almonds, almond meal/flour, 8 ounces of the sugar and the water in a large saucepan over high heat. Bring to a boil, then remove from the heat. Cover and let sit overnight.
Strain through a cheesecloth-lined, fine-mesh strainer into a separate large saucepan over medium heat. Add the remaining 32 ounces of sugar, stirring until the sugar has dissolved.
Remove from the heat; let cool to room temperature, then add the rose flower water, orange flower water and almond extract. Use a funnel to transfer the syrup to a bottle with a tight-fitting lid. Refrigerate for up to 1 month.
Adapted from blogger Kaiser Penguin at www.kaiserpenguin.com.
Tested by Jason Wilson.
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