a year late, but if you make the syrup 2 parts sugar to 1 part liquid (in this case the almond milk) it is indefinitely shelf stable. Though I would recommend a scale as if you go under it molds and if you go over it recrystallizes and is a pain to clean the bottle after. Just make sure you sterilize (boil for 10 minutes) your storage vessel prior. More labor intensive but if you only use a couple of ounces of orgeat every now and then it is worth it IMO
Great video! I've made orgeat with and without the almond skins and I can say that it's definitely better if you remove the skins prior to toasting the almonds. The Educated Barfly has an incredible recipe as well.
Thanks! I personally really prefer mine with the skins. I think it adds nice tannin and depth that can balance sweetness and add complexity to cocktails. To each their own tho!
One technique I employ for Orgeat is making the base Barley water. Originally Orgeat was based on barley not almonds. You will find the barley water mouthfeel really adds to it
@@admiralstiffplank 1/4 cup of barley wash well to get dirt off then add a cup of water and boil until barley is soft. The water should be thick and glutamous changing the base mouthfeel of the orgeat and also sticking to original tradition
