Did you know you can make orgeat with nuts OTHER than almonds? You can! And if you use pecans, you don’t even have to blanch them (as you do with almonds.) If you live in a part of the world where almonds are prohibitively expensive, or you’re just wanting a different flavor in your tiki drinks, give this pecan orgeat a spin.
We love using the pecan orgeat in a classic Mai Tai or to make a nutty Jungle Bird. Both recipes are included below.
If you’re looking to make classic orgeat with almonds, however, use this *exact* same recipe, just switch the nuts to blanched almonds. That’s it. And if you need guidance on how to blanch almonds, you can find that here.
And if you’re wondering what to do with the leftover chopped pecans after making the orgeat, you should go ahead and treat yourself to these pull-apart rolls.
This recipe was adapted from Beachbum Berry Remixed, not a bad book to check out if you’re interested in making more tiki drinks at home.
Watch Theresa (and Alex!) make the orgeat and a Mai Tai!
Pecan Orgeat Recipe
Pecans make a delicious orgeat! You can use it as you would regular orgeat, and give your tiki drinks a little twist. This recipe is super easy, way more delicious and cheaper than store-bought stuff, and lasts in the fridge for at least 3 weeks.
Yield: about 1 1/2 quarts syrup
Print Recipe
Equipment
Food processor (optional)
Cheesecloth (At least 2 feet)
Strainer
Medium sized pot
Ingredients
- 1 lb pecans
- 24 oz water (room temperature) (you'll also need additional water for soaking the nuts in the first step, which you don't need to measure)
- 3 cups white sugar (630g)
- 1/3 cup vodka or brandy (3 oz)
- 1 1/2 TBSP orange blossom water
Instructions
Pour nuts into medium-sized bowl, and cover with water (unmeasured. Just enough to cover the nuts). Soak at room temperature for 30 minutes.
Strain water out of nuts, discarding water. Place nuts into food processor, and blitz until coarsely chopped.
Pour chopped nuts into bowl, cover with 24 ounces of water (3 cups), and let sit for 1 hour.
After 1 hour, place cheesecloth over a strainer. Place the strainer+cheesecloth over a bowl (you'll be straining liquid into the bowl, so make sure the bowl is big enough.) Pour the water + nuts into the cheesecloth, and allow the liquid to go into the bowl. Squeeze the nuts in the cheesecloth to extract all the liquid. THEN – remove the strainer, and dump the nuts from the cheesecloth back into the liquid you just strained out of it. (There is method to this madness, so don't feel like you're just undoing all your work. You're extracting the oils, and you'll see how it looks milkier after this step.)
Allow nuts to soak in the liquid for 1 more hour. Reserve your cheesecloth and strainer, you'll use them again.
After an hour, place cheesecloth over your strainer again, but this time put them over a pan. Strain the nuts as before, allowing the liquid to go into the pan. Give them a really hearty squeeze to extract ALL the liquid.
Add sugar to the liquid in the pan, and place over gently heat, stirring frequently. Once sugar is completely dissolved, pull off heat, and allow to cool.
To cooled liquid, add vodka or brandy, and orange blossom water. Stir. Store in the fridge for up to three weeks.
Below are two twists on classic tiki drinks that we think really highlight the pecan orgeat. Give them a try, and tell us what you think!
Pecan Mai Tai
- 1 1/2 oz aged rum
- 1/2 oz triple sec
- 1/2 oz pecan orgeat
- 3/4 oz lime (about juice of 1/2 lime)
- 1/2 oz dark rum
- Ice
- rosemary sprig to garnish (optional)
- You’ll build the co*cktail in the glass. Fill glass with ice.
- Pour aged rum, triple sec, orgeat and lime juice in glass. Stir.
- Slowly pour dark rum over the back of a bar spoon, onto the top of the drink. It’ll float on top. Garnish and serve.
A Nutty Jungle Bird
- 1 1/2 oz dark rum
- 1 1/2 oz pineapple juice
- 3/4 oz Campari
- 3/4 oz lime juice (about juice of 1/2 lime)
- 1/2 oz pecan orgeat
- Ice
- Pineapple fronds & maraschino cherry for garnish
- Shake all ingredients with ice.
- Pour into glass over fresh ice. Garnish with pineapple fronds and maraschino cherries.
