Used primarily in tiki cocktails and contemporary classics such as the Trinidad Sour.
- 1 cup shelled pistachios
- 1.5 cups water
- 1.5 - 2 cups sugar, to taste
- 1 oz orange flower water
- 1 oz vodka
Lightly toast pistachios in your oven or stovetop. Be careful not to burn as that flavor will easily carry over in your final product.
Pulse water and pistachios in a food processor until finely ground, careful not to make a paste.
Bring your water and pistachio mix to a boil and quickly remove from heat. Add 1.5 cups of sugar and let sit for 15-20 minutes. The mix should be warm, but touchable.
Strain through two layers of cheesecloth, discarding the ground pistachios for another use. Stir the orange flower water and vodka into the nutty syrup.
Taste your finished product. It should be very sweet! If needed, add up to 1/2 cup of extra sugar.
Use a small funnel to portion the orgeat into bottles or a jar. Store in the refrigerator for up to two weeks.