Orgeat and amaretto are two types of almond-flavored liqueurs that are commonly used in cocktails. At first glance, they may seem quite similar – after all, they are both sweet, nutty liqueurs made from almonds. However, there are some key differences between orgeat and amaretto that distinguish them from one another.
In this article, we’ll take a deep dive into defining exactly what orgeat and amaretto are, looking at how they are made, their key flavor profiles, and how they are commonly used in cocktails. We’ll also directly compare and contrast the two liqueurs so you can understand if orgeat and amaretto are, in fact, the same thing or two distinctively different liqueurs.
What is Orgeat?
Orgeat is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It has a thick, viscous texture and a sweet, nutty almond taste balanced by floral notes from the rose or orange blossom water. The word “orgeat” comes from the French word for barley – “orge” – but barley isn’t actually an ingredient in orgeat syrup.
Here is a quick rundown of how traditional orgeat syrup is made:
– Almonds – Orgeat is made from either raw almonds or almond meal, which provides the base nutty flavor.
– Sugar – Orgeat contains a large amount of sugar, which makes it very sweet. Simple syrup is usually added during the process.
– Rose water or orange flower water – These provide subtle floral aromas and flavors. Orange flower water gives it a bright citrus note.
– Emulsifier – Orgeat contains an emulsifier, usually gum arabic, that helps suspend the almond material in the syrup and makes it thick.
While various brands may have their own unique methods, the basic process is to create an almond milk from the raw almonds or almond meal, then combine it with simple syrup and rose water/orange blossom water. The gum arabic helps bring everything together into an emulsion.
Traditional orgeat was commonly used in French cooking and cocktail culture. However, it fell out of favor for many years as convenience store brands pushed out homemade versions. Now, craft cocktail bars are bringing back the rich, aromatic qualities of homemade orgeat in their drinks.
Key Characteristics of Orgeat:
– Thick, viscous texture
– Sweet, but not overly cloying
– Dominant almond flavor
– Subtle background notes of rose or orange blossom
What is Amaretto?
Amaretto is an Italian liqueur flavored with almonds and apricot kernel oil or extract. It has a sweet, nutty, almond taste with a light bitterness from the apricot kernels and a rich viscosity. The name means “a little bitter” in Italian, referring to the hint of bitterness amid the sweet almond flavor.
Amaretto liqueur likely originated in Italy in the mid-1800s. The most famous brand is Disaronno, which debuted their Originale amaretto in Italy in 1525. Amaretto is made from a base of distilled spirits, like brandy or vodka, which is then infused with almond flavoring.
Here is an overview of the key ingredients and methods used to make amaretto:
– Almonds – Bitter almonds or apricot kernels provide the dominant almond aroma. Sometimes almond extract or oil is used.
– Distilled spirit – A base spirit like cane alcohol or brandy. Some types use bourbon whiskey.
– Sugar – Simple syrup sweetens the liqueur.
– Apricot kernel oil – Adds a hint of bitterness and marzipan flavor.
– Herbs and fruits – Spices like cinnamon and vanilla and dried fruits are sometimes added.
The process involves macerating crushed bitter almonds in the spirit along with other flavorings like vanilla or citrus peels. The distillate is then mixed with simple syrup to sweeten it to the final amaretto liqueur.
Key Characteristics of Amaretto:
– Noticeable sweetness
– Strong almond aroma and flavor
– Light bitterness from apricot kernels
– Thick, viscous texture
– Marzipan or cookie notes
How is Orgeat Made?
Let’s take a closer look at the traditional techniques for making orgeat syrup:
Step 1 – Making Almond Milk
The first step in making orgeat is to create an almond milk, which will provide the base of the syrup’s flavor. There are two main ways to do this:
Method 1: Grind raw almonds into a fine almond meal. Add water and simple syrup and blend to create the almond milk. The almond solids will impart flavor but remain in the liquid.
Method 2: Soak whole raw almonds overnight to soften them. Blend the soaked almonds with additional water to make a milk, then strain out the solids. This leaves you with a pure almond-flavored liquid.
Both methods result in a rich, nutty almond milk, so choosing one over the other is a matter of preference. Professional orgeat makers often prefer the second method since the end result has a more uniform consistency without solids.
Step 2 – Heating and Adding Sugar
Once the almond milk has been made, the next step is to heat it gently and add sugar. One of the goals in making orgeat syrup is to draw out the oils from the almonds that provide flavor.
Heat the almond milk over low heat along with simple syrup or sugar. The amount of sugar balances out the bitterness from the nuts. Heat just until the sugar fully dissolves – do not boil the mixture.
As the syrup heats, the natural oils in the almonds will be released to infuse the orgeat with flavor.
Step 3 – Adding Flower Waters
After the sugar dissolves, rose water or orange flower water is added to the almond syrup. These flower waters provide floral complexity and aroma to orgeat.
Rose water has a more straightforward floral tone, while orange blossom water has a bright citrus undertone. The amount added is down to taste preference, but a general rule is around 1 teaspoon of flower water per 1 cup of syrup.
Mix the flower water in thoroughly to distribute the flavor evenly in the syrup base.
Step 4 – Adding Emulsifier
The final step is to add an emulsifying agent like gum arabic. This helps thicken and stabilize the syrup while keeping the almond material suspended uniformly.
Follow instructions on the gum arabic package to hydrate and dissolve the right amount into the syrup. After thoroughly mixing in the emulsifier, the orgeat is ready to use!
The entire process should be done carefully without overheating or boiling the ingredients. This helps maintain the fresh taste and creamy texture. Store orgeat syrup in the refrigerator for up to a month. Over time, the flavors continue to meld and develop.
How is Amaretto Made?
Amaretto has a different production process than syrupy orgeat. Here are the basic steps to make amaretto liqueur:
Step 1 – Maceration
Bitter almonds or apricot kernels are crushed and mixed into a base spirit. Sometimes almond extract is used rather than raw nuts. The apricot kernels provide benzaldehyde, which gives amaretto a characteristic marzipan note.
This mixture macerates, allowing the alcohol to extract the oils and aromas from the nuts. Maceration may take between 2 days to a couple of weeks depending on the desired intensity.
Step 2 – Distillation
After maceration, the solid nut material is filtered and removed from the liquid. The remaining infused spirit can be distilled to concentrate the aromas.
Multiple rounds of distillation help isolate the aromatic compounds and purify the final distillate.
Step 3 – Mixing and Sweetening
The distillate is then mixed with simple syrup to sweeten it to the final amaretto liqueur consistency. Additional flavorings like vanilla, cinnamon, or almond extract may also be added at this stage.
Sugar is added slowly until the right balance of sweetness is achieved. Too much sugar makes amaretto overly syrupy.
Step 4 – Aging
Some amaretto recipes involve aging the liqueur before bottling. This helps the flavors marry and develop richness. Aging may range from 2 months to a couple of years.
After aging, the amaretto is filtered again and then bottled for consumption. With an alcohol content around 24% ABV, the liqueur keeps well for many years when sealed in bottles.
Comparing Orgeat vs. Amaretto Flavor
Now that we understand the basics of how each liqueur is produced, let’s directly compare some of the flavor differences between orgeat and amaretto:
Almond Flavor
Almond is obviously the star of the show in both orgeat and amaretto. However, the type of almond makes a difference in the flavor:
– Orgeat uses sweet almonds, resulting in a mellow, nutty, marzipan-like flavor.
– Amaretto uses bitter almonds or apricot kernels, which have a sharper, more pronounced almond taste with hints of cherry.
Sweetness
Orgeat syrup contains a much higher quantity of sugar than amaretto liqueur. This makes it taste decidedly sweeter:
– Orgeat has an intense sweetness with the almond flavor taking a backseat.
– Amaretto is sweet, but has enough alcohol to cut the sweetness allowing the almond to shine.
Texture
The syrupy nature of orgeat also gives it a thicker, more viscous mouthfeel compared to the alcohol-thin profile of amaretto:
– Orgeat is quite thick and sticky with a glycerin-like consistency.
– Amaretto has an oily, slick texture that is thinner than plain syrup.
Floral Notes
The addition of flower waters provides extra complexity to orgeat that amaretto lacks:
– Orgeat gains bright citrus from orange blossom water or rosy perfume from rose water.
– Amaretto may have vanilla/cinnamon spices but no distinct floral aromas.
Bitterness
Finally, amaretto gains subtle bitterness from the apricot kernels that orgeat does not have:
– Orgeat has no bitterness, only sweet and nutty notes.
– Amaretto has a slight bitter edge to balance the sweetness.
How To Use Orgeat vs. Amaretto in Cocktails
Orgeat and amaretto both work deliciously in cocktails, but they aren’t exactly interchangeable due to their different flavor profiles. Here’s a comparison of how the two are typically used.
Mai Tai
The Mai Tai is one of the most famous tiki cocktails featuring orgeat syrup. The recipe calls specifically for almond orgeat rather than amaretto:
– The thick, viscous orgeat adds body and a silky texture as well as almond sweetness.
– Amaretto would result in a flimsier, boozier drink without the right tropical balance.
Amaretto Sour
On the flip side, the Amaretto Sour highlights amaretto liqueur as the star:
– Amaretto’s bittersweet marzipan flavor shines when paired only with lemon juice and simple syrup.
– Swapping orgeat would make it overly sweet and missing the complexity from amaretto’s apricot kernels.
Tiki Drinks
In tiki cocktails beyond the Mai Tai, thick orgeat syrup is commonly used to provide a rich mouthfeel and sweet, nutty flavor that complements tropical rum and fruit juices.
Using amaretto in a tiki drink would throw off the balance – it would be too boozy and thin compared to luscious orgeat.
After-Dinner Drinks
For after dinner sippers like amaretto cream or nuts & cream, amaretto is the liqueur of choice:
– Amaretto’s lighter texture mixes better with cream than thick orgeat would.
– The slightly bitter notes help prevent an overly sweet dessert drink.
Orgeat would be too heavy and sweet in after-dinner contexts where amaretto’s nutty kick shines.
Should You Substitute Orgeat and Amaretto in Cocktails?
Based on their distinct flavors and textures outlined above, our recommendation is not to freely substitute orgeat and amaretto in cocktails.
While they both carry almond flavors, the specific syrupy body of orgeat and bitter notes of amaretto make them work best in their own tailored applications.
However, in a pinch, here are some possible substitutions:
– In a tiki cocktail calling for orgeat, try using a small amount of amaretto diluted in simple syrup to approximate the thickness and sweetness of orgeat.
– In an after-dinner drink recipe specifying amaretto, you may substitute orgeat diluted with water. Cut the orgeat with enough water to mimic amaretto’s thinner viscosity.
– Keep proportions of other ingredients the same – don’t increase other sweeteners if swapping amaretto for orgeat or vice versa.
The drinks may turn out slightly different than intended with substitutions, but the general almond flavor will come through. For best results, use the specifically called-for liqueur when possible.
Nut Allergies
One final consideration is that both amaretto and orgeat contain nuts. If you have a tree nut allergy, neither liqueur is safe:
– Orgeat is made directly from almonds, so it is unsafe for those with almond allergies.
– Amaretto may trigger reactions for people allergic to bitter almonds or apricots.
Always exercise caution and look out for nut-based ingredients in cocktails. Notify bartenders of any food allergies when ordering. For those with nut allergies, sticking to nut-free liqueurs is the only option.
Summary
While amaretto and orgeat both deliver almond flavor, they have distinct differences that make them unique:
Orgeat
– Thick, viscous syrup rather than liqueur
– Made from sweet almonds
– Very sweet with subtle floral notes
– Used in tiki cocktails like the Mai Tai
Amaretto
– Thinner liqueur with an alcohol base
– Made from bitter almonds and/or apricot kernels
– Bittersweet with a subtle marzipan aroma
– Used after dinner drinks or amaretto sours
The textures, sweetness levels, and flavor profiles of the two warrant using them in different cocktail applications rather than interchangeably. Substitutions are possible but will result in a somewhat altered drink.
Overall, orgeat and amaretto are similar in that they both impart almond flavor but they shouldn’t be considered the same ingredient. When choosing between them for a drink, think about the cocktail’s other components and whether thick, floral orgeat or bittersweet amaretto will complement them better.
