ORGEAT COCKTAILS
MAI TAI
1 Lime wedge
1 oz Lime juice
¾ oz Bardaddy Orgeat
½ oz Dry Curacao (like Pierre Ferrand)
1 oz Aged Jamaican Rum (like Smith & Cross)
1 oz White Rum
Angostura bitters
Mint
Muddle lime wedge in shaker tin. Add remaining ingredients, except bitters and mint. Add a handful of crushed or cracked ice. Whip a few times in the tin to mix and chill. Dump in glass, top with more crushed/cracked ice. Top with several dashes angostura bitters and garnish fresh mint sprigs.
adaptation of Trader Vic’s 1944 recipe
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PROSPECTOR VOYAGE
¾ oz Lemon juice
¾ oz Bardaddy Orgeat
1 oz Fernet Branca
1 oz Bourbon (like Buffalo Trace)
Lemon wheel
Add all ingredients to shaker with 4-5 cubes ice and shake hard to chill and add texture. Strain into cocktail glass of your choosing. Optional lemon wheel garnish.
2019 by Ryan Earl Manning
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PENSANT a VOUS
1 pinch salt
½ oz Lime juice
½ oz Bardaddy Orgeat
½ oz Herbaceous Gin (like Beehive Jackrabbit)
½ oz Reposado Tequila
1½ oz Cava, or other dry sparkling wine
Sage leaf
Lime wheel
Add first five ingredients to shaker with a few cubes ice and briefly shake to mix and chill. Strain into stemmed cocktail glass. Optional sage leaf and lime wheel garnish.
2020 by Ryan Earl Manning
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ORGEAT MOCKTAILS
BREEZY BEACH
¾ oz Lime juice
1 oz Grapefruit juice
1 oz Pineapple juice
¾ oz Bardaddy Orgeat
Soda
Nutmeg
Aromatic bitters or Bittermen’s Elemakule bitters
Combine first 4 ingredients and a few cubes of ice in shaker. Shake to chill and mix. Strain into ice filled cocktails glass. Top with soda and grate nutmeg on top. Garnish as desired.
2020 by Ryan Earl Manning
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