Almond Syrup

How is Almond Syrup made?

Almond syrup is typically made by combining equal parts sugar and water with almond extract or natural almond flavoring, heating the mixture until the sugar completely dissolves, then cooling it to room temperature. Some artisanal producers create a more complex version by steeping blanched almonds in hot simple syrup for several hours before straining out the solids. The result is a sweet, nutty syrup that adds rich almond flavor to cocktails, coffee drinks, and desserts without the cloudiness that actual ground almonds would create.

How do you drink Almond Syrup?

Almond syrup is primarily a cocktail ingredient rather than something you'd drink straight - it's quite sweet and concentrated, making it perfect for adding nutty depth to mixed drinks. You'll find it starring in classic cocktails like the Amaretto Sour (when used as a substitute for amaretto liqueur), orgeat-based tiki drinks, and modern craft cocktails where bartenders want that distinctive marzipan flavor without the alcohol content. The sweet, nutty profile makes almond syrup-based cocktails particularly appealing during fall and winter months, and they're excellent choices for dessert cocktails or when you're entertaining guests who prefer lighter alcohol content drinks.

How do I choose good Almond Syrup?

Look for almond syrups made with real almonds or natural almond extract rather than artificial flavoring - brands like Monin and Torani offer quality options that won't taste like cheap marzipan. Your cocktail choice should guide your selection: lighter, more delicate syrups work beautifully in gin fizzes and whiskey sours where you want subtle nuttiness, while richer, more intense versions can hold their own in tiki drinks or coffee cocktails. Always taste before committing to a full bottle, since almond intensity varies wildly between brands and some lean sweeter while others offer more authentic, slightly bitter almond notes.

Nutritional Information

Typical Calorie Range per Ounce: 70-90 calories

Typical Carbohydrate Range per Ounce: 18-23 grams

Typical Sugar Range per Ounce: 17-22 grams

Typically Gluten Free: Yes

Note: While almond syrup is generally gluten-free, always check the detailed product information and ingredient labels to confirm gluten-free status, as manufacturing processes and ingredients can vary between brands.

Scrolled this far? Your reward? Almond Syrup Trivia!

1. Most commercial almond syrups contain zero actual almonds and get their distinctive flavor from bitter almond oil or benzaldehyde – the same compound that gives maraschino cherries their characteristic taste. The "almond" flavor we love in cocktails actually comes from apricot pits, which contain higher concentrations of this aromatic compound than real almonds do.
2. French pharmacist François Teisseire invented orgeat syrup in 1720 as a medicinal tonic, not a cocktail ingredient. He originally made it from barley water (orge means barley in French), but later switched to almonds when he discovered the nutty version had a longer shelf life and tasted significantly better with the brandy his customers were secretly adding to it.
3. The famous Mai Tai cocktail almost disappeared from bars in the 1970s because bartenders couldn't find quality orgeat syrup and started substituting amaretto instead. Trader Vic himself had to start bottling his own orgeat recipe to save his signature drink, leading to the modern craft cocktail movement's obsession with house-made syrups.
4. Traditional Sicilian orzata requires blanching fresh almonds in boiling water for exactly 90 seconds – any longer and the skins won't slip off properly, any shorter and they'll stick like glue. Master syrup makers can tell the perfect timing just by the sound the almonds make when stirred in the pot, a skill passed down through generations of confectioners.
5. Orgeat syrup contains natural emulsifiers from ground almonds that create the signature cloudy appearance when mixed with citrus juice – this chemical reaction is called "louching" and it's the same phenomenon that makes absinthe turn milky white when water is added. Without this reaction, your Mai Tai would look completely transparent instead of beautifully opaque.