Giffard Orgeat Syrup

Giffard Orgeat Syrup shines in tropical and tiki-style cocktails, adding a rich almond flavor and silky texture that perfectly complements rum and citrus. While it's most commonly used as a mixer, adventurous drinkers can try it over ice with a splash of soda water for a refreshing summer sipper, or drizzled over vanilla ice cream for a delightful dessert pairing with almond biscotti.

Nose: Sweet almond aroma with hints of orange blossom. Light vanilla and subtle floral notes emerge. Faint traces of cherry pit and marzipan.

Palate: Rich, creamy texture with pronounced almond flavor. Balanced sweetness reminiscent of sugar cookies. Subtle citrus notes and a touch of rose water. Smooth and velvety mouthfeel.

Finish: Long-lasting almond taste with a lingering sweetness. Soft floral undertones fade gradually. Leaves a pleasant, nutty aftertaste with a hint of vanilla.

Giffard Orgeat Syrup is crafted using a blend of almonds, sugar, and orange flower water, with the almonds carefully selected and slowly roasted to enhance their nutty flavor. The production process involves steeping the roasted almonds in sugar syrup, then filtering and adding a touch of orange flower water, resulting in a rich, creamy syrup with complex almond notes and a subtle floral essence.

• Giffard Orgeat Syrup was originally created as a medicinal elixir in 19th century France, using almonds for their believed healing properties. It later evolved into a cocktail ingredient, becoming essential in classics like the Mai Tai and Japanese Cocktail.
• Despite its name suggesting a purely almond-based syrup, authentic Giffard Orgeat also incorporates orange flower water and a touch of bitter almond oil, creating a complex flavor profile that can't be replicated by simple almond syrup.
• The Giffard family has been producing their Orgeat Syrup for over 100 years using a secret recipe. They still source their almonds from the same Mediterranean groves that supplied the original 1910 formula, ensuring consistent quality and taste.