Traditionally, orgeat is almond syrup, but Joseph Stinchcomb, beverage director at Saint Leo in Oxford, MS, has made it with everything from walnuts to pistachios. “It gives a beautiful toasted nut flavor to a cocktail,” he says. “Here I used pecans because they remind me of the family pecan tree at my grandparents’ house in Fayetteville, GA. Roasted pecans. Warm baking spices. Citrusy, caramelly Amaro Montenegro. A bit of spicy rye whiskey. They all work well together to create a cocktail that feels toasty. That’s what I love in a winter drink.” A second shake with an egg white creates a velvety texture and foamy top.
Recipe information
Yield
Makes 1
Ingredients
Orgeat
2
2
1½
1
2
Cocktail
1½
½
¾
1
Preparation
Orgeat
Step 1
Toast pecans, peppercorns, coriander seeds, and allspice in a small saucepan over medium heat until slightly darkened in color and fragrant, about 5 minutes. Add sugar and 1⅓ cups water and bring to a boil, stirring to dissolve sugar. Let cool and strain through a fine-mesh sieve into a heatproof measuring glass; discard solids.
Cocktail
Step 2
Combine amaro, rye, lemon juice, and ¾ oz. orgeat in a shaker filled with ice. Shake until outside of shaker is frosty, about 30 seconds. Double-strain into a glass, then return to shaker. Add egg white, cover, and shake again until frothy, about 1 minute. Pour into a chilled coupe glass and top with a pecan.
* Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw egg.
Leave a Review
Reviews (31)
Back to Topdon't throw out the solid when making the orgeat! take out the spices and roast the sugar spice flavored nuts in the oven until caramelized!
MCB
CT
8/22/2021
Could you please tell us where you bought that cup from? Thanks!
Rucha Moharir
6/22/2021
Such a great cocktail... for left over orgeat cooked down and used in a creme caramel spiked with a bit of amaro... easy way to relive the cocktail and use up egg yolks!
Jc
Sydney
1/1/2021
Roy, it says 3/4 oz. orgeat.
Crazy Jerry
Ireland
12/31/2020
I see that the orgeat syrup is left out of the recipe. What is the proportion to use??
Roy
Cornelius, NC
12/30/2020
I love love love this winter cocktail!
Amy Carder
Denver
12/27/2020
Great recipe, definitely a keeper! I don’t have Montenegro, so I split the amari 50/50 with Braulio and Ramazzoti and it worked beautifully. I’ve made similar takes on a sour with a rye base, alchermes as a modifier and oleo saccharum for a sweetener, but reversing the base is a nice touch. The commenter suggested replacing amaro with amaretto made me vomit in my mouth, shame on you!
algomalo
12/25/2020