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Finally! The Orgeat episode you've all been asking me for. A note on this recipe: this orgeat I did with toasted almonds. Not every orgeat recipe calls for toasted almonds but I really like the added toasted savoriness of this particular recipe. It is by no means the only recipe and I will probably do another orgeat of a different style, but this one is my favorite so I decided to share it first. This recipe is credited to the hood people at Death & Company in New York City. Death & Co. Is one of the premier bars to come out of the “cocktail renaissance” and their syrup game is absolute 🔥of all the recipes I’ve learned over the years theirs are the best. I will, over time share more recipes, but here’s where we’re starting. I hope you guys enjoy it. Here's Links to Gear I'm using: Nesco Single Burner Hot Plate: https://amzn.to/2OUB22q Pyrex Four Cup Measuring Cup: https://amzn.to/2TqOzlV We are proud that our official apron sponsor is Stagger Lee Goods. Alfred Ramos hand stitches each of these amazing quality aprons in his Northern California workshop. He Does custom work and has aprons for just about every position in a restaurant and bar so do yourself a favor and check him out: https://www.staggerleegoods.com If you are interested in helping us offset the cost of production you should check out our Patreon page which has a bunch of great perks and goes a long way to helping us bring you quality content. You can find that here: / theeducatedbarfly For the Almond Milk: Toast 1Cup (108g) Sliced Almonds over medium heat Place into a Vita-Mix or blender with 2 Cups (500ml) plus 2 Tablespoons (30ml) of warm water Blend for two minutes on high. Place mixture into a nut bag or cheese cloth lined collander and press the mixture releasing the liquid. Toss solids or dehydrate it into almond meal for baking. Your choice. For Orgeat : Combine Almond milk 12oz (360ml) 2 Cups (450g) Caster Sugar also known as Superfine Sugar 2.5 tsp (12.5ml) Cognac 2.5 tsp (12.5ml) Amaretto .25 tsp (1.25ml) Orange Flower Water