So excited that my orgeat syrup finally arrived today, after dreaming of it all month. Each year I seem to fixate on one particular ingredient: this year is the year of the orgeat. Orgeat (pronounced or-ZHAHt; it’s French) is a non-alcoholic syrup made from almonds, sugar and either rose water or orange flower water. You can make it yourself but it’s a detailed process and during Ginuary, time is precious. (Excuses, excuses: I’m also just lazy.)

Foolproof

• 30ml genever
• 30ml triple sec
• 7.5ml orgeat syrup
• 2 dashes angostura bitters
• 2 dashes orange bitters
• 10ml absinthe

 

Chill a mixing glass with ice and the absinthe. Strain out and discard the absinthe before adding the other ingredients. Stir until chilled and strain into an ice-filled rocks glass.

This drink is but one of many on the orgeat to-do list—I was surprised to find how quickly that list grew when I was coming up with possibilities for this year (hence why I had to get my hands on some). The Foolproof was also on the genever list, something else I’ve badly been wanting to play with for a while! And yet it wasn’t too complicated: a rinse and a stir and drink it up.

And by gosh was it sweeter than expected. So sweet. SO sweet! YEESH. I’m glad that I drank it, but it was far too sweet for me to return to it.