This almond-flavoured syrup, pronounced orr-zha (as in Zsa Zsa Gabor), crops up in quite few cocktail recipes, especially in the Tiki style (Mai Tai, for example). But I wanted to try a Japanese cocktail, invented by Harry MacElhone back when he ran Harry’s American Bar in the 1920s (the recipe has no particularly Japanese ingredients, but was supposedly developed to honour a Japanese delegation, visiting Paris at the time). But my online research suggested that most modern commercial versions are just sugar syrup with almond flavouring, and as a result, a bit disappointing.
In the spirit of MacElhone’s original I wanted to make my own, so I found recipes to make syrup from almonds and sugar, with the addition of some vodka and orange blossom water. The recipe I used came from the Serious Eats website, so it is only fair I direct you to them for the ingredients & method. The process will only take an hour or so, plus some overnight cooling & steeping of the almond and sugar mixture, but be warned, it is a sticky business. I used blanched almonds to get a paler syrup, but you can use skin-on almonds for a darker result (and possibly more flavour). I used the orange blossom water option (you can use rosewater, but I don’t like its perfume-y overtones).
I found the final results missed the hit of bitter almonds I was expecting, so if I made it again, I would add a quantity of good quality natural almond essence, and the ratio of sugar-to-water produces a very sweet liquid, so I would reduce the sugar as well.
As most recipes that use the syrup call for a single measure or less, the small bottle produced by the recipe will certainly last the month suggested for storage, unless you are planning a Tiki party.
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