recipes

Why We Love Unfiltered Orgeat

January 1, 2018

Yes you read correctly, unfiltered orgeat. Not sure if we can call it that, but we basically made an orgeat with pistachios and skipped the cheesecloth straining step. The result? A thick and creamy mouthfeel unlike any other drink we’ve had. It also made the cocktail a little more oily and nutty with more intense pistachio flavor. If we had to compare it to something, it’s similar to the difference between full fat milk vs skim milk.

Why unfiltered? With a powerful blender (like a Vitamix or a Oster Versa), it’s possible to achieve a thick smooth paste completely void of the sandy texture. It’ll provide a creamier mouthfeel typically found in egg white based drinks without the eggs! Not to mention, a lot of the nutty flavor is discarded through the cheesecloth straining process when making orgeat which we think is a waste. Here, we only use a fine mesh strainer to remove the few big chunks left around. You can find the recipe for the pistachio “cream” below, and check out the Yoda Gone Nuts cocktail that was developed with the pistachio cream taking center stage in mind. We went through many iterations of this cocktail to make it just right so you don’t have to.

photo via liquor.com

 

Pistachio cream
  • 1 cup pistachios, shelled and unsalted
  • 1 cup water
  • 2 cup sugar

In a blender, combine the pistachios and water and blend on high speed for 2 minutes. With a fine mesh strainer, strain the bigger particles out and transfer into a small saucepan (no need to filter with cheesecloth). Add the sugar and heat mix just until the sugar dissolves. The result will be a thick paste which you can spoon into a jar. Refrigerate between uses and use within a week.

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