The word 'orgeat' has French origins and has been interpreted to mean 'barley water'. Research reveals that orgeat began as a barley oil and water emulsion that over time had almond oil added to help lift its bland flavour.
It has since been refined, with other being introduced, such as cinnamon, rose water and sugar. The result is the versatile orgeat we know and love today.
Orgeat's well-rounded, delightful flavour can be used to enhance cocktails, bring another dimension to spirits such as rum and brandy, and elevate teas, coffees and sodas alike.