Pistachio orgeat syrup is the secret behind the Pistachio Martini. It adds a subtle layer of nutty sweetness that complements the drink’s sophisticated profile.
Contents
Pistachio orgeat recipe
Pistachio orgeat is a delightful alternative to traditional almond orgeat. Unlike its more common almond-based counterpart, pistachio orgeat offers a distinctively nutty, slightly sweet, and subtly floral flavor profile.
Orgeat is from the Middle East and Mediterranean. The term “orgeat” itself derives from the Latin word “hordeata,” meaning “made with barley”. Originally, orgeat was a barley-based beverage, but over time, it evolved into the nut-based syrup we know today.
This pistachio syrup enhances the cocktail’s flavor, such as Pistachio Mai Tai, Green Daiquiri, Pistachio Japanese Cocktail, and Army & Navy Cocktail. It also shines in creative mixes such as the Emerald Fizz, Desert Rose, and Silk Road Sour.
It also enhances iced lattes, matcha green tea, and chai spice blends. It’s great in desserts like ice cream, cakes, macarons, and grilled fruits, or even in savory dishes like salad dressings, meat glazes, and creamy pasta sauces.
Here’s how to make Pistachio Orgeat. This recipe makes approximately 2 cups of pistachio syrup, which is equivalent to about 16 servings (1 ounce each).
DIY Pistachio Orgeat Syrup
Nutrition
Ingredients
- 1 cup shelled pistachios
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 tsp almond extract
- 1/2 tsp rose water optional, for added aroma
Instructions
- Blanch the pistachios in boiling water for about 1 minute, then drain and rinse them under cold water. Peel off as much of the skins as possible. This step helps in achieving a smoother texture and a vibrant green color for the orgeat.
- In a blender or food processor, combine the blanched pistachios with 1 cup of water. Blend until you have a smooth paste-like consistency.
- Using a fine mesh strainer or cheesecloth, strain the pistachio paste into a bowl, pressing down to extract as much liquid as possible. Discard the solids or save them for another use (such as baking or garnishing).
- In a saucepan, combine the pistachio liquid with the remaining 1 cup of water and granulated sugar. Heat over medium heat, stirring constantly until the sugar has completely dissolved.
- Once the sugar has dissolved, remove the saucepan from the heat and stir in the almond extract and rose water (if using). Allow the mixture to cool to room temperature.
- Transfer the Pistachio Orgeat syrup into a clean, airtight container. It can be stored in the refrigerator for up to 2 weeks.
Notes
Similar Recipes:
This pistachio simple syrup can be paired with different flavors and ingredients:
- Tropical Flavors: Pistachio orgeat complements sweet and tart flavors such as passion fruit, pineapple, and berries.
- Citrus: It works well with citrus-based cocktails
- Spices: Adding spices like cardamom can elevate the orgeat’s flavor profile. A blend of pistachio orgeat with cardamom and rose water creates an aromatic syrup perfect for unique cocktails
Troubleshooting and tips
- Common Issues
- Separation of nut solids and liquid
- Overly thick or thin consistency
- Bitter taste from over-processing pistachios
- Lack of vibrant green color
- Expert Tips
- Use a fine-mesh strainer or cheesecloth for filtering
- Adjust the sugar-to-water ratio based on the desired sweetness and thickness
- Emulsify the mixture thoroughly using a high-speed blender
- Consider adding a small amount of xanthan gum as a stabilizer
- Adjusting Flavors to Taste
- Start with less sugar and add more to taste
- Experiment with different types of sugar, e.g., demerara or honey, for unique flavor profiles.
- Adjust the amount of rosewater or orange blossom water carefully, as these can quickly overpower.
- Consider adding a pinch of salt to enhance the nutty flavors.
- Experiment with toasting the pistachios before processing for a deeper flavor.