The 1600 cocktail. The website hosting the recipe seems to be offline but it’s from East Imperial Tonic Water.
50ml / 1 ¾ oz Premium Aged Rum.
5ml / ⅙ oz Orgeat.
15ml / ½ oz Cold Brew Coffee.
150ml / 5 oz East Imperial Grapefruit Tonic.
Fresh Orange Slice.
Stirred everything but the soda (I used a spoonful of tonic syrup and 150ml of Fever Tree grapefruit soda) and no I can’t measure 5ml of orgeat, just poured as little as I could.
It’s a lot better than it sounds, honestly. The coffee makes it. And hello to the 1,600 of you!
Did you toast the pits? Or use any almonds? How was the flavor? Any tips?
I used this simple recipe
https://punchdrink.com/recipes/avocado-pit-orgeat/
Nothing but avocado pits, water, sugar. I didn’t buy orange blossom water to add it to this, because in general I don’t like floral flavors in drinks or desserts, and I have citrus trees so could just toss one in to infuse during the resting if it’s the right time of year.
No almonds since the draw for me was the waste diversion, same reason I love tepache and syrups made with spent citrus peels. It’s so magical to take trash and make treasure!
ETA I shredded them in the food processor for the initial step.
Do you also have a link to a good recipe for making syrups from peels? I’ve had mixed results and it’s been awhile since I tried.
I do it two ways. Either the lazy way (rough cut them as I’m working, tossing into a Tupperware, then at the end pour sugar over them, lid, and let it sit a couple of days, shaking occasionally. Lemonish simple.
The more complicated way comes from Bon Appetit, a lemon vanilla puree. It’s really good. But I do method 1 a lot more often.
https://www.bonappetit.com/story/juiced-lemon-puree