Ask Molly: What to Do If You Can’t Find Orgeat Syrup for your Mai Tai

I woke up to a depressing message in my inbox this morning: poor Paula wanted to make my mai tai, but she had run into a problem all too common on the mainland:

I cannot find the almond syrup – can I substitute with anything else?

Oh, Paula, I’m so sorry, I’m afraid that nothing will directly substitute for orgeat syrup. The syrup has a distinctive almond flavor, which helps to give structure and foundation to the bright juices in the drink. I think it’s real power, though, comes from the rose (and sometimes orange) flavors that hit your nose as soon as you lift the drink. They put you in the mood for happiness (nothing is more uplifting than rose) and they also contribute to the drink’s ability to coat your entire palate – from top to bottom – with the full flavor. The milky syrup is one of the keys to how well the drink blends.

It’s worth looking for orgeat syrup in your neighborhood liquor store, and calling around to see if you can find it farther afield. I’ve also found it on amazon.com! (That’s a link to an imported brand, Teisseire, which is very, very good.)

You might also find orgeat syrup in your supermarket, believe it or not. As we in America are starting to realize, fruit syrups can be used in sparkling or still water, juices, tea, and coffee. Some supermarkets have a selection of flavored syrups in the same area they stock coffee. Torani is a popular brand I’ve found in many stores,and you may even be able to get your local coffee house sell you a bottle.

If orgeat is simply nowhere to be found, you can substitute an almond syrup. The result will not be as complex or well-balanced, but it will still carry that nutty flavor.

Of course, you can always make your orgeat syrup. The best recipe I’ve found is here. It takes a long time, but it’s well worth it.

If you want to cheat a bit, you could take a short cut by making your own simple syrup, which is equal parts sugar and water, heated until sugar is completely dissolved and then cooled. Once you have the base syrup, add almond extract in a rough ratio of 1/4 teaspoon extract for every 2 tablespoons syrup. You can add a little rose water and orange water to taste.