Bacanha Orgeat Syrup. Organic almond syrup with bitter almond and orange blossom flavor – for Mai Tai, almond latte, and lemonade.

Bacanha Orgeat Syrup is an organic almond syrup made from cane sugar, water, natural bitter almond flavoring, and natural orange blossom flavoring by the Parisian syrup manufactory Bacanha. Non-alcoholic, 400 ml in a glass bottle, enough for about 20 drinks. No almond liqueur, no almond butter, no coloring – the classic Tiki bar almond syrup that you dose yourself.

Orgeat Syrup from Bacanha is called Sirop Orgeat Brut by the manufacturer and is the variety with the longest bar history in the range. What is an orgeat? An almond syrup with orange blossom that plays an essential role in a Mai Tai. The name comes from the French word for barley, "orge," because the first orgeats were made from barley; the almond replaced it later, while the orange blossom remained as a companion. Bacanha creates its syrup according to its own recipe principle: organic cane sugar and water as a base, plus a natural bitter almond flavoring, a natural orange blossom flavoring, and a little citric acid. The manufacturer describes it as an aromatic concentrate of bitter almond from the wild almond tree, rounded off by orange blossom, and recommends it for milk drinks and cocktails. In the range, it is listed under dried fruits and confectionery, alongside hazelnut and caramel.

Taste

The orgeat syrup tastes of bitter almond, clearly and marzipan-like, with a floral note of orange blossom behind it.

Bitter almond is the tone you know from marzipan and amaretto: sweet, slightly tart, with a scent that lingers in the mouth. The orange blossom settles on top, bright and floral, and takes the heaviness away from the almond. Cane sugar is the primary ingredient; according to the manufacturer, a Sirop Brut is still less sweet than classic syrup. In milk, it turns into a creamy almond tone; in a cocktail, it provides the rounded sweetness that holds lime juice and rum together. Anyone expecting the taste of roasted almonds will find the syrup too floral. Anyone who likes marzipan and orange blossom is in the right place.

Usage

For a Mai Tai, add 4 cl dark rum, 2 cl aged Jamaican rum, 2 cl curaçao, 2 cl orgeat syrup, and 2 cl lime juice to crushed ice.

If you prefer it sweeter, add 1 cl cane sugar syrup according to the manufacturer's recipe. For non-alcoholic drinks, Bacanha recommends orgeat for milk-based beverages: stirred into a glass of cold or hot milk, frothed up, it becomes an almond latte; add an espresso, and it becomes an orgeat cappuccino. For an almond lemonade, 2 cl in about 16 cl sparkling water and ice is sufficient, roughly 1 part syrup to 8 parts water; one bottle thus yields about 20 glasses.

The bottle contains 400 ml. Store in a cool, dry place, keep refrigerated once opened, and consume promptly.

Our tip: A spoonful of orgeat syrup over warm rice pudding or in whipped cream for fruit cake. The orange blossom turns a childhood dessert into a piece of French pâtisserie.

Origin

Bacanha was founded in Paris in 2013; the name comes from Brazil and, according to the manufacturer, means something like beautiful and good.

Brazil is home to the most important ingredient: the organic cane sugar with which every syrup from the house begins comes from South America. Added to this is a touch of the bacchanalia, the festivals in honor of the god of wine – the origin of the sugar and the joy of sharing in one word. It is mixed and bottled in the atelier in Seine-et-Marne near Paris, gently heated at a low temperature. The flavorings, in this variety bitter almond and orange blossom, are developed by Bacanha in the Grasse region, where perfumes have been composed for centuries. All 15 Bacanha varieties we carry bear the EU organic logo; according to the manufacturer, the orgeat contains no artificial colors or preservatives. The entire range can be found on our Bacanha page.

For whom

This orgeat syrup is the bottle for everyone who mixes Tiki cocktails at home and has previously improvised with almond milk for a Mai Tai. It fits well in the home bar, in the coffee kitchen for an almond latte, and on the table for desserts where almond and orange blossom are desired.

Those who want to add lime for the Mai Tai right away will find the Lime Syrup; those who prefer their coffee nutty rather than floral can find the Hazelnut Syrup from the same house. The orgeat is not suitable for those looking for the mild taste of sweet almonds – here, it is the bitter almond that speaks.

Bitter almond and orange blossom flavoring on cane sugar, mixed near Paris – the organic almond syrup with which you can stir up your own Mai Tai and almond latte.