Homemade Orgeat Syrup and Cape Cod Cooler Cocktails

Homemade Orgeat Syrup and Cape Cod Cooler Cocktails

Orgeat syrup is a classic cocktail syrup made with almonds, sugar and Orange Blossom Water and is easily made at home. Refreshing Cape Cod Cooler cocktails feature sloe gin, traditional gin, orgeat syrup and cranberry cocktail for a fruity citrus summer cocktail.

Ingredients

Orgeat Syrup

Cape Cod Cooler Cocktails

  • 4 fl. oz. sloe gin
  • 2 fl. oz. gin
  • 1 fl. oz. lime juice
  • 1 fl. oz. orgeat syrup
  • 10 fl. oz. cranberry cocktail
  • Lime slice, to garnish

Directions

Orgeat Syrup

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil, dull side facing up. Place the almonds in a layer on the prepared pan.

Roast the almonds for 3 minutes, shaking the tray halfway through cooking. Remove from the oven and allow to cool fully. Once cooled, process through a food processor or blender into small pieces.

In a small saucepan, combine the sugar and water; bring to a boil over medium-high heat to dissolve the sugar. Add the nuts and remove from the heat. Cover and allow to infuse for 3 hours (note: can be infused longer for a deeper flavor but no longer than 12 hours).

Drain through a fine mesh sieve into a bowl or large liquid measuring cup. Stir in the Orange Blossom Water and vodka. Pour into jars or bottles, seal and store in the refrigerator for up to 2 weeks. Makes 1 1/2 cups.

Cape Cod Cooler Cocktails

Fill two 14 fl. oz. Collins glasses 1/2 to 3/4 full of crushed ice. Add 2 fl. oz. sloe gin, 1 fl. oz. gin, 1/2 fl. oz. lime juice, 1/2 fl. oz. orgeat and 5 fl. oz. of cranberry cocktail to a shaker with ice. Shake and strain into one of the prepared glasses. Repeat for the second cocktail. Garnish with a lime slice.

Notes:

Recipe by Boulder Locavore

Orgeat Syrup

Cape Cod Cooler Cocktails

  • 120 ml sloe gin
  • 60 ml gin
  • 30 ml lime juice
  • 30 ml orgeat syrup
  • 300 ml cranberry cocktail
  • Lime slice, to garnish

Directions

Orgeat Syrup

Preheat the oven to 200 degrees C. Line a rimmed baking sheet with foil, dull side facing up. Place the almonds in a layer on the prepared pan.

Roast the almonds for 3 minutes, shaking the tray halfway through cooking. Remove from the oven and allow to cool fully. Once cooled, process through a food processor or blender into small pieces.

In a small saucepan, combine the sugar and water; bring to a boil over medium-high heat to dissolve the sugar. Add the nuts and remove from the heat. Cover and allow to infuse for 3 hours (note: can be infused longer for a deeper flavor but no longer than 12 hours).

Drain through a fine mesh sieve into a bowl or large liquid measuring cup. Stir in the Orange Blossom Water and vodka. Pour into jars or bottles, seal and store in the refrigerator for up to 2 weeks. Makes 350 ml.

Cape Cod Cooler Cocktails

Fill two 410 ml Collins glasses 1/2 to 3/4 full of crushed ice. Add 60 ml sloe gin, 30 ml gin, 15 ml lime juice, 15 ml orgeat and 150 ml of cranberry cocktail to a shaker with ice. Shake and strain into one of the prepared glasses. Repeat for the second cocktail. Garnish with a lime slice.

Notes:

Recipe by Boulder Locavore

  • Nielsen-Massey time icon

    5 minprep

  • Nielsen-Massey time icon

    3 mincook

  • Nielsen-Massey yield icon

    2servings

This Recipe Uses

Orange Blossom Water 4oz

Orange Blossom Water