Walnut Orgeat

Luis Hernandez, Lost Hours | New York

This alt-orgeat was created for The Eddy, now closed, where it filled out a tiki-style drink made with a split base of Cachaça and aged rum, plus a dose of cold brew coffee. Those are some pretty robust flavors, and needed an equally assertive sweetener. Roasting the walnuts created a bolder, darker profile that fit the bill.

  • 1 cup walnuts
  • 1 piece cassia bark
  • 1 1/2 cups sugar
  • 1 cup water
  • Zest of 1 orange
  • 1 ounce cane syrup (1:1, cane sugar:water)

  1. Preheat oven to 425°. Spread walnuts on a baking sheet and roast for about 15 to 20 minutes. Remove from oven and allow to cool.
  2. Toast spices in a heavy-bottomed pan over low heat, until lightly smoky.
  3. Add water and sugar and stir to dissolve. Remove from heat.
  4. While still hot, add orange zest and cane syrup.
  5. When cool, strain mixture into blender. Add walnuts and blend on high. Strain into a bottle and cover. Store in refrigerator; keeps for about two weeks.