Small Hands Foods Orgeat Syrup

Orgeat is the reason Small Hand Foods exists. In 2008 Jennifer Colliau, then bartending at The Slanted Door in San Francisco, spent months developing an orgeat from real almonds so she could make a Mai Tai the way it was made before Prohibition-era shortcuts, and the result launched what the company calls the first craft cocktail syrup business, now sold to bars across the country. Colliau is an Oakland native with more than twenty years behind bars including Bourbon & Branch, Beretta and Bar Agricole, and her syrups are cooked the way they were in the 1800s, with no high-fructose corn syrup, preservatives or artificial ingredients. The orgeat is made from California almonds, a small proportion of apricot kernels for a marzipan note without any extracts, organic cane sugar, orange flower water and a touch of California brandy. Difford's Guide describes an opaque buff-brown syrup with subdued marzipan almond, floral citrus and honeysuckle on the nose and a creamy, slightly sweet palate of delicate marzipan and more florals; it separates, so shake it. Made from real nuts, so not nut-free. Essential in a Mai Tai, a Japanese Cocktail, an Army & Navy or a Trinidad Sour.

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