If you’re a fan of tropical cocktails, then you’ve probably seen these ingredients listed on some of your favorite drink menus, but what exactly are they? And, more importantly, how can you use them at home? While both orgeat and falernum are staples in tropical cocktail recipes, and both are typically comprised of aromatic baking spices, sugar, and almonds, these syrups are not interchangeable. Read on to learn more about using these classic syrups in your favorite tropical drinks.
Orgeat (pronounced or-zhat), in its modern form, is a sweet almond-based syrup with a rich and nutty flavor featuring citrus notes from the addition of orange flower water.
The syrup is traditionally non-alcoholic and tastes similar to marzipan or almond paste candies and confections. Originally, it was made from barley malt syrup: hence the name orgeat, derived from the French orge, meaning barley.
In the mid-1800s, orgeat came to be used in cocktails after Jerry Thomas featured it in his brandy-based Japanese Cocktail. During the late 1800s, it started showing up in tropical cocktails, and today, it is most famous for being a fundamental part of your Mai Tai.
Falernum can refer to either a low-ABV rum-based liqueur or a non-alcoholic syrup that balances its sweetness with the spice of ginger, clove, and citrus, creating a much more complex and zingy flavor.
The origins of falernum are debated– some sources point to Barbados and others to elsewhere in the Caribbean–but references to a spiced rum punch are seen in literature beginning in the 1850s.
Historians agree that Donn Beach used it in his famous tiki cocktails at Don the Beachcomber’s Cafe in Hollywood, which opened in 1934. Today, many bars make their own versions of the non-alcoholic syrup with various aromatic herbs and spices, sugar, lime, and nut milk for use in tropical cocktails.
Ok, but how do I use them? Lucky for you, we love making tropical cocktails and keep both these syrups (and many more) in stock at the Bottle Shop. We carry Orgeat and Falernum from Daddy’s Cocktail Syrups, a popular Portland-based company that makes fantastic tropical syrups. We also have a robust tropical recipe section on our website, but we have collected some specific recipes here.
Need an excuse to break out your favorite tiki mug? Enjoy orgeat syrup in a Fog Cutter! Not a fan of rum? Try a classic Army & Navy featuring Portland Dry Gin 33 or a whiskey-based Rye-Kiki.
You could add a tropical touch to your brunch with A Really Good Screwdriver or, try out a Spiced Mai Tai, which brings cinnamon and nutmeg notes to arguably the most famous tropical cocktail of all time.
Are you looking to experiment with falernum instead? Enjoy falernum in super fun Rum Swizzle, featuring our Distiller's Cut Rum and house-made Tropical Pineapple Cocktail Syrup. The notoriously potent Zombie is surprisingly smooth despite using three different spirits as the base for this fruity delight.
Maybe you're a fan of the pisco-based Caipirinha? Then, you'll definitely want to try The Drink from Ipanema, a spiced version of the Brazilian classic that's great for practicing your muddling skills. Or, combine both orgeat and falernum syrups in a refreshing and citrus-forward Pineapple Saturn.
