Chuck's Notes

The idea of using orgeat for a slightly nutty component came to me when I was looking at Gaby Mlynarczyk’s version of the mix, which browns the butter and uses macadamia nut liqueur. I make orgeat with heavily toasted almonds, so it fits the bill. I’d like to try browning the butter for this recipe, too.

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• 2oz softened unsalted butter
• 2oz honey
• 1oz orgeat
• 2tsp cinnamon syrup
• 1tsp vanilla bean paste
• 1tsp allspice dram

Makes enough for ~6 drinks.

Whisk together. Store remainder in the fridge and mix again before using.

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Drinks to use it in:

• House Pearl Diver
• Coffee Grog
• Try subbing this in for coconut cream in drinks like the White Cloud
• Polynesian Pearl Diver
• Pontchartrain Pearl Diver (Latitude 49)
• Cold Buttered Rum from Liquid Intelligence
  • Basically you can do Gardenia, home-spiced rum, and lime juice.
• Polynesian Forty Niner from False Idol
  • 3/4oz orange juice
  • 3/4oz lime juice
  • 1/2oz pear brandy
  • 1/2oz madeira
  • 1-1/2oz chai-infused bourbon
• Mystery Gardenia
  • 1/2oz fresh lime juice
  • 3/4oz Gardenia mix (I up it to a full ounce)
  • 1 1/2oz “Cuban style” light rum
  • 2 dashes Angostura bitters
  • Blend with crushed ice, double-strain into coupe glass, garnish with “the finest sprig of mint you can find”.
• Hidden Harbor’s Treasure Diver