Bartenders Take Orgeat Beyond Almonds

Orgeat, the syrup made with almonds, sugar, and orange blossom water, is finding a new life in cocktails beyond its traditional use in a mai tai. Bartenders around the country are swapping out almonds for other nuts and seeds, including hazelnuts, walnuts, and pepitas, to create syrups that add complexity to cocktails.

“People want something that has refreshing, tiki, citrusy, or slightly floral backbones,” says Lee Zaremba, beverage director at Chicago’s Bellemore...