I’ve shared my love of vintage cookbooks on the blog many times. They’re a constant source of inspiration, and a reminder of the particularities of the American palette. Orgeat is commonly known as an almond liqueur, flavored with orange blossom water, found in mai tais and other mid century tiki classics.  But this recipe is adapted from Sheila Hibben’s National Cookbook, published in 1932, where the orgeat appears as a milk punch from South Carolina.  Either way, it’s delicious. Floral, creamy, and with a subtle marzipan flavor, it’s just dynamite with some bourbon.

INGREDIENTS

For 5 cups of Orgeat

1 inch stick cinnamon

1/4 lb blanched almonds

1 quart milk

2 teaspoons rosewater (or orange blossom water)

sugar, to taste

1/2 cup bourbon

DIRECTIONS

Crush the cinnamon and almonds with a rolling pin and add to the milk.  Add the rosewater and sweeten with sugar.  Bring slowly to a simmer, strain, and, if enjoying cold, chill.  Add bourbon and enjoy!