If simple syrup was the foundation, then orgeat and falernum are the ornaments—the touches of elegance that turned cocktails into art. Orgeat, an almond-based syrup originating in the Mediterranean, was first made by grinding almonds with water and sugar. In the Middle Ages, almond milk was a luxury; its syrupy cousin evolved as both drink and medicine. By the 19th century, orgeat found a new home in French cafés, where it sweetened sodas and brandies. In the early 20th century, it crossed the Atlantic, entering tiki bars as an essential for Mai Tais and tropical punches.
Falernum is Caribbean in origin—part syrup, part liqueur, made from lime, almond, ginger, and spices. Barbadian households made it by steeping these ingredients in rum, sweetening with sugar, and bottling the result. Trader Vic and Donn Beach popularized falernum in tiki cocktails, where its spiced profile complemented rum’s depth. Beyond these, nut syrups like hazelnut, pistachio, and even cashew syrups have entered modern mixology. They are exotic not in the sense of foreign, but in the sense of unusual, layering nuttiness with sweetness.
Our recipe set showcases this history. The Amaretto Sombrero (ID 800) reveals almond sweetness in creamy format. The Smarty (ID 1861) demonstrates fruit liqueurs brightened by nut inflections. The Caribbean Martini (ID 2453) is tiki sophistication in a glass. The Blue Dolphin (ID 6860) and Blue Cloud Cocktail (ID 7779) show modern bars experimenting with nutty backbones under neon theatrics. These syrups trace a lineage of refinement—proof that sweetness can be more than sugar; it can be culture.
