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This recipe is the real deal, tracing back to Victor “Trader Vic” Bergeron Jr. in the 1930s. It comes to us via Martin Cate, owner of Smuggler’s Cove in San Francisco. (Who based it on the recipe found in Jeff Berry’s book Beachbum Berry’s Sippin’ Safari.) See Cate demonstrate how to make it in our You’re Doing It All Wrong video. And read more about the history of the drink here.
What to buy: Orgeat is an almond-sugar syrup traditionally made from whole blanched almonds. The nut oil gives the syrup (and cocktails made with it) a richness that can’t be duplicated with a cheap syrup made with almond flavoring and sugar. Try to find a high-quality brand, like the one from Small Hand Foods.
Game plan: You’ll need to make our Rich Simple Syrup before you begin.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...