I followed the recipe on piedmontgrocery.com.

gin, lemon juice, orgeat, bitters

This cocktail is really just a gin sour with orgeat, which is an almond syrup sweetener, in place of simple syrup. It is LOVELY. Orgeat (pronounced orzhat or orzheet, depending on who you ask) adds a richness to cocktails that simple syrup just can’t do.

I don’t know the exact origins of this recipe, but it does appear in David Embury’s The Fine Art of Mixing Drinks, published in 1948. But the 1940s didn’t produce a lot of new gin cocktails…I’m guessing it was around for a while before that.

I’m working this weekend, because the Texas ice storm and subsequent utilities and water breakdown has set me back in my schedule. Which is why I was unable to come up with a real garnish…so I just put a placeholder there for now. I hope you forgive me and understand my time constraints.

ALSO. I’m out of tequila, I’m out of gin, and Cointreau and Kahula and rum and even wine and beer. And since I live in Texas, I can’t visit a liquor store tomorrow because it’s Sunday. The state that is so hell-bent on everyone’s liberties with no regulations still wants to make sure we’re all in church on Sunday, and not mixing pretty drinks. /rant

I know that is a lot of things to run out of, there in my rant. But The Drinky-Drink Project is nearly a year old…it makes sense that I would need to restock. (cough cough, I’ve run out of gin more than once already, cough cough.)