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Orgeat (pronounced or-zhat) is the silky almond-based syrup at the centre of one of mixology's most influential cocktails — Trader Vic's 1944 Mai Tai. Without orgeat, there is no Mai Tai. Without a great orgeat, the drink falls flat. Giffard's Orgeat is the version most Australian craft bars reach for: clean, intensely almond-forward, and built on traditional cold maceration rather than artificial flavouring.
Cloudy white in colour, with a rich nutty aroma reminiscent of marzipan and toasted almond skins. The palate delivers concentrated natural almond, a touch of vanilla roundness, and a long, slightly oily finish that coats the mouth — the textural quality that makes orgeat such a powerful cocktail modifier.
Orgeat is a foundational syrup that appears across tiki, classic, and modern mixology:
Most commercial orgeats taste like burnt-almond candy. Giffard's traditional maceration preserves the natural oils of the almond — which means the syrup carries genuine nut flavour rather than chemical bitter-almond extract. The 1L PET bottle is built for bar service, with a consistent viscosity that pours predictably even mid-rush.
Browse the full Giffard syrup range or contact us for venue and bottle shop pricing.
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