> ...oregat (sp?) syrup and creme de noyuax (sp?)
> are two ingredients I have never seen in a bar around here...
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As David mentioned, Orgeat syrup is commonly used at coffee houses for
flavoring drinks with. So you could check with the standard places that stock
coffee flavoring syrups in your area to see if they carry this. Almond syrup,
while not the same, can be substituted in most cases. While I'm not sure
exactly what the difference is, any almond syrup I've tasted is simply a sweet
almond flavored syrup (usually clear), while Orgeat has a little more
complexity to it, and is usually cloudy.
You can also order Orgeat syrup from Fee Brothers (800.961.FEES).
These are the same folks who carry Orange Bitters, as well as the even harder
to find Peach Bitters. Both of these are cocktail bitters from back in the
days when people really knew how to make a good cocktail. In the Old Waldorf
Astoria Bar book, Albert Crockett claims that Orange Bitters was by far more
popular than Angostura bitters for their cocktails. While Peach bitters is
perhaps only called for in a dozen different cocktails, it is still an
excellent flavoring to have on hand.
-Robert
www.DrinkBoy.com