Almond Syrup (Almíbar de Almendras)

Swift As A Shadow, Short As Any Dream

Since this was posted early, to coincide with Litha, there will be no posts next week.

A Litha Poem.

Night of the unconquered sun. Virulent tonight, vigorous next solstice. Love with unbound protection. Waves matted with gold. Heavy, humid sighs. Still air, so thick you can taste it. A rose by any name, the sacred heart. Lucid lavender, for a midsummer night’s dream, and waking in a sweat. Innocent, white heather, my personal aphrodisiac. Smudge a path for two. We’ll find our way by leaving a trail of chamomile flowers and raising firefly lanterns.

What Fools These Mortals Be!

Almond Syrup (Almíbar de Almendras)

This is a syrup for pound cake (bizcocho mojadito), but you can use it in cocktails or as a pastry glaze.

Brandy (I used Paul Masson Grande Amber Brandy) 5 tbsp

Amaretto (the name for all almond liquors; I used DeKuyper Amaretto) 5 tbsp (When I run out, I use a vanilla liquor called Licor 43/Cuarenta y Tres.)

Vanilla extract 4 tbsp

Almond extract 3 tbsp

  1. Heat all ingredients on medium-low. If you are using the syrup for bizcocho mojadito and are not planning to add sugar to the cake itself, you can add 3/4 cup of brown sugar to this syrup.
  2. The syrup isn’t thick, but you can add cornstarch to thicken it. Thin syrup seems to make it easier for bizcocho mojadito to absorb.


4 thoughts on “Almond Syrup (Almíbar de Almendras)

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