orange flower water , also known as orange blossom water, originates in the Mediterranean region, where bitter orange trees (Citrus aurantium) are abundant. The flower petals of the orange tree are steam-distilled in a process similar to making gin using a Carter-head still: water vapor is passed through the flower petals in a tray suspended in the still head, capturing the aromatics and leaving the bitter compounds behind. As a water-based fragrance, it is commonly used in perfume, but it is equally as popular as an ingredient in food and drink. The aroma of the blossom water is earthy, slightly sweet, and floral, while lacking the sweet, citrus-scent characteristics of the oils found in the fruit. In North Africa, orange flower water has found use as a flavor added to coffee and has also been used to mask off-flavors in water stored in clay vessels.
Its use in cocktails is as an aromatic enhancement dashed or spritzed into a drink. The Ramos Gin Fizz is the cocktail most commonly associated with orange flower water. Though there are only a few cocktails that use orange flower water directly, many cocktails, such as the Mai Tai and the Japanese Cocktail, incorporate it through the use of orgeat, of which it is generally a component.
Ramos Gin Fizz; Mai Tai; Japanese Cocktail; and orgeat.By: Darcy O’Neill