I know that “gluten free” and “dairy free” are magical incantations that suggest eternal life and perpetual thinness. And I know that almond milk is also revered among the faddishly health-conscious.* I don’t condemn Baileys (WHERE DID THE APOSTROPHE GO?) for jumping on that bandwagon; we all have to make a buck. But what I do begrudge them is the inanely unimaginative name they went with on this ride:
It doesn’t mean “almond” in any language. All I can think of is that they selected the term so as to be able to register it as a trademark and not have to provide a translation statement, since the term is just a bastardization of the word “almond” and its French version, “amande.”
As always, I will insist on pronouncing it as I read it, which is “al-MAHN-day.” That is, if I ever get the chance, as it’s not likely I’m going to order something that sounds as unappealing as almond milk liqueur.
*I confess that I use a tiny bit of almond milk to lighten my coffee in the morning. I find its bitterness complements the coffee’s bitterness rather than softening it as milk does. Just FTR.