Orange Blossom Cocktail

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.39) — Straub 1913

1. Shake well.
2. Serve in a cocktail glass.

This is useful because it preserves a very early and stripped-down orange-and-gin branch beside the more vermouth-driven aperitif canon.

Rawling's Book of Mixed Drinks by Ernest P. Rawling (1914) — Rawling 1914, cocktail section

1. Shake until cold with ice and strain into the cocktail glass.

Ice: Ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.26) — Ensslin 1917

1. Shake well in a mixing glass with cracked ice.
2. Strain and serve in a wine glass.

Ice: Cracked ice

This matters because it preserves an extremely stripped-down gin-and-orange branch before later standardizations and embellishments settle around the name.

The wine-glass service keeps the drink small and direct rather than treating orange juice as a long-drink base.

About Town Cocktail Book by Joe Fitchett (1925, p.21) — About Town 1925

1. Shake well and strain into cocktail glass.

This matters because it preserves a fully fruited and egg-white Orange Blossom branch in a 1925 social source.

El Bar Americano en España by Pedro Chicote (1927, p.65)

1. Agítese muy bien y sírvase en copa de cocktail.

Ice: Ice

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.16)

1. Add the orange juice to the gin, fill with ice, shake well, and serve in a cocktail glass.

Ice: Ice