Orange Blossom — The Cocktail Ontologist

Variants (11)

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, gin drinks section

1 part	Orange juice (fresh) — orange juice	acid
1 part	London dry gin — gin	base

Shake well and serve in a cocktail glass.

Ice: Ice

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.65) — Harry of Ciro's 1923

1 glass	dry gin — Gordon Gin	base
1 orange	Orange juice (fresh) — Orange	base

Shake well and strain into a small wineglass.

This matters because it keeps the simplest orange-and-gin branch visible in a London hotel-bar source.

The value here is the stripped two-ingredient shaken form rather than later embellishment.

L'Art du Shaker by Dominique Migliorero (1925, p.47)

0.5 part	gin — Gin	base
0.5 part	orange juice — Orange juice	base

Shake cold and serve.

Drinks Long and Short by Nina Toye and A. H. Adair (1925, p.11)

2 glass	orange juice	acid
2 glass	gin	base
6 drop	orange bitters	bitter
1 teaspoon	orange blossom water — essence of orange blossom	other

Put the ingredients into a shaker with ice.
Shake well and serve.

Ice: Ice

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.58) — Barflies 1927

1 glass	gin — Gordon Gin	base
1 orange	orange juice — Orange Juice	base

Shake well and strain into a small wineglass.

This matters because it preserves a notably stripped Orange Blossom in the McElhone layer.

Cocktails by Pedro Chicote (1928, p.196) — Grenadine and orange juice

1 coffee spoon	orange juice — Jugo de naranja	acid
1 copita	dry gin — Dry gin Gordon	base
6 drops	Grenadine — Granadina	base

Shake very well and serve in a cocktail glass.

Ice: Cracked ice

This matters because it preserves a Madrid orange-blossom branch that leans on grenadine and orange rather than the drier later forms.

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.178)

0.5 part	gin — Gordon gin	base
0.5 part	orange juice	base
0.5 tablespoon	Grenadine	sweetener

Shake well and strain.

Ice: Cracked ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.64)

0.33 part	gin — Tom gin	base
0.33 part	orange juice	base
0.33 part	sweet vermouth — Italian vermouth	modifier

Build and serve cold.

Named with youthful spring-romance logic.

The Artistry of Mixing Drinks by Frank Meier (1936, p.35)

0.5 part	gin — Gin	base
0.5 part	orange juice — Orange Juice	base

Shake well and serve.

Café Royal Cocktail Book by W. J. Tarling (1937, p.161)

0.5 part	gin — Plymouth gin	base
0.5 part	orange juice	base

Shake and strain into a cocktail glass.

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.53)

2 pony	dry gin — Dry gin	base
1 pony	orange juice — Orange juice	base
1 dash	Peychaud's bitters	bitter

Shake well with plenty of ice lumps and strain into previously chilled cocktail glasses.

Related recipes

Orange Blossom Cocktail same-family

Lineage reconciliation

Orange Blossom [Difford's Guide] modern_spec_for · medium confidence

See also: Orange Cocktail, Gin Cocktail

Grenadine may be added if desired.