Orange Cup — The Cocktail Ontologist

Variants (3)

El Bar Americano en España by Pedro Chicote (1927, p.96)

2 lemon	jugo de limón — jugo de 2 limones	acid
6 orange	jugo de naranja — jugo de 6 naranjas	base
2 bottle	sifón	dilution
300 g	fruta del tiempo	garnish
1 coffee spoon	jarabe de albaricoque	sweetener
1 coffee spoon	jarabe de granadina	sweetener
1 coffee spoon	jarabe de plátano	sweetener

Build in a large vessel with the orange juice, lemon juice, syrups, seasonal fruit, and siphon water.
Add enough crushed ice to chill very well.
Serve in water goblets.

Garnish: Seasonal fruit

Ice: Crushed ice

Cocktails by Pedro Chicote (1928, p.259) — Sin alcohol

2 lemon	lemon juice — Jugo de 2 limones	acid
6 orange	orange juice — Jugo de 6 naranjas	base
2 siphon	Soda siphon — Sifones	dilution
300 gram	Seasonal fruit — Fruta del tiempo	garnish
	apricot syrup — Jarabe de albaricoque	sweetener
	Banana syrup — Jarabe de platano	sweetener
1 coffee spoon	Grenadine — Jarabe de granadina	sweetener

Build in a large vessel with enough crushed ice to chill very well and serve in water goblets.

Garnish: Seasonal fruit

Ice: Crushed ice

This matters because it preserves a fully non-alcoholic decorative cup in Chicote's late interwar repertoire.

The banana and apricot syrup lines are present but their exact small measures are OCR-soft, so they are preserved conservatively.

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.145)

0.5 tumbler	rum — Jamaica rum	base
0.5 pint	water	base
	Soda water — aerated water	dilution
2 teaspoons	orange essence — essence of orange	other

Sweeten the water, mix with rum and orange essence, chill, and serve topped with aerated water.

Ice: Ice

See also: Cup

Proportion for four people. Chicote marks it as alcohol-free and refreshing.