Orange Blossom

Aperitivo/aperitif · Citrusy · Classic/vintage

3.8 88 ratings

Ingredients

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History

Orange juice is enhanced with gin and a splash of grenadine. A regal shake, with orange peel, adds balancing zest.

The Orange Blossom cocktail emerged during the Prohibition era, first documented in Robert Vermeire's 1932 book, Cocktails: How to Mix Them. He attributed the drink to "Malloy of Pittsburg." Vermeire, a Belgian native, honed his bartending skills in Germany before moving to London. There, he notably worked at The Embassy Club, serving many Americans seeking refuge from Prohibition. This period also saw Americans traveling to Havana, Cuba, where the cocktail appeared in Sloppy Joe's Bar's 1932-33 menu and recipe collection. Its popularity in Cuba was evident when, the following year, the Orange Blossom was featured on the menu of another renowned Cuban establishment, Bar La Florida Cocktails, later known as El Floridita. A.S. Crockett's 1935 Old Waldorf Astoria Bar Book notes two key aspects of the Orange Blossom: its alternate name, Adirondack, and a variation made with equal parts old tom gin, orange juice, and rosso vermouth. This vermouth-enhanced, Bronx-like version is cited in numerous cocktail books up to and including Stanley M. Jones' 1977 publication, Jones' Complete Barguide. In his 1947 work, The Fine Art of Mixing Drinks, David A. Embury commented on the Orange Blossom, stating, "Another Spawn of the Prohibition toad that I have already denounced is the Orange Blossom, consisting of equal parts of gin and orange juice. If, however, this drink is treated as a Sour-type cocktail and made accordingly, this is not too bad. In doing this it must be borne in mind that orange juice is sweeter and less pungent than either lime or lemon juice. Hence, the quantity of sugar must be cut down and that of the citrus juice increased." His proposed recipe included "1/2 part Sugar Syrup, 4 parts Orange Juice, and 8 parts Gin." He further suggested, "The zest and flavour of the drink may be improved by adding 2 of 3 dashes of lime juice for each drink." ORANGE BLOSSOM ¼ gill of Gin and ¼ gill of Orange Juice iced well and shaken with a little dash of Orange Bitters, and a dash of Grenadine if required sweet. (Recipe by Malloy of Pittsburg.) ½ Gordon Gin. ½ Teaspoon Grenadine. Cracked Ice. Shake with and strain into a cocktail glass. ORANGE BLOSSOM The juice of half an Orange. 1 Teaspoon of sugar. Gordon Gin. Shake with ice, and serve in a tall glass. ORANGE BLOSSOM 11/2 Orange Juice. ½ Gordon Gin. ½ Teaspoon Grenadine. Cracked Ice. Shake with and strain into a cocktail glass. The precursor to the cocktail that achieved widespread popularity during Prohibition, especially among those making their own drinks, was known as both the Adirondack and the Orange Blossom No. 2. This version contained equal parts Orange Juice and Gin, served in a bar glass. In the recent past, many individuals who believed they had reliable bootleggers prepared a drink similar to the Orange Blossom No. 1, which comprised one-third Orange Juice, one-third Tom Gin, and one-third Italian Vermouth. Alternatively, there was the Eddy, made with one-third Gordon Gin, one-third French Vermouth, and one-third Orange Juice. When a Bronx was served by a host during the late Doubtful Drink Era, it was often one of these three combinations or something entirely different. Typically, at least the Orange Juice was considered "the "real stuff. ORANGE BLOSSOM One-third Orange Juice One-third Tom Gin One-third Italian Vermouth This drink might have been named by a young bartender with romantic spring aspirations, although most evidence points to a bridegroom or similar figure who desired something unique for his bachelor party. ORANGE BLOSSOM No. 2 One-half Orange Juice One-half Gin (bar glass)

Also known as Adirondack, Florida