Take a glass and a half of fresh orange juice (3/4 oz Orange Juice) a dessert-spoonful of Orange Bitters (2 dashes Angostura Orange Bitters), 3 glasses of Gin (1 1/2 oz Plymouth Gin), a dessert-spoonful of sugar syrup (or a heaped spoonful of powdered sugar) (dash rich simple syrup) and nearly a glass of French Vermouth (1/2 oz Noilly Original Dry). Place the shaker on ice (in the fridge) for half an hour, and then shake with 2 or 3 large lumps of ice, so as not to produce too much water. Squeeze a piece of orange peel over each glass and serve.
I actually really liked the Orange Cocktail. Seems like it would be pretty simple, sort of a Bronx without the Sweet Vermouth. The orange bitters give it a nice refreshing zest, making it a appealing aperitif cocktail. Not too much orange juice, also makes it a bit closer to a Martini, than a Bronx.
The instructions to put it on ice for half an hour are puzzling. When I’ve run across other recipes like this in the book, bartenders often say things like, “there is no way this cocktail would ever be made in a bar.” I’ve also assumed the same, thinking these would be for home parties and the like. However, thinking about it a bit more this time, I wonder if this might be a pre-mixed cocktail. If it was served in a bar, the bartender might have it mixed, sitting on ice, and ready to chill and serve.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.