Oh what a lovely name this cocktail has - and the name matches the delightfully refreshing flavor! It's a bit deflating to realize that the name arose during Prohibition, when fresh orange juice was added to cheap bathtub gin in order to mask the hideous flavor - although redemption does come when you realize that this drink is therefore a part of American history. Partaking of one is like sharing in the collective story of our country. Hurray!
All right - that might be stretching things a little bit, although I will say that the Orange Blossom is at the top of my list of all time classic cocktails. It's just plain delicious, especially when made with really good quality gin and orange juice. If you move to a top shelf gin and freshly squeezed orange juice, then the Orange Blossom becomes something akin to a nectar of the gods. On top of that it's one of the few socially acceptable morning cocktails, joining the Screwdriver, the Bloody Mary and the Mimosa as one of the rare drinks that you can get away with ordering with your pancakes.
There are also several variations on the Orange Blossom, all with 'blossom' in their names, giving you a veritable bouquet from which to choose. Apple, Magnolia, Cherry and Hawaiian Blossoms all follow the same basic recipe, just swapping out the type of juice used. Feel free to sample them all!
You'll Need:
Good quality gin
Good quality juice - orange or apple
a cocktail shaker
ice
For the basic Orange Blossom, fill the cocktail shaker halfway with ice. Pour in an equal measure each of gin and orange juice. Shake until frost forms on the shaker, strain and serve in a small highball glass.
For the Apple Blossom, use brandy and apple juice, with about two ounces of lemon juice added. Shake, strain and serve as above.
For the Hawaiian, use two ounces of gin, one ounce each of triple sec and pineapple juice, and two ounces of orange juice. Shake, strain and serve as above.
For the Magnoila - use 2 ounces of gin, and one ounce each lemon juice and heavy cream.
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