I Tried This three ingredient Cocktail - Orange Blossom Cocktail

Welcome to booze on the rocks. My name is David Edwards, and it is great to have you here today. We're going to make an orange blossom. Now this cocktail has been around for a long time and it's incredibly popular in the 1920s and 30. And it was thought to have originated at the Waldorf Astoria hotel, which would explain why you first find it in print in the old Waldorf Astoria bar book from 1935 by Mr. Crockett. Now there are two versions of this cocktail in the book on page 64. There's the original, which is the one we're going to make. And there's the orange blossom number two, which actually just emits one of these ingredients. And I'll, let me talk about these ingredients. They're pretty simple. You need a London dry gin. Now I'm using a little bit of beef feeder. It's 40% ABV. You also need a little bit of a sweet vermouth. I'm using some Martini Rossi and it is, I can't read that from here. 15% ABV. You also then need some French orange juice. And I just said French orange juice. So that's a neat trick. If you have orange juice like that. So this is a simple shaken cocktail. Now the version that is number two actually skips the, uh, sweet vermouth and just goes with gin and orange juice, which at that point, you might as well just have a screwdriver. So put this off to the side. And what we're going to do is we're actually going to cut a Naval orange and we'll cut out a slice for the garnish as well. Then squeeze one ounce or 30 milliliters into the glass. Your second ingredient is your gin of choice. Now, as I said, I'm using a little bit of beef feeder, a London dry gin, leave a comment down below. If you would change anything in this cocktail to give it a slight twist or to reach the way you like the cocktail. Now, having said that you need the same amount of one ounce or 30 mils. We're going to move on to your sweet vermouth of choice. Now, the one thing I didn't say is this is an equal parts cocktail, meaning everything's exactly the same ratio. However, when you look online, you'll see a lot of ratios that actually double the amount of orange juice. So again, one ounce or 30 mils. Next, what we're going to do is shake this with ice and we're going to fill the glass about three quarters of the way full with your ice and the size of the ice doesn't really matter. Uh, as long as you get it in a glass, having said that slap your lid on there, make sure you get a good seal with it and shake it. All right. You're going to pop this off with the strength of a thousand oranges, and you're going to shake that for a good 10 seconds now, because this is a classic cocktail, I'm going to go with a slightly classic Nick and Nora. Now this is a four ounce glass or 120 mils. And I am going to find strain this just to keep it any of the orange pulp or the ice crystals. Now there is just a little bit left in here. So I'm just going to use my spoon, uh, just because all you've got in here is the ice and some pulp. Put this off to the side and now we're going to do is garnish this with a nice little orange slice like so. And my orange slices are actually looking very close to a, uh, uh, a blood orange, almost they're on the way there visually full dark and uninspiring, but the orange slice really sets it off nicely. This is a, I'm going to say a seven and a half out of 10 for looks. Smells good. It's good. Uh, my face is not overwhelmed with joy with this one. Um, the sweet vermouth is there, and it actually comes through stronger than everything else, including the orange juice. So you could either drop that down, add more orange juice or move yourself to the, uh, um, the orange blossom number two, which completely omits the sweet vermouth, um, I'm going to say seven out of 10, it's good, but I'm not rushing out to get one now, if you like cocktails like this, take a look after the recipe card right over here.