Orange Blossom Cocktail
Last week I introduced you to a cocktail called the Orange Bloom in honor of the Super Bloom. It had a delicate orange flavor thanks to the Cointreau. I liked it so much, I wanted to continue with the orange theme and bring you another orange cocktail: the Orange Blossom.
I’ve said many times how much I love citrus. It doesn’t matter if they’re oranges, limes or lemons. I love them juiced, straight out of the peel, added to salads or made into desserts. But I also love adding them to cocktails. As a matter of fact, citrus juices are frequently used in cocktails because they add the sour that’s so often needed to balance out said cocktails. More often than not it’s the citrus juice, ie. the sour, that mixologists go to before they even approach the sweet. Sometimes they even combine the two by using orange juice. A citrus that’s both sour and sweet.
I mentioned the Orange Bloom got its orange flavor from the liqueur, Cointreau. But in the Blossom the Cointeau is replaced by plain old orange juice. Actually, the only liquor in this 30’s cocktail is gin, the same liquor used in the 1930’s Bloom. That gin is actually why I chose the Blossom for today’s cocktail. See, I’m a big gin fan, especially during the spring and summer. It’s a great liquor that’s full of herbal and floral flavors; flavors that are exactly what I crave when the weather starts to warm up. Combine those floral flavors with the orange juice and you have a wonderful cocktail that keeps the winter alive while bringing forth the wonderful scents of spring.
Ingredients
- 1-1/2 ounces gin
- 3/4 ounce of orange juice
- 1 barspoon simple syrup.
Instructions
- Pour all ingredients into a cocktail shaker. Add ice and shake vigorously until chilled. Strain into a cocktail glass, garnish with a dried slice of orange and serve.
