Orangeblossom Cocktail
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- 1 cupful of orange juice
- ¼ cupful of pineapple juice
- 1 teaspoonful of orange flower water
- 1 tablespoonful of plain syrup
- 1 cupful of cracked ice
Method
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- 1 cupful of orange juice, ¼ cupful of pineapple juice, 1 teaspoonful of orange flower water, 1 tablespoonful of plain syrup, 1 cupful of cracked ice.
- Place all the ingredients into a cocktail shaker, shake hard for two minutes, strain into chilled cocktail glasses and serve at once.
- This amount should be sufficient for four cocktails.
Plating
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