Orange Bloom
Gin - 1 1/2 oz
Sweet Vermouth - 3/4 oz
Cointreau - 1/4 oz
Orange Bitters - 1 dash
Jerry Thomas’ Own Decanter Bitters - 1 dash
Stir everything with ice and strain into a chilled cocktail glass. Garnish with a orange twist.
My take on the classic Orange Bloom Cocktail, not to be confused with the Orange Blossom Cocktail, which is not more than gin and orange juice. Here’s the original recipe found in The Savoy Cocktail Book:
1/4 Italian Vermouth
1/4 Cointreau
1/2 Dry Gin
Shake well and strain into cocktail glass and add a cherry.
Like a lot of the classic spirit-vermouth-liqueur recipes back in the day, this one uses the 2:1:1 ratio, which if you can remember back in the Dubliner Cocktail, I’ve talked about using equal ratio of vermouth and liqueur, it doesn’t work, because it produce this drink that’s way too sweet. Sweet vermouth by itself is absolutely fine, it has a slight bitterness to counter its own sweetness, but without any citrus juice, the liqueur will rule, even with a liqueur as dry as triple sec. The ratio of 6:3:1 will always (yes, always) work, in almost any recipe using the same formula, 1/4 liqueur won’t pose as a threat, the beautiful vermouth has a place to shine, and the spirit won’t become too strong neither.
I added orange bitters for reasons which should be obvious, but even with that, the drink is still somewhat boring; to me, that rich orange aroma can be elevated with some spices, and there’re nothing containing more cinnamon and cloves than the Jerry Thomas’ Bitters, along with its spiciness and bitterness, this is completed with some extra fruity aroma from dried citrus peels, it really is one perfect bitters designed for orange.
Original garnish calls for a cherry, which is appropriate because “sweet=cherry”, but what I think this cocktail really needs is a large piece of orange peel, squeeze its oil all over the surface for the best result.
