Photo by Glenn Franco Simmons via flickr.com

Today we celebrate the Orange Blossom. Often used in flower arrangements and perfume, the orange blossom also finds many applications in food and beverages. When steeped like tea, they can be used to make orange blossom water, which imparts a delicate orange taste much lighter, and fainter than that of straight orange juice. In Middle Eastern countries, orange blossom water is used almost interchangeably with rosewater to flavor desserts and baked goods.

Orange Blossom

This eponymous Prohibition era classic that combines orange juice, gin and sweet vermouth. Omit the Vermouth and you have the “Adirondack” cocktail which also goes by the Orange Blossom name in some books.

recipe adapted from The Old Waldorf Astoria Bar Book

• 3/4 oz gin (We used Martin Miller’s in this instance)
• 3/4 oz sweet vermouth
• 3/4 oz orange juice

Glass: Cocktail

Garnish: None

Stir with ice. Strain into a chilled cocktail glass.