Name: Olympic
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Orange Curaçao; 30 ml Orange juice; 1 dash Orange bitters

Andy Prior Premium Member 16w

Tastes like orange diabetes. Way too sweet and not really balanced.

Robert Spain 37w

Love it. I used Duque de Alba brandy and Pierre Ferrand Curaçao. What I've enjoyed the most is that Curaçao shines here, compared to so many other cocktails where it gets obscured by other ingredients.

Chris Brislawn 1y

Revisited this recipe. A particularly good variation is to increase the cognac (Remy 1738) to 1.5 oz for somewhat drier 3:2:2 proportions and split the curacao between 1/2 oz P. Ferrand Dry (orange) Curacao and 1/2 oz P. Ferrand Limited Edition Late Harvest Moroccan Yuzu Curacao. The orange bitters were replaced by a dash of Bitter Truth Lemon Bitters. No yuzu zest so garnished with an orange twist. The Moroccan yuzu curacao and lemon bitters increase the complexity while preserving the citrus focus of the original and take this to a new level.

Alex Spyrou Premium Member 1y

Since it's Olympic, I made it with Metaxa 7 star, and it really shone through! Lovely drink.

C1um5yBar5teward 1y

I used Camus Isle de Re cliffside cellar cognac for this. There's a saltiness to it (if that's the right word, not sure how best to describe it?) that compliments the sweetness of the drink and gives it more bite or mouthfeel maybe. Plus I go heavy on the orange bitters for my taste buds (about 8 dashes does it for me). For a higher washline in my coupe glasses I upped everything to 1.5oz. Happy to have found this as I often have lots of peeled unjuiced oranges. Well, not any more!

Ryan Harrold Premium Member 2y

This drink is simple yet quite refreshing, without the cognac over dominating orange juice, which I used Monnet VS Cognac and things turned out great, which I’m glad I decided to try this

Chris Dimal 2y

I used St. Remy XO (a brandy under the parent company of Remy Martin Cognac), alongside Marie Brizard Orange Curacao (nothing else available around). Was really delicious. What I noticed is that the orange bitters are what makes this turn from an after dinner drink to an anytime drink, with a nice zingy, sharp orange flavour.

Mike Gibb Premium Member 1y

"bitters are what makes this turn from an after dinner drink to an anytime drink" .. possibly the most dangerous (yet alluring) seed of an idea below-the-line on this entire site ..

Calvin Grant Premium Member 1y

Plant that one and grow it.♧♤♧♤♧

Chris Brislawn 3y

Decided to make this and discovered we were out of orange juice, so I tried it with pink grapefruit juice instead (a "Special Olympian"). I cut the juice slightly to 3/4 oz and used 1 oz each of ABK6 VSOP and Ferrand Dry Curacao, with 2 dashes Angostura orange bitters. The curacao played nicely with the bitter edge of the grapefruit juice. The drink didn't seem too sweet, and our taste runs a bit drier than Simon's.

Deimos Ares 3y

whenever there is triple sec, curaçao, cointreau or grand marnier, I replace it with the italian Aurum. I know that the 3 liqueurs mentioned are not synonymous, but with Aurum I always get the best results

Frederic D. Premium Member 3y

Made with Pierre Ferrand 1840 and Grand Marnier. I skipped the bitters since I was looking for both sweet and orange-based. This worked really well for my current mood, and definitely one I will revisit.