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.

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

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!

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

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.

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.

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

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.

I agree that this cocktail is on the sweet side. I added 2 splashes of orange bitters to tone the sweetness down and it helped. Will try lowering the Curacao some to see if it balances better.

Per Per's comment, yes the Cognac doesn't take the upper hand, but I feel like I'd reduce the Curacao (I used Bauchant) by 5 ml, maybe up the Cognac by the same amount? A little too much sweet fat in the middle. (8 Jun 2022, 1:44p)

I enjoy the simplicity. It gives credit to a freshly pressed orange juice, not letting the cognac take the upper hand.

This is a great, simple to make cocktail. I did find it a bit sweet, but I think it is my oranges. I live in Southern California and get my oranges fresh and local. They tend to be sweeter than most store oranges which are picked a bit green.

I like to use Cointreau instead of Grand Marnier and add a teaspoon of lemon juice to balance out the bitter aftertaste.

Impecable.