Old-Fashioned: Rocks
glass. 2 oz. of bourbon or whiskey. Muddle a sugar cube with a dash
of bitters to taste in the glass. Add liquor then ice and garnish
with a flag (orange and cherry).
Old Pal Cocktail: Cocktail glass. 1 1/4 oz.
blended whiskey, 1/2 oz. sweet vermouth and 1/2 oz. grenadine. Stir
with ice and strain.
Olympic Cocktail: Cocktail glass. 3/4 oz. brandy,
3/4 oz. triple sec and 3/4 oz. orange juice. Shake with ice and strain.
Opal Cocktail: Cocktail
glass. 1 oz gin, 1/2 oz triple sec, 1 tbsp. Orange Juice, 1/4 tbsp.
powdered sugar. Shake with ice and strain.
Opera Cocktail: Cocktail glass. 1 1/2 oz. gin,
1/2 oz. Dubonnet and 1 tbsp. maraschino. Stir with ice and strain.
Drink Recipes "O"- Dallas Bartenders
Orange Blossom: Cocktail glass. 1 oz. gin,
1 oz. orange juice and 1/4 tsp. powdered sugar. Shake with ice and
strain.
Orange Buck: Highball glass with ice. 1 1/2
oz. gin, 1 oz. orange juice and 1 tbsp. lime juice. Shake with ice
and strain. Fill with ginger ale and stir.
Orange
Cooler in Shell: 1 extra-large orange, 1 oz. 151-proof
rum, 1/2 oz. curacao, 1/2 oz. lime juice and 1 tsp. sugar. Cut the
end cap off the orange about 1/2 inch from the top. Use a sharp grapefruit
knife or other utensil to remove the meat from the orange without
puncturing the skin. Squeeze 1 1/2 oz. of orange juice from the meat.
Shake ingredients with ice and strain into orange shell. Place orange
in a bowl or soup dish around 7 inches in diameter and pack finely
crushed ice around the base of the fruit to hold it upright. Serve
with a short bright-colored straw.
Orange Oasis: Collins
or other tall glass. 1 1/2 oz. gin, 1/2 oz. cherry liqueur and 4 oz.
orange juice. Shake with ice and strain. Garnish with an orange slice.