253. Olympic Cocktail

My interpretation:
  1 oz Copper & King’s Brandy
  1 oz Pierre Ferrand Dry Curaçao
  2 T (1 oz) fresh orange juice

Fill mixing-glass half full of cracked ice. Shake well (20 seconds), strain into cocktail glass. — This Brandy-based brunch tipple, a sort of punch or blossom, is a late addition to Jack’s repertoire, first found in Barflies & Cocktails (1927) in a ratio of equal thirds, where it is attributed to Hoffman House alumn Frank Meier who ran the bar at the Ritz, Paris. Thus it is probably named for the Summer Olympic Games held in Paris in 1924. The equal proportion recipe also shows up in The Savoy Cocktail Book (1930). It is probable that the same recipe is meant here, with the whole orange yielding about 1 oz of juice.