Olympic

Not when it is a third of the glass. Pasteurized juice tastes cooked, and the pulp-free kind leaves the drink thin and slightly hollow. Two medium oranges give you enough for three drinks, and the juice should go in within ten minutes of squeezing.

Late-season Valencias if your shop has them, since they give plenty of juice at moderate sweetness. Navels turn bitter within an hour or so of squeezing, so use those immediately if they are what is in the bowl. Blood oranges make it beautiful and sweeter.

That is just the juice. Citrus pulp whips air into a light head that settles within a minute or two, and it is why the drink looks golden rather than clear. Pour it through a fine strainer on the way into the coupe if it bothers you.

Barely. With a third of the glass as juice and another third as liqueur you are drinking somewhere around 20%, lighter and sweeter than most stirred aperitifs. It suits a long lunch better. Push the cognac to 45 ml if you want more spine.

A classic Olympic calls for 30 ml (1 oz) Cognac, 30 ml (1 oz) Triple sec / Cointreau, 30 ml (1 oz) Orange juice. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Olympic is roughly 26% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

An Olympic is shaken. About 13 seconds with plenty of ice chills and dilutes it correctly.