Olympic Cocktail Recipe ｜ Classic 3-Ingredient Brandy & Orange

Olympic cocktail served in a stemmed coupe glass with a thin apple slice garnish, on a light wooden bar counter, Recipe No.166

True to its celebratory name, the Olympic cocktail carries two charming stories, one tied to the 1924 Paris Olympics and the other to the RMS Olympic, the grand ocean liner of the same era, and both suit this bright, festive glass. Equal parts mellow brandy, amber orange curaçao and freshly squeezed orange juice, shaken hard and double strained, turn silky and vivid, with fresh sweetness first and a soft bitter edge at the finish. It’s worth shaking one tonight and raising a toast to any victory, big or small.

Table of Contents

Recipe and How to Make It

Ingredients

Rows of spirit bottles lining a bar's back shelves, illuminated by warm pendant lighting above a wooden counter

Recipe no.166

Brandy — 2/3 oz (20ml)
Orange curaçao — 2/3 oz (20ml)
Orange juice — 2/3 oz (20ml)

Directions

A bartender in a burgundy vest shaking a cocktail shaker over her shoulder in a dimly lit bar

STEP

Prepare

Squeeze an orange to make fresh juice.

STEP

Combine the ingredients

Add the brandy, orange curaçao, orange juice and ice to the shaker.

STEP

Shake

Shake well, then pour into the glass, and it’s ready.

How to Use a Shaker

・Technique ｜ Shake
・Glass ｜ Cocktail Glass
・ABV ｜ Around 22–23%
・Best Enjoyed ｜ Daytime / After dinner

About the Olympic

Origin

A vintage black-and-white photo of a torchbearer running across an Olympic stadium track with a trail of smoke, between ornate decorations and crowds of spectators — Photo ｜ Olympic torch relay (image)

The Olympic is a classic from the golden age of the cocktail, made with equal parts brandy, orange curaçao and orange juice. Its recipe appears in Harry Craddock’s The Savoy Cocktail Book in 1930, which helped carry it to bars around the world.

Its name holds two charming stories. In Japan, it’s widely introduced as a drink created by Frank Meier, head bartender at the Ritz in Paris, to celebrate the 1924 Paris Olympics. In English-speaking countries, it’s often linked to the RMS Olympic, the grand ocean liner and sister ship of the Titanic.

Either way, its bright orange color and festive character make it a natural choice for celebrations.

Flavor and Character

A bottle of Grand Marnier Cordon Rouge, a French orange liqueur made with cognac, set against a dimly lit bar with shelves of bottles and green bar stools — Photo ｜ Grand Marnier (Orange Curaçao)

The Olympic’s charm lies in its simplicity. Just three ingredients in equal parts create a balanced drink of sweetness, fresh acidity and a gentle bitter edge.

Orange juice opens with fresh sweetness, then brandy fills the palate with mellow fruit, while orange curaçao ties it all together and leaves a soft bitterness. It’s close to the Sidecar, only rounder and juicier.

I’d always use freshly squeezed orange, because it keeps the whole drink bright and lively.

Points, recommendations, and recipe videos

Points, Twists & Food Pairings

Slices of pink, juicy roast duck breast with a crisp, pepper-crusted skin beside the rest of the breast on a dark granite surface, a classic pairing for orange and brandy cocktails — Photo ｜ Roast duck breast (image)

Tips for Making It

Swapping in white curaçao (a common mistake) — Many people reach for a clear triple sec instead of orange curaçao. White curaçao is lighter and drier, so the drink loses the rich, rounded orange depth it’s known for. Choose an amber orange curaçao such as Grand Marnier.
Double strain for a silky texture — Fresh orange juice adds pulp and tiny ice chips when shaken. Pouring through a fine strainer as well as the shaker’s strainer gives the drink a smooth, polished texture and a clean, bright color.
Pick a smooth VS or VSOP cognac — The brandy is the backbone of the drink. I’d always choose a smooth VS or VSOP cognac, because its gentle fruit and oak blend naturally with orange without overpowering the fresh juice.

Twists

Apple Olympic — Swap the brandy for Calvados, a French apple brandy, and garnish with a thin apple slice. The crisp apple aroma brightens the orange and gives the drink a fresh, autumn-style character.
Olympic Royale — Pour the shaken drink into a flute and top with chilled Champagne. The fine bubbles lift the orange and brandy aromas, turning this festive classic into an even more celebratory toast.

Food Pairings

Duck à l’orange — The classic French pairing of rich duck and orange sauce echoes the drink’s citrus, while the brandy’s depth matches the savory, roasted meat.
Crêpes Suzette — Made with butter, orange and orange liqueur, these classic French crêpes share the drink’s flavors, so each bite and sip blend into one harmonious dessert.
Chocolate-dipped orange peel — Bittersweet chocolate and candied orange mirror the curaçao’s sweet and bitter notes, while the brandy adds a warm, mellow finish.