The recipe comes from "Recipes for Mixed Drinks" by Hugo R. Ensslin, published in 1917. I did tweak it a bit, as you'll see from the recipe below.
2 cubes of ice in a Collins (a.k.a. highball) glass [one just didn't seem enough]
rind of 1 orange
juice of 1 orange
2-3 dashes orange bitters (optional)
Using a sharp knife, a supreme knife if you have one, cut the rind from the orange in a single piece and place in the glass. Cut the peeled orange in half and with a citrus press or reamer (or just with your hands), squeeze juice into the glass (if using hands or reamer, be sure to catch any seeds, if there are any). I used my 1940s Juice O'Matic, which I love. Add a few dashes of orange bitters (optional) and fill with ginger ale. Stir well with a straw and enjoy!
I found this to be quite delightful, although if you wanted to cut back on the sugar (my orange was quite sweet), it would probably be equally delightful with plain or orange flavored seltzer. I would not recommend substituting bottled orange juice for the fresh, however. It would probably still taste good, but would be a completely different drink.
Thanks again to everyone who watched live and I hope to see you all next Friday! Remember, if you have any burning food history questions, you can send them to me in advance, message The Food Historian on Facebook, or ask live during the broadcast. See you soon!