Orange Recipes

Low-ABV sherry cocktail with orange bitters

Glass: Nick & Nora

Garnish: Orange peel

Fino's saline, dry oxidative character is the drink's spine; sweet vermouth supplies the sugar and red-fruit lift that fino lacks. Orange bitters thread between them with citrus that both ingredients already carry in trace, producing one of the lightest, lowest-ABV stirred drinks in the canon.

Non-alcoholic orange bitters with orange juice and grenadine

Glass: Collins

Garnish: Orange slice

A non-alcoholic riff on the Tequila Sunrise structure, using non-alcoholic orange bitters to add depth and complexity to orange juice and grenadine. The bitters transform what would be a simple juice drink into something with genuine cocktail character.

Classic gin sour with absinthe rinse and orange bitters

Glass: Coupe

Garnish: Orange peel

Equal parts of gin, Cointreau, Lillet, and lemon means the drink is built on simultaneity rather than balance — every flavour arrives at once. The absinthe rinse and orange bitters supply aromatic top notes the citrus and floral can ride on; the result is brighter than the sum of its parts.

Gin and vermouth cocktail with orange bitters

Glass: Coupe

Garnish: Orange peel

Old Tom is sweetened gin, which is why the vermouth-to-gin ratio leans heavier on vermouth than a Martini — the drink is built around sweetness rather than against it. Maraschino's stone-fruit note threads through both, and orange bitters keep the whole thing from reading flat by adding citrus lift.

New Orleans gin fizz with orange flower water

Glass: Collins

Garnish: None

Citric acid (lemon and lime) curdles cream on contact unless the egg white emulsifies them first — that is why the shake is famously long. Orange flower water is the aromatic that turns gin-and-cream into something perfumed; the soda water lifts the foam at the end without diluting the structure.