Orange Whip

Credit: Leandro DiMonriva, The Educated Barfly

Ingredients

1 oz Plantation 3 Stars White Rum
1 oz Brinley Shipwreck Coconut Rum
1/2 oz John D. Taylor’s Velvet Falernum
1 oz heavy cream
1 oz orange juice
3/4 oz lime acid orange
1/2 oz 2:1 clear syrup
1 egg white
sparkling water

Directions

Add some ice cubes to a chilled collins glass, then pour in 1 1/2 oz sparking water. Dry shake all the remaining ingredients, add ice, then shake again until chilled. Strain and pour into the glass, and let it rest for a minute. Slowly pour soda water into the center of the foam until it rises above the rim.

Notes

This is like an orange coconut version of a Ramos Gin Fizz, but tastes a lot like an Orange Julius. For the win! Watch the Educated Barfly video for more on the drink’s origin. I used ingredients I had on hand, so my recipe is slightly different.

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Campari Orange (Garibaldi)

Credit: Campari

Ingredients

1 oz Campari
3 oz freshly squeezed orange juice
orange peel garnish (or slice of orange)

Directions

Build in a glass: first add ice, then Campari, then orange juice. Sir and garnish.

Notes

After the butterocalypse of last night’s Cold Buttered Rum, I wanted something light and refreshing—and this nails it! And such a stunning red-orange. I’ve seen all Campari ratios for this: 1:3, 1.5:4, 2:4, so I went with the lightest one, which happens to also be Campari’s version. This would also make a great brunch drink.

This cocktail was originally called a Garibaldi after Giuseppe Garibaldi, an Italian general who helped unite Northern and Southern Italy. The Campari represents north; the orange, south.

Update

This drink is stunning with blood orange juice as well!

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Passion Fruit Spritz

★ Original Cocktail ★

Ingredients

4 oz Pineapple Bubbly
1 oz passion fruit syrup

Directions

Build in a glass with a rock of ice.

Notes

Nailed it! So refreshing—it has the feel of a virgin mimosa but the passion fruit makes it more interesting. My husband was making breakfast tacos for us on a late Saturday morning, and I thought it warranted a festive drink. I was building on the momentum of a fresh bottle of passion fruit syrup and just guessed on the ratio. And in the latest news: pineapple Bubly is officially my favorite fizzy water.

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Ramos Gin Fizz

Credit: Cocktail Chemistry

Ingredients

2 oz St. George Botanivore Gin
1/2 oz lemon juice
1/2 oz lime juice
1 oz 2:1 clear syrup
3 dashes Theodule Noirot Orange Flower Water
1 oz heavy cream
1 large egg white
2 oz orange La Croix

Directions

Add gin, citrus, cream, and syrup to a shaker. Shake with 4 ice cubes for 20 seconds. Double strain out ice and add egg white. Dry shake without ice for 40 seconds. Pour into chilled collins glass and let sit for one minute. Slowly pour soda water into the center of the foam until it rises above the rim. Dash orange flower water on top.

Notes

It reminds me of spiked citrus sherbet and it’s worth the shaking. I might try it with 1 1/2 oz gin next time as it was a bit strong, but I still loved it.

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Campari and Aranciata Rossa

Ingredients

2 oz Campari
6 oz San Pellegrino Aranciata Rossa
1-2 sprays Aftelier Blood Orange Essence Spray
orange peel garnish

Directions

Build in a collins glass. Add ice, orange peel, and spray the top.

Notes

Gorgeous color—the blood orange soda is a deep orange/pink, and of course adding the Campari makes the whole thing jewel-toned. The blood orange oil spray is truly the pure essence of blood orange, and adds a marvelous aroma. It’s bitter, sweet, refreshing…and I imagine would be equally fantastic as an apéritif, at brunch, or with pizza.

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Sloe Gin Fizz

Credit: Punch

Ingredients

1 oz club soda
3/4 oz St. George Botanivore Gin
3/4 oz Plymouth Sloe Gin
3/4 oz lemon juice
1/2 oz 2:1 simple syrup
1 egg white
Angostura Bitters

Directions

Pour club soda into a coupe glass. Dry shake the remaining ingredients, then add a large ice cube and shake again until it’s chilled. Strain and pour into the coupe glass, and dot with Angostura bitters.

Notes

This is fabulous. It feels like a spring or summer drink, but would also work well for brunch with the berry flavor from the sloe gin. I use 2:1 simple syrup (2 parts white sugar, 1 part water) since it lasts longer. I also added bitters—I keep some Angostura bitters in a small dropper bottle, to allow for more precise placement and design. A beautiful drink.

Variations

I’ve seen recipes for the egg white version with only sloe gin, and I’m hesitant to try it. I think the equal parts gin and sloe gin make more a much more balanced drink. I also tried the Educated Barfly’s version, which doesn’t use egg white and is served over ice in a collins glass. It was far too tart for me!

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