A broad category of sweet liqueurs flavored with orange peel, including Triple Sec, Cointreau, and Grand Marnier. They vary in dryness and quality but all contribute orange sweetness and citrus aroma.

A Savoy Cocktail Book layered shooter — four equal parts of gin, orange liqueur, crème de violette, and cream produce a beautifully layered, perfumed, pink-violet pousse-café that is as decorative as it is delicious.

Angel's Delight

A Caribbean highball created by Dale DeGroff combining aged rum with orange curaçao, lime, and ginger beer. It sits between a Dark and Stormy and a Rum Buck, with tropical complexity.

Añejo Highball

A Don the Beachcomber creation that dresses up a daiquiri with orange and maraschino liqueurs, landing somewhere between a classic sour and a tiki-era curio.

Beachcomber

Don the Beachcomber's signature daiquiri variation -- maraschino and orange liqueur join rum and lime for a subtle complexity beyond the classic.

Beachcomber Daiquiri

A roaring-twenties riff on the Sidecar that splits the base between cognac and light rum, adding depth and heat to a bright citrus-and-orange-liqueur build.

Between the Sheets

The classic Between the Sheets with a touch of sweetness added -- cognac, rum, Cointreau, and lemon in a balanced, spirit-forward sour.

Between the Sheets Variation

A winter-season margarita washed crimson with blood-orange juice, where the fruit's berry-kissed citrus character adds depth and color to the tequila-lime-triple sec template.

Blood Orange Margarita

A Victorian-era pick-me-up of cognac, orange liqueur, egg yolk, and grenadine, shaken into a plush, ruby-gold sipper that drinks somewhere between dessert and liquid breakfast.

Bosom Caresser

Joseph Santini's 1850s New Orleans ancestor of the Sidecar, with a sugared rim and long lemon peel twist wrapping a cognac sour lifted by maraschino and orange liqueur.

Brandy Crusta

A 19th-century daisy built on brandy with orange liqueur, lemon, and a tint of grenadine, lengthened with soda for a fruity, amber-toned classic cooler.

Brandy Daisy

Salvatore Calabrese's London invention stirring gin with Cointreau, lemon, and a bar spoon of orange marmalade for a tart, toast-like citrus sipper.

Breakfast Martini

A late-90s San Francisco original from the Starlight Room, this spiced rum sidecar rolls vanilla-and-clove warmth across a cinnamon-sugared rim with bright lemon and orange liqueur.

Cable Car

New Orleans' dramatic tableside finale — cognac and orange liqueur flamed with cinnamon and citrus zest then extinguished with strong black coffee, a Creole tradition of theatrical, spiced, warming after-dinner drama since the late 1800s.

Café Brûlot

A classic Normandy-inspired cocktail built on Calvados apple brandy, orange juice, orange liqueur, and bitters. Simple and fruit-forward, it showcases the apple character of Calvados against complementary orange notes.

Calvados Cocktail

A Victorian-era cobbler built on chilled champagne, orange liqueur, and muddled citrus over crushed ice, garnished with mint for a festive, orchard-fresh sparkler.

Champagne Cobbler

An elegant Belle Époque sparkling daisy — cognac, orange liqueur, lemon, and grenadine shaken and strained into a flute then topped with champagne for a celebratory, blushing, fizzing long drink of historic Parisian glamour.

Champagne Daisy

A party-bowl classic stretching brandy, rum, and orange liqueur with lemon and champagne, pouring bubbly and bright with a citrus-forward, lightly boozy character made for a crowd.

Champagne Punch

The classic Sidecar with champagne topper -- Cognac, Cointreau, and lemon shaken and strained into a flute then topped with bubbles.

Champagne Sidecar

A gin-based riff on the Sidecar that swaps Cognac for London dry gin, keeping the citrus-forward Cointreau backbone.

Chelsea Sidecar

A gilded early American classic — cognac with orange liqueur and bitters shaken and served in a sugar-rimmed glass topped with champagne, a precursor of the French 75 family and a drink of unabashed Gilded Age opulence.

Chicago Cocktail

A Parisian hotel-born stirred drink that joins gin and dry vermouth with equal parts apricot brandy and orange liqueur, landing floral, stone-fruited, and elegantly sweet.

Claridge

A creamy tropical margarita where coconut cream rounds tequila, orange liqueur, and lime into a silky, beachside sipper that reads half-margarita, half-piña colada.

Coconut Margarita

Coconut cream enriches the classic Margarita with a silky tropical sweetness -- a creamy, indulgent spin on Mexico's favorite cocktail.

Coconut Margarita Fresh

Harry Craddock's 1930 hangover cure of gin, Lillet Blanc, orange liqueur, and lemon with an absinthe-rinsed glass — bright, dry, subtly anise-kissed, and perilously drinkable.

Corpse Reviver #2

The pink-hued 1990s icon of vodka, orange liqueur, cranberry, and lime, shaken sharp and served up — tart, fruity, and forever tied to Manhattan martini glasses.

Cosmopolitan

A refreshing margarita variation with muddled fresh cucumber adding a cool, vegetal freshness to the classic tequila-lime-orange formula. Popular at brunch and summer gatherings.

Cucumber Margarita

A rye Manhattan variation from Ted Saucier's 1951 Bottoms Up, replacing vermouth with Cointreau and using Peychaud's bitters for a New Orleans influence. Dry, orange-forward, and spirit-driven.

Deshler

A Victorian cognac sour reflecting British colonial trade routes, where brandy meets pineapple, orange liqueur, and Angostura for a rich, fruit-and-spice drink served up.

East India

A Havana cocktail of the 1920s honoring Cuba's presidents, blending light rum with dry vermouth, orange curaçao, and a touch of grenadine into a rosy, stirred aperitif.

El Presidente

A glamorous 1930s Hollywood cocktail shaken at the Embassy Club — cognac and dark rum share equal billing alongside orange liqueur and fresh lime for a between-the-sheets-adjacent four-way balance of spirits and citrus.

Embassy Royal

Jerry Thomas's 1862 Fancy Brandy -- the original sugar-orange-bitters cocktail in its Cognac form, progenitor of the Old Fashioned.

Fancy Brandy

An elegant Anglo-French celebration cocktail combining cognac and orange liqueur with fresh lemon and a generous pour of Champagne — a refined punch in miniature that has graced banquet tables since the Victorian era.

French Champagne Punch

A Cognac-spun Mule where aged brandy and orange liqueur bring warmth and depth to lime and ginger beer, transforming the pub-style long drink into something elegant.

French Mule

The Lemon Drop done properly with fresh-squeezed lemon juice -- bright, tart, and balanced with a sugar rim for contrast.

Fresh Lemon Drop

A tropical frozen Margarita with ripe mango -- blended with ice for a slushy, refreshing Mexican beach drink.

Frozen Mango Margarita

The classic Margarita blended with ice into a slushy frozen drink. The frozen format rounds out the tartness and makes the drink particularly refreshing in warm weather. A staple of Tex-Mex restaurants and outdoor bars.

Frozen Margarita

A classic frozen strawberry Margarita blended with ice -- bright berry sweetness balanced with tequila's kick and lime's tartness.

Frozen Strawberry Margarita

Joseph Santini's New Orleans Crusta format applied to London dry gin -- sugar rim, maraschino, and a long spiral lemon peel garnish.

Gin Crusta

A 19th-century sour-family classic where gin, lemon, and orange liqueur are tinted with grenadine and topped with soda for a blush-pink, long, lightly sweet refresher.

Gin Daisy

A 1970s dessert cocktail blending Galliano's vanilla-anise warmth with orange liqueur, orange juice, and cream for a silky, creamsicle-like after-dinner sipper.

Golden Dream

A Paloma-adjacent margarita swapping in fresh grapefruit juice for a bittersweet citrus bite that balances tequila, orange liqueur, and lime into a crisp, pink-tinged sour.

Grapefruit Margarita

Tropical guava brings a sweet, floral complexity to the classic Margarita -- bright, fruity, and perfect for warm weather sipping.

Guava Margarita

A vibrant ruby-red Margarita using hibiscus-infused grenadine for a floral tartness that complements the tequila and lime beautifully.

Hibiscus Margarita

A Polynesian kiss — meaning 'to rub noses' in Hawaiian — this bright tiki sipper melds light rum with orange liqueur, lime, a hint of almond-rich orgeat, and pineapple into an easygoing tropical drink.

Honi Honi

The spicy margarita in its most direct form — fresh jalapeño muddled and shaken with silver tequila, orange liqueur, and fresh lime juice. The capsaicin from the jalapeño creates a slow-building heat that lingers pleasantly on the palate, balanced by the citrus-sweet framework.

Jalapeño Margarita

A 1980s Australian cocktail of equal parts Midori, Cointreau, and lemon juice, served up in a cocktail glass. Simple, vivid green, and sweet-tart, it became a cocktail bar staple in the neon era.

Japanese Slipper

Paul Harrington's 1990s Café Trieste gem balances bright gin with a whisper of Campari bitterness, orange sweetness, and fresh lemon into a floral, blushing sip that became a touchstone of the modern craft-cocktail revival.

Jasmine

A Savoy-era martini variation juggling gin, both vermouths, orange curaçao, lemon, and Angostura, delivering a layered, bittersweet sip that pulls in every direction at once.

Journalist

A sharp, stripped-down vodka sour of equal parts vodka, orange liqueur, and lime that drinks clean, tart, and neutral — a shot-style classic built around citrus snap.

Kamikaze

A Victorian-era rum cocktail from Jerry Thomas's 1862 How to Mix Drinks, combining rum with raspberry, orange liqueur, and citrus. One of the first fruit-forward rum cocktails on record.

Knickerbocker

A sugar-rimmed martini-glass sour born in 1970s San Francisco, balancing vodka and orange liqueur against fresh lemon for a candied, tart sip that reads like liquid lemon meringue.

Lemon Drop

A San Francisco-born sugar-rimmed vodka sour that brightens orange liqueur and lemon into a candy-sweet, lip-puckering dessert martini reminiscent of a liquid lemon drop.

Lemon Drop Martini

A Long Island-born 1970s powerhouse stacking five white spirits with lemon and a cola top, engineered to taste deceptively like iced tea while hitting like nothing of the sort.

Long Island Iced Tea

A 1920s fencer's Negroni variation splitting the sweet vermouth into dry vermouth and orange curaçao, giving the classic a drier, sharper, more citrus-forward spin.

Lucien Gaudin

Trader Vic's 1944 tiki cornerstone of aged rum, orange liqueur, orgeat, and lime, floated with dark rum — a complex, nutty, citrus-bright benchmark of the Polynesian pop era.

Mai Tai

A pink 19th-century gin sour tinted with grenadine and orange liqueur, tart-sweet and rosy-cheeked with a light pomegranate-berry finish.

Maiden's Blush

A forgotten Savoy-era equal-parts gem that melds gin with orange liqueur and a citrus split of fresh lemon and orange juice for a clean, sunny, easy-drinking aperitif.

Maiden's Prayer

A ripe-fruit margarita folding mango purée or juice into tequila and lime for a golden, jammy sour whose tropical sweetness gets a lift from agave bite and a salt rim.

Mango Margarita

The canonical tequila sour, where agave's earthy bite cuts through orange liqueur and fresh lime over a salted rim that sharpens every sip into something bright and moreish.

Margarita

The classic Daisy format with mezcal -- smoke, citrus, and grenadine topped with soda in a spirit-forward yet refreshing long drink.

Mezcal Daisy

A smoky swap on the classic Margarita, trading tequila for mezcal so wood-fire and earth notes lean against sharp lime and orange liqueur sweetness.

Mezcal Margarita

A lavish Prohibition sour of bourbon, orange liqueur, and grenadine shaken hard with egg white to build a plush, red-gold foam over whiskey's grain.

Millionaire

A golden, orange-scented gin cocktail from the Savoy Cocktail Book combining gin, orange liqueur, orange juice, and orange flower water. An all-orange expression of the classic gin-citrus combination.

Opal

A 1930s American cocktail that bridges the pre-Prohibition gin martini tradition with tropical fruit — gin and sweet vermouth sweetened with pineapple juice and a touch of orange liqueur for a fruity, elegant result.

Park Avenue

The house cocktail of Rangoon's colonial-era Pegu Club, shaking gin with orange liqueur, lime, and two bitters into a bracingly dry, citrus-led classic with quiet spice.

Pegu Club

A Cuban journalist's drink of light rum, apricot brandy, orange liqueur, and lime — sometimes called the "reporter" — that reads as a daiquiri with stone-fruit and orange depth.

Periodista

A tropical margarita shaking tequila with fresh pineapple juice, lime, and orange liqueur, with agave smoothing the edges into a sunny, sweet-tart sip over salt.

Pineapple Margarita

The Cobbler format applied to pisco — the South American brandy shaken with lemon juice, simple syrup, and a touch of orange liqueur, served over crushed ice in a wine glass with a generous garnish of fresh citrus and a cherry. A refreshing showcase for pisco's floral character.

Pisco Cobbler

A festive champagne cocktail built for the holiday season — the combination of cranberry juice and Champagne creates a vivid red color reminiscent of its namesake flower, brightened with a touch of orange liqueur.

Poinsettia

A tart-leaning margarita muddled with fresh raspberries that sharpens tequila and lime into a ruby-hued sour, where berry jam and salt play against bright agave backbone.

Raspberry Margarita

A mid-century Trader Vic rum sour sharpened by falernum's clove-and-almond spice and orange curaçao, drinking crisp, nutty, and subtly tropical.

Royal Bermuda Yacht Club

A rum riff on Joseph Santini's 1850s New Orleans Crusta — aged rum with orange liqueur, maraschino, lemon, and bitters served in a sugar-rimmed glass with a sweeping lemon-peel lining, an ancestor of both the Sidecar and the Margarita.

Rum Crusta

The rum rendition of the daisy, blending light rum with lime, orange liqueur, and grenadine over crushed ice and finished with soda for a tart, softly fruity cooler.

Rum Daisy

Aged rum replaces Cognac in the Sidecar framework -- citrus and orange liqueur lift rum's natural warmth into an elegant, citrus-forward classic.

Rum Sidecar

Scotch whisky transforms the classic Daisy template -- lemon, orange Curacao, and grenadine bring a fruity balance to Scotch's smoke and malt.

Scotch Daisy

A long-lost Louisville hotel creation layering bourbon, orange liqueur, and a generous dose of two bitters beneath Champagne, drinking rich, spiced, and improbably complex.

Seelbach

The rediscovered 1917 Kentucky classic -- bourbon, Cointreau, and a spectacular seven dashes each of Angostura and Peychaud's topped with champagne.

Seelbach Classic

A Parisian post-war classic where cognac, orange liqueur, and fresh lemon balance on a sugared rim, drinking bright, boozy, and polished — the benchmark brandy sour.

Sidecar

The Raffles Hotel's turn-of-the-century tall drink layers gin with Cherry Heering, Bénédictine, orange liqueur, pineapple, and lime into a rich, herbal, tropically-tinted pink sipper.

Singapore Sling

A Margarita elevated with prosecco -- the tequila, Cointreau, and lime base is topped with sparkling wine for a festive and fizzy finish.

Sparkling Margarita

Named for Manhattan's famed nightclub, this gin drink folds orange juice, orange liqueur, lime, and a dash of Angostura into a bright, bittersweet sour with zesty citrus lift.

Stork Club

A summer pool favorite that folds strawberry purée into tequila, orange liqueur, and lime, yielding a candy-red sour with ripe-berry sweetness balanced against a salt rim.

Strawberry Margarita

A 19th-century daisy template reimagined with tequila, orange liqueur, lemon, and grenadine lengthened with soda — widely cited as the stylistic grandfather of the modern margarita.

Tequila Daisy

The Daisy that became the Margarita — the original 1930s tequila daisy specification includes grenadine alongside orange liqueur and fresh lime, producing the floral, sweet-tart ancestor of the world's most popular cocktail.

Tequila Daisy Classic

A Don the Beachcomber rum duo dressed with falernum, orange liqueur, Angostura, and a flash of absinthe, producing a lightly spiced, citrusy tiki classic with anise lift.

Test Pilot

A frothy tropical sour marrying aged rum, Cointreau, lime, and orgeat with a silky egg white foam and a dash of Angostura.

Tiki Sour

Vodka's clean neutrality lets the citrus, orange liqueur, and grenadine shine in this refreshing Daisy riff topped with a splash of soda.

Vodka Daisy

A pool-party margarita built on fresh watermelon juice so tequila and lime land with cooling, candy-pink fruit sweetness, rimmed in salt to play off the melon's hint of savor.

Watermelon Margarita

A summer-forward shake of vodka, fresh watermelon juice, orange liqueur, and lime that drinks lightly sweet, clean, and vividly pink with a melon-ripe finish.

Watermelon Martini

The Crusta format -- a New Orleans ancestor of the Sidecar -- dressed up with bourbon, maraschino, orange liqueur, and a sugared rim.

Whiskey Crusta

The classic Daisy format -- spirit, citrus, orange liqueur, grenadine -- applied to rye whiskey and topped with a splash of soda.

Whiskey Daisy

A pale, more refined take on the Cosmopolitan -- lychee liqueur replaces cranberry for a floral, delicate white version of the classic.

White Cosmopolitan

A crisp Jazz Age sour shaking gin, orange liqueur, and lemon with egg white into a pale, frothy drink that reads like a perfumed, citrus-laced sidecar.

White Lady

A Prohibition-era rum sour with grenadine, Curacao, and Angostura -- a dressed-up daiquiri with citrus punch and berry depth.

White Lion

A Caribbean-leaning highball built on light rum, vanilla-herbal Galliano, and orange liqueur cut with lime, named for the Jamaican folk song and dyed its namesake sunny hue.

Orange Liqueur