A half-wheel or full slice of orange used as a garnish on the rim of a glass. It is a common visual garnish for tropical drinks and some variations of the Old Fashioned.

A Southern-born crowd-pleaser stacking Southern Comfort, amaretto, and sloe gin over orange juice into a red-hued, almond-kissed drink with a juicy berry undertow.

Alabama Slammer

An 80s bar standard lengthening the whiskey-less amaretto sour with orange juice, producing an almond-and-citrus crowd-pleaser that drinks easy and wears its sweetness openly.

Amaretto Stone Sour

Italian amaro in the Spritz format -- herbal bitterness lifted with prosecco and soda for a more complex, aromatic aperitivo.

Amaro Spritz

The original low-ABV Italian aperitivo of Campari, sweet vermouth, and soda over ice, drinking bittersweet, fizzy, and just bracing enough to open the appetite without dulling it.

Americano

The Americano's classic Campari-vermouth bitterness lifted with prosecco for a sparkling, lighter aperitivo serve.

Americano Spritz

A lighter cousin of the classic spritz, with Aperol's rhubarb-orange bitterness stretched over lemon, sugar, and soda for a low-proof, breezy apertivo.

Aperol Fizz

Aperol's sweet-bitter orange character extended with soda in a simple, refreshing highball -- lower ABV and endlessly drinkable.

Aperol Highball

Aperol's bittersweet orange in a lemonade format -- tart lemon, a touch of sugar, and soda water transform Aperol into a refreshing summer long drink.

Aperol Lemonade

A spin on the Aperol Spritz that folds in still dry white wine for added depth — the bittersweet aperitif, sparkling prosecco, white wine, and soda creating a softly complex, summery Italian aperitivo.

Aperol Rosé

Italy's ubiquitous patio pour, where bitter-orange Aperol meets dry prosecco and soda for a low-proof, sunset-colored aperitivo with a gentle herbal bite.

Aperol Spritz

A lighter riff on the Aperol Spritz swapping tonic for prosecco, so quinine's dry bitterness sharpens Aperol's orange-rhubarb sweetness into a crisp, low-ABV aperitif.

Aperol and Tonic

A Prohibition-era classic from Harry Craddock's 1930 Savoy Cocktail Book combining American applejack with lemon juice, orange juice, and maple syrup. Autumnal and bright, it showcases American apple brandy at its best.

Applejack Rabbit

Bermuda's national cocktail swizzling dark and light rums with pineapple and orange juices, falernum, and Angostura into a frothy, spice-kissed tropical sipper over crushed ice.

Bermuda Rum Swizzle

An Italian aperitif of Campari and dry white wine topped with soda, named after the tipsy elderly men who swerved home on their bikes after afternoon drinks at the café. A low-alcohol alternative to the Aperol Spritz.

Bicicletta

A bourbon Stone Sour named specifically for its base spirit, adding orange juice to the classic whiskey sour formula for a rounder, sweeter, and more fruit-forward drink that is approachable and versatile.

Bourbon Stone Sour

The original Cobbler format -- brandy over crushed ice with sugar and seasonal fruit -- America's first great wine-glass cocktail from the 1840s.

Brandy Cobbler

A plush classic sour in which cognac's raisined warmth is brightened by lemon and sugar, garnished with orange and a Luxardo cherry for a fruit-kissed, amber finish.

Brandy Sour

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

Campari's brilliant bitterness in a frothy fizz format -- egg white creates a silky foam that tempers the Campari's intensity beautifully.

Campari Fizz

A simple Italian aperitif combining Campari with fresh orange juice and a splash of soda. It sits between a Garibaldi (no soda) and an Aperol Spritz in style — bitter, vibrant, and refreshing as a pre-dinner drink.

Campari Orange

The bar-code Italian aperitivo — just Campari, soda, and a citrus slice — delivering ruby-red, appetite-sharpening bitterness in its most elemental form.

Campari Soda

Italy's most iconic pre-dinner drink -- Campari and soda water with an orange slice, drunk since 1932 and still the quintessential aperitivo.

Campari Soda Fresh

A Venetian bar staple blending ruby-red Campari with Prosecco and a splash of soda, balancing its orange-peel bitterness against bright fizz.

Campari Spritz

A stripped-down Italian aperitivo that meets Campari's ruby bitterness with quinine tonic and an orange slice, producing a lower-proof, snappy alternative to the Negroni.

Campari Tonic

A tall, lightly bitter aperitivo built in a highball — Campari's orange-bitter character expanded by tonic's quinine edge for more complexity than the standard Campari and soda, making for a longer, more contemplative aperitif session.

Campari and Tonic Tall

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

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

A classic Mexican cocktail named for Lake Chapala in Jalisco — tequila brightened with orange and lemon juice, sweetened with grenadine, and perfumed with orange flower water. Festive, citrus-forward, and deeply Mexican in character.

Chapala

Don the Beachcomber's punchy, dual-rum tiki classic — dark rum fortified with overproof, tamed by spiced falernum and citrus, with bitters lending a peppery snap that earns the cocktail its ominous name.

Cobra's Fang

Cynar's artichoke bitterness in a frothy sour -- bourbon balances the amaro's intensity while egg white creates a silky, layered texture.

Cynar Sour Fresh

A moodier Italian spritz built on Cynar's artichoke-driven amaro, bubbled up with Prosecco and soda for a savory, earthy bitter cooler.

Cynar Spritz

A simple Italian aperitivo highball — Cynar's dark, bittersweet artichoke amaro lengthened with tonic water over ice, garnished with a slice of orange. Lower in alcohol than an Aperol Spritz and more interesting, it is the thinking drinker's aperitif highball.

Cynar and Tonic

An adults-only update of the kiddie Shirley Temple in which vodka joins grenadine and orange juice for a pink-candy highball that leans unapologetically sweet.

Dirty Shirley

Trader Vic's 1945 three-spirit tiki punch -- rum, brandy, and gin with orgeat, citrus, and a sherry float. The Fog Cutter cuts through any haze.

Fog Cutter Original

A breezy 1980s highball of peach schnapps and orange juice, soft and sweet enough to drink at brunch and unabashedly nostalgic in its simplicity.

Fuzzy Navel

A two-ingredient Italian aperitif of Campari and freshly whipped orange juice whose fluffy texture mellows the amaro into a bright, bittersweet sunrise-colored brunch staple.

Garibaldi

A Victorian-era sipper built over crushed ice with gin, a touch of sugar, and muddled citrus and mint, prized for its aromatic freshness and gentle sweetness.

Gin Cobbler

The California-casual highball of gin cut with orange and lime juice, where juniper peeks through bright citrus sweetness for a breezy, daytime-friendly pour.

Gin and Juice

A seventies-era Screwdriver crowned with a float of Galliano, adding a vanilla-anise stripe to orange juice and vodka for kitschy, sunshiny nostalgia.

Harvey Wallbanger

A potent New Orleans tiki born at Pat O'Brien's, blending two rums with tart passion fruit, orange, lime, and grenadine for a lush, sunset-colored hit of tropical fruit.

Hurricane

The classic Caribbean formula: one of sour, two of sweet, three of strong, four of weak -- lime, grenadine, dark rum, and orange juice with Angostura and nutmeg.

Jamaican Rum Punch

The bourbon-based variant of the Collins family, lengthening whiskey sour ingredients with soda for a tall, honeyed, lemony refresher that drinks breezy on a porch.

John Collins

Lillet Blanc's honey and citrus notes meet prosecco and soda in an elegant low-ABV spritz -- France's answer to the Aperol Spritz.

Lillet Spritz

A smoky twist on the Aperol Spritz substituting mezcal for part of the Prosecco, adding an earthy, smoky agave character to the bittersweet aperitivo format. A popular modern aperitif at mezcal-forward bars.

Mezcal Spritz

The brunch staple pouring equal parts Champagne and orange juice for a lively, fruit-bright sparkler that softens the wine's dryness and keeps the bubbles front and center.

Mimosa

Spiked hot apple cider warmed with cinnamon, cloves, and an orange slice -- a cozy autumnal drink made extraordinary with bourbon.

Mulled Cider

A centuries-old European winter warmer of red wine gently simmered with cinnamon, cloves, and citrus, served steaming for a cozy, spice-draped hug on a cold night.

Mulled Wine

The Italian bitter icon of equal-parts gin, sweet vermouth, and Campari, stirred over ice until it drinks ruby-red, herbal, and unapologetically bittersweet — the aperitivo standard.

Negroni

The 'botched' Negroni where prosecco stands in for gin, softening Campari and sweet vermouth into a fizzy, lower-proof aperitivo suddenly back in vogue.

Negroni Sbagliato

The original cocktail template — bourbon, sugar, and bitters stirred over a single large cube — delivering a warming, spirit-forward sip that lets the whiskey's caramel and oak do the talking.

Old Fashioned

A sunny variation on the classic gin fizz family that brings orange juice alongside lemon into the egg-white foam — bright citrus, botanical gin, and a gentle fizz that is lighter and more summery than a Ramos Gin Fizz.

Orange Fizz

A Caribbean punch layering light rum with pineapple, orange, and lime juices, grenadine, and Angostura for a fruity, tiki-leaning sip that drinks long and easy.

Pineapple Rum Punch

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

The original Planter's Punch specification following the one-two-three-four formula (one part sour, two parts sweet, three parts strong, four parts weak) applied to dark rum, lime, sugar, and soda. A foundational rum drink that established the proportional language of tropical bartending.

Planter's Punch Original

The single-serve Planter's Punch -- dark rum with tropical juices, grenadine, and bitters in the definitive Caribbean punchbowl-to-glass formula.

Planter's Punch Single

A deeply satisfying Victorian Cobbler -- ruby port's full berry fruit over crushed ice with seasonal citrus and raspberries.

Port Cobbler

A tropical bourbon cocktail from the Kahiki supper club era — bourbon's caramel backbone stands against the combined floral tartness of passion fruit, lemon, almond orgeat, and a grenadine blush for an unexpected island-meets-Kentucky hybrid.

Port Light

A vivid purple cocktail combining vodka, blue curaçao, cranberry, and pineapple juice. The blue curaçao reacts with the cranberry's red to produce a striking purple hue that made this a bar staple of the 1980s and 1990s.

Purple Rain

The Aperol Spritz reworked with light rum -- a tropical-Italian fusion where rum's sweetness plays off Aperol's bitter orange and prosecco's fizz.

Rum Aperol Spritz

A generous Caribbean punch drink in tropical format — two rums, spiced falernum, citrus juices, and grenadine producing a full-flavored, generous island cocktail perfect for serving in the largest vessel behind the bar.

Rum Barrel

A crushed-ice classic where aged rum mingles with orange, mint, and a whisper of sugar, producing a lazy, aromatic sipper built for a hot afternoon.

Rum Cobbler

A Caribbean crowd-pleaser that layers light and dark rums over orange, pineapple, and lime with a grenadine sink, following the old "one sour, two sweet, three strong, four weak" creed.

Rum Punch

The definitive Caribbean formula: one of sour, two of sweet, three of strong, four of weak — here dark rum over orange, pineapple, lime, grenadine, and bitters for a sun-soaked, fruit-forward island classic.

Rum Punch Classic

A Caribbean-leaning variation on the classic sour where aged rum's vanilla and caramel warmth meet lemon and sugar, capped with a silky egg-white foam.

Rum Sour

Rye whiskey's spice and pepper over crushed ice with citrus slices and maraschino cherry in the classic 19th-century Cobbler format.

Rye Whiskey Cobbler

A Trader Vic tiki classic blending rum and brandy with orange, lemon, and almond orgeat, delivering a nutty, citrusy punch often served communally over crushed ice.

Scorpion

The original vodka-and-orange-juice highball, supposedly stirred by oilfield workers with their tools, offering a bright, sunny build with almost no effort.

Screwdriver

A pre-Prohibition icon of crushed ice, two sherries, sugar, and citrus wheels where nutty, oxidative wine layers over orange and lemon into a refreshingly low-proof sipper.

Sherry Cobbler

The diner-counter mocktail bubbling ginger ale over a grenadine splash and orange juice, topped with a Luxardo cherry for a sweet, cherry-tinged childhood classic.

Shirley Temple

The original non-alcoholic classic named for the child actress -- ginger ale, grenadine, and orange juice with a cherry garnish.

Shirley Temple Classic

Blood orange juice and Aperol meet prosecco in this ruby-red Italian spritz -- sweet, slightly bitter, and gloriously vivid.

Sicilian Sunset

A classic sour with orange juice added, creating a rounder, less tart version of the whiskey sour. From Tom Bullock's 1917 The Ideal Bartender, the Stone Sour was a bar staple long before the whiskey sour became dominant.

Stone Sour

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 Cairo-born hair-of-the-dog lengthener combining bourbon, gin, lime, and Angostura over ice with ginger beer, balancing boozy warmth against spicy, effervescent lift.

Suffering Bastard

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

A 1970s California-born highball where a slow pour of grenadine sinks through tequila and orange juice to paint a literal sunrise — fruit-forward, sweet, and unmistakably nostalgic.

Tequila Sunrise

A party-ready Caribbean bowl drink in a single glass — light, dark, and aged rum layered across tropical citrus and grenadine, hitting every register of the rum family for a full, complex punch that justifies the three-bottle commitment.

Three-Rum Punch

A Caribbean beach-ready pour that splashes light rum through orange and pineapple juices with grenadine and lime, yielding a sunset-colored drink that tastes like vacation.

Tropical Rum Punch

The canonical Aperol Spritz specification in its Venetian homeland format — built in a large wine glass over ice following the classic 3-2-1 formula (three parts Prosecco, two parts Aperol, one part soda), garnished with a slice of orange.

Venetian Spritz

A 19th-century American classic where bourbon is poured over crushed ice with muddled orange, lemon, and mint for a fragrant, gently sweet sipper once popularized by Mark Twain.

Orange Slice