Orange Liqueur Recipes

The Taj

by : TJ Drake

Winter is here, and this Indian spiced sour cocktail is perfect for the holidays! A savory blend of turmeric, ginger, lemon, saffron and a few other spices

Difficulty Level: Medium

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1 oz. Vitae Spirits Orange Liqueur

.5 oz. Vitae Spirits Anisette

1.5oz Turmeric Lemonade*

1/2 oz. egg white

9 drops Embitterment Liquid gold bitters

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Turmeric Lemonade

Add one cup of sugar, one cup of fresh squeezed lemon juice, and two cups of water to a pot, place on medium heat and bring to a simmer, add 1oz powdered turmeric and keep at a simmer for 5 minutes. Take off heat and let cool.

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Combine all but bitters into a shaker with ice
Shake vigorously until egg whites are frothy
Strain into coupe glass
Add drops of bitters to frothy top of cocktail

Maple Cinnamon Sour

Riff on Classic Cocktail by TJ Drake

Difficulty Level: Easy+

This cocktail is a bright, refreshing take on a classic whiskey sour with fall flavors. Cinnamon and maple are a perfect addition to our Barrel-Aged Rum.

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1 oz. Vitae Spirits Barrel Aged Rum

0.5 oz Orange Liqueur

1 oz lemon juice

1 oz Cinnamon Maple Syrup*

0.5 oz egg whites

Garnish with dried orange zest

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Cinnamon Maple Simple

Add equal parts water and 100% maple syrup to a sauce pan and bring to a simmer. Add 1 cinnamon stick for every 2 cups of liquid and let steep for 5 minutes at a low simmer. Remove from heat and let cinnamon stick soak for 4 hours. Remove cinnamon stick and store in mason jar.

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Add ingredients to shaker with ice
Shake vigorously
Strain into couple glass
Garnish with dried orange zest

Thai One On

by Ian Glomski

Difficulty Level: MEDIUM+

Basil seeds are fascinating! Add a little water to them and they quick swell and become engulfed in a gelatinous mass, similar to boba balls (or frog eggs!). This eye-catching summer drink is super fun and tasty and will certainly catch the eyes of your guests.

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1 oz. Vitae Spirits Modern Gin

0.5 oz. Vitae Spirits Orange Liqueur

0.5 oz. Cinnamon basil seed syrup

1 oz Grapefruit Juice

0.5 oz lemon juice

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Cinnamon basil syrup

Heat 1 cup of sugar and 0.5 cup water in pot until sugar is dissolved, add 1 stick of cinnamon and bring to a boil. Turn off heat and set aside to cool Combine 0.5 cups water and basil seeds and let sit until seeds are glutinous. Stir seeds into sugar syrup until evenly dispersed

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1. Combine all ingredients in a shaker except basil syrup

2. Shake and strain into martini glass

3. Add basil seed simple to the cocktail, stir, serve

Verdigris

by Ian Glomski

Difficulty Level: Easy+

This cocktail screams summer. The anise, orange, cucumber, and cilantro all work in concert to yield a light and herbal long drink that is totally crushable.

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1.0 oz. Vitae Spirits Orange Liqueur

0.5 oz Anisette

1 oz Lemonade (1 part sugar, 1 part lemon juice, 2 parts water)

0.5 oz Egg Whites

2 slices of cucumber

2 sprigs Cilantro

top with sparkling water

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1. Combine all ingredients in a shaker

2. Shake and strain into coupe glass

3. Top off with sparking water till foam is touching the rim of the coupe

Beets Me

by Kerrie Pierce

There is no way to miss the beetific origin of this strikingly red cocktail. Earthy spice from the carrots and beets are a refreshing change of direction from fruity sweetness so often found in cocktails. Give it a try and get a good dose of your daily vitamins too!

Difficulty Level: Advanced

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1 oz. Vitae Spirits Modern Gin

0.5 oz. Vitae Spirits Orange Liqueur

1 oz. Carrot Gomme (see recipe above in 24 Carrot)

0.5 oz beet shrub (see recipe below)

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Beet Shrub

5 beets cut into chunks

1/2 cup apple cider vinegar

1/2 cup white vinegar

1 cup sugar

1 tsp peppercorns

1 tsp kosher salt

Add beets and vinegar to blender, blend until pureed. Press puree through a fine strainer (or cheesecloth) into a non-reactive bowl (you should have 2-3 cups of beet juice/vinegar mixture) add sugar, peppercorns, and kosher salt to the bowl. Cover and allow to steep for a day. Taste, if you want more pepper flavor, let sit another day. Strain one more time, bottle and refrigerate.

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1. Combine all ingredients in a shaker

2. Add 1 cup medium ice

3. Shake vigorously

4. Pour in a cocktail glass.

5. Garnish with an edible flower.

Fall Flip

by Kerrie Pierce

The Flip is a class of cocktail that, at minimum, contains egg that is frothed by whipping or shaking, but often contains cream as well. These two components give us a richness that is perfect for cool autumn and winter days.

Difficulty Level: Medium+

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1.5 oz. Vitae Spirits Orange Liqueur

0.5 oz. pumpkin syrup (see below for recipe)

1 oz. Heavy cream

0.5 oz egg white

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Pumpkin Spice Syrup

2 cups water

1 cup dark brown sugar

2 cinnamon sticks

1/2 oz fresh ginger sliced

1/2 tsp whole cloves

1/8 tsp fresh grated nutmeg

1 tsp whole allspice

1/2 cup pumpkin puree

1/2 vanilla bean split open, seeds scraped out

Using whole spices, not ground. heat water and sugar until sugar dissolves, mix in pumpkin and spices, bring to a boil, reduce heat and simmer for 10 minutes, let cool, then strain thoroughly.

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1. Combine all ingredients in a shaker

2. Add 1 cup medium ice

3. Shake vigorously to froth

4. Pour in a coupe glass.

5. Garnish with a dash of ground cinnamon.

Provence

by Kerrie Pierce

A trip to France in a glass! Our Orange Liqueur and Modern Gin pair with a blueberry shrub and a local wildflower honey simple. Topped with a twist of lime to add a little zip of citrus.

Difficulty Level: Medium

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1 oz. Vitae Spirits Orange Liqueur

0.5 oz. Vitae Spirits Modern Gin

0.5 oz. Wildflower Honey Simple

3/4 oz Blueberry Lavender Shrub

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Blueberry Lavender Shrub – Mix 16 oz of blueberries with 1 cup of sugar, mashing berries lightly and let sit for 48 hours. Place 2 tablespoons of dried lavender buds in 1 cup of apple cider vinegar and let sit for 48 hours. Strain lavender from vinegar, as well as the berries from the syrup. Mix syrup and vinegar together. Keep stored in fridge.

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Wildflower Honey Syrup – Bring to a boil 2 cups of water and 1 cup of honey. Turn of heat and let simmer till cooled

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1. Combine all ingredients in a shaker

2. Add 1 cup medium ice

3. Shake vigorously

4. Pour in a cocktail glass.

5. Garnish with Lemon twist and fresh lavender sprig

Pamplemousse Rose

by Kerrie Pierce

A rare Orange only Cocktail, this summery cocktail is light and refreshing with fresh grapefruit juice and a splash of rosewater simple for a gentle floral finish.

Difficulty Level: Easy+

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1.5 oz. Vitae Spirits Orange Liqueur

1.5 oz. fresh grapefruit juice

1 oz. rose simple syrup (1 part sugar 2 parts water 1/8 parts rose water)

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Click here for an instructional video

1. Combine all ingredients in a shaker

2. Add 1 cup medium ice

3. Shake vigorously

4. Pour in a cocktail glass.

5. Garnish with rose pedal.

RUMrita

by TJ Drake

Tequila cannot be made in the United States, so if we want locally sourced margarita, we have to get inventive. This is TJ’s interpretation of a Virginian “margarita”.

Difficulty Level: Easy

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1 oz. Vitae Spirits Platinum Rum

1/2 oz. Vitae Spirits Orange Liqueur

1 oz. fresh lime juice

1 oz. light simple syrup (1 part sugar 2 parts water)

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1. Combine all ingredients in a shaker

2. Add 1 cup medium ice

3. Shake vigorously

4. Pour in a rocks glass rimmed with salt.

5. Garnish with a lime.

Strawberry Dream

by Kerrie Pierce

There is nothing better than fruit when it is in season. This cocktail, built in the Spring of 2017, highlights the natural fragrances of strawberries while presenting a smoothness that avoids being cloying.

Difficulty Level: Medium

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1.5 oz. Vitae Spirits Orange Liqueur

1 oz. strained strawberry puree

3/4 oz. rhubarb syrup

1/2 oz. fresh lime juice

1/2 oz. egg white

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Rhubarb Syrup– bring to a boil and then simmer in a covered pot 1 cup sugar, 1/2 cup water, and 4 cups chopped rhubarb. Simmer for 30 minutes. While still warm, strain through a colander into a bowl. If your colander’s holes are too large and solids pass through, restrain after adding some cheese cloth to the colander to strain more finely. Let cool and store in refrigerator up to one month.

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1. Combine all ingredients in a shaker

2. Add 1 cup medium ice

3. Shake vigorously to produce egg foam

4. Pour into coupe glass