Recipes

Citrus Guava Mezcalita

Courtesy of Chicano Eats on Instagram

Ingredients

2 oz Mezcal
2 oz of guava nectar
1 oz lime juice
Chamoy for rim of glass
Top with Orangina
Orange slice for garnish

Process

1. Add Mezcal, guava nectar and lime juice into a cocktail shaker filled with ice.
2. Shake.
3. Rim glass with chamoy then pour in the Mezcal mixture and top with Orangina.

From Jalisco to Venice

Courtesy of Moody Mixologist on Instagram

Ingredients

1.5 oz tequila blanco
.5 oz Aperol
.5 oz raspberry simple syrup
.5 oz lime juice
4-6 oz Orangina

Process

1. Add the first four ingredients to a cocktail shaker and fill it with ice. Shake until chilled.
2. Strain into a highball glass filled with ice.
3. Top with chilled Orangina.
4. Garnish with citrus & raspberries.

The Gin Gina

Orangina’s New Year’s Resolution (spirit free)

Say “Happy New Year” with a sweet, citrusy celebration of the new you.

Ingredients

1 ½ oz Orangina
¾ oz Lime Juice
¾ oz Honey Syrup
Top w/ Ginger Beer

Process

1. Shake all ingredients
2. Pour over new ice in rocks glass
3. Top w/ Ginger Beer
4. Cinnamon Garnish

Holly Jolly Gina Square

A French Kiss

Make Valentine’s Day a bit sweeter with a French Kiss, ideal for date night or any night.

Ingredients

1½ oz Effen Vodka
1½ oz Orangina
¾ oz Pama Liqueur
¼ oz Agave Syrup

Process

1. Shake all ingredients
2. Double Strain into Coupe Glass
3. Garnish with a cherry or lemon peel

Orangina No-Jito

Orangina No-Jito

This Orangina mocktail has so much minty citrusy flavor, no one will miss the alcohol.

Ingredients

.5 oz Simple Syrup (1 part sugar dissolved in 1 part water)
.5 oz Lime Juice
8-10 Mint Leaves
5 oz Orangina

Process

1. Muddle mint, simple syrup and lime juice in serving glass.
2. Shake up Orangina.
3. Fill glass with ice, slowly fill with Orangina, stir to mix.

Orangina Hollandaise

Orangina Hollandaise over Poached eggs and Crab cakes

This bright citrusy version of Hollandaise goes perfectly with Crab Cake Benedict.

Ingredients

4 large eggs + 1 yolk + number of poached eggs you’d like to make
4 sticks of butter, cut into chunks
1 teaspoon champagne vinegar
1/3 cup Orangina
2 teaspoons Old Bay + more if desired
Any clear vinegar
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1 pound fresh lump crab meat*
20 saltine crackers, finely crushed

Process

Orangina Hollandaise: 1. Start melting butter in a small saucepot over medium heat.
2. Combine 3 large eggs, 1 yolk, champagne vinegar, Orangina, and Old Bay in a blender. Blend for 1 minute.
3. Once the butter boils, slowly drizzle it into the running blender.
4. Taste, and add more Old Bay if desired.

Poached Eggs: 1. Bring at least three inches of water and a splash of vinegar to a simmer in a wide pot. Crack eggs (however many you’d like to make) directly into the simmering water, making sure to space them a few inches apart. Set a timer for 3 minutes.
2. At 3 minutes, the whites should look fully cooked and the yolks should be springy. If there is any translucence, continue simmering the eggs for 30 more seconds.
3. Serve immediately, or hold in ice water and reheat in simmering water for 1 minute prior to serving.

Crab Cakes: 1. In a small bowl, whisk together 1 large egg, mayo, mustard, Worcestershire, hot sauce, shallot, lemon juice, and parsley.
2. In a separate bowl, gently combine the grab and the cracker crumbs. Do your best not to break the crab chunks apart. Carefully fold in the mayo mixture. Cover and refrigerate for 2 hours.
3. Shape into about eight 1/3rd cup patties (about an inch to 1.5 inches thick) to and set aside on parchment or wax paper.
4. Coat the bottom of a heavy skillet or cast iron pan with oil and heat over medium-high heat until the oil shimmers. Working in batches of 2 or 3 (depending on the size of your pan), cook crab cakes for about 3 minutes per side, or until golden brown on each side and hot throughout.

Orangina Gin Gina recipe

The Gin Gina

This take on a Tom Collins combines the bright botanical notes of gin with the real-citrus sparkle of Orangina.

Ingredients

1.5 oz gin
Orangina
Orange peel

Process

1. Pour gin into a chilled highball glass and add ice.
2. Shake up the Orangina and fill glass.
3. Rim glass with an orange peel then use as a garnish.

Orangina Mimosa

The Orangina Mimosa

Replace boring orange juice with Orangina to create a brunch bevie with double the sparkle.

Ingredients

3 oz Orangina
3 oz Cava (sparkling wine)
1 tsp. orange liqueur (optional)

Process

1. Add orange liqueur (if using) to champagne glass.
2. Shake up Orangina and slowly add 3 oz to glass.
3. Slowly top with 3 oz of sparkling wine.

Orangina Margarita Fizz

Orangina Margarita Fizz

The combination of citrus and tequila is a classic. Make this Orangina cocktail by the pitcher for a crowd.

Ingredients

1.5 oz tequilla
.25 oz simple syrup (1 part sugar dissolved in 1 part water)
.5 oz lime juice
4 oz Orangina
1 oz ginger beer

Process

1. Shake up Orangina.
2. Combine ingredients in a serving glass filled with ice.
3. Stir gently to mix.

Orangina Salad

Salad for All Seasons

Subtly sweet Orangina balances the acidity of sherry vinegar in this flavorful vinegarette.

Ingredients

12 ounces salad greens
6 ounces blue cheese, crumbled
½ cup roasted or sautéed mushrooms
½ cup seasonal fruit (we used pomegranate)
¼ cup chopped toasted pecans (for topping)
Sherry-Orangina Vinegarette – start with a little, add to taste
salt and pepper – to taste

Sherry Orangina Vinegarette

Ingredients:
¼ cup Orangina
3 tablespoons sherry vinegar
1 tablespoon hot sauce
1 tablespoon honey
1 tablespoon mayonnaise
3 tablespoons Dijon mustard
2 tablespoons minced shallot
1 sprig’s-worth of thyme leaves, chopped fine
1 basil leaf, chopped fine
½ cup extra virgin olive oil

Process

1. Place a medium-small mixing bowl on a wet kitchen towel to stabilize it, and whisk together all ingredients except for olive oil until homogenous.
2. While continuing to whisk, slowly drizzle in the olive oil, making sure to go slowly so oil doesn’t get the chance to pool up on top