Citrus Guava Mezcalita
Courtesy of Chicano Eats on Instagram
2 oz Mezcal
2 oz of guava nectar
1 oz lime juice
Chamoy for rim of glass
Top with Orangina
Orange slice for garnish
From Jalisco to Venice
Courtesy of Moody Mixologist on Instagram
1.5 oz tequila blanco
.5 oz Aperol
.5 oz raspberry simple syrup
.5 oz lime juice
4-6 oz Orangina
Orangina’s New Year’s Resolution (spirit free)
Say “Happy New Year” with a sweet, citrusy celebration of the new you.
1 ½ oz Orangina
¾ oz Lime Juice
¾ oz Honey Syrup
Top w/ Ginger Beer
This Orangina mocktail has so much minty citrusy flavor, no one will miss the alcohol.
.5 oz Simple Syrup (1 part sugar dissolved in 1 part water)
.5 oz Lime Juice
8-10 Mint Leaves
5 oz Orangina
Orangina Hollandaise over Poached eggs and Crab cakes
This bright citrusy version of Hollandaise goes perfectly with Crab Cake Benedict.
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
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.
The Gin Gina
This take on a Tom Collins combines the bright botanical notes of gin with the real-citrus sparkle of Orangina.
1.5 oz gin
The Orangina Mimosa
Replace boring orange juice with Orangina to create a brunch bevie with double the sparkle.
3 oz Orangina
3 oz Cava (sparkling wine)
1 tsp. orange liqueur (optional)
Orangina Margarita Fizz
The combination of citrus and tequila is a classic. Make this Orangina cocktail by the pitcher for a crowd.
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
Salad for All Seasons
Subtly sweet Orangina balances the acidity of sherry vinegar in this flavorful vinegarette.
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
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