Orange

If you love the citrusy bite of Campari, it’s time to meet your new summer drink.

A little orange juice (and zest) wakes up the icing of this crowd-pleasing cake with sweet citrus flavor.

Of all the cocktails associated with or attributed to the Hotel, not one—not even the venerable Rob Roy—was as popular as the Bronx. Sometimes referred to as the Cosmopolitan of its day, it was one of the most requested cocktails prior to Prohibition.

Inspired by a cocktail from New York City bartender Natasha David, the crimson-colored Tarocco Spritz is a nod to the flavor and color of the Sicilian Tarocco orange, often referred to as the “half-blood orange.” A mixed-heritage cocktail, this drink has a bumped-up base of gin to match the vibrant bitter aperitivo liqueur Cappelletti. The drink’s acidity comes courtesy of blood orange, lemon juice, and prosecco, bound together by the unlikely addition of vanilla, which complements Cappelletti’s notes of spice and oxidation.

Created during World War II by Donn Beach, the name is Morse code for “Victory.”

Smoky mezcal, tart homemade grenadine, and a splash of sparkling wine give this twist on the tequila sunrise a modern upgrade.

The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Why drink O.J. with your yogurt when you can mix it in?

This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach is dry.

Citrus segments get saucy in our play on duck à l’orange.

This is like pouring a cooked mojito over stewed chicken, with the rum, lime, and herbs mingling beautifully with the chicken juices. Serve it with rice and a cold, crispy Alsatian white like a Pinot Blanc.

This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.

Potent—but so much classier than your dive bar shots.

A pinch of salt makes everything taste better, including savory smoothies.

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.