A “total beach cocktail” is how Daniel Miller, beverage manager for the Philly-based Vedge Restaurant Group, sums up the vibrantly tangy Going for Gold. With an eclectic selection of wines under his purview, Miller gets experimental with cocktail applications. “Orange wine works great as a cocktail ingredient,” he says. “It has a ton of different flavor profiles like orange peel, golden raisin, almond and dried fruit. It provides a nice acidity, with a complexity that a high-acid white wine cannot.”