Orange Wine Cocktail: Going for Gold - Imbibe Magazine Subscribe + Save

Orange Wine Cocktail: Going for Gold

A “total beach cocktail” is how Philadelphia bartender Daniel Miller sums up his vibrantly tangy Going for Gold, which features orange wine. “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.”


  • 1¼ oz. orange wine (Miller uses Cardedu “Nùo” Vermentino)
  • 1½ oz. manzanilla sherry
  • ½ oz. ginger syrup
  • 1 oz. tangy pineapple syrup
  • ½ oz. fresh lime juice
  • 2 dashes Angostura bitters
  • Chilled soda water
  • Tools:shaker, strainer, fine strainer
  • Glass:Collins
  • Garnish:salt rim, marigold (or other edible flower)


Rim your glass with salt, then fill with ice. Add the first 6 ingredients to an ice-filled shaker. Shake vigorously, then double strain into the prepared glass. Top with soda water and briefly stir.

Ginger SyrupCombine fresh ginger juice with an equal amount of sugar by weight, stirring until the sugar dissolves. Bottle and refrigerate, using within 2 weeks.

Tangy Pineapple SyrupIn a saucepan, combine 15 oz. of fresh pineapple juice, ½ cup of granulated sugar, 2½ oz. of distilled white vinegar, and a small pinch of salt. Heat and stir until the sugar is dissolved. Cool and bottle for use within 2 weeks.

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