Orange Curacao
Orange liqueur from Curaçao. It’s used in 10 cocktails on Garnish.
Cocktails
Mai Tai
The quintessential tiki concoction marrying a blend of rums with lime, orange curaçao, and nutty orgeat.
Trader Vic Zombie
A potent and complex tiki cocktail that simplified and popularized Don the Beachcomber's original secret recipe. Victor Bergeron's more approachable version helped make the Zombie a global staple of Polynesian-themed restaurants.
Royal Hawaiian Mai Tai
The tourist-friendly evolution of Trader Vic's original Mai Tai, featuring the addition of pineapple and orange juices that transformed it into a globally recognized symbol of tropical leisure.
El Presidente
A Cuban aristocrat: lightly aged rum stirred with blanc vermouth, dry orange curaçao, and a hint of real grenadine—silky and elegant.
Brandy Crusta
Joseph Santini’s 1850s New Orleans showpiece—cognac with curaçao, maraschino, lemon, and bitters served in a sugar‑crusted glass lined with a grand lemon peel.
Pegu Club #2
A definitive gin sour from the twilight of the British Empire, perfectly balanced and bracingly tart with botanical complexities of gin, bright lime, orange curaçao, and aromatic bitters.
Pegu Royale
A modern, effervescent twist on the classic Pegu Club cocktail, elevating the original gin-based sour with Champagne to create a celebratory and more complex libation.
Trader Vic's Suffering Bastard
A rum-centric tiki cocktail that's more robust and complex than the original gin and brandy Cairo creation. Essentially a more potent variation of the Mai Tai, featuring a blend of aged rums with citrus, orgeat, and curaçao.
Oriental
A sophisticated pre-Prohibition cocktail representing the intersection of American whiskey tradition and early 20th century's global cocktail culture. The elegant balance of spicy rye, rich sweet vermouth, bright orange curaçao, and tart lime creates a complex yet refreshing flavor profile.
Houla Houla Cocktail
A pre-Tiki tropical gin cocktail, representing a bridge between the classic gin cocktails of the early 20th century and the rise of exotic, fruit-forward drinks.