Orange Liqueur Cocktails

96 drinks · Updated October 2026

Orange liqueur is a broad category of sweetened spirits flavored with orange peel. It includes curaçao, originally made with the bitter laraha oranges of Curaçao, and triple sec, with differences in base spirit, sugar and strength. In cocktails it contributes both citrus flavor and sugar, often balancing fresh lemon or lime juice. The Margarita combines it with tequila and lime. The Sidecar pairs it with cognac and lemon, while the Mai Tai uses orange curaçao with rum, lime and orgeat.

• B-52

  Peter Fich, Banff Springs Hotel, Alberta (1977)

  0.5 oz Coffee liqueur 0.5 oz Irish cream liqueur 0.5 oz Orange liqueur

• Barney Barnato

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1.5 oz Cognac 0.75 oz Blanc quinquina 0.75 oz Lillet Blanc 0.5 tsp Dry curaçao 1 dash Angostura bitters

• Between the Sheets

  Classic (1920s)

  1 oz White rum 1 oz Cognac 1 oz Orange liqueur 0.75 oz Lemon juice

• Blue Hawaii

  Harry K. Yee, Hawaiian Village Hotel, Waikiki (1957)

  0.75 oz White rum 0.75 oz Vodka 0.5 oz Blue curaçao 3 oz Pineapple juice 2 tsp Lime juice 2 tsp Lemon juice 2 tsp Rich simple syrup

• Blue Lady

  Victor (printed in William J. Tarling's Café Royal Cocktail Book, 1937)

  1.5 oz Blue curaçao 1 oz Gin 0.75 oz Lemon juice 2 tsp Egg white

• Brandy Crusta

  Joseph Santini, New Orleans (1850s)

  1.75 oz Brandy 0.25 oz Maraschino liqueur 1 bsp Orange curaçao 0.5 oz Lemon juice 1 bsp Simple syrup 2 dashes Angostura bitters

• Champagne Cocktail

  Classic (printed in Jerry Thomas's bar guide, 1862)

  1 Sugar cube 2 dashes Angostura bitters 0.25 oz Cognac 3 oz Champagne Few drops Orange liqueur (optional)

• Charleston Cocktail

  Classic (1920s)

  0.5 oz Gin 0.5 oz Kirsch 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 0.5 oz Orange curaçao 0.5 oz Maraschino liqueur

• Cock 'n' Bull

  Cock 'n Bull pub, Sunset Strip, Hollywood (printed in Ted Saucier's Bottoms Up, 1951)

  1 swath Orange peel 0.75 oz Bourbon 0.75 oz Bénédictine 0.5 oz Cognac 0.25 oz Orange liqueur 1 dash Orange bitters

• Coronado Luau Special

  Luau Room, Hotel del Coronado (1950s), as made by Martin Cate, False Idol, San Diego

  1 oz Jamaican rum (aged pot still) 1 oz White rum (aged column still) 0.5 oz Armagnac 3 oz Orange juice 2 oz Lemon juice 0.5 oz Orange liqueur 0.25 oz Orgeat 1 oz Simple syrup 4 oz Crushed ice

• Corpse Reviver No. 2

  Harry Craddock, The Savoy Cocktail Book (1930)

  0.75 oz Gin 0.75 oz Lillet Blanc 0.75 oz Orange liqueur 0.75 oz Lemon juice Rinse Absinthe

• Cosmopolitan

  Toby Cecchini, The Odeon, New York (1988); popularized by Dale DeGroff. Origin disputed.

  1.5 oz Citrus vodka 0.75 oz Orange liqueur 0.75 oz Cranberry juice 0.5 oz Lime juice

• Cotillion

  Classic (Stork Club Bar Book), as made by Scott Kennedy, Café Cancale, Chicago

  1 oz Bourbon 0.75 oz Aged rum 0.5 oz Dry curaçao 0.75 oz Lemon juice 0.5 oz Orange juice

• Daiquiri No. 2

  Constantino Ribalaigua Vert, El Floridita, Havana (c. 1915)

  2 oz White rum 1 tsp Dry curaçao 1 tsp Orange juice 0.5 oz Lime juice 2 tsp Rich simple syrup

• East India

  Harry Johnson, New and Improved Bartender's Manual (1888)

  2 oz Cognac 0.25 oz Orange curaçao 1 tsp Pineapple syrup 0.5 tsp Maraschino liqueur 1 tsp Water 8 drops Aromatic bitters

• El Presidente

  Constantino Ribalaigua Vert, Havana (1910s)

  1.75 oz Gold rum 0.5 oz Dry vermouth 0.5 oz Bianco vermouth 2 tsp Orange curaçao 0.5 tsp Grenadine Pinch Salt

• Fair & Warmer No. 2

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1.5 oz White rum 0.75 oz Sweet vermouth 1 tsp Dry curaçao 0.25 oz Water

• Fluffy Duck

  Cauldron Bubbles, Darlinghurst, Sydney (1971)

  1 oz Gin 1 oz Advocaat 0.75 oz Orange liqueur 0.75 oz Orange juice 1 oz Soda water

• Gin Cocktail

  Jerry Thomas, Bartender's Guide (1862)

  2 oz Genever 2 tsp Orange curaçao 1 tsp Rich simple syrup 2 dashes Aromatic bitters

• Gun Club Punch No. 1

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  0.75 oz White rum 0.75 oz Jamaican rum 2 tsp Dry curaçao 1 tsp Grenadine 1 tsp Rich simple syrup 1.5 oz Pineapple juice 0.75 oz Lime juice

• Honeymoon

  Classic (printed in Hugo R. Ensslin's Recipes for Mixed Drinks, 1916; popularized at the Brown Derby, Los Angeles)

  1 oz Calvados 1 oz Bénédictine 0.5 oz Lemon juice 1 tsp Dry curaçao

• Honi Honi

  Trader Vic Bergeron, Trader Vic's Bartender's Guide (1972)

  1.75 oz Bourbon 2 tsp Orange liqueur 0.5 oz Lime juice 2 tsp Orgeat 1 tsp Rich simple syrup

• Knickerbocker

  Classic (printed in Jerry Thomas's Bartender's Guide, 1862)

  2.5 oz Gold rum 1 tsp Orange curaçao 0.5 oz Raspberry syrup 0.5 oz Lime juice

• Lemon Drop

  Norman Jay Hobday, Henry Africa's, San Francisco (1970s)

  1 oz Vodka 0.75 oz Orange liqueur 0.5 oz Lemon juice

• Long Island Iced Tea

  Classic (1970s)

  0.5 oz Vodka 0.5 oz Blanco tequila 0.5 oz White rum 0.5 oz Gin 0.5 oz Orange liqueur 0.75 oz Lemon juice 1 oz Simple syrup Top Cola

• Lucien Gaudin

  Classic (1920s)

  1.5 oz Gin 0.5 oz Dry vermouth 0.5 oz Campari 0.5 oz Orange liqueur

• Mai Tai

  Trader Vic Bergeron, Oakland (1944)

  1 Lime wedge 1 oz Aged Demerara rum 1 oz Jamaican rum 0.25 oz Rhum agricole blanc 0.5 oz Orange curaçao 1 oz Lime juice 0.75 oz Orgeat 1 dash Angostura bitters

• Margarita

  Classic (Mexico, 1930s–40s)

  2 oz Blanco tequila 0.75 oz Orange liqueur 1 oz Lime juice 0.25 oz Agave syrup

• Pegu Club

  Pegu Club, Rangoon, Burma (1920s)

  1.5 oz Gin 2 tsp Orange curaçao 1 tsp Lime juice 1 tsp Lime cordial 1 tsp Rich simple syrup 0.25 oz Water 1 dash Angostura bitters 1 dash Orange bitters

• Royal Bermuda Yacht Club

  Royal Bermuda Yacht Club, Bermuda (printed 1941)

  2 oz Gold rum 0.5 oz Falernum 0.25 oz Orange curaçao 0.75 oz Lime juice 0.5 tsp Rich simple syrup

• Sangaree

  Classic (19th-century America)

  0.5 oz Brandy 0.5 oz Orange curaçao 3 oz Red wine 1 oz Orange juice 2 tsp Lemon juice 1 tsp Rich simple syrup 0.5 tsp Cinnamon syrup 0.75 oz Soda water

• Satan's Whiskers

  Harry Craddock, The Savoy Cocktail Book (1930)

  0.75 oz Gin 0.75 oz Dry vermouth 0.75 oz Sweet vermouth 2 tsp Orange liqueur 0.75 oz Orange juice 1 dash Orange bitters

• Sidecar

  Classic (c. 1920)

  2 oz Cognac 0.5 oz Orange liqueur 0.75 oz Lemon juice 0.25 oz Cane sugar syrup

• Singapore Sling

  Ngiam Tong Boon, Raffles Hotel, Singapore (c. 1915); many versions exist

  1.5 oz Gin 0.5 oz Cherry Heering 0.25 oz Orange liqueur 0.25 oz Bénédictine 2 oz Pineapple juice 0.5 oz Lime juice 0.25 oz Grenadine 1 dash Angostura bitters

• Sir Charles Punch

  Classic (printed in Esquire's Handbook for Hosts, 1949)

  1 oz Tawny port 0.5 oz Cognac 0.5 oz Dry curaçao 1 tsp Rich simple syrup

• Test Pilot

  Donn Beach, Don the Beachcomber (c. 1941)

  1.5 oz Jamaican rum 0.75 oz White rum 0.25 oz Orange liqueur 0.25 oz Velvet Falernum 0.25 oz Lemon juice

• White Lady

  Classic (1920s)

  1.25 oz Gin 0.75 oz Orange liqueur 0.75 oz Lemon juice

• White Witch

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  1 oz Overproof white rum 0.5 oz Dry curaçao 0.5 oz White crème de cacao 0.5 oz Lime juice 0.5 oz Soda water

• Mai Tai Spritz

  Martin Cate, Smuggler's Cove, San Francisco (2017)

  1 oz Aged rum 0.5 oz Orange curaçao 0.5 oz Orgeat 0.5 oz Lime juice 4 oz Champagne

• Lost Lake's Mai Tai

  Paul McGee, Lost Lake, Chicago (2018)

  1 oz Rhum agricole 0.5 oz Overproof Jamaican rum 0.5 oz Jamaican rum 1 oz Lime juice 0.75 oz Orgeat 0.5 oz Orange curaçao 0.25 oz Demerara syrup

• Martin Cate's Mai Tai

  Martin Cate, Smuggler's Cove, San Francisco

  2 oz Aged rum 0.75 oz Lime juice 0.5 oz Orange curaçao 0.5 oz Rich orgeat 0.25 oz Vanilla demerara syrup

• Cayo Coco's Mai Tai

  Josh Schaff, Cayo Coco, Birmingham (2025)

  1.5 oz Jamaican rum 0.5 oz Black rum 1 oz Lime juice 0.5 oz Orange curaçao 0.5 oz Almond milk orgeat 0.25 oz Demerara syrup

• Garret Richard's Mai Tai

  Garret Richard, New York (2019)

  1.5 oz Aged rum 0.75 oz Black rum 1 oz Lime juice 0.75 oz Orgeat 0.5 oz Orange curaçao 0.25 oz Orange liqueur 5 drops Saline solution

• Cape Cod Margarita

  Dave Arnold, New York (2014)

  2 oz Unsweetened cranberry juice, frozen into two cubes 1.5 oz Orange liqueur 1 oz Orange juice 0.75 oz Mezcal 7 drops Saline solution 2 Hard ice cubes

• The Brave

  Bobby Heugel, Anvil Bar & Refuge, Houston (2009)

  1 oz Mezcal 1 oz Blanco tequila 0.5 oz Averna 0.25 oz Orange liqueur

• Christine Wiseman's Margarita

  Christine Wiseman, Miami (2024)

  2 oz Blanco tequila 1 oz Lime juice 0.5 oz Orange liqueur 0.5 oz Agave syrup

• Gram-Arita

  Copper Room, Yucca Valley (2023)

  2 oz Reposado tequila 0.75 oz Lime juice 0.25 oz Agave syrup 0.5 oz Orange liqueur, to float

• Mayahuel's Mezcal Margarita

  Mayahuel, New York

  2 oz Mezcal 1 oz Orange liqueur 0.75 oz Lime juice

• Lefty's Fizz

  Ryan Fitzgerald, ABV, San Francisco (2015)

  1.5 oz Mezcal 0.75 oz Lime juice 0.75 oz Grapefruit shrub 0.5 oz Dry curaçao 1 Egg white 2 oz Soda water

• Employees Only's Mezcal Margarita

  Steve Schneider, Employees Only, New York (2015)

  2 oz Mezcal 1 oz Lime juice 0.5 oz Agave nectar 0.5 oz Orange liqueur

• Amar-Garita

  Lucas Garcia, Miami (2022)

  1.25 oz Gentian amaro 0.75 oz Dry vermouth 1 oz Lime juice 0.5 oz Triple sec 0.5 oz Agave nectar

• Star Daisy

  Joaquín Simó, New York (after an early twentieth-century recipe)

  0.75 oz High-proof London dry gin 0.75 oz Apple brandy 0.75 oz Dry curaçao 0.75 oz Lemon juice 0.33 oz Simple syrup

• Margarita al Pastor

  Licorería Limantour, Mexico City (2023)

  1.75 oz Blanco tequila, scant 1.5 oz Taco mix, heavy 0.75 oz Orange liqueur, scant 0.75 oz Lime juice, heavy

• Disgruntled Mai Tai

  Sam Ross, Attaboy, New York (2023)

  1 oz Overproof Jamaican rum 1 oz Aperol 1 oz Lime juice 0.5 oz Orgeat 0.5 oz Orange curaçao 1 bottle Underberg, to float

• Ultra Cosmopolitan

  John deBary, New York (2023)

  1.5 oz Citron vodka 0.75 oz Lime juice 0.75 oz Ultragrenadine 0.75 oz Orange liqueur

• Brian Evans' Pornstar Martini

  Brian Evans, New York (2023)

  1.75 oz Vodka 0.75 oz Lime juice 0.5 oz Orange liqueur 0.5 oz Unsweetened passion fruit purée 0.5 oz Vanilla syrup 0.5 Fresh passion fruit, pulp scooped 3 oz Champagne, served alongside

• Laura Maddox's Tequila Daisy

  Laura Maddox, Small Victory, Austin (2023)

  1.5 oz Blanco tequila 0.75 oz Orange liqueur 0.5 oz Lemon juice 0.25 oz Simple syrup

• The Seven-Per-Cent Solution

  Drew Record, Austin (2024)

  1.5 oz Fluffy pineapple juice 1 oz Coconut water 0.75 oz Melon liqueur 0.75 oz Orange liqueur 0.25 to 0.5 oz Lemon juice 1 barspoon Banana liqueur

• Deijī

  Shaun Williams, New Orleans (2024)

  1 oz Gin 1 oz Junmai sake 0.75 oz Lemon juice 0.5 oz Yuzu curaçao 0.5 oz Simple syrup 2 to 3 dashes Shio koji solution

• Bar Raval's Dunhill

  Bar Raval, Toronto (2024)

  1.5 oz London dry gin 0.75 oz Cream sherry 0.75 oz Dry vermouth 0.25 oz Dry curaçao 4 dashes Absinthe 3 dashes Angostura bitters

• Bitter Margarita

  Daniel Kopystanski, Leon's, New York (2025)

  1.5 oz Blanco tequila 0.5 oz Mezcal 1 oz Lime juice 0.5 oz Campari 0.5 oz Orange liqueur 0.25 oz Agave nectar

• Mai Tai Soda

  Ben Hopkins-Prager, Pitt's, Brooklyn (2025)

  3.75 oz Mai Tai milk punch 1.25 oz Highly carbonated soda water 0.5 cup aged Jamaican rum 0.5 cup orgeat 0.5 cup lime juice 0.33 cup dry curaçao 0.25 cup cachaça 0.25 cup clairin 0.33 cup coconut milk 0.33 cup half-and-half plus 1 tsp

• Cana's Caju Amigo

  Radovan Jankovic and Marko Bogdanovic, Cana, Washington, DC (2025)

  1 oz Cachaça 1 oz Amburana cachaça 1 oz Cashew orgeat 1 oz Pineapple juice 0.5 oz Lime juice 0.25 oz Feni 1 barspoon Dry curaçao

• Frozen Mexican Martini

  Erin Ashford, Holiday, Austin (2014)

  2 oz Blanco tequila 0.75 oz Triple sec 0.5 oz Lime cordial 0.5 oz Rich simple syrup 0.25 oz Lime juice 1 oz Castelvetrano olive brine (to float)

• Vicious Virgin

  Don the Beachcomber, from Phoebe Beach's Hawai'i Tropical Rum Drinks & Cuisine

  0.75 oz Lime juice 0.5 oz Orange liqueur 0.25 oz Falernum 0.5 oz Dark Puerto Rican rum 1 oz Light Virgin Islands rum Cracked ice

• East Indian Swizzle

  Giuseppe González, New York

  1.5 oz Cognac 1.5 oz Pineapple juice 0.5 oz Triple sec 2 dashes Angostura bitters

• Satin in a Coffin

  Holly Smith, Redlight, Bellingham, Washington

  1.5 oz Espadín mezcal 1.5 oz Lime juice 0.75 oz Orgeat 0.5 oz Dry curaçao 0.25 oz Vanilla syrup 3 dashes Grapefruit bitters

• Baby Zombie

  Luis Serrano, The Penrose, New York

  1.5 oz Applejack 1 oz Passion fruit purée 0.75 oz Pineapple rum 0.75 oz Jamaican rum 0.5 oz Orange liqueur 0.5 oz Falernum 0.5 oz Grenadine 0.5 oz Lime juice 2 dashes Angostura bitters

• Midnight Marauder No. 2

  Kaley Brodeur, The Starling, Wilmington, North Carolina (2023)

  1 oz Rye whiskey 0.5 oz Sweet vermouth 0.5 oz Coffee liqueur 0.25 oz Mezcal 1 barspoon Orange curaçao

• Churchill Manhattan

  Joe Gilmore, The Savoy, London

  1.5 oz Blended Scotch 0.5 oz Sweet vermouth 0.5 oz Orange liqueur 0.5 oz Lime juice

• Spanish Coffee

  Huber's Café, Portland, Oregon

  0.75 oz Overproof rum (151 proof) 0.25 oz Orange liqueur 1.5 oz Coffee liqueur 3 oz Hot brewed coffee Lemon wedge and superfine sugar (rim)

• Forefather

  Evan Flynn, Death & Co, Denver (2023)

  1 oz Apple brandy (bonded) 1 oz Calvados 0.5 oz Orange liqueur (cognac-based) 0.5 oz Bénédictine 2 dashes Mole bitters

• Autumn in New York

  Tyson Buhler, Death & Co (2025)

  1 oz Gin 0.5 oz Apple brandy 0.5 oz Cranberry liqueur 0.5 oz Orange liqueur 0.75 oz Lemon juice 1 dash Angostura bitters

• Joy Division

  Phil Ward, Death & Co, New York (2008)

  2 oz Gin 1 oz Dry vermouth 0.5 oz Orange liqueur 3 dashes Absinthe

• Maggie Smith

  Joaquín Simó, Death & Co, New York (2009)

  1 oz Pisco 1 oz White rum 0.5 oz Orange liqueur 0.75 oz Lime juice 0.25 oz Orgeat 1 tsp Honey syrup (2:1)

• Weeski

  David Wondrich, Brooklyn (2004)

  1.75 oz Irish whiskey 1 oz Lillet Blanc 0.25 oz Orange liqueur 1 dash Orange bitters

• Seelbach

  Adam Seger, Seelbach Hilton, Louisville (1995)

  1 oz Bourbon 0.5 oz Orange liqueur 2 dashes Peychaud's bitters 2 dashes Angostura bitters Top Champagne

• The Corpse's Whiskers

  Mickey Britton, Public House, Islington, London (2015)

  0.75 oz Cognac 2 tsp Dry vermouth 2 tsp Lillet Blanc 2 tsp Dry curaçao 1 tsp Absinthe 0.75 oz Lemon juice 0.25 oz Demerara syrup

• Premiere Mai Tai

  Will Elliott, Maison Premiere, Brooklyn (2019)

  1 oz Rhum agricole vieux 0.5 oz Aged rum 0.5 oz Dry curaçao 0.25 oz Blackstrap rum 0.25 oz Overproof Jamaican rum 0.75 oz Orgeat 1 oz Lime juice

• Pan Galactic Gargle Blaster

  Christos Chouseas, Bar 42, Athens (c. 2011)

  10 Basil leaves 0.75 oz Vodka 0.75 oz Black raspberry liqueur 0.5 oz Orange liqueur 1.75 oz Cranberry juice 1.75 oz Strawberry purée

• Hocus Pocus

  Forty Four, New York (2010)

  2 oz Gin 0.75 oz Sweet vermouth 0.75 oz Dry curaçao 1 tsp Fernet-Branca

• Fire & Brimstone

  Kyle Damien, Palmer & Co., Sydney (2012)

  2 slices Red chili, deseeded 1.5 oz Mezcal 0.5 oz Earl Grey-infused orange liqueur 0.75 oz Lemon juice 0.25 oz Agave syrup 2 dashes Orange bitters

• Corpse Reviver No. Blue

  Jacob Briars, Queenstown, New Zealand (2007)

  0.75 oz Gin 0.75 oz Lillet Blanc 0.75 oz Blue curaçao 0.75 oz Lemon juice 3 dashes Absinthe

• Corpse Reviver No. 4

  Måns Dahlman, Papillon Bar at the Bank Hotel, Stockholm (2019)

  0.5 tsp Absinthe (rinse) 1 oz Reposado tequila 0.75 oz Lillet Blanc 2 tsp Orange liqueur 0.75 oz Lemon juice 1 tsp Rich simple syrup

• Thyme For...

  Tom Noori, Montpellier Wine Bar, Cheltenham

  1 Demerara sugar cube 3 dashes Peychaud's bitters 3 dashes Angostura bitters 2 sprigs Thyme 1.75 oz Cognac 0.5 oz Orange liqueur 2 tsp Sweet vermouth

• Peat's Dragon

  The Up & Up, New York (2017)

  1 oz Blended Scotch 0.5 oz Single malt Scotch 0.5 oz Orange liqueur 0.5 oz Lillet Blanc 0.5 oz Dry vermouth 4 pinches Black pepper

• Pear & Cardamom Sidecar

  Jason Scott, Oloroso, Edinburgh (2002)

  2 Green cardamom pods 1 oz Cognac 0.75 oz Orange liqueur 0.75 oz Pear liqueur 0.75 oz Lemon juice 1 tsp Rich simple syrup

• Ginger Snap

  Gary "gaz" Regan, New York (2007)

  1.5 oz Gin 0.5 oz Ginger liqueur 0.5 oz Orange liqueur 0.5 oz Lemon juice 1 dash Angostura bitters Top Soda water

• Dr. Rieux

  Vaucluse, New York

  1 oz Calvados 1 oz White rum 0.75 oz Swedish punsch 0.5 oz Dry curaçao 0.25 oz Demerara syrup 0.75 oz Lemon juice

• Brandy Club

  Ryu Okada, Kampai Cocktails, Sussex (2015)

  1.5 oz Cognac 0.75 oz Dry curaçao 0.5 oz Oloroso sherry 0.5 oz Water

• Jasmine

  Paul Harrington, Townhouse Bar & Grill, Emeryville, California (1990s)

  1.5 oz Gin 0.25 oz Campari 0.25 oz Orange liqueur 0.75 oz Lemon juice 1 tsp Rich simple syrup (optional)

• Breakfast Martini

  Salvatore Calabrese, Library Bar, Lanesborough Hotel, London (1996)

  1 bsp Orange marmalade 1.75 oz Gin 0.5 oz Orange liqueur 0.5 oz Lemon juice

• Añejo Highball

  Dale DeGroff, Rainbow Room, New York (late 1990s)

  1.5 oz Aged rum 0.5 oz Orange curaçao 0.25 oz Lime juice 1 dash Angostura bitters 2 oz Ginger beer

• Tia Mia

  Ivy Mix, New York (c. 2010)

  1 oz Mezcal 1 oz Aged rum 0.5 oz Orange curaçao 0.5 oz Orgeat 0.75 oz Lime juice

• Bitter Mai Tai

  Jeremy Oertel, Dram, Brooklyn (2010s)

  1.5 oz Campari 0.75 oz Jamaican rum 0.5 oz Orange curaçao 0.75 oz Lime juice 0.5 oz Orgeat

• Cable Car

  Tony Abou-Ganim, Starlight Room, San Francisco (1996)

  1.5 oz Spiced rum 0.75 oz Orange curaçao 1 oz Lemon juice 0.5 oz Simple syrup