Best Orange Fizz Recipes

ORANGE FIZZ

Steps:

• Fill a glass with ice cubes. Pour in the orange juice, tonic water and lemon juice. Stir and serve.

ORANGE LIME FIZZ

Steps:

• Heat 1 cup orange juice to boiling.
• Add sugar and mint.
• Cool,covered, then strain.
• Add remaining orange juice and lime juice.
• Just before serving, mix with club soda.
• Serve over ice.

LEMON LIME ORANGE FIZZ

Steps:

• put ice sprite and orange juice into blender and mix until frothy, serve immediately.

BUCK'S FIZZ - CHAMPAGNE AND ORANGE COCKTAIL

Steps:

• Chill your Champagne & Orange Juice.
• Select tall and elegant shaped wine glasses!
• Pour about one third of orange juice into the glass first and then top up with champagne.
• Serve as a toast or as a celebration cocktail.
• P.S. The quantities have been known to change to almost NO orange juice to nearly ALL champagne at very "Festive" Frolics! Sante!

ORANGE FIZZ COCKTAIL

Steps:

• Fill 4 glasses with ice. Add 1/4 cup of the blended orange mixture to each glass. Top with seltzer and add vodka, if desired. Stir and garnish each glass with an orange segment.

ORANGE GIN FIZZ

Steps:

• Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.

FLEMING'S EASTER SUNDAY BLOOD ORANGE FIZZ

Steps:

• Combine liqueur, vodka, syrup and lemon sour in a cocktail shaker over ice. Shake and pour with ice into a bucket glass and top with 1 oz. of club soda. Garnish with a fresh blood orange wheel.

FRESH FRUIT ORANGE FIZZ

Steps:

• In large bowl, gently mix all fruit and orange juice concentrate. Stir in carbonated beverage. Serve in small dessert bowls.

ORANGE AND APRICOT RUM FIZZ

Steps:

• In a pitcher stir together the orange juice, the rum, the brandy, and the lime juice. Fill ice-filled tall glasses three-fourths of the way with the orange mixture and top off the drinks with the club soda. Stir the drinks and garnish each drink with a lime slice.

ORANGE-MINT RUM FIZZ

Steps:

• Muddle 8 large mint leaves in a cocktail shaker. Add 1 egg white, 2 ounces gold rum, 1 ounce thawed frozen orange juice concentrate and 1/2 ounce each lime juice, simple syrup and heavy cream; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and top with seltzer. Garnish with an orange slice.

ORANGE SUNRISE FIZZ

Steps:

• pour orange juice into a bowl that can hold at least one cup.
• next pour Sprite (or ginger ale) in with it.
• mix together well and, if it needs more of one ingredient or other, add some. Then mix together.

EASY ORANGE FIZZ

Steps:

• Thoroughly drain maraschino cherries. Arrange mint leaves and cherries in compartments of ice cube trays; fill with water and freeze until firm to form decorative ice cubes.
• Prepare orange juice concentrate according to label directions, except substitute club soda or tonic water for the water.
• Pour into glasses over decorative ice cubes. Serve at once.

BLOOD ORANGE & STAR ANISE FIZZ

Steps:

• Soak the blood oranges (skin on) in 100ml Grand Marnier for 3 hrs.
• Heat oven to 200C/180C fan/gas 6 and tip the oranges, along with the soaking liquid, into a small roasting tin or ovenproof dish. Roast in the oven with the star anise for 30-40 mins or until the orange skins start to caramelise. Remove the skins and star anise, and purée the pulp in a food processor until smooth. Strain through a fine mesh sieve and chill until needed.
• Mix 25ml of the purée with 1 tsp each of tequila and Grand Marnier per cocktail, and top with Prosecco or champagne to serve.

ORANGE BLOSSOM GIN FIZZ

Steps:

• Fill cocktail shaker with ice. Add all ingredients except club soda.
• Cover, shake and strain into ice-filled highball glass.
• Top with club soda.
• Garnish with additional orange slices.

FRUITY VIRGIN CRANBERRY ORANGE FIZZ

Steps:

• Combine cranberry, orange juice and lemonade and chill. Add ginger ale just before serving and add ice either to glass or to container. Garnish with orange slices.
• One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or cubes

ORANGE MANGO APPLE FIZZ WITH SPICY MANGO

Steps:

• Cut the 1/2 lime into two wedges. Spear the mango slices on a cocktail skewer and place on a small plate. Squeeze the juice of 1 lime wedge over the mango slices.
• Combine the chili powder, salt and sugar in a small bowl. Sprinkle the mixture on the skewered mango.
• Fill a cocktail shaker with ice. Add the mango juice, apple juice and the juice of the remaining lime wedge. Shake well, then strain into a 10- to 12-ounce glass filled with ice. Top with the orange seltzer and garnish with the skewered mango and a sprig of rosemary before serving.

ORANGE BLOSSOM FIZZ

Steps:

• Begin with vanilla simple syrup (make ahead of time).
• Bring water to a simmer in a small saucepan over medium-high heat, add sugar and stir until it fully dissolves into the water. Remove pan from heat and set aside to cool - stir in vanilla extract as syrup cools.
• Once at room temperature, pour syrup into a 1 pint bottle or jar, seal tightly, and refrigerate until ready to use (unused syrup will last up to 2 months if refrigerated).
• Run an orange wedge around rim of a highball glass (this helps sanding sugar stick to it).
• Pour sanding sugar into a small shallow bowl; place glass rim-down in the sugar and twist until sugar clings to rim.
• Fill a cocktail shaker with ice - add gin, orange juice, orange blossom water and simple syrup; cover and shake vigorously; strain into an ice-filled highball glass and top with club soda.
• Garnish with an orange wedge and serve immediately in tall glass with sipping straw.
• * https://www.amazon.com/Nielsen-Massey-Orange-Blossom-Water-Ounces/dp/B00F3D0PZY/ref=sr_1_2_a_it?ie=UTF8&qid=1466971498&sr=8-2&keywords=Nielsen-Massey+orange+blossom+water

ORANGE HOCUS POCUS FIZZ RECIPE

Steps:

• Mix pineapple juice, rum, coconut extract and food colors in measuring cup.
• For each cocktail, pour 2 ounces pineapple juice mixture into beverage glass. Top with 4 ounces sparkling white wine.
• How to Rim Glass with Black-Tinted Sugar: Place 2 tablespoons sugar in small resealable plastic bag. Add 10 drops McCormick® Black Food Color. Seal bag. Knead sugar until the color is evenly distributed. Pour out onto shallow plate. Dip rim of beverage glass in water, then into black-tinted sugar to lightly coat.
• Test Kitchen Tips:
• • Beverage may also be prepared in a pitcher. Mix pineapple juice, rum, coconut extract and food colors in 2-quart pitcher. Add sparkling wine just before serving.
• • For a nonalcoholic version, omit rum, increase pineapple juice to 1 1/2 cups and use 1 bottle (750 ml) sparkling white grape juice in place of the sparkling white wine.

ORANGE HOCUS POCUS FIZZ

Steps:

• Mix pineapple juice, rum, coconut extract and food colors in measuring cup.
• For each cocktail, pour 2 ounces pineapple juice mixture into beverage glass. Top with 4 ounces sparkling white wine.
• How to Rim Glass with Black-Tinted Sugar: Place 2 tablespoons sugar in small resealable plastic bag. Add 10 drops McCormick® Black Food Color. Seal bag. Knead sugar until the color is evenly distributed. Pour out onto shallow plate. Dip rim of beverage glass in water, then into black-tinted sugar to lightly coat.
• Test Kitchen Tips:
• •Beverage may also be prepared in a pitcher. Mix pineapple juice, rum, coconut extract and food colors in 2-quart pitcher. Add sparkling wine just before serving.
• •For a nonalcoholic version, omit rum, increase pineapple juice to 1 1/2 cups and use 1 bottle (750 ml) sparkling white grape juice in place of the sparkling white wine