The new season of Orange is The New Black dropped last night, a day early, like a Beyonce album and fans of the ladies of Litchfield Penitentiary are nearly as g’ed up as the Beyhive.
We’re pretty sure most of our friends are planning to speed home after work and settle in for a weekend of binge watching. Or maybe that’s just us. Either way, don’t forget to stock up on snacks, have your favorite delivery place on stand by and, of course, plan your sipping accordingly. Now you could go full on tribute and make your own toilet wine like Poussey did last season, but we suggest you do yourself better than that. Here are a few OITNB-themed cocktails to get you started.
Vause is Back
(created by Tomas Delos Reyes)
2 oz Partida Reposado Tequila
½ oz agave nectar
¾ oz fresh lime juice
½ oz mango puree
2 jalapeno disc/slices
In shaker, muddle 1 jalapeno disc with agave. Add ingredients to shaker and shake over ice. Strain into glass filled with ice, garnish with jalapeno disc floating on top.
Big Boo’s Brew
4 oz fresh orange juice
1 oz honey syrup*
Sapporo Premium Light beer
2-3 dashes orange bitters
1 orange slice for garnish
In a tall cocktail glass add orange juice and honey syrup. Top with Sapporo beer and orange bitters. Stir gently with bar spoon and garnish with orange slice.
*To make honey syrup, combine 1 cup honey and 1 cup water in a small pot over medium heat. Stir lightly until honey is dissolved.
(created by Jacques Bezuidenhout)
1¾ oz Partida Blanco Tequila
1 oz VeeV Acai Liqueur
¾ oz fresh-squeezed lemon juice
Champagne or sparkling wine
Shake the first four ingredients with ice. Strain over fresh ice into a highball glass and top with champagne or sparkling wine.
(created by Salvatore Maggio, Bar Brunello, London)
1 oz Amaro Lucano
½ oz gin
½ oz Aperol
2½ oz passion fruit juice
Add all ingredients to a cocktail shaker filled with ice. Shake and strain into a hurricane glass filled with ice.
For My Dandelion
2 oz Amarula Cream
3 oz pure mango juice
¼ tsp de-seeded and chopped red chili
dried mango slivers
Combine the Amarula, mango juice and chopped red chili in a cocktail shaker, blender or sealed container and shake well. Pour over crushed ice into a highball glass and garnish with dried mango.