Orange

Oranges pull double duty at the bar — the juice goes into drinks while the peel becomes a garnish. A proper Old Fashioned gets an expressed orange peel, where you squeeze the rind over the drink to release those fragrant oils. Fresh-squeezed OJ is night-and-day better than the carton stuff for a Screwdriver or Tequila Sunrise. Navel oranges are great for juicing, while the peel of any variety works for garnish. An orange wheel on the rim of a glass is the simplest garnish that still looks polished. Buy firm, heavy oranges — they have the most juice.

Last modified on September 24, 2026