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King of Orange

Difford’s Guide
Discerning Drinkers (39 ratings)
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    King of Orange

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King of Orange image

Serve in a Flute glass

Ingredients:
1 1⁄3 oz Ketel One Vodka
2⁄3 oz Grand Marnier or other cognac orange liqueur
1⁄4 oz Strucchi Red Bitter (Campari-style liqueur)
1⁄3 oz Lemon juice (freshly squeezed)
5⁄6 oz Fiol Extra Dry Prosecco
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Flute glass.
  2. Prepare garnish of orange zest twist, shaped to resemble a crown.
  3. SHAKE first 4 ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. TOP with prosecco.
  6. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10
More cocktails with similar strength and taste profile

Review:

Bittersweet, with the richness of Grand Marnier balancing the bitter liqueur and lemon juice. (I'm guilty of rebalancing this cocktail and adding the prosecco.)

View readers' comments

History:

Adapted from a recipe created in 2012 by Dutch bartender Fjalar Goud in honour of King's Day, celebrated across the Netherlands annually on 27th April.

Nutrition:

One serving of King of Orange contains 175 calories

Alcohol content:

  • 1.5 standard drinks
  • 20.53% alc./vol. (20.53° proof)
  • 21 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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James Brooke’s Avatar James Brooke
11th July at 23:25
I’d love to know the original, “unbalanced”, version of this cocktail!
1
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Peter Barth’s Avatar Peter Barth
13th July 2024 at 22:25
sadly, this cocktail looks amazing, but the tastes doesn't live up to the presentation : (
1
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Susie Bright’s Avatar Susie Bright
27th April 2024 at 17:15
What’s the clever efficient way to cut that crown so it fits the glass?
1
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Simon Difford’s Avatar Simon Difford
28th April 2024 at 07:59
Patience and perseverance. It has been many years since we photographed this cocktail, but I remember the garnish being a faff.
3
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1 reply
Chris Dimal’s Avatar Chris Dimal
14th April 2024 at 09:32
I used a South African sparkling wine, since that was what I had to hand. Actually worked very well, though I added a splash more of that wine, since the wash line was lacking. Still tasted good. Nice Cognac-orange liqueur to balance the bitter finish of the Campari in it.
1
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Simon Difford’s Avatar Simon Difford
14th April 2024 at 10:59
Cape sparkling wine is incredibly good value. I use it a lot.
2
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1 reply
Beverly Stanton’s Avatar Beverly Stanton
30th December 2023 at 20:57
Found this to be very liquor forward. I guess I was expecting it to be a bit more light. Very tasty but expect a punch.Flavors are nice.
1
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vincent castanet’s Avatar vincent castanet
3rd June 2023 at 16:54
Why in a coupe when the picture is a flute
I think the color looks more impression a flute
1
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Simon Difford’s Avatar Simon Difford
4th June 2023 at 10:31
Agreed! Better in a flute - I've corrected style of glass stipulated above.
0
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Peter Halpern’s Avatar Peter Halpern
1st June 2022 at 01:44
Wonderful accompaniment to Salmon with a Mango Chutney and Tropical Fruit Reduction.

We use Grand Garonne instead of Grand Marnier as we prefer the flavor profile.

You had me at Elyx, one of my favorite vodkas of all time.
2
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Calvin Grant’s Avatar Calvin Grant
27th April 2022 at 00:32
The prosecco's a nice touch. Added to the glass after shaking for a bit of sparkle.
1
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John Hinojos’ Avatar John Hinojos
2nd July 2021 at 00:06
Very nicely balanced cocktail. We used as an aperitif. Most impressive colour.
1
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Avatar

Anonymous

27th April 2021 at 18:39
My cocktail came out more pinkish than orange and was flaky/cloudy. Could it be because I used Cointreau instead of Grand Marnier?
1
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Peter Halpern’s Avatar Peter Halpern
1st June 2022 at 01:46
This occurs due to the lemon juice not being kept properly or using a lemon juice which is based on real lemons... like ReaLemon brand. You will have lemon particles within these types of lemon juice and because this is being mixed with prosecco, it gets 'cloudy' or 'particle-ish'. (Couldn't define the right word, but you get what I mean.)
2
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Simon Difford’s Avatar Simon Difford
27th April 2021 at 20:02
Could be. Grand Marnier is golden while Cointreau is crystal clear.
0
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1 reply
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