Pisco, Licor 43, Orange Juice, Orange Sherbert, Curaçao, Egg White, Orange Bitters, Soda Water | Bartender Thomas Villani of Fleeting at Thompson Savannah

Orange, Salted Egg Yolk, Pecorino Romano PDO Hollandaise, Coffee Oil, Candied Fennel Seed | Chef Daniel Matho of Maison Matho

Blanco Tequila, Mezcal, Orange Verdita, Lime, Mint | Restaurateurs Christina Chae and Zach Rivera of Golden Years

Sotol, Spiced Fassionola, Fino Sherry, Orange Juice, Soda | Bartender Gabe Jaramillo of Jojo’s Beloved

White TCHO Chocolate and Pink Peppercorn Glaze, Rhubarb-Orange Compote, Coconut Sorbet, Oat Streusel | Pastry Chef Claudia Martinez of Miller Union

Coconut Rum, Gold Rum, Overproof Rum, Pineapple, Orange, Guava, Bitters | Bartender Connor Lemcke of Anju

Orange-Coriander Glaze, Pistachios, Candied Orange Peel | Chef Madeline Sperling of Zou Zou’s

Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcurmbs | Chef Rachael Collins of Juliet

Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee

Lemon, Orange, Raspberry-Cinnamon Syrup, Hibiscus Ice Cubes | Bartender Bobby Heugel of Anvil Bar and Refuge

Pickled Kumquat, Turnip Purée, Quail Jus, Orange Blossom Honey, Plum Sorrel, and Tangerine Olive Oil | Chef Rob Hurd of Frasca Food & Wine

Butternut Squash, Piloncillo Syrup, Orange Peel Purée, Cream Ice Cream, and Candied Orange | Pastry Chef Elisa Reyna of maïz64

Orange Marmalade, Lime Sherbet, Yogurt Chiboust, Cara Cara Orange, Vanilla-Infused Olive Oil | Pastry Chef Lauren Breneman of Coquine