The Orange Squirrel takes chef Francesco Palmieri’s philosophy of serving simple, but not simplistic global comfort food using approachable, wholesome ingredients. The accessible menu features quirky, creative takes on comfort classics.

The Orange Squirrel accommodates groups with special menus customized specifically to their needs. Seated dinners are for 35-40 people, while cocktails/buffet-style events can be up to 50. 

RECIPE
—1.5 oz. Brinley Shipwreck Coconut Rum
—.75 oz. Key Lime juice
—.75 oz. simple syrup
—dash Angostura Bitters
—top with 1.5 oz. Seltzer
—pour into new glass to mix

A New Jersey restaurant boasts versatile high-end settings.

 

This creation is one of the distillery’s most requested drinks and perfectly refreshing in the summertime.

INGREDIENTS:
— 1.5 oz. Bluecoat American Dry Gin
— .25 oz. Dolin Dry Vermouth
— .5 oz. fresh lemon juice
— .75 oz. Penn’s Woods Syrup*

*Combine 40g fresh dill, 20g fresh basil and 10g dried coriander into one quart of simple syrup. Blend mixture, strain, and store in an airtight container and refrigerate.