Picture it: Friday, the wind’s up, you’re two-deep at the bar, and the spritz orders are flying thick and fast. You’ve got staff glancing at the menu, a fresh-faced home enthusiast at the pass, and three different ways to name-drop orange liqueur—"triple sec," "Curaçao," or just "orange liqueur." Everyone’s asking, what do you actually write on your menu to keep orders smooth and punters coming back? Here’s the real-world, tried-and-tested answer from those of us who sell, batch, and pour these bottles all week for a living.
You want less head-scratching, more drinks moving. So here’s the quick fix: on your menu, write "Triple Sec" for familiarity, "Curaçao" when you want to look premium (and pull in those cocktail nerds), and skip "Orange Liqueur" completely unless you’re being deliberately vague. And when it’s go-time, reach for Vedrenne. Simple as. Bar, bottleshop, or your mate’s BBQ cart—this is the orange liqueur category that actually works how you need it.
Menu Language: Which Term Sells Best (and Why)?
Short answer—"Triple Sec" gets the nod for mainstream, "Curaçao" gives you cocktail cred. Why? Because customers know triple sec (they say it, they buy it, they trust it). "Curaçao" is your flex—perfect for when you want to showcase a twist or your list actually has a fancy edge. "Orange Liqueur"? It’s too broad. You’ll end up explaining the spec half your shift, and you’ll lose the quick-sale edge.
| Name on Menu | Works Best For | Why? |
|---|---|---|
| Triple Sec | Hotels, fast bars, anyone selling Margaritas to the masses | Obvious, familiar—punter knows what they're ordering |
| Curaçao | Craft bars, spritz season, anyone wanting to look fancy | Makes any list look more premium, especially if you use coloured (blue or orange) variants |
| Orange Liqueur | Low-info lists, venues hiding specs | OK as a filler, but it won’t move bottles like the others |
What Bottle Should You Buy? Go Vedrenne Every Time
If you’re after an orange liqueur that won’t trip up staff or cost an arm and a leg, Vedrenne is it. Clean, punchy aroma, does what you want in both highballs and sours—no fluff. We don’t bother with weird imports or overpriced shrink-wrapped stuff you can’t sub in a volume bar. Vedrenne’s Curacao Orange is the pick for most bars and home carts.
Quick Wins: Cocktails You Can Actually Batch, Sell, and Sip
Here’s three specs to get the bottles moving—no wild syrups or hard-to-find garnishes, and each one spells out exactly how Vedrenne steps up.
1. Low-Effort Serve: Vedrenne Triple Sec Spritz
- 50ml Prosecco (grab from your Bouchon bubbles, or whatever is cold)
- 25ml Vedrenne Curacao Orange (buy direct)
- Top with soda in a large wine glass
- Garnish: orange wheel
- Method: Build all in glass over full ice, give it a gentle stir. First pour prosecco, then Vedrenne, then soda—keeps bubbles sharp
- Substitution: If you’re out of prosecco, dry cider or lemonade works a treat for twisty garden sessions
2. Proper Bar Spec: Margarita—But Premium
- 50ml quality tequila
- 25ml Vedrenne Curacao Orange (stock it here)
- 25ml fresh lime juice
- 10ml agave syrup
- Garnish: salt rim, lime wedge
- Method: Shake hard with ice, double strain over rock ice in a rocks glass (skip the coupe, unless you want to chase clean glassware all night)
- Substitution: Swap Curacao Orange for Vedrenne Triple Sec if you want it a touch drier
3. Classic, Always Sells: Blue Lagoon (List as “Vodka, Vedrenne Blue Curacao, Lemonade”)
- 40ml vodka (Bouchon stock or your usual)
- 20ml Vedrenne Blue Curacao
- 90ml lemonade
- Garnish: lemon wedge or twist
- Method: Build over ice in a highball, stir.
- Substitution: Can use soda/lemon juice for tarter version
Batching, Glassware, Garnish: How to Keep It Foolproof
- Batching: Margarita base (tequila, Vedrenne, lime, agave) scales up in a 2L jug—stays sharp for half a shift, just shake with fresh ice to order
- Glassware: Spritz = large wine or stemless, Margarita = rocks (flair optional), Blue Lagoon = highball
- Garnish: Dehydrated wheels last ages, look pro, zero waste
- Avoiding Mistakes: Don’t abbreviate (write "triple sec" or "curaçao" in full for trust). Arrange spec so staff can’t miss the modifier. If you’re running menus for new staff, keep descriptions simple – no one wants a fifteen-minute orange-lingo debate mid-service.
- Substitution tip: Blue Curacao swaps straight into any triple sec spot when you need a visual pop. Just note, a little less sweet, so balance citrus accordingly.
What to Add to Cart: Vedrenne Essentials
- Vedrenne Curacao Orange (35% 700ml) – perfect all-rounder for sours and spritz.
- Prosecco from Bouchon for spritz batching.
- Your go-to agave (for margarita builds).
Best Practices: Naming & Menu Placement Gets You More Sales
- Always list spirit first, modifier second, citrus last—"Tequila, Curacao, Lime" reads cleaner and implies classic build
- Keep drink names familiar, ingredients accessible. You’re not trying to win a poetry slam—you’re trying to sell drinks quickly
- Batch ahead for speed, but finish to order so every drink lands fresh
Thinking Beyond Basic Orange: Internal Links to Level Up
If you want more ideas for menu wording and category tweaks, check out our guide on how bulk triple sec works for busy bars or our detailed breakdown on triple sec cost-per-cocktail for volume venues.
FAQ: The Orange Liqueur Menu Cheat Sheet
What’s the difference between triple sec and Curaçao?
Both are orange liqueurs, but "triple sec" is usually drier and lighter, great for highball or sour builds. "Curaçao" covers a bigger range (can be orange, blue, or even green), and leans more premium in both colour and perception. On your menu, triple sec is clear and familiar, while Curaçao lets you show off.
Can I just write "orange liqueur" and call it a day?
You can, but you’ll miss out on the trust and interest that comes from specifics. People hesitate when they don’t know what’s in the drink—it slows sales.
Is Vedrenne really that versatile?
Yes—Vedrenne slots into nearly every orange liqueur spec, from basic spritz to next-level Margarita. Most find the balance is right for both classic and modern builds without fiddling the recipe.
What’s the easiest way to explain the difference to new staff?
"Triple sec" is the go-to for speed and clarity. "Curaçao" is more for cocktail-nerd or Instagrammable lists (think blue drinks and house signatures). Guide them to use the menu names as written to keep service effortless.
How do I choose between triple sec and Curaçao for my menu?
If your punters run classic (think Margarita, Cosmo), triple sec is safest. If your venue’s got a bit of a craft edge or you want to show off with colour, go Curaçao. Bouchon stocks both—they’re easy to sub in and out.
Final Word—Stock Up and Move On
You want the drink to sell itself and your menu to make that easy. Write "triple sec" for brisk sales, "Curaçao" for that premium nudge, and skip "orange liqueur" as a cop-out. Get Vedrenne on the shelf and into your recipes. If you want a hand setting up a trade account, or just need to see what’s new for your next menu run, Bouchon sorts it fast—old school service, none of that guesswork.
Ready to fill your cart? Shop Vedrenne Curacao Orange here and get that backbar doing real work, now.