The sunny cocktail—a favorite at the Delaware beaches—is the perfect signature drink for your summer soirée.
By Pam George
The orange crush reportedly was born in 1995 at Harborside Bar & Grill in Ocean City, Maryland. Like its beloved blue crab, this Maryland import is now a Delaware beach staple. The classic is ideal for a summer wedding. Or, treat guests to a colorful tweak on the traditional.
This is the original Harborside Bar & Grill recipe, which is closely followed by The Starboard in Dewey Beach.
• 2 ounces of orange vodka
• 2 ounces of triple sec
• Juice of one orange
• Lemon-lime soda to top (The Starboard offers Sierra Mist or Sprite—your choice.)
Combine vodka and triple sec in a pint glass with ice. Pour the orange juice directly into the glass. Top with a splash of lemon-lime soda.
Grapefruit St-Germain Crush
Courtesy of mixologist Rob Bagley of Chesapeake & Maine in Rehoboth Beach.
• 1 1⁄2 ounces of vodka or gin, preferably from Dogfish Head Brewery
• 1 ounce of St-Germain Elderflower Liqueur
• 2 ounces of fresh grapefruit juice
• 1⁄2 ounce of agave
• 2 ounces of sparkling rosé
Shake all ingredients together except for rosé. Strain over ice into a pint glass. Top with sparkling rosé.
This was a hit at Big Chill Beach Club in Bethany Beach last summer.
• 3 ounces of Smirnoff coconut vodka
• 1 ounce of triple sec
• 3 ounces of coconut water
• Splash of lemon-lime or club soda
• Lime wedge for garnish
Shake the vodka, triple sec and coconut water together. Strain over ice. Add the soda. Garnish and serve. For another alternative, replace the 3 ounces of coconut water with 3 ounces of pineapple juice and garnish with a slice of pineapple instead of a lime wedge. (This is known as a Colada Crush.)
Bartender Stephen Cotter Warner of Domaine Hudson in Wilmington offers an elegant take.
• 1 ounce of grapefruit-infused Bluecoat Gin
• 1 ounce of Aperol
• 1⁄2 ounce of Maraschino Liqueur
• Juice of 1⁄2 a ruby red grapefruit
• Club soda
Create grapefruit-infused gin by removing the peel of one grapefruit in thin strips and placing it in a glass jar with 8 ounces of gin. Cover and let stand for an hour before straining. Pour gin, Aperol and Maraschino Liqueur into a wine glass. Add ice and juice. Top with club soda. Garnish with a grapefruit twist.
Bar manager Ginger Breneman of Fork + Flask at Nage in Rehoboth Beach was inspired by the French 75, which dates to World War I.
• 1 ounce of Dogfish Head Compelling Gin
• Juice from 1⁄2 of an orange
• 1⁄2 ounce of simple syrup (equal parts sugar and water heated until the sugar is dissolved)
• 2 1⁄2 ounces of Prosecco
• Orange twist for garnish
Shake all ingredients together except for the Prosecco. Strain into a coupe cocktail glass. Top with Prosecco and garnish with an orange twist.