This craftier version of the Crush, the beach cocktail invented in 1995 at Harborside Bar & Grill in Ocean City, Maryland, gets a burst of bright orange from mandarinetto liqueur and a Tiki twist from white rum. “Frosé is great, but why not have a Crush Crush and bring a little bit of the beach back to D.C. if you can't make it there?” says George Sault, the bar director at Black Restaurant Group.
This recipe originally appeared as part of “These Great Frozen Drinks Will Make You Forget About Frosé.”
- 1 1/2 oz Don Ciccio & Figli mandarinetto liqueur
- 1 oz Cotton & Reed white rum
- 1/2 oz John D. Taylor’s Velvet falernum
- 1 1/2 oz Orange juice
- 3/4 oz Pineapple juice
- 3/4 oz Fresh lime juice
- 3/4 oz Simple syrup
- Garnish: Orange wedge
Add all the ingredients into a blender with 1 scoop of ice, and blend until smooth.
Pour into a Collins glass.
Garnish with an orange wedge.
Serve with a straw.