5 Different Ways To Make An Orange Crush - Weddings Today

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.

The Classic

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.

Coconut Crush

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.)

Italian 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.

Orange 75

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.