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This craftier version of the Crush, the beach cocktail invented in 1995 at Harborside Bar & Grill in Ocean City, Md., 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.
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.