Crush | Orange, Grapefruit, Or Lemon Recipe

chill and muddle

Chill a Collins or highball glass by filling it with ice and setting it aside, or place it in the freezer for a few minutes. In a mixing glass or the chilled serving glass, add the citrus wheel (one quartered wheel or one half wheel depending on fruit size) and the simple syrup. Use a muddler to gently press and twist the citrus to release oils and about 1/2–3/4 oz of juice; avoid over-muddling the peel to prevent bitterness.

add spirits and citrus juice

Pour in 2 oz vodka or gin and the 3 oz of freshly squeezed citrus juice (orange, grapefruit, or lemon). If using, add 0.25 oz fresh lime juice for extra brightness. Add a few large ice cubes to the mixing glass.

briefly shake

If using a cocktail shaker: Fill the shaker with ice, transfer the mixture to the shaker, and shake vigorously for 8–10 seconds until well chilled. If you muddled in the serving glass, you can instead stir gently in a mixing glass with ice for 10–15 seconds; shaking will create a frothier texture especially with lemon.

strain and add ice

Discard ice from the chilled serving glass if you used it to chill. Fill the glass about two-thirds with crushed ice or small cubes. Fine-strain (or double-strain if you've muddled pulp) the shaken cocktail into the glass over the fresh ice.

top with effervescence

Top with approximately 2 oz club soda or sparkling water to add lift. Gently stir once or twice with a bar spoon to integrate without flattening the bubbles.

garnish and serve

Garnish with the citrus twist or wedge and optionally a mint sprig tucked against the glass rim. Serve with a short straw. Taste and adjust: if the drink is too tart, add 1/4 oz more simple syrup; if too sweet, squeeze a touch more lime or citrus.