Crush Recipe

Remove peel and pith from the orange and roughly chop or segment the orange into bite-size pieces. If using a blood orange, remove seeds. Place 1/2 cup of orange segments in a mixing glass or cocktail shaker.

Add the lemon juice and simple syrup to the mixing glass with the orange segments.

Using a muddler, gently press and twist on the orange segments just enough to release juices and some oils—about 6–8 firm presses. Do not pulverize into a puree; you want broken fruit and juice, not a smoothie.

Add the bourbon (or rye) and orange liqueur to the muddled fruit and juices in the shaker.

Add 2 dashes of Angostura bitters if using. Fill the shaker about halfway with ice, then cap and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Prepare a rocks glass or old-fashioned glass by filling it with crushed ice to the brim.

Strain the shaken mixture into the prepared glass over the crushed ice. Use a fine-mesh strainer if you prefer fewer solids; a regular cocktail strainer will leave more fruit in the drink for texture.

Gently pack a little more crushed ice on top if needed so the glass is heaped; the crushed ice keeps the drink cold and slightly dilutes it as you sip.

Express the lemon wheel over the surface by pinching it skin-side down to release oils, then drop it into the glass on top of the ice.

Tuck the mint sprig into the crushed ice for an aromatic lift if desired. Serve immediately with a short stirring straw or small spoon to crush and mix fruit as you drink.