Orange Crush Recipe: Herb-Infused

1) Make the herb-infused orange syrup

1. In a small saucepan, combine sugar, water, orange zest, and a pinch of salt. Heat over medium, stirring, just until the sugar dissolves and it looks clear, about 1 to 2 minutes. Keep it gentle. No aggressive boiling.
2. Turn off the heat. Add the herbs. If using rosemary, give the sprigs a quick clap between your hands first (it helps the oils wake up). Cover and steep for 5 minutes for mint or basil, or 6 to 8 minutes for rosemary. Taste at 5 minutes and stop when it tastes “fresh and obvious,” not “pine tree.”
3. Strain into a jar and cool completely, then refrigerate until cold. Warm syrup melts your ice fast and makes your drink sad.

2) Mix one drink

1. Fill a highball glass with ice. Crushed ice gives you that true crush energy, but cubes work great.
2. In a shaker (or mason jar), add vodka (if using), orange juice, and herb syrup. If you want extra brightness, add lemon juice. If you want it closer to the classic beach version, add orange liqueur.
3. Shake hard for 10 to 15 seconds, until very cold. Strain over ice.
4. Top with sparkling water and give it one gentle stir.
5. Garnish with an orange slice and a small herb sprig. Taste and adjust with a splash more syrup if you want it sweeter.

3) Make a pitcher for a crowd

1. In a pitcher, combine 12 ounces orange juice, 3 ounces herb syrup, and 8 ounces vodka (optional). Add 3 to 4 ounces cold water to mimic the dilution you get from shaking. Refrigerate until very cold.
2. To serve, pour over plenty of ice and top each glass with 2 to 3 ounces sparkling water. (That is about 8 to 12 ounces total sparkling water for the batch.)

Matt tip: If the herbal flavor comes on too strong, do not panic. Add a little more orange juice and a squeeze of lemon, then dilute with extra sparkling water. You are not failing, you are balancing.