Aspen Times Weekly Libation: The Crush |

Aspen Times Weekly Libation: The Crush

by Lauren Glendenning
The Crush at the White House Tavern is made with Grey Goose vodka, crushed green grapes and basil.
Lauren Glendenning/The Aspen Times |

Make it

The Crush

1 oz simple syrup

1 oz lemon juice

2 oz grey goose

2 basil leaves, torn

4 green grapes, squeezed and dropped

add ice, shake, top with club soda

Spring is such a hard-drinking season in Aspen. It still kind of feels like winter, but warm, sunny days also have become the norm. A snowstorm could roll in at any moment, or you might have to dust off the summer shoes from the back of the closet for an outdoor lunch.

So what’s a person to order to drink?

White House Tavern has a drink that walks that perfect line between winter and summer. The Crush, made with Grey Goose vodka, crushed grapes and basil, is refreshing and crisp yet bold enough to drink on a colder spring day. It’s herbaceous and slightly sweet but balanced with acid from freshly squeezed lemons and a swift kick from 2 ounces of vodka.

White House Tavern bartender Corey Bell said the drink used to be called the 13th Street, “because in Santa Monica there’s no 13th Street, so it was a nod to the locals who always found it amusing that it didn’t exist.” White House Tavern later changed the name to The Crush because of how the grapes are crushed or squeezed to make the drink.

It’s the kind of drink that truly pleases any palate — those who like ’em stiff and those who prefer something easier to sip.

So make it home or have a couple at White House Tavern. It paired beautifully with the crispy chicken sandwich on a recent spring day.

Aspen Times Weekly

This week in Aspen history

“Without any exception the worst snow storm known since the advent of the railroad west of Leadville has been raging over the crest of the continental divide since last Thursday,” asserted the Aspen Tribune on January 31, 1899.

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