Crystal Ship

Difford's Guide
Discerning Drinkers (26 ratings)

Garnish:

Ice shell and monkey on rim. Serve with a straw.

How to make:

SHAKE all ingredients with ice and strain into glass filled with crushed ice.

1 fl oz Del Maguey Vida Clásico mezcal
1 fl oz Rhum Clément Blanc
1/2 fl oz Blue curaçao liqueur
1/2 fl oz Giffard Orgeat Syrup
1 fl oz Pineapple juice
3/4 fl oz Lime juice (freshly squeezed)
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

  • Giffard Orgeat Syrup – Nuts

Review:

Sail through aquamarine waters to a happier place. In the original serve, there's even a monkey perched on the rim along for the ride.

History:

Adapted from a cocktail created by Jeff Berry at his Beachbum Berry's Latitude 29 in New Orleans, USA where the menu describes this cocktail as, "A marriage of smoky mezcal and grassy rhum agricole, blessed by lime, pineapple, orgeat and blue curaçao."

The Crystal Ship is a song from the 1967 American rock band The Door's debut album and was the B-side of their number-one hit single Light My Fire. The track's psychedelic, dreamlike vibe, coupled with the opening lines "Before you slip into unconsciousness, I'd like to have another kiss" have led some to suggest it references a drug trip. Indeed, a 1990 letter to the Los Angeles Times claimed the song was about crystal methamphetamine, with the ship representing a hypodermic needle and the kiss an injection. However, it is a love song composed by Jim Morrison after breaking up with his first serious girlfriend, Mary Werbelow.

Nutrition:

One serving of Crystal Ship contains 241 calories.

Alcohol content:

  • 1.5 standard drinks
  • 14.32% alc./vol. (28.64° proof)
  • 20.4 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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National Liqueur Day image

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International Gin and Tonic Day image

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World Calvados Day image

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