Avocado Cocktail Recipe
Forget the guacamole: Use this creamy fruit for fantastic cocktails.
Shortly after moving from New York to Southern California a few years ago, I visited a friend in Long Beach. During a tour of her house, she opened the back door so I could see the yard. “And that’s the avocado tree,” she said just as casually as she might have mentioned a shady maple.
Having spent my entire life up and down the eastern seaboard, I’d never even considered that avocados might grow on trees. For all I knew, they bloomed straight out of the produce display at my local grocery store. But here was this massive tree, laden with big green fruit I’d only seen piled up next to a “$2 each” sign. “We keep an avocado picker by the door so we can get to the ripe ones before the squirrels do,” she said.
After making his own east-to-west coast move, Ian Ward, mixologist and co-founder of Pick & Rocks Cocktails, created the avocado-based drink London’s Burning for Prepkitchen in San Diego's Little Italy neighborhood. "We didn't really eat avocados growing up," he says. "So when I got here, I was a little obsessed."
I could certainly sympathize. In addition to the avocado, which adds a creamy flavor to the drink, London's Burning includes fresh lime juice and jalapeno for a little heat.
No matter where your avocados come from, try this recipe for a signature drink with lots of body and a slow, balanced heat.
- 1 ounce jalapeño water
- 1.5 ounce gin
- .5 oz simple syrup (1 cup sugar: 1 cup water, boiled)
- Squeeze of lemon
Mix all ingredients together and garnish with a dried chile.
Makes 2 cups
- 4 jalapeños (no seeds)
- 5 limes, juiced
- 1/2 avocado
- 1 cup water
Puree all ingredients together in blender.