Cooling Avocado Cocktails

Merino-Cooling Avocado Cocktails-Photo1Editor’s Note: You can beat the summer heat by really going green.  Just  cool off with luscious avocados!

 Nothing makes a great summer party like a killer cocktail menu. For master mixologist Junior Merino, avocado cocktails are the ultimate way to elevate your warm weather get-togethers. Whether it’s a boozy ice cream or a twist on a brunch classic, the Liquid Chef knows how to celebrate Mexican culture with authentic ingredients and flavors. Here are some of Junior’s go-to drinks for a smashing soiree.

Avocado Cocktails by The Liquid Chef for Avocados from México

On behalf of Avocados from México

 Avocado Rum Ice Cream Cocktail

Yield: about 1 quart

1 avocado from México, halved, pitted and peeled
6 ounces condensed milk
6 ounces canned coconut milk
4 ounces Rumchata liqueur (available online)
4 ounces oat milk
2 ounces white rum
2 ounces Midori
2 ounces sweetened coconut cream


In a blender, combine all ingredients; whirl until smooth. Pour into an airtight container, cover and freeze for at least 8 hours. To serve, defrost 15 minutes and scoop into martini glass.

Sprinkle with Junior Merino’s Hibiscus Rose Rimmer.

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 Avocado Mezcal Cocktail

Yield: about 5 cups

1 avocado from México, halved, pitted, and peeled
6 ounces white mezcal
6 ounces fresh lime juice
4 ounces light agave nectar
3 ounces Midori
2 ounces Cointreau


 In a blender, combine all ingredients; whirl until combined. Add 2 cups of ice and blend until smooth. Serve in a glass rimmed with Junior Merino’s Cactus & Lemongrass Rimmer. Garnish with avocado wedge pressed in Junior Merino’s Hibiscus Rose Rimmer.

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Bloody Americana with Avocado

Yield: 4 cocktails

1 avocado from México, halved, pitted, peeled and diced
16 ounces Bloody Mary Mix (recipe follows)
4 ounces whisky
1 cup ice


In a pitcher, combine avocado, Bloody Mary Mix, whisky and ice; stir until cold. Serve in glasses garnished with sliced avocado pressed into Junior Merino’s Aleppo Pepper & Lime Rimmer.

Bloody Mary Mix

Yield: about 6 cups

1 (46-ounce) can tomato juice
3 ounces fresh lemon juice
1-1/2 tablespoons old bay seasoning
1-1/2 tablespoons horseradish
1-1/2 tablespoons Angostura Bitters
1-1/2 tablespoons Worcestershire sauce
1-1/2 tablespoons Tabasco
1 tablespoon celery salt
1 tablespoon kosher salt
1 teaspoon ground black pepper

 In a large pitcher combine all ingredients; stir until combined.

Junior Merino; The Liquid Chef

Learn about the Liquid Chef.


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