Editor’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.
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.
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.
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