I sent this article from the New York Times to Mandi and Amy on a Monday at work. Minutes later they were planning on getting together that night and making them. The blaags have been a buzz with avocado recipes and also avocado drinks, so I thought I would join in the fun and post one today. I should also note that posts in the coming weeks will become a bit sporadic. I have tomorrow and Friday off work for Bermuda’s cup match, a 2 day cricket game that is a holiday here. Then after that I will be moving into a new apartment so my stuff will be all over the place. The kitchen is a huge upgrade though so that will be nice when all this is over.
This is a Liqueur made from coca leaves. It tasted like a mix between Midori and absinth. I am a big fan but Mandi wasn’t.
An avocado in the blender. The recipe called for a quarter of an avocado in each drink, but we were using one for 3 people. R.I.P. Blender 2007-2008
The Recipe calls for mescal which we coudnt find in Bermuda. I have had it only once at Mesa Grill in NYC and thought it was extremely delicious! Patron silver did the job in this drink.
Amy found this in the natural section of the store. You can use honey.
My poor blender this is a tribute to you.
This was really awesome!
We made 2. in the second we put the cilantro right in the blender and it was even better. However just like the article says, one is enough. By the end of the second you start to feel like you are drinking guacamole.
½ ounce Cointreau
¾ ounce Agwa coca leaf liqueur
1 ½ ounces Tequila
1 ½ ounces freshly squeezed lime juice
1 ounce agave nectar
Spread some kosher salt on a small plate. Rub the rim of a glass with lime and dip in the salt. Combine all other ingredients with a large scoop of ice in a blender; mix until smooth. Pour into the prepared glass and serve.