- 2 ounces aged rum
- 3/4 ounce lime juice
- 1/2 ounce orange curacao
- 4 to 5 whole avocado pits
- 2 cups water
- 2 cups sugar
About this recipe
GREEN TIPS: Lose the plastic straw. The amount of plastic straws used each day in the U.S. alone is staggering — 500 million! The first and easiest thing I suggest to anyone trying to be more green is to request “no straw” whenever ordering. That said, there are lots of alternatives now to plastic straws. Straws made out of other sustainable and biodegradable materials are becoming more accessible, like hay and bamboo. I personally have metal straws that I wash and reuse. I try to ask guests if they want a straw instead of just placing it in their drinks.
After straining any fruit shrub or infusion, try dehydrating the byproduct for garnish. Put it all in a vitamix or blender and blend it up. Spread a thin layer on a dehydrator tray to create a fruit leather, or flash cooking pieces in simple syrup before drying for more of a candy. If at all possible, find a way to compost bar scraps. The more organic material we can keep out of the landfill, the more we are reducing methane emissions.
To Make the Avocado Pit "Orgeat": Clean the pits of any remaining avocado meat. Dry out overnight or speed up the process in the oven at 200° for approximately two hours. Once they are fully dry, peel off the outer layer. Blend the remaining pits in a high-speed blender to a chunky consistency. Place in the oven, spread on a baking sheet, at 200° for five to 10 minutes, stirring halfway. Boil the water and sugar until sugar dissolves. Add the avocado pits and remove from heat. Once cooled, store overnight in an airtight container. After at least 24 hours of infusion, fine strain.
To Make the Cocktail: Shake ingredients with ice. Strain and pour over crushed ice. Garnish with luxardo cherry and star anise.