Shaken · Coupe
GarnishCracked black pepper and a bay leaf
Shaken · Coupe
Demi Natoli, The Patterson House, Nashville
Avocado Daiquiri cocktail recipe
What goes in it
- 1 ozPanamanian rum
- 1 oz
- 0.5 ozFino sherry
Bottle · Fino Sherry
- 1 ozPineapple juice
Fresh juice · Recipe below ↓
- 0.75 ozLime juice
Fresh juice · Recipe below ↓
- 0.75 ozBay leaf syrup (1:1)
House prep · Recipe below ↓
- 1 drop
- 1 barspoonAvocado oil
Method · Shaken
- 1Shake everything hard with ice.
- 2Strain into a chilled coupe and garnish with cracked black pepper and a bay leaf.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Cracked black pepper and a bay leaf
Prep ahead
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Bay Leaf Syrup (1:1)
- Yield
- About 2 cups
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 500 gboiling water
- 50 gfresh bay leaves
- White sugar, equal to the strained liquid by weight
Method
- 1Pour the water over the bay leaves, steep 45 minutes and strain. Weigh the liquid and stir in an equal weight of sugar until dissolved.
Mixer
Saline Solution (1:4)
- Keeps
- 3 months
- Storage
- Room temperature
Ingredients
- 1 partkosher salt (by weight)
- 4 partswater (by weight)
Method
- 1Blend or shake until the salt dissolves.
About the Avocado Daiquiri
Avocado Daiquiri is a sour made with panamanian rum, rhum agricole blanc and fino sherry, created by Demi Natoli at The Patterson House.
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