Despite the name of the drink, “it’s not incredibly green,” Goldman warns, since it’s mostly infused with avocado oil while the flesh is strained out. For those seeking a bolder hue, he suggests using white grapefruit juice instead of pink and adding a couple of drops of liquid chlorophyll.
Avocado Paloma
Josh Goldman, Bar Caló | Los Angeles
Ingredients
Serving: 1
- 1 1/2 ounces mezcal
- 1 ounce grapefruit juice
- 1/2 ounce lime juice
- 1/2 ounce agave syrup (2:1 agave nectar to hot water)
- 2 ounces avocado soda (see Editor’s Note)
Garnish: discarded grapefruit twist, fresh avocado leaf
Directions
- Combine all ingredients, except avocado soda, in a mixing tin and shake with ice.
- Add avocado soda to tin, then strain into Collins glass over fresh ice.
- Express the grapefruit peel and discard.
- Garnish with fresh avocado leaf.
Editor's Note
Avocado Soda:
1 large avocado, cut into a medium dice
500 milliliters mineral water, room temperature
25 milliliters simple syrup
Pinch of kosher salt
Put avocado, water and salt into iSi whipper. Charge with 2 cream charges, shaking well between each charge. Let sit for 20 minutes, lightly shaking up and down every few minutes. After 20 minutes, vent the gas without spraying any of the liquid. Once pressure has been released, open the iSi whipper and strain contents through a fine sieve pressing on the avocado until you’ve extracted as much liquid as you can. Add the simple to the avocado water and put the avocado water into a clean iSi whipper. Charge with 1 CO2 and shake vigorously. Let sit for 10 minutes before use. Keep refrigerated.