It was only a matter of time before avocado toast would invade the cocktail world. That time has come.
Ryan Lotz, the cocktail master at Boston’s Bar Mezzana, has cooked up an avocado toast cocktail recipe that is what he called “kind of an irreverent joke, but it also happens to be very drinkable.” The recipe, made from blended avocados, vodka, a syrup made from kale, and served with a toasted rim of spiced breadcrumbs and chilis for heat.
- 1 avocado, whole
- 1/2 liter vodka
- 1 cup destemmed kale
- 1 cup simple syrup
- 3/4 oz. fresh lime juice
- 1/4 cup salt
- 1/4 cup unseasoned breadcrumbs
- 1 tsbp. marash chili
- 1 tsp. cayenne chili
Make the breadcrumb mixture: Crumble salt and chili together with breadcrumbs, rim cocktail glass and place in freezer.
Make the avocado vodka: Puree vodka and avocado together in blender for sixty seconds. Strain through single layer of cheesecloth. Refrigerate.
Make the kale syrup: Pulse kale and simple syrup in blender till kale is in crumb sized pieces. Strain through a single layer of cheesecloth. Refrigerate.
In a cocktail shaker, mix 2 oz. avocado vodka, 3/4 oz. kale syrup, and 3/4 oz. fresh lime juice. Add ice, shake, strain into chilled cocktail glass, and serve.