This cocktail is a bit more intricate than I usually make at home, but I’ve done it once and had quite a bit of fun pulling together all the ingredients. For the easier version, go to Macondo, a restaurant featuring “freestyle Latin” cuisine on the Lower East Side of Manhattan.
AGUACATE + MESCAL
· 1/2 oz Cointreau
· 3/4 oz Agwa coca leaf liqueur (or Midori melon liqueur)
· 1 1/2 oz Mescal
· 1 1/2 oz Lime Juice
· 1 oz Agave nectar
· 1 tsp Honey
· 1/4 Avocado
· Slice of Lime
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.
Source: Macondo
