While I am a huge fan of sours, I have a confession to make: I have an egg white (and dairy) intolerance. But I absolutely love cocktails that have a creamy, rich texture to them. So when I first tried the Avocado Gimlet at L’Abattoir two years ago, I was surprised and delighted because despite sounding questionable it was actually absolutely delicious.
Flash forward to this summer, and I’ve been experimenting with incorporating more savoury ingredients into cocktails as well as homemade liqueurs and ‘The Green Thumb’ was born. Made with many garden-friendly ingredients this cocktail combines elements of creaminess, sweet, sour, herbal and savoury all into one (nutritious) cocktail.
1.0 oz Rye Whiskey
1.0 oz Homemade Jasmine Lychee Liqueur*
1.0 oz Homemade Rosemary Lemon Liqueur*
0.5 oz Lime Juice
2 Sprigs of Rosemary
In a cocktail shaker add the avocado and muddle until smooth and creamy. Add rye, jasmine lychee liqueur, rosemary lemon liqueur, lime juice and one sprig of rosemary. Do a dry shake (don’t add any ice). I prefer to use a protein shaker ball when dry shaking – it helps to mix the ingredients better. Fill the shaker with ice and do a wet shake. Just kidding, it’s just called a regular shake or just a “shake”. Aggressively shake that tin for 15-30 seconds. Now the main secret (which I DIDN’T do for these photos but I highly recommend you do for consumption) is double strain into your chilled coupe glass. Strain first with a Hawthorn strainer into a fine mesh strainer for that delicious velvety smooth texture. After all, no one wants a guacamole cocktail.
*I will be posting the recipes for the homemade liqueurs soon. Stay tuned!