Avocado Zen Cocktail

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Avocado cocktail

Chef Jason Hernandez

Blade & Tine

Holmes Beach, Fla.

Cocktails featuring seasonal produce make a refreshing way to toast summer. Since avocados are in peak season in June, Chef Jason Hernandez uses them to enhance this calming culinary-inspired green cocktail. Cucumber vodka, lime juice, mint and crystallized ginger complete the flavor profile and a splash of soda water adds fizz.


6 oz. cucumber vodka

1 oz. fresh squeezed lime juice

1 oz. honey

2 oz. mint simple syrup

2 tsp. minced mint leaves

1 lime

2 tsp. crystallized ginger powder for rimming, optional

1 ripe avocado

Ice cubes, as needed

Soda water


  1. In metal shaker, combine vodka, 1 oz. lime juice, honey, mint syrup and mint; shake vigorously for 20 seconds until honey is well blended.
  2. Slice lime into four wheels, cutting a small notch in each to secure on glasses; set aside. Squeeze juice from remaining lime. Moisten rims of four 10-ounce glasses with lime juice; dip rims in powdered ginger crystals.
  3. Peel and seed avocado. Dice three quarters of the avocado into ¼-inch pieces; set aside. Slice remaining avocado quarter into 4 wedges; set aside.
  4. Place half the diced avocado on bottoms of prepared glasses; add ice cubes and remaining diced avocado.
  5. Pour contents of shaker into glasses. Top with soda water; garnish each with a lime wheel and avocado wedge.

Photo courtesy of California Avocado Commission

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