Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, August 22, 2008

8/22/08: Drink of the Week

Our latest Drink of the Week comes from Bridget Albert’s new book, Market-Fresh Mixology. Drawing inspiration from farmers’ markets and fruit stands, Albert mixes fresh produce with an assortment of spirits for delicious seasonal cocktails. Try this recipe with creamy avocado and fragrant tarragon, and you’ll be making a run to the bookstore. Or surf on over to Albert’s new website, marketfreshmixology.com.

Savory Avocado Cocktail
5 fresh tarragon leaves
1 1/2 oz. fresh sour (see recipe below)
Juice of 1/2 a lime
1 1/2 oz. añejo tequila
1/2 oz. triple sec
Tools: shaker, strainer, knife, muddler, small sieve, barspoon
Glass: cocktail
Garnish: tarragon sprig

To rim the glass: On a small plate mix 4 barspoons of superfine sugar with 1 1/2 barspoons of sea salt. Rim the outside top of glass with lime wedge. Roll the outside rim of glass in sugar mixture. Set aside.

Peel and cut avocado into one-inch cubes. Combine one cube of avocado, 5 tarragon leaves, fresh sour and lime in shaker. Muddle until avocado is well mixed. Add tequila and triple sec. Add ice to shaker and shake. Double-strain into a glass, using the strainer on the shaker while pouring contents through a sieve over the glass. Garnish with a tarragon sprig.

For fresh sour, combine 2 cups fresh lemon juice with one cup of simple syrup. Stir and cover; will keep in the refrigerator for up to one week.