Look for this and other recipes in Lucy Brennan's book, Hip Sips.
2 oz. silver rum
2 oz. gold rum
¼ medium ripe avocado, peeled and pitted
½ oz. half and half
¼ oz. fresh lemon juice
¼ oz. fresh lime juice
2 oz. simple syrup
1 ½ cups cocktail ice cubes (smaller than common home-kitchen cubes; trays are available online and at some kitchen stores)
Tools: blender, three straws
Glass: red wine goblet
Garnish: pomegranate concentrate (the puree, not the juice; it’s available online and at some gourmet markets or health food stores)
Blend ingredients well. Pour into a glass. For garnish, spoon pomegranate concentrate into a plastic squeeze bottle or a pastry tube and draw a zigzag pattern across the top. Drag two straws through the middle to make a series of pomegranate hearts. Serve with a straw.
Lucy Brennan, Mint/820, Portland, Ore.
Check out our picks for best blender in the July/August 2006 issue of Imbibe.