Avocado, mango, pineapple juice, mint, coconut milk and cucumber make up this cool, refreshing tropical cocktail.
This post is sponsored by the California Avocado Commission.
I know…avocado in a cocktail? You think I’m three sheets to the wind, but bare with me here.
Do you ever find yourself choosing between a smoothie and a cocktail? I encounter this conundrum more often than I’d like to admit. But, haste: today we combine the two so that we fulfill both needs with flying colors.
California avocado, cucumber, mint, mango, lime juice, pineapple juice, coconut milk, and tequila (or gin or white rum) make for a super refreshing frozen cocktail (or daiquiri if you will) slash boozy smoothie to share with your people or to covet to yourself.
If you have ever put avocado in a smoothie, this avocado-infused cocktail is the same concept – it adds creamy richness, and you can’t taste the avocado. Plus, it actually helps take the edge off the booze, which makes the whole thing go down super smoothly… and dangerously quickly.
As you all know, I’ve been working with the California Avocado Commission to introduce avocado into every facet of your diet, and now this cocktail is the cherry on top. This month’s theme was MUSIC – California Avocados are as iconic to the Golden State as the state’s legacy for music.
And so we freestyle.
Freestyle is unique in that it’s off-the-cuff and no song is like the other. This cocktail follows this idea in that it encourages you to think beyond the recipe and add in other fruits you love! Like berries, fresh pineapple, cherries, and any of your favorite summer go-tos. I like using tequila for the alcohol portion of this cocktail, but you can also use gin or white rum.
All ingredients go into the blender and out comes a boozy treat… it’s as simple as that!
If you love frozen or mixed drinks but like to keep them cane sugar-free, let this be another tool for your arsenal.
One last thing: California Avocados made a “soundtrack” for your summer, bringing you a cookbook with all sorts of avocado recipes, from appetizers, side dishes and entrees to drinks and desserts. You can download the free cookbook HERE!
Avocado cocktails…bringing new spunk to your gin and juice.
- 1/2 California Avocado, peeled
- 4 (1/4-inch) slices cucumber
- 1/3 cup full-fat canned coconut milk
- 6 mint leaves
- 1 cup fresh ripe mango, chopped
- 1 tablespoon lime juice
- 3/4 cup pineapple juice, *
- 4 ounces tequila, **
- 1 cup ice
- Add all ingredients for the frozen daquiris to a blender and blend until completely smooth. Taste for flavor and add more pineapple juice or honey to taste.
- Serve daquiris in glasses rimmed with turbinado sugar.
*You can replace the pineapple juice with orange juice or mango juice
**Or gin or white rum
Nutrition InformationYield 2 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g