2 oz. Silver rum
2 oz. Gold rum
2 oz. Simple syrup
1 ¼ oz. ripe Fresh California Avocado (approximately ¼ avocado and large avocados are recommended for use in this drink)
¾ oz. fresh lemon-lime juice
½ oz. half-and-half
1 ½ cups ice cubes, cocktail size
Pomegranate concentrate for garnish
Place the first six ingredients into a blender and blend them until combined. Add the ice and blend until the mixture is smooth, light and creamy. Pour the drink into a balloon wine glass. Lightly zigzag pomegranate concentrate over top. Using a small drink straw, from the top of the zigzag pattern pull through the center to make a series of pomegranate hearts. Serve.
This rich summer quaff comes to us courtesy of Lucy Brennan of Mint and 820 in Portland, Oregon.