2 oz. Silver rum
2 oz. Gold rum
2 oz. Simple Syrup
1 1/4 oz. ripe fresh California avocado* (1/4 avocado)
3/4 oz. fresh lemon-lime juice
1/2 oz. Half and half
1 1/2 cups cocktail ice cubes
Pomegranate concentrate for garnish
Place the first six ingredients into a blender. Blend until combined. Add ice. Blend until smooth (light and creamy). Pour 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.
*Large avocados are recommended for this recipe. A large avocado averages eight ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This drink comes from Lucy Brennan from Mint and 820 in Portland, OR.