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.