Skip to main content
Epicurious
Cookbooks

Avocado Daiquiri

By Lucy Brennan

4.5

(7)

Image may contain Drink Juice Beverage Plant Smoothie Fruit Food and Avocado
Avocado DaiquiriHip Sips (Chronicle Books)

This delicious tweak on a classic is from Hip Sips by Lucy Brennan (Chronicle Books, Spring 2007) and was featured as a Cocktail of the Month.

Recipe information

  • Yield

    Serves 2

Ingredients

2 ounces light rum
2 ounces gold rum
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
2 ounces simple syrup
1/4 medium-ripe avocado, peeled and pitted
1/2 ounce half-and-half
1 1/2 cups ice

Preparation

  1. Combine ingredients in blender and blend on high until just smooth, about 20 seconds. Divide mixture between two cocktail glasses and serve.

TagsCocktailAlcoholBeveragesDaiquiriRumAvocadoVegetableLimeCitrusFruitLemonEasyQuickNo-CookBlenderCookbooks

See Related Recipes and Cooking Tips

Read More
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Chocolate Pie
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!