Water Tower Recipe

Make avocado syrup

Place the peeled and pitted avocado, warm water, sugar, and 1 tablespoon fresh lime juice in a blender. Blend on high until completely smooth, about 45–60 seconds. Taste — it should be sweet with a mild avocado character. If too thick, add up to 2 tablespoons warm water and blend again. Strain the blended mixture through a fine mesh sieve into a clean jar, pressing with a spoon to extract as much liquid as possible. Refrigerate. Yields ~10 oz and keeps 5–7 days.

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling it with ice water while you prepare the drink.

Add Diplomatico Planas rum (2 oz), avocado syrup (3/4 oz), coconut purée (1 oz), and fresh lime juice (3/4 oz) to a cocktail shaker.

If the avocado syrup tastes under-sweet or the coconut purée is very dry, add simple syrup (1/4 oz). You can omit if the avocado syrup yields the desired sweetness.

Fill the shaker with ice (about 4 oz or enough to three-quarters fill), cap, and shake hard for 12–18 seconds until the outside of the shaker is frosty and well chilled. The shaking also helps emulsify the coconut purée and avocado syrup for a creamy texture.

Dump the ice or water from your chilled glass. Double-strain the cocktail into the glass using both the shaker strainer and a fine mesh sieve to remove avocado solids and any coconut lumps for a silky finish.

Garnish with a lime wheel or wedge on the rim. Optionally sprinkle toasted coconut flakes on top and add a micro cilantro or basil sprig for an aromatic contrast.

Serve immediately. Estimated single serving.