Blues On The Green Recipe

Make blue corn salt rim

On a small plate combine the blue corn salt. Moisten the outside rim of a chilled coupe or rocks glass with the lime wedge, then gently dip the rim into the blue corn salt so it adheres evenly. Set glass aside to dry slightly.

Prepare strawberry purée

If not using pre-made purée, hull 2–3 fresh strawberries and blitz in a blender or muddle until smooth. Strain through a fine sieve for a silky texture if desired. Measure 1 oz for the cocktail.

Prep avocado

Scoop out a quarter of a ripe avocado and place it in the blender or cocktail shaker. For garnish, thinly slice a small piece to fan later.

Combine ingredients

In a cocktail shaker add the avocado (quarter piece), 1 oz strawberry purée, 1.5 oz Flecha Azul Blanco tequila, 0.5 oz Rosaluna mezcal, 0.75 oz fresh lime juice, and 0.5 oz simple syrup.

Dry shake

Without ice, dry shake vigorously for 15–20 seconds to help emulsify the avocado into the other ingredients for a silky texture.

Wet shake

Add 6 ice cubes to the shaker and shake very hard for 12–15 seconds until the shaker is well chilled and slightly frosty.

Double strain and serve

Double strain the cocktail through a fine mesh strainer into the prepared glass to remove avocado fiber and ice shards. This will produce a smooth, slightly lush cocktail with a pale pink/peach hue.

Float the thin strawberry slice on the surface or rest it on the rim. Add the thin avocado slice or fan on one side of the glass. Optionally express a lime peel over the drink and discard or rest it as a small accent. Serve immediately.