Rich and crisp, the cocktail is named for
the Lula avocado, a variety grown in our
state’s southern region.
For this silken concoction, McCullough uses Dulce Vida Blanco Tequila, a gentle breeze compared to her steel-toed, throat-kicking kinfolk. Rich and crisp, the cocktail is named for the Lula avocado, a variety grown in our state’s southern region. Coupled with St. Germain Elderflower liqueur, the muddled avocado gives this drink an almost desert garden quality.
1 ounce Texas-based Dulce Vida Organic Blanco Tequila
3/4 ounce St. Germain Elderflower Liqueur
3/4 ounce lime juice
1/4 avocado muddled with 3-4 mint leaves until creamy
Splash soda water for effervescence
Mix all the fixins before shaking to your heart’s content. Garnish with a mint sprig and thinly sliced pickled radish. Serve with a smile.
Note: Pickling radishes is easy. Mix them in a lidded jar with apple cider, 2 ounces of honey, hot filtered water and pink peppercorns. Shake and let sit for 30 minutes. Voilà!
Mixologist Brian McCullough may be found behind The Standard Pour's wooden, elbow-worn bartop.
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