Avocado Cooler
Makes 6 drinks
Creamy avocados create a totally luxurious mouthfeel in this drink that has some spiciness from both fresh chiles and wasabi powder, along with some sweetness from puréed green grapes.
½ English cucumber, diced
½ pound tomatillos, husked, rinsed, cored, and diced
1½ ripe avocados, peeled and diced
1½ cups green seedless grapes
½ cup firmly packed fresh cilantro leaves
1 large jalapeño or serrano chile, seeds and ribs removed
⅓ cup freshly squeezed lime juice
1 tablespoon orange bitters
1 to 2 teaspoons wasabi powder, or more to taste
Salt and freshly ground black pepper
3 tablespoons Tajín for rimming the glasses (optional)
9 to 12 ounces vodka or Spicy Vodka (here)
SUGGESTED GARNISHES:
Avocado slices
Skewers of red cherry tomatoes
Skewers of Ceviche (here)
Strips of orange bell pepper
Place the cucumber, tomatillos, avocados, grapes, cilantro, and chile in a food processor or blender, and purée until smooth. Strain the liquid through a sieve, pressing with the back of a spoon to extract as much liquid as possible.
Combine the strained purée with the lime juice, bitters, and wasabi in a pitcher. Add enough water to equal 4½ cups, and stir well. Season with salt and pepper to taste, and chill.
Rim 6 (14-ounce) glasses with Tajín, if desired, following the instructions here.
Pour about 6 ounces (¾ cup) of the mix into a pint glass, add 1½ to 2 ounces of the vodka, and fill the glass completely with ice. Roll the drink between 2 pint glasses to mix and chill for individual servings (see here), or pour the vodka and mix into a pitcher filled with ice and stir well with a long-handled spoon.
Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes, and garnish the drink with an avocado slice, a skewer of cherry tomatoes, a skewer of ceviche, and strips of bell pepper. Serve immediately.
Note: The mix can be made up to 2 hours in advance and refrigerated. Press a sheet of plastic wrap directly into the surface to prevent discoloration.
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