Inspired by a visit to Mexico, Shaun Layton infused gin with olives and rosemary, mixed it with avocado and created a West Coast classic.
1.5 oz (45 mL) olive and rosemary-infused Beefeater Gin (see note)
0.5 oz (15 mL) Lillet Blanc
1 oz (30 mL) fresh lime juice
0.75 oz (22 mL) simple syrup
1/4 fresh avocado, flesh only
Combine all ingredients into a shaker tin and fill with ice. Give it a good, long, hard shake to make sure the avocado blends into the cocktail. Double-strain with a slightly bigger mesh strainer into a large coupe glass. Serves 1.
Note: To infuse the gin, put a few sprigs of rosemary and a handful of green olives into a large glass jar and muddle gently. Pour the gin over top, cover, and place in a cool dark place for 24 hours. Strain out solids and pour the infused gin into a clean glass bottle.
—by Shaun Layton