Avocado Gimlet

Shaun Layton’s Avocado Gimlet. Contributed photo

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

Read about Vancouver’s classic cocktails.

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