Social Links
An imperfect life guide for women
Advertisement

Author | Photo Beth MacDonald

How To Make an Avocado Gimlet from L’Abattoir in Vancouver

Working in the Canadian Rockies this summer forced me to replace my love of bar hopping with hiking. The views were great but you know I missed my cocktails! So when my four-month contract ended, I visited Vancouver and made it my mission to try out the best bars in the city. I set my sights on L’Abattoir after reading this article and it turned out to be my favourite visit on the Westcoast. After a very happy happy hour, I was invited back the next day to step behind the bar and learn a cocktail off the menu from the very best, head barman Shaun Layton.

DSC_0044

Now I have to say, this Avocado Gimlet is actually the most perfect cocktail I’ve ever had and I’m not exaggerating.  Being able to recreate it at home is such a gift that I am happy to pass on to you. This cocktail is creamy and refreshing, beautifully balanced, and totally unique.

Ingredients:

¼ ripe avocado
1 heaping teaspoon of sugar
½ ounce of Berentzen apple liqueur
1 ½ ounces of rosemary and olive infused London dry gin (recipe below)
1 ounce of fresh lime juice
1/3 ounce of simple syrup

Steps:

1) Scoop out a quarter of a ripe avocado and place in a cocktail shaker with 1 heaping teaspoon of sugar. Mash the sugar and avocado together with a muddler.

2) Add the gin, apple liqueur, lime juice, and simple syrup to the shaker.

3) Do a dry shake (no ice in the shaker) of all the ingredients to really mix it up.

4) Now add ice ¾ of the way to the top of the shaker and give it a really good shake, about 15 seconds.

5) To get the velvety smooth consistency of this cocktail, you’re going to have to do a double strain. Pour the cocktail out of the shaker (using a Hawthorne strainer or the strainer built into your shaker) and then run it through a fine mesh strainer and into the glass.

6) Pour into a chilled coupe glass and enjoy!

7) To make the olive and rosemary gin: take a 750 ml bottle of London dry gin, 6 Picholine olives (pitted and torn apart), 2 sprigs fresh rosemary (off the stem). Infuse for 24-36 hours, strain out solids and keep in the fridge.

It seems like a lot of steps, but the method is actually very simple and the results are so incredibly worth it. Enjoy!

DSC_0055

2 comments
Soheyl
Soheyl

We just tried this cocktail this week and immediately fell in love with it. Thanks a lot for this recipe.