Signature
MATTHEW KELLY / SUPERCALL

Pisco • Sweet
Seriokai's Trail

Jesse Carr of Balise in New Orleans was inspired to make this cocktail after he tasted the unusual blend of avocado and chocolate milk and, against all odds, liked it. A mix of an easy-to-make avocado-infused pisco, strawberry liqueur, honey, fresh lemon juice and crème de cacao, it’s a beautifully balanced drink, perfect for before or after dinner. The name “Seriokai’s Trail” comes from a Guyanese tale of a vengeful avocado farmer who followed a trail of avocados to his unfaithful wife at the end of the world. Maybe if she had just offered him this creamy, sweet drink as an apology, he would have been less bitter.

The Essentials

Avocado Pisco
crème de cacao
crème de fraise
Shaker
The Details
Contributed by

Ingredients

1 oz Avocado Pisco
.5 oz crème de cacao
.5 oz crème de fraise
1 oz lemon juice
.25 oz Honey
1 pinch maldon salt
3 dashes Peychaud’s bitters
Slice of strawberry, for garnish
Avocado peel, for garnish

Method

  • Add all ingredients save for the garnishes to a shaker with crushed ice and give it a quick shake.
  • Dump (don’t strain) into a double old-fashioned glass.
  • Top with more crushed ice.
  • Float three dashes of Peychaud’s on top and garnish with a slice of strawberry and an avocado peel.
intermediate
Strength:
Avocado Pisco
Custom Ingredient

Ingredients

2 large avocados, peeled and seeded
1 750-mL bottle bottle pisco (Balise uses Campo de Encanto)

Method

  • Combine avocados and pisco in a blender and blend until smooth.
  • Store in an airtight container in the fridge for a few weeks or in the freezer for a few months, as long as the mixture remains bright green.