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