Avocado smoothies are all the rage, especially among the health-conscious crowd at vegetarian tapas bar Ladybird in New York’s Greenwich Village. There, beverage director Ariel Arce satisfies her customers’ green juice craving with a light Champagne-spiked avocado slushy, enriched with shiso syrup and brightened with cucumber juice. It may not be paleo, but it’s so good, you won’t regret blending yourself a second one for a bottomless avocado brunch.
The Essentials
avocado
Champagne
shiso syrup
Blender
Ingredients
.25
avocado
3
oz
Champagne
1
oz
shiso syrup
.25
oz
cucumber
1.5
shiso leaves, divided
Method
- Add all ingredients (including half of a shiso leaf) to a blender with crushed ice, and blend to a smooth consistency, somewhere between a smoothie and a slushy.
- Pour into a milkshake glass.
- Garnish with a shiso leaf, and serve with a straw.
Ingredients
1
Cup
sugar
5-6
fresh green shiso leaves
.5
Cup
water
Method
- In a blender, combine sugar and shiso leaves.
- Add sugar-shiso mixture to water in a saucepan and bring to a light simmer, stirring until the sugar dissolves.
- Remove from heat and allow to cool.
- Strain through a fine mesh strainer into a storage container.