Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsMezcal-Avocado
By Jonathan M. Forester on Mar 13, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | Send feedback »
photo by Peter Pioppo from Studio P
Mezcal-Avocado created by Junior Merino
1 tsp of Honey
¼ avocado
1 oz agave nectar
¾ oz Agwa (coca leaf liqueur)
½ oz Cointreau
1 1/2 oz Lime Juice
1 ½ oz Scorpion Mezcal
Rim the glass with The Liquid Chef Cactus salt
Pour all the ingredients in a blender, add one scoop of ice and blend serve in a special glass.
This cocktail is currently being served at Macondo located at 157 East Houston St New York, NY 10002.
This cocktail was created to represent many flavors and aspects of the Latin Culture.
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