Georgia Mackenzie Evens
Dehydrated Cherry tomato
50ml ROKU Gin
20ml Vermouth infused with Feta and avocado
2 Dashes Avocado Seed tincture
THE STORY BEHIND THE COCKTAIL NAME
Ahhh… Millennials; self- entitled, “selfie queens" obsessed with brunching and Instagram. Too busy throwing their money away on avocado and toast to ever buy a house. As a millennial we get a lot a flak from people over the age of forty for trying to make the best of a bad world over brunch. We’re dealing with climate change, rising house prices, crippling student loans and the fact that Pluto is no longer a planet! I wanted to create a drink that poked a bit of fun at the classic millennial brunch - smashed avocado on toast - while showcasing how innovative and environmentally conscious our generation really is. For this drink, I wanted to use the humble avocado as many times as I could, drawing out as much flavour as I could to create a smooth martini style cocktail that complimented Roku gin. I began by infusing a Vermouth with the pulp of an avocado, giving it a creamer feel and flavour. You really can’t have smashed avo without some feta so I then fat washed the same Vermouth with feta to add a bit of a salty tang. I took the seeds from the Avocado and made a tincture which turned out to be surprisingly nutty in flavour. Finally, I let the husks of the avocado sit in the Vermouth to dye it a dusty pink. Stirred down into an Embassy glass and garnished with the dehydrate top of a discarded tomato. So that nothing went to waste, I took the husks, crushed and dried them to create a coaster to serve then serve the drink on.