In this low-carb cocktail, avo wraps around rum like white on rice. Then Cointreau sets the blend on fire! My brother-in-law Leigh—aka the Silver Fox Bar Champion Extraordinaire—put me onto that little trick. Tweak the lime juice, zest, and alcohol to taste. Be bold and add the green powder boosters (which you won’t taste), and go craaaaaaaay-ay-ayzy with the cayenne! No, I haven’t had too many of these . . . yet.
— Tess Masters
Nutritional facts (per serving)
Calories 140 kcal | Fat 3.9 g | Saturated fat 0.7 g | Sodium 99.4 mg |Carbs 14.6 g | Fiber 3.5 g | Sugars 8.4 g | Protein 1.4 g | Calcium 30.6 mg | Iron 0.5 mg
• ON-DEMAND: Listen to Faith and Tess talk about this cocktail, as well as two other must-make summer recipes from Tess’s new cookbook. •
Reprinted with permission from The Perfect Blend, ©2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography ©2016 by Anson Smart.
- 1- 1/2 cups raw coconut water
- 1 teaspoon teaspoon finely grated lime zest plus more to taste
- 1/3 cup fresh lime juice plus more to taste
- 1/3 cup light rum plus more to taste
- 1/2 medium avocado pitted and peeled
- 1/2 medium banana sliced, fresh or frozen
- 1 tablespoon Cointreau
- 1 tablespoon coconut nectar or pure maple syrup
- 1 cup ice cubes plus more to taste
- 4 thin lime slices
- 1 teaspoon wheatgrass powder
- 1/4 teaspoon spirulina or chlorella
- 1 pinch cayenne pepper
- Throw everything, except the lime slices but including the boosters, into your blender and blast on high for 30 to 60 seconds, until well combined. Tweak the lime zest, lime juice, rum, and/or ice to taste. Pour into four martini glasses, garnish the rims with the lime slices, and serve immediately.
