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Might I?

A frozen cocktail with avocado orgeat, highlighting Dole Pineapple Coconut Mix, with lime and a corrected bitter orange simple.

Total Time: 20 minutes

Servings: 4

Ingredients

6 oz orgeat or Avocado Pit Orgeat (sub-recipe)

8 oz DOLE Pineapple Coconut Mix

6 oz lime juice

6 oz bittered DOLE Mandarin Syrup (sub-recipe)

4 oz overproof spiced rum

4 oz rhum agricole

ice, as needed

mint sprig, for garnish

DOLE Mandarin Orange Segment, skewered for garnish

1 #10 Can DOLE Mandarins in Light Syrup

1 qt sugar

1 qt water

6 zested oranges

4-5 avocado pits

3 cups sugar

3 cups water

Add ingredients into a blender. Add ice until just above the meniscus of the ingredients.
Blend until smooth and serve in a rocks glass.
Garnish with mint sprig and skewered mandarin orange.

Empty DOLE Mandarins Can into a large pot and set to low heat.
Add sugar, orange zest and water and bring to a simmer for 10-15 minutes. Allow to cool.
Blend until smooth and strain through a fine mesher.

Make sure avocado pits are clean and dry. Scrub off any excess avocado and leave to dry-out overnight or under heat.
Add avocado pits into a blender and blend until the shreds are fine and consistently sized.
Over medium-high heat, toast the avocado shreds, constantly moving the pits around in the pan until they turn bright orange.
In a bowl or saucepan, stir together the toasted pits, sugar and water and stir. Use only half the water for a richer syrup. Allow to infuse overnight.
The next day, return mixture to blender and blitz to combine. Strain and store in squeeze bottle.