By Dr. Elixir
Photography by Justin Negard
As the holidays approach, creamy nogs tend to take center stage, but my mind wandered somewhere warmer. I thought about the batida, a beloved Brazilian cocktail that resembles a smooth, creamy milkshake. To give it a seasonal twist, I swapped in ripe avocado and reached for tequila in place of the traditional cachaça. (The drink’s name is a nod to Jalisco, the Mexican state where tequila is said to have been born.) The result is a bright, silky cocktail that feels like a spiked citrus smoothie—unexpected, a little indulgent and worth the time it takes to prepare.
– Dr. Elixir
Ingredients
Serves two.
1 ripe, small avocado
2-4 oz. water
2 oz. unsweetened pineapple juice
½ oz. lemon juice
½ oz. lime juice
1-3 oz. liquid sweetener of your choice
(simple syrup, maple syrup or agave syrup)
1 oz. pineapple or orange liqueur
5 oz. blanco tequila
½ oz. mezcal (optional)
2 sage leaves
Ice
Directions
Make the avocado cream. Blend the avocado with 2 oz. of water until smooth. Gradually add more water until you reach a moderately thick, creamy consistency. Scoop out the cream.
Build the base. Add 3 oz. of avocado cream and the juices to a cocktail shaker. Shake to combine.
Sweeten to taste. Add 1 oz. of your sweetener then stir or shake. Then add .5 oz. at a time until you reach your preferred sweetness.
Add the spirits. Carefully add a handful of ice, your liqueur, the blanco tequila and the mezcal (if using). Shake vigorously for about 1 minute.
Prepare the glass. Rub a sage leaf around the inside and outside rim of each glass. Add a few ice cubes.
Serve and celebrate. Strain the cocktail evenly into the glasses. Cheers—and happy holidays!
This article was published in the November/December 2025 edition of Connect to Northern Westchester.
For more recipes by Dr. Elixir, click here.
