Lab note · Collision A
Avocado Margarita
Avocado adds no flavour: it adds texture. Dose it like an egg white, not a fruit.
Tequila / Mezcal · Avocado · Dry Curaçao · Lemon · Black salt · Tajín
The baseline was honest: the house Margarita as it is — 60 Altos, 30 Dry Curaçao, 30 lemon, 10 sugar — plus half an avocado and a pinch of salt. The balance wasn't touched; fat was simply added to an already-closed balance. And there was the problem: fat coats the tongue and dampens acid and sweet at once. A cocktail that's perfect dry comes out blunt and heavy with that inside.
The trap is to raise the sugar when it reads flat. That's the wrong move: fat isn't corrected with sweet — that cloys — it's corrected with acid and salt. And the avocado isn't there for flavour, it's there for texture: its real role is that of an emulsion, the same as an egg white. Understanding that changes everything: you dose it like a white (25-30 g), not like a fruit.
The dominant constraint is oxidation: avocado browns in minutes and can't be pre-batched. The clock rules, not the palate. If avocado goes in, the egg white comes out and the sugar drops. From there, four directions — and only one, the fat-wash, solves the oxidation instead of dodging it.
Method
The house Margarita recalibrated for fat: less sugar, more acid, salt. Avocado at egg-white dose (25-30 g), short shake, mandatory double strain, coupe, black-salt rim with Tajín. The cilantro is served detachable — when an ingredient divides opinion, serve it detachable.
