'Persea Swizzle is a L.A.L.S. (low alcohol and low sugar) cocktail. The aim behind the creation of this drink was to offer a fresh drink, that our members could easily enjoy all day long in Barcelona, with a very small amount of alcohol. The rounded acidity of the rice vinegar is balanced by the creaminess of the avocado and aloe vera, combined with the earthy flavour of cachaça and a little touch of gin.'- Alberto, Club Bar Manager, Soho House Barcelona
• 10ml Tanqueray Ten
• 10ml Leblon Cachaça
• 10ml Lemon juice
• 20ml Apple juice
• 35ml Avocado & Aloe Vera shrub
• Top up Soda
Shrub preparation: 250g caster sugar; 250ml water; 100ml rice vinegar; 200ml aloe vera; 1 avocado. Put all the ingredients in a blender and mix them; double strain the liquid.
Method: In a Highball Glass, pour all the ingredients starting with the shrub and the juices; add spirits and crushed ice and swizzle so the different flavours are distributed in the drink and outside begins to frost. Top up with soda and add more ice, keep swizzling. Cap with crushed ice, add metal straw and garnish with 3 pineapple leaves.