From: Chef Ina Pinkney, Ina’s Restaurant, Chicago. Yield: 4 servings (5 1⁄3 cups plus tequila or vodka).
as needed, kosher salt
2 tsp. grated lime rind
½ cup lime juice, divided
2 cups peeled, cubed cucumber
1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
1 cup raw cubed tomatillos
1 cup halved seedless green grapes
½ cup loosely packed cilantro leaves
1 whole seeded fresh serrano pepper
1 tsp. celery salt
6 dashes green hot sauce
¼ tsp. freshly ground black pepper
1-1⁄3 cups unsweetened coconut water
optional, tequila or vodka
optional garnish, avocado slices, grape tomatoes and pickled onions white
On a small plate, stir together 3 Tbsp. salt and the lime rind; set aside. Pour 1⁄4 cup of the lime juice into a shallow bowl and set aside. In a blender, combine cucumber, avocado, tomatillos, grapes, cilantro, serrano pepper, remaining ¼ cup lime juice, celery salt, ½ tsp. kosher salt, the hot sauce and black pepper. Whirl until smooth. Mixture will be slightly thick. Transfer to a 2-quart pitcher; stir in coconut water. Add tequila or vodka to taste, if desired.
To serve: Dip glass rim in reserved lime juice, then into salt and lime rind mixture. Add ice and fill with Guaca Mary. Thread avocado, grape tomatoes and pickled onions onto toothpick or skewer for garnish, if desired.
PHOTO: AVOCADOS FROM MEXICO