Alligator Pear Cocktail

Two years ago, I was looking up recipes for a dinner party. The theme was the 1920's and I had cookbooks that belonged to my great grandmother from that point in history. I figured a section on cocktails would be appropriate for the decade of speakeasys and giggle water. But then reading through the recipes, I realized all the ingredients were primarily solid food. Oh right. It was Prohibition. Better Homes & Gardens was probably not going to openly publish a chapter using bourbon and gin. But they still needed to find a way to use all those glasses.

I chose the recipe with the most peculiar name and thus most likely to provoke conversation at the dinner table. Not to mention laughter with the consumption of our less edible cocktails. So I chose the aligator pear cocktail. A quick search on Google identified the forgotten name for an avocado. I like avocadoes. I was weirded out by the other ingredients, like catsup. But I actually make my own catsup. Maybe it would be a little less gross. I also chose to leave out the pickle chutney (mostly because I wasn't convinced the relish in my cupboard was an authentic substitute).

I expected to have a lot of leftovers or filler for the compost. But after our starter course, the glasses were surprisingly scraped clean. It was talked about for months after that to the point that it was requested for another dinner party.

So now you know. And here's the recipe if you should like to make one yourself.

#fruits