BY LEO ROBITSCHEK — NEW YORK CITY, NEW YORK
Combine all the ingredients, except the garnish and rimming ingredients, in a cocktail shaker, add ice, and shake. Strain into a double rocks glass that has been rimmed with Aleppo chile and salt. Garnish with the cucumber slice.
Dissolve 2 cups sugar in 1 cup water in a large bowl. Combine with 2 cups of cubed avocado and 2 cups freshly squeezed lime juice and, using a hand blender, beat until very smooth. Pass through a chinois fine-mesh strainer. The syrup retains its color for 2 days when refrigerated.
SPICY AGAVE SYRUP
Dice, core, and seed 4 jalapeño peppers. Charge in an iSi Whip with 31⁄2 cups hot water according to the manufacturer’s instructions and let stand for 5 minutes. Pass through a chinois fine-mesh strainer and combine with 7 cups agave nectar. Store in the refrigerator for up to 2 days.