1 32 oz. can tomato juice

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2 Tbsp. freshly grated horseradish

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1/4 cup freshly squeezed lime juice

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4 dashes Worcestershire sauce

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1 tsp. celery seed

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2 canned chipotle chiles, stemmed and seeded

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As needed Salt and freshly ground pepper, to taste

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12 oz. tequila blanco (omit for “virgin” cocktail)

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1 ripe, Fresh California Avocado, halved, seeded, peeled, cut into 1/3 and then halved again*

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As needed Celery sticks and jicama

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As needed Veggie Ice Cubes

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4 tomatillos

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1 large cucumber

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As needed 1 to 2 jalapeños

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.