Cut open <quantity>4</quantity> avocados and remove their pits

Toast the pits over medium-high heat until their shells start to peel off

Remove the shells and chop the pits into small pieces

Toast the avocado pits over medium heat until they are aromatic and browned

Simmer <quantity>2½<unit>cups</unit></quantity> of water, <quantity>1</quantity> cinnamon stick, <quantity>1<unit>tbsp</unit></quantity> of cloves and <quantity>1<unit>tbsp</unit></quantity> of allspice berries for 5m until the water is flavorful

Strain the liquid. Add the avocado pits

Add <quantity>2½<unit>cups</unit></quantity> of sugar and stir

Let it sit at room temperature for 12-24h to extract the flavor

Pour <quantity>100<unit>ml</unit></quantity> of angostura bitters into a container

Add <quantity>10</quantity> coffee beans and let it infuse at room temperature for 1h

Strain the coffee beans

Pour the infused bitter back in the bottle. The coffee-infused angostura is ready

Blend the avocado pits with the liquid

Strain into a bottle. The avocado falernum is ready

Add <quantity>1.5<unit>fl oz</unit></quantity> of blanco tequila to a cocktail shaker

Add <quantity>0.5<unit>fl oz</unit></quantity> of aged rum

Add <quantity>0.75<unit>fl oz</unit></quantity> of the avocado falernum

Add <quantity>0.75<unit>fl oz</unit></quantity> of lime juice

Add <quantity>2<unit>dashes</unit></quantity> of the coffee-infused Angostura

Fill the cocktail shaker with ice cubes and cover with a top. Shake vigorously until thoroughly chilled

Strain it into a highball glass and fill it with ice cubes

Garnish it with mint to taste and <quantity>1</quantity> cinnamon stick

Freshen up your day! Enjoy!