When avocados and tequila meet, something magical happens. This could be the start of a spiked salad or salsa, but the fusion I’m thinking of manifests as a frozen margarita, perfect for taking the edge off on a hot summer day. We’ve already seen that avocados can do amazing things with iced coffee, so why not take it to the bar and give it a shot?
A Brief History of Avocado Margaritas
Legend has it that Curra’s Grill in Austin, TX was the first to blend the savory green fruit into a sweet and sour margarita mix. As the story goes, it came about as a dare, but the results were no joke. Many customers undoubtedly order it for similar reasons, only to become hooked on the uniquely refreshing experience. Accented with a pinch of cilantro, tequila cuts through the buttery richness of the avocado with a fresh finish.
Not one to miss a trend, Epcot’s own avocado margarita has been incredibly popular since it hit the menu at La Cava del Tequila. The “happiest place on earth” takes a sweeter approach to appeal to the masses, adding melon liqueur to boost the bright green hue and ripe, fruity flavor all at once. The glass is rimmed with lurid pink hibiscus salt, amplifying the floral notes and of course, adding an eye-catching color contrast that you can’t miss from across the bar.
Key Differences in My Avocado Margarita Recipe
While I’m not trying to re-invent the wheel here, I do think there are a few tweaks that could make the modern classic even better.
- Swap the polarizing cilantro addition for spicy jalapeño. While strictly optional, it’s highly recommended for a little kick at the end of each sip, balancing out the creamy richness of the avocado.
- Use fresh citrus juices instead of prepared margarita mix or more flavored liqueurs. Prepared blends are never particularly fresh or natural tasting, and almost always cloyingly sweet. Personally, I’d rather taste the tequila than cover it up, especially if I’m paying for a top shelf bottle.
- Use flaky sea salt rather than kosher salt for the rim. It dissolves more easily for a gentler saline hit, rather than a blast of salt from chunky granules.
- Forgo the added sugar or agave. I’d much prefer to lean in on the savory flavors of the avocado here rather than turn the mix into a boozy milkshake.
The Best Tequila For Making an Avocado Margarita
Any type of tequila will make a fine margarita. For the best blend though, I would recommend:
- Reposado, for its subtle sweetness, is my top pick to round out this blend with a smooth finish.
- Blanco, with more vegetal notes, would be great with a spicier take using the optional jalapeno.
Avocados simply make everything better. From breakfast toast to a happy hour toast, these alligator pears will always serve you well.
- 1 Tablespoon Flaky Sea Salt
- 1 Lime Wedge
- 1 Large, Ripe Avocado
- 1 Cup Tequila (Reposado or Blanco)
- 1/2 Cup Orange Juice
- 1/4 Cup Lime Juice
- 1/2 Fresh Fresh Jalapeño (Optional But Recommended)
- 1 Teaspoon Lime Zest
- 1 1/2 Cups Crushed Ice
- Spread the salt out in a shallow dish. Rube the lime wedge around the rims of four glasses and dip them each into the salt, coating the edges thoroughly. Set aside.
- Pit and peel the avocado before adding it to your blender along with all the remaining ingredients. Thoroughly puree, until completely smooth.
- Pour into the prepared glasses and enjoy immediately. Cheers!
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Amount Per Serving: Calories: 204Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1595mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.