Avocado Margarita Recipe for Cinco de Mayo
The avocado margarita at Javelina. Photo: Michael Tulipan
Avocados and margaritas, together at last, in one glass?
To any fan of the buttery fruit or boozy beverage, a frozen avocado margarita seems almost too good to be true, especially with Cinco de Mayo upon us. But if you’ve ever been to Texas, and Austin in particular, you know this chilly, bright, exquisitely refreshing cocktail is a Lone Star State fave for a reason.
Recently we were lucky enough to try one at Javelina, a new Tex-Mex restaurant in New York City that models its version after Curra’s Grill in Austin, Texas (which claims to have “the best avocado margarita in Austin.”) Fortunately, it’s easy as pie to make at home, and Javelina’s recipe is below.
Frozen Avocado Cilantro Margarita
Makes 1
Avocado-Cilantro Mixture:
1 ripe avocado, pitted and roughly chopped
1 heaping tablespoon cilantro, or to taste
Kosher salt, to taste
2 ounces tequila blanco, such as El Jimador
1 ounce lime juice
1 ounce Cointreau
½ ounce simple syrup
3-4 ice cubes
Sea salt (to garnish)
Cilantro (to garnish)
Mash avocado, cilantro, and salt together in a bowl, using a spoon or a mortar and pestle. Add 1 heaping tablespoon (about 2-2.5 oz) of this mixture to a blender. Add all other ingredients. Blend until smooth. Season to taste with sea salt and cilantro.
Press lip of rocks glass into water, then sea salt. Pour margarita into glass. Serve.
