Avocado Margarita

This frozen avocado margarita recipe is creamy, refreshing, and bursting with flavor. Serve at your next pool party or barbecue for the perfect summer cocktail.

Course Cocktails

Cuisine Mexican

Keyword avocado cocktail, avocado margarita, creamy margarita

Prep Time 5

Total Time 5

Servings cocktails

Calories 309kcal

Author Elaine Benoit

Equipment

Ingredients

4 ounces tequila (blanco)
2 ounces orange liqueur (like Cointreau, or triple sec)
4 ounces lime juice
2 ounces simple syrup
avocado (cut in half and remove pit)
2 lime wheels (with a small slit cut in them)

Optional

kosher salt (or some chunky salt)

Instructions

Get out a blender, measuring glass, and margarita glasses. If you want a salted rim, do so now. (Check out notes to see how.)
kosher salt
Add tequila, orange liqueur, lime juice, and simple syrup to the blender container.
4 ounces tequila, 2 ounces orange liqueur, 4 ounces lime juice, 2 ounces simple syrup
Scoop out the avocado flesh with a tablespoon and add to the blender.
avocado
Add ice, and place the lid on the blender. Blend on high until the ingredients are combined and the consistency is thick and creamy.
Divide and pour the margarita between the two classes. Place a lime wheel on each glass rim.
2 lime wheels
Sip
Smile
Enjoy

Notes

Helpful tips

Use the best ingredients you can afford. Although I use Patron silver tequila (blanco), a more budget friendly tequila brand is Lunazul.
I use a silver or blanco tequila, but you can use a gold, repasado, or anejo tequila if you prefer.
My go-to orange liqueur is Cointreau, but you can use triple sec which is more budget friendly.
Simple syrup is the cocktail sweetener I use the most, but if you prefer agave syrup, use that instead.
Homemade sweet and sour is much better than store bought. I go with a 1:2 sweet to sour ratio. Try the recipe as written and if you decide you'd like it sweeter, add .50 ounce more of simple syrup and taste it and if you want it to be even sweeter, add another .50 ounce.
Wash your fruit to remove any pesticides. Here's two different ways: 1.) I use a vegetable/fruit cloth - one side is coarse and the other smooth. Wet the cloth and rub the skin of the limes with the coarse side and rinse with cold water. 2.) Squirt some unscented natural soap to your hand and rub the limes between your palms. Take a vegetable brush and scrub the skin of the fruit. Rinse thoroughly with cold water.
I prefer using a classic blender with the blades in the bottom of the container because it's easier to add more ingredients, including ice. But if you only have the type of blender with the blades in the lid, you can still add more ingredients after you blended the cocktail, it just will be a little messy.
Here's how to salt the rims of the glasses: pour some chunky salt like, sea salt, kosher salt, or Maldon salt on a small plate. Dip your finger in simple syrup and rub it around the rim of the glasses. With the glass upside down, roll the rim in the salt, shake any loose salt off the glass and set it up right. Repeat with the other glass.
I like to use lime wheels as the garnish, but you can use lime wedges if you prefer.

Nutrition