Avocado Margarita Recipe: Quite Possibly the Best Margarita Ever

So the other day I was sitting in my kitchen looking at the produce we had sitting in our fruit basket, and was trying to come up with a cocktail to make.

I took one look at the avocado that was sitting there, and was reminded of one of the first “must have” drinks I tasted in Portland.

It was at a bar called Mint 8/20, which was one of the very first “craft cocktail” bars that opened in Portland, circa 2001 (may it RIP). Lucy Brennan was the woman behind the bar, and her signature drink was an avocado daiquiri.

It was a blend of two different rums, lemon and lime, and you guessed it, avocado.

It sounds weird, but it tasted fantastic. 

On a whim I started throwing stuff in a blender based off what I thought the recipe was, and lo and behold?

It tasted incredible.

I’ll post that recipe sometime soon.

What you’re getting today however, might just be even better.

As I was drinking my delicious blended avocado libation, I was sitting there looking at the other half of my avocado trying to figure out what to do with it.

And all I could think was, “well if this worked for rum, why wouldn’t it work for tequila?”

So I started grabbing ingredients that I thought would go well together, and tried to create a drink that was more my own.

While I was blending it I did a quick google search for “avocado margarita,” and of course, a dozen recipes show up – but this isn’t based on any of those (I still haven’t looked at any others).

How to Make an Avocado Margarita (And Why You Should)

I couldn’t tell you the last time I had a blended margarita, but usually when I do I end up pretty disappointed. It either doesn’t hit the right mix of sweet and sour, is using artificial ingredients, or the drink just never gets properly blended and fails to have that luscious creamy, smoothie like texture.

Well, don’t worry friends. This drink ticks all of those boxes.

An avocado margarita is extremely simple to make. Take all of the ingredients below, toss them in a blender (Vitamix or similar is ideal), turn on high for 30 seconds:

• 2oz silver tequila
• 2oz reposado tequila
• 2oz agave syrup
• 1oz triple sec
• 1/2 medium sized avocado (diced)
• 3/4oz coconut milk
• 1/2oz lime juice
• 1/2oz lemon juice
• 2 handfuls of ice

That’s it.

The coconut milk and the avocado add a creamy texture that makes this feel extra rich for a margarita, and everything else combines to taste, well, delicious.

I’m drinking this as I write this post, and all I can think of is “man, this is one of the best drinks I’ve ever made.”

So give it a shot, if you don’t like it, well then you’ll already have the ingredients for a more traditional margarita and you can make one of those!

But please don’t be turned off by the avocado. Trust me on this one, your taste buds (and your guests) will thank you.

Looking for other Margarita recipes?

Awesome, we’ve got you covered.

• Margarita Recipe (On the Rocks): My favorite margarita on the rocks recipe.
• Mezcal Margarita Recipe: Want something with a little more smoke and depth? Try this.