The avocado margarita is a surprisingly wonderful cocktail.
Now you might not realize that the avocado is a fruit.
According to this article, they fit the botanical criteria for a berry, which surprised me.
As is true in many of the recipes here at Spinach Tiger, the avocado margarita was not on my white board or in any of my plans until just a few days ago.
My fitness instructor asked me on Monday if I was going to make a margarita for National Margarita Day. Since the whole class was watching, I said sure, and then in my head, thought, probably not. That is until my friend who works out with me started raving about an avocado margarita she recently had at this new restaurant aptly named Avo. She even gave me some black sea salt for the drink.
I left inspired to create an avocado margarita and somehow put my own spin to it.
After a quick trip to buy some limes, I went home got out the tequila, avocados, cilantro and celery leaves. Instead of typical triple sec, I used Gran Gala, a brandy based orange liquor from Trieste, Italy, and quickly I had my margarita up in time for instagram on the national margarita day amongst the other 84,000 posts.
Did you know that when you go to instagram, if you search with a hashtag, you can find all the ways people spend their day eating and drinking.
The Avocado Margarita Showcases My Love for Healthy Food
The avocado margarita combines my love for healthy green food, but don’t be fooled. There’s a good amount of tequila in each drink. It’s creamy, yet tart, and maybe even a little too easy to drink. It’s not too sweet, but it needs the salt to balance it, so please don’t leave that out.
The Avocado Margarita Process and Gran Gala
I found the recipe at Bon Appetit, which was inspired by an avocado margarita made famous at Curra’s Grill in Austin. I added in the celery salt and instead of triple sec, I used Gran Gala, a VSOP Italian brandy based orange liquor.
Gran Gala has a velvety feel, and an intense flavor and can be used in any cocktail that uses triple sec or Gran Marnier.
I used half avocado for two drinks, and it was the right amount to get that lovely creaminess. I used a touch of cilantro and celery leaves (because I had them and I like that celery flavor). I could even see a dash of celery salt and a dash of cayenne if you want to take the drink to a zestier level.
You Can Freeze this Batch of Avocado Margaritas Ahead of Your Party
I made these on Monday, but not ready to drink, so I froze the batch in a plastic ziplock. This is truly the secret to a nice iced cold cocktail that you can make in big batches and have ready for your party.
Simply take out until the freeze wears off and the liquid is still cold, or run again in your Vitamix frozen.
The avocado margarita is a good start to my dreams of weekly cocktails. Come back next time for a classic manhattan, as I love retro drinks. If you have a good recipe for something, please send it my way.
A Few of the Cocktails featured here at Spinach Tiger
- 1 tablespoon kosher salt or gourmet salt of your choice
- 1 teaspoon finely grated lime (or 1 teaspoon finely minced green herb)
- ½ avocado, pitted, peeled
- 4 ounces tequila
- 3 ounces gran gala, a triple orange liquor (or triple sec)
- 3 ounces fresh lime juice
- 1 tablespoon agave or simple syrup
- 1 tablespoon orange juice or squeeze fresh orange
- 1 tablespoon chopped cilantro and (optional celery leaves combined)
- 4 lime wheels
- Rim 4 medium sized glasses with a lime wedge and dip into crushed salt. Salt should be moderately course. You can mix the salt with some lime zest or finely chopped parsley (or cilantro)for added color.
- Combine all ingredients into a blender.
- Pour into glasses.
- Garnish with lime wheel.
- This makes 2 to 4 margaritas.
I froze the batch in a plastic ziplock. This is truly the secret to a nice iced cold cocktail that you can make in big batches and have ready for your party. Simply take out until the freeze wears off and the liquid is still cold, or run again in your Vitamix frozen.
This recipe makes 2-4 margaritas, depending on size of glass.
To make the drink a little greener, I added in some parsley on the second batch, which you don't really taste much of and cilantro would be too overpowering. Mix up a little with the sea salt and rim the glass.