Two ways to enjoy the Tex-Mex favorite
Curra's Grill in Austin is well-known for its signature avocado margarita, and Azul Tequila also makes a version. To whip one up yourself, here are a couple of recipes, one from avocado country in Southern California and one from Aldaco's in San Antonio.
Horny Toad's Avocado Margarita
Ah, it's that time of year again; the avocado is being celebrated in all of its green glory at the Avocado Festival in Carpinteria, Calif. – a town near the Horny Toad headquarters. In honor of this fruit of the gods, we thought we'd post a beverage recipe ... enjoy!
1 ripe and delicious avocado
¼ cup fresh lemon or lime juice
2 cups crushed ice
½ cup tequila
¼ cup triple sec
Put in a blender and turn it on. It's so simple; that's why we love it. Then, rub the rim of the glass with lime and dip in a coarse sea salt and chili pepper mix. Sit back with some friends and enjoy the smooth goodness.
Aldaco's Avocado Margarita
Makes 2 cocktails
3 cup cubed ice
4 ounces Cuervo Gold Tequila
4 ounces Cointreau Orange Liqueur
2 ounces fresh lime juice
6 ounces of sweet and sour
To complete the margarita:
1 large Hass avocado
2 ounce sweet and sour
Chile-lime salt (optional)
1 avocado for garnish (optional)
Pour Frozen Margarita ingredients into a blender; blend until smooth. Cut open one avocado and remove pit. With a spoon, remove, in small increments, the meat of the avocado and place in blender. (Use one-half avocado for each margarita.)
Add 2 more ounces sweet and sour to frozen batch, and blend about 20 seconds. Rim martini glass with chile-lime salt, pour margarita into glass, and serve.
To garnish: Roll outer side of avocado slice in Kosher or chile-lime salt. Gently press slice onto the rim of glass.