Avocado Margarita Recipe

Side view of two glasses of avocado margarita, garnished with lime slices and fresh cilantro.

5 from 1 vote

Avocado Margarita Recipe

This creamy Avocado Margarita is made with ripe avocado, fresh citrus, and a splash of tequila for a unique twist on the classic cocktail.

Prep Time15

Total Time15

Course: Drinks

Cuisine: American, Mexican

Total Cost: ($4.07 recipe / $2.04 serving)

Servings: margaritas (1 cup each)

Author: Jess Rice

Ingredients

½ avocado $0.50
1 large navel orange (1/3 cup orange juice + 2 tsp orange zest, divided) $0.77
1-2 limes (3 Tbsp lime juice + 2 tsp lime zest) $0.50
2 airplane bottles of Blanco tequila* $1.98
2 Tbsp agave syrup** $0.28
2-3 sprigs fresh cilantro + extra for garnish $0.03
2 cups ice $0.00
1 tsp salt $0.01

Instructions

Pit and remove flesh from 1 ripe avocado, dividing it into quarter segments to freeze. Freeze until solid.
Zest the orange and lime.
Once zested, juice both the orange and the lime. If your orange and lime aren’t juicy enough, you may need to pick up an extra of each, just to be safe. You need at least 1/3 cup orange juice and 3 Tbsp lime juice.
Add avocado, airplane bottles of tequila, orange juice, 1 tsp orange zest, lime juice, agave syrup (or honey), a few sprigs of fresh cilantro, and ice to a blender and blend until very smooth.
Combine remaining 1 tsp orange zest, lime zest and salt.
Rim 2 rocks glasses by twirling the top of the glass in any leftover remnants of citrus juice. (If you don’t have any juice left, brushing the rim of the glasses with a little bit of agave syrup or honey with your finger will help the salt and zest stick!)
Then, twirl the glass rims in the salt and zest mixture.
Fill each glass with avocado margarita. Garnish with a little extra fresh cilantro and a slice of lime if you have extra on hand.

See how we calculate recipe costs here.

Notes

*About 3.4 ounces, just under ½ cup if you’re using a bigger bottle.

**Honey will also work in the same amount.

This recipe works best in a fixed-blade blender. I used a blender with removable blades at the studio, and while it worked, I had to scrape down the sides of the blender often so the blades would catch the mixture.

Nutrition