Avocado Margaritas

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

www.hornytoad.com/community/fun-hunting/avocado-margarita-recipe---ole.565.html

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

www.restmex.com/recipes/0702drinks.shtml

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.

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