Other variations abound, from the speckled version at the vegan, avocado-themed Avo in Nashville, to the coconut-milk spiked version at Sol in Willoughby, Ohio, to the yankee interpretation at Oficina Latina in New York garnished with a full red pepper, to the legit Mexican cocktail at the upscale Huset in Mexico City.
There’s One Simple Key to a Great Avocado Marg
At Curra’s, the bar team adds a pinch of cilantro to the blend to elevate the intense green flavor. Garcia also swears by reposado, which creates a sweeter, more flavorful Marg, blending seamlessly into the creamy avocado. The team batches tequila, lime, triple sec, simple syrup and water in advance, and freezes the mix. They then add it to a blender with fresh avocado and cilantro to order.
But Garcia explains that the true key to a great Avocado Margarita is the avocado itself. He insists on fresh Mexican avocado, ripened naturally, not with gas or heat. “We have pure, wonderful avocado that is naturally ripened, ready to release all the oils, essences and flavors. That’s what makes it really good,” he says.
How to Make the Original
The recipe the Curra’s Grill team uses is meant to serve a music festival’s worth of thirsty avocado lovers, but you can scale down the measurements to fit in your own blender.
Margarita Mix (Makes 5 gallons)
3 L Tequila
1 L Triple Sec
1 pt Fresh Lime Juice
.5 gal Simple Syrup
4 gal Water
Combine all ingredients in a large container, and store in the freezer for up to one day until ready to use. (Wait any longer and you risk a bad reaction from the lime juice.)
Curra’s Avocado Margarita
10 oz Frozen Margarita Mix (see above)
Half an Avocado
1 Pinch Fresh Cilantro
Blend until you achieve the desired slushy consistency.
“Mmmmm, avocado heaven.” — Jorge Garcia