Recipes

Avocado-Cilantro Frozen Margarita

A Tex-Mex twist on the classic cocktail from NYC's Javelina
0 Ratings
100% would make again
Frozen Margarita
Photo: Katie Foster/Tasting Table

When starting to brainstorm the drinks menu for Javelina, a recently opened Tex-Mex restaurant in NYC, self-proclaimed Texpats (that's Texas expatriates for the uninitiated) Matt Post and Christopher Skillern both knew one was nonnegotiable: a frozen avocado margarita.

Skillern, who pulls double duty as Javelina's beverage director and GM, became enamored by the drink at Curra's Grill in his hometown of Austin, Texas. "I remember trying to go there every week and made it in like twice, because there was never any parking," Skillern says. "And if you know Texans, you know we don't walk."

We'd say the walk would be more than worth it. Instead of the puckery, saccharine sweetness one usually expects from a standard frozen margarita, there's the creaminess of avocado and herby bite of cilantro. But don't worry: Those stalwarts of margaritas—a hefty pour of tequila and salted rim—are still there.

We'd gander that it can convert even the strictest purists.

Avocado-Cilantro Frozen Margarita

Recipe adapted from Christopher Skillern, Javelina, New York City

Yield: 4-6 cocktails

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes

Ingredients

For the Avocado Purée:

1 ripe avocado, pitted and peeled

¼ cup cilantro

1 tablespoon fresh lime juice

Pinch kosher salt

For the Margaritas:

1 cup blanco tequila

1/2 cup fresh lime juice

1/2 cup agave nectar simple syrup (equal parts water and agave syrup)

1/2 cup avocado purée

10-12 ice cubes

Lime rounds, for garnish

Directions

1. Make the avocado purée: In a blender, blend the avocado, cilantro, lime juice and salt until smooth and set aside. Makes ½ cup.

2. Make the margarita: In a blender, blend the tequila, lime juice, agave nectar simple syrup, avocado purée and ice cubes until smooth. Transfer to a chilled glass, garnish with a lime round and serve.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere