The addition of this fruit renders cocktails creamy and nutritious.
Twenty years ago, Jorge Garcia added avocado to a margarita at Curra’s Grill in Austin, Texas, after his brother dared him.
Now avocado is popping up in cocktails – with a Mexican flare and without, adding texture, flavor and nutritional content.
“I thought it would be gross, but it turned out to be smooth, creamy, yummy, delicious,” says Garcia, who then went on to add cilantro. “It came out even fresher and added a little flavor profile, and completely changed the characteristics but it made it even fresher.”
To begin with, Garcia gave these drinks away, “but little by little customers started ordering it,” he says. In 2000, he started advertising his Original Avocado Margarita, using a naked woman as an additional lure.
Curra’s Grill now sells 1,000 Original Avocado Margaritas per week “and it’s our number one drink by a long way,” Garcia says. The drink costs $8 and he goes through 2,700 liters of tequila a year, and case after case of avocados.
“A lot of people come here just to see what it’s about; it’s a hook,” says Garcia. “And it goes really well with any spicy food because it’s very creamy and the avocado takes the heat away.”
Original Avocado Margarita
Created by Jorge Garcia, owner, Curra’s Grill, Austin, Texas
- 3 liters Tequila
- 1 liter Triple sec
- 1 pint Lime juice
- 0.5 gallon Simple syrup
- 4 gallons Water
- Half an avocado
- Pinch cilantro
Mix all liquid ingredients to make 5 gallons of margarita mix and freeze in a margarita machine. Per drink, pour 10 oz. into a blender, add half an avocado and a pinch of cilantro, and blend together.
Avocado Gimlet
Created by Kim Spence, national beverage director, Moxie’s Grill & Bar, Dallas, Texas
- One quarter of a ripe Avocado
- 0.5 oz. Simple syrup
- 1.5 oz. Rosemary- and olive-infused gin (recipe below)
- 0.5 oz. Apfelkorn liqueur
- 1 oz. Fresh lime juice
Peel avocado and add to shaker, then muddle thoroughly. Add ice to the shaker, then the remaining ingredients. Shake vigorously for 15 seconds then double strain into a Martini glass. Garnish with a sprig of rosemary.
For the rosemary- and olive-infused gin:
- 6 Green olives
- 0.25 oz. Tanqueray gin
- Several rosemary sprigs
Thoroughly muddle olives in a shaker. Combine all ingredients in a one-quart bottle with lid. Let mixture macerate for 24 hours. Fine strain back into the original bottle.
Say Wha?
Created by Dan Rook, lead bartender/beverage director, Ever Bar, Los Angeles
- 2 oz. St. George Terroir gin
- Three quarters of a lime
- 0.75 oz. Chili agave syrup
- One quarter of an avocado
- 1 sprig Tarragon
Muddle all ingredients thoroughly before shaking. Pour into Daquiri/Gimlet glass.
Avocado is Extra
Created by Greg Bryson, director of beverages, The Wallace, Culver City, Calif.
- 2 oz. Capurro Pisco Torontel
- 0.5 oz. Ancho Reyes Verde
- 1 oz. Avocado puree
- 0.75 oz. lime juice
- 2 tsp. Superfine sugar
- Lime wheel for garnish
Shake/strain all ingredients together, then garnish with lime wheel.
Morning Margarita
Created by David Leon, mixologist at Tallboy Taco, Chicago, Ill.
- 1.5 oz. Avion Reposado Tequila
- 0.5 oz. Cointreau
- 0.5 oz. Agave
- 1 oz. Avocado puree
- 0.25 oz. Yuzu
- 0.5 oz. Orange juice
- 0.25 oz. Lime juice
- 1 Egg white
- Tajin
- 2 dashes Mole bitters
- Orange wheel for garnish
Rim a coupe glass with Tajin. Build ingredients, except bitters and garnish, in a shaker tin and fill with ice. Shake and strain into glass. Garnish with bitters and orange wheel.