These days it seems like everyone has an obsession with avocados. They’re full of healthy fats, but did you know that they are also great in cocktails? The creamy consistency adds a smoothness to blended mezcal margaritas and their richness pairs well with the salt rim. We wanted to create something refreshing but savory at the same time, and this avocado mezcal margarita was born.
We experimented with various ingredients before we settled on this recipe. The first iteration didn’t have Cointreau and used cilantro instead of basil, and while this was decent, we wanted something with a more floral scent. We also played around with jalapeños but quickly decided that blending raw spicy peppers lead to inconsistent pockets of spice within the drink, even after blending for a long time. Stick to infusing the spice out of peppers for a more consistent kick. For our last iteration, we decided to add Cointreau which introduced a complexity that was missing in the previous versions.
Avocado Mezcal Margarita
- 80g avocado (approximately a small avocado)
- 1 1/2 oz lime juice
- 1/2 oz simple syrup
- 1 oz Cointreau
- 10 basil leaves
- half of a pint cup full of ice
- 4 oz Del Maguey Mezcal Vida
Combine everything in a blender and blend until fully incorporated. Pour into a coupe rimmed with salt. Garnish with cilantro and edible flowers (optional).