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It's Avocado Margarita Season, Here's How To Make Them
By
Jen Carlson
Published Mar 11, 2016
Modified Mar 11, 2016
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By
Jen Carlson
Published Mar 11, 2016
Modified Mar 11, 2016
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Avocado margs at Curra's. (Jen Carlson/Gothamist)
NYC has some great margaritas, from cheap and loaded with grain alcohol, to pink and frozen. But we have yet to master the avocado marg—an important part of SXSW, which just kicked off today.
Curra’s Grill in Austin serves up the best version of these IN THE WORLD—a thick and creamy concoction which is the best chaser to a long day at South By, or anywhere else. But just because you aren't there, doesn't mean you need to be deprived—you too can indulge in this magic.
Even if you are skeptical of mixing tequila with omega-3 fatty acids, we urge you try this recipe, which Brian Schikevitz, veteran bartender at Curra’s, has shared with us.
CURRA'S AVOCADO MARGARITA (makes 4 margaritas)
- 2 cups crushed ice
- 6 oz. regular well tequila of your choice
- 1 avocado, peeled, sliced, and pitted
- 2 oz. triple sec
- 4 oz. lime juice
- Pinch of cilantro
- Salt on your glass
Directions: Place ice, tequila, avocado, triple sec, lime juice, and cilantro in a blender, and blend until desirably smooth. (Vitamix blender works best, Schikevitz says.) Salt your glasses, or your one giant glass, and pour.
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Jen Carlson
Jen Carlson is a former WNYC and Gothamist editor.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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