It’s Tequila Tuesday again and this time, we’re serving up a rare gem coming straight out of the lone star state. Tex Mex avocado margaritas are a unique summer treat that would be almost impossible to find at a restaurant in Central Oregon. We’re sharing the recipe today so you can prepare this creamy delicious cocktail, full of omega 3 fatty acids. With the right tools and ingredients, you’ll want to serve this one up all season long! Pairs well with a fabulous Tex Mex dinner of chili con queso, beef fajitas with fresh vegetables and tortillas.
Tex Mex Avocado Margarita:
(Makes four medium margaritas or two large)
2 cups crushed ice
6 oz. 100% agave tequila (we like Don Julio Silver)
1 ripe avocado (make sure it’s not brown on the inside once peeled, pitted and cubed)
2 oz. triple sec
4 oz. fresh lime juice
1 pinch of cilantro (optional)
Lime wheel for garnish
Salt for rimming glass
Put the ice, tequila, avocado, triple sec, lime juice, and cilantro in a blender, and blend until smooth. Add more tequila or lime juice if your blender has a hard time blending the avocado. Salt your glasses and pour your margaritas into glasses, garnish with lime. Picture your favorite beach in Mexico, drink, enjoy, repeat. Ole!
Even though February 22nd is National Margarita Day, the origins of the classic margarita continue to be argued. The frozen margarita machine was invented in 1971 and was modeled after the Slurpee machine. The world’s most expensive margarita costs $1800 and has extremely high end ingredients including ice cubes made from champagne!