- Author: Harmony Huskinson
- Category: Drink
- Issue: Jul 2012
Get a buzz off our Things to Do margarita-making primer in the July issue of PHOENIX magazine? The mixologists at haute-Mex-hotspot Mission in Scottsdale offer this avocado-boosted whistle-whetter.
½ of a ripe avocado
1 ½ oz. reposado Cruz tequila (or any 100% blue agave tequila)
¾ oz. triple sec or orange liquer
2-3 lime wedges or ½ oz. lime juice
½ oz. orange juice
1 oz. sweet and sour
a “splash” of agave nectar
½ oz. Grand Marnier
Step One: Slice a ripe avocado in half—the greener the inside of the avocado, the better the margarita will taste, Mission mixologist Mike Bunker says. Fill up a cocktail shaker about halfway with ice. Next, spoon in small chunks of the avocado over the ice. Make sure to use only half of the avocado.
Step Two: Add all of the other ingredients: 100 percent blue agave tequila, triple sec, lime juice, sweet and sour, and a splash of agave nectar. Add the Grand Marnier last. If the tequila isn’t 100 percent blue agave, the flavor won’t be pure. Avoid labels like “golden” when shopping for tequila.
Step Three: Shake it! Take another glass, fit it over the cocktail shaker and vigorously rattle around the mixture until the chunks of avocado liquefy into a bright green slush.
Step Four: Strain the mixture so the drink’s not chunky. Add the final product to an 8 oz. glass filled with ice to get a creamy margarita. “It’s a good drink,” Bunker says, “The avocado just balances out the acidity.”