Tropical Coconut Avocado Margarita Recipe - Cinco de Mayo - Gracie Carroll

What do you get when a green juice-obsessed margarita-lover decides to create a new cocktail recipe for Cinco de Mayo? A hybrid that combines the two of course! Seriously though, this Tropical Coconut Avocado Margarita is inspired by the healthy green smoothies I love to enjoy in the mornings, along with two of the most delicious margaritas I’ve ever had. The first is a Pineapple and Basil Margarita that I discovered when I went to Sayulita, Mexico that knocked my socks off. The second is the Avocado Margarita I had in Scottsdale, Arizona at the end of my road trip along part of the historic Route 66.

I thought the idea of having an avocado in a cocktail was so interesting because it’s not something that you normally come across, or automatically think of when it comes to enjoying a delicious avocado from Mexico. Although I thought the original Avocado Margarita I had in Scottsdale was good, I knew that I could take that idea to make a version that’s even better. With Cinco de Mayo on it’s way, what better way to celebrate than with a delicious margarita in hand that contains so many healthy ingredients that you can practically claim it to be a detox drink? See below for how to make my latest recipe for Avocados from Mexico:

Tropical Coconut Avocado Margarita Recipe - Cinco de Mayo - Gracie Carroll

Tropical Coconut Avocado Margarita Recipe

What You Need:

  • Ice
  • 1 cup coconut water
  • 1 cup chopped fresh pineapple
  • 1/2 cup loosely packed fresh basil
  • 1/2 cup loosely packed fresh coriander
  • 1/2 jalapeno deseeded
  • 1/2 avocado from Mexico
  • juice of 4-5 limes
  • 2 oz tequila
  • 1 oz cointreau
  • salt & coconut flake rim
  • garnish with lime and jalapeño

Tropical Coconut Avocado Margarita Recipe - Cinco de Mayo - Gracie Carroll

What To Do:

  • Fill a high power blender or food processor with approximately half a cup of ice (you can add more as needed), then fill with the remaining ingredients minus the salt and shredded coconut rim, and garnish.
  • Blend until smooth.
  • Use a piece of lime to moisten the rim of each glass, then dip the rim into the salt and shredded coconut rim.
  • When the rim is covered, fill each glass with the margarita mixture and garnish each glass with a slice of lime and jalapeño.

Serve and Enjoy!

xo

@GracieCarroll

Share on FacebookTweet about this on TwitterPin on Pinterest

Related Post