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El Bolero Avocado Margarita Recipe
Looking for the best margarita recipe for your next fiesta? Shaken until ice cold, this margarita recipe combines muddled avocado and lime, a homemade sour mix, and a variety of citrus liquors for a tangy yet creamy twist on the typical margarita.
Recipe courtesy of Kathleen Clas, Mercat La Planxa, Chicago, IL
Recipe courtesy of Kathleen Clas, Mercat La Planxa, Chicago, IL
Re-Calculate: Ingredients
Ingredients:
- As needed, margarita salt
- Simple Syrup (recipe follows)
- 1/2 oz. Fresh House Made Sour Mix (recipe follows)
- 1/4 each fresh lime
- 1/8 each ripe, Fresh Hass Avocado*, peeled
- 1 1/2 oz. reposado tequila
- 1/2 oz. orange liquor
- 1/2 fresh squeezed orange juice
- As needed, ice cubes
- As needed, optional, garnished with sliced ripe, Fresh Hass Avocado
Simple Syrup - Yield: 1 cup
- 2/3 cup demerara washed sugar
- 2/3 cup purified water
Fresh House Made Sour Mix - Yield: 3 cups
- 1 cup fresh squeezed lime juice
- 1 cup fresh squeezed lemon juice
- 1 cup simple syrup
Instructions:
-
Per Order (one serving)
Rim a rocks glass with salt and set aside. - Place avocado and lime wedge in a pint glass and muddle intensely.
- Add 1/2 oz. Fresh House Made Sour Mix.
- Add tequila, orange liquor and fresh orange juice.
- Add a heavy handful of ice.
- Shake in a martini shaker vigorously. Beverage should look frothy and rich.
- Pour in the shaken beverage into the salt rimmed glass, do not strain.
- Optional, garnish with sliced Fresh Hass Avocado. Serve immediately.
Simple Syrup
- Mix together in a small pan and bring to a boil.
- Transfer to a storage container and refrigerate until cold.
Fresh House Made Sour Mix
- Mix together and place in serving containers, refrigerate.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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