Are you looking for a delicious and fun cocktail? Avocado-jalapeño margarita is a perfect drink for whoever likes the unusual combination of avocado, coriander and jalapeño, mixed with Cointreau, lime, orange and tequila. Instead of a salty rim, you’ll find a honey tortilla chips rim.
I say tequila. What do you say? Mexico! Wink. That’s the first association that I get. Anyway, do you like tequila? If you love it, then you’ll love this avocado-jalapeño margarita cocktail. Having said that, also if you are not a big tequila fan, but still like to have a sip here and there, you should give it a try.
Now, depending on how much you like tequila, you can adjust the amount of it yourself. However, my suggestions are, firstly, for the tequila lovers 50-60 ml, secondly, for the occasional tequila drinkers 20-40 ml and thirdly, if you don’t like tequila at all try this delicious Jack Frost cocktail. Wink.
Margarita made tequila famous
Furthermore, maybe you’ve noticed that I made a margarita cocktail in a Martini glass. Despite the glass form, it’s still a margarita. Also, did you know that margarita was created in order to get tequila famous in the USA? I think it was a success. Wink. While in Mexico, the most popular tequila cocktail is Paloma (a mix of tequila, lime juice and grapefruit soda).
Moreover, the combination of this margarita is a little extraordinary. In fact, the recipe doesn’t call for any sweet fruit, like in most popular cocktails. Avocado, coriander, limes and jalapeños will instantly remind you of Mexico. They make a great combo of creaminess, freshness with a citrusy and spicy note. And, as a result, you’ll get a lovely green mixture.
If you still have some of the avocado-jalapeño mixture left, it can make a wonderful topping for fish, meat and veggies, too. Or, serve it as a party dip with tortilla chips to dip in. And talking about tortilla chips, not only did I use it as a snack next to the cocktail, but I also used it to garnish the avocado-jalapeño margarita. First, I made a tortilla rim instead of a salty one and second, I filled the inside of the jalapeño “boat”.
As assumed, jalapeños are all supposed to be hot, right? Wrong. The ones I’ve picked were only mild. But how should you tell the difference between a mild and a spicy jalapeño? Maybe you’ve noticed not all of them have the same skin. The ones with smooth and spotless skin are mild, the ones with white spots or lines, with a bit of wrinkles or maybe red coloured, are spicy.
Mason jar or a shaker
In case you are asking yourself, how the hell should I shake the cocktail without a shaker. No problem. I am sure you all have a Mason jar at home. What is a Mason jar? That’s that lovely glass jar with a lid to screw on, which you usually use to preserve food or jams in.
In addition, most of the shakers have also a strainer. But no panic. The lid works as a strainer, too. Simply unscrew the lid, keep it slightly askew (about 0,5 cm), tilt the jar and you are ready to pour the drink while leaving the ice cubes in the jar. Also, in order to prevent the drink from splashing while pouring, I used a funnel.
You’ll need a plastic bag for freezing, a rolling pin or a heavy pan, a Mason jar with a fitting lid, a funnel (optional) and ice cubes.
Ingredients for one avocado-jalapeño margarita:
- 6-10 ice cubes (it depends on how big they are)
- 4 Tbsp of avocado-jalapeño pulp
- 40 ml Tequila (Olmeca-Tequila gold)
- 50 ml orange liqueur (Cointreau)
- 10 tortilla chips (crushed)
- 1 jalapeño (deseeded)
- honey
Ingredients for the green avocado-jalapeño base (enough for 4-6 drinks):
- 1 avocado (peeled, pitted)
- 80 ml fresh orange juice
- 50 ml fresh lime juice
- 10 g coriander (or 4-6 stems)
- 1 jalapeño (deseeded)
- 2 Tbsp of honey
To begin, prepare the avocado-jalapeño pulp. Make freshly squeezed orange juice and lime juice, wash the coriander and the two jalapeños. To deseed the two jalapeños, simply cut them in half (lengthwise) and scrape out the seeds using a spoon.
Then, combine avocado, coriander, orange juice, lime juice, one jalapeño and honey in a food processor or a blender (you can use an immersion blender, too) and blitz and pulse for 15 seconds or until smooth. Place in the fridge while preparing the rest.
In order to make the tortilla chips rim, put the tortilla chips in a plastic bag and crush them using a rolling pin or a heavy pan. Once small, spread them on a shallow plate in a circle shape, as large as the glass rim. Then, apply a thin layer of honey on the glass rim and, holding the glass upside down, dip it into the crushed tortilla chips. Try to press it gently down until all of the rim is evenly coated.
At this point, you can create also the lovely garnish. Halve the jalapeño (lengthwise), which you have left, scrape out the seeds and fill it with some of the remaining tortilla chips crumbles. Put aside. You’ll need it in a couple of minutes. Wink.
Shake shake shake
Furthermore, fill 2/3 of the Mason jar (or your shaker) with ice cubes, add 4 tablespoons of the avocado-jalapeño mixture and the desired amount of Tequila and orange liqueur. Screw the lid on and shake for 30-40 seconds.
Since the jar doesn’t have the strainer like the shaker, simply flip the lid and hold it pressed on the mouth of the jar. Allow a small opening to pour the drink in the glass and to block the ice cubes from falling into your drink. Also, to prevent the splashes, I used a funnel.
In conclusion, to make this beautiful avocado-jalapeño margarita cocktail even more special, gently place the jalapeño “boat” filled with crushed tortilla chips in the middle of it. This cocktail is great to serve on a party or to sip slowly on a warm night.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
