Spicy Mint Avocado Margarita

Three Spicy Mint Avocado Margaritas sit on a windowsill in the sun.

Too many margaritas?

We had a lot of tequila and an almost unseemly amount of limes. (Or was it the other way around?)

The only thing to do is make margaritas!

I don’t know if you can have too many margaritas (don’t answer that) but I was in the mood for a variation on this theme. I found this delicious-sounding recipe that seemed to hit all the notes. It seems to deserve a more festive name, but since I didn’t change anything other than some proportions, I didn’t feel entitled to give it a new name.

Variation on a theme

It was really, truly good, folks! The kind where you keep looking at each other and saying how good it is. Spicy in a really good way. The avocado made it slightly creamy. Since it was mashed and strained, there were no chunks to be found.

Our mint outside was sort of going to seed at this point in the summer, but I found some that worked.

Party time

We were about to celebrate Pabu’s birthday, so we had some additional partygoers on hand. Most of the adults drank these, while the kids had their Dr. Juice, and Pabu of course had the Birthday Boy.

This was the first time we’d had our good friends over to the house since well before the pandemic started. We’ve met regularly outside (cold water plunging on a weekly basis, outdoor holidays, the occasional outdoor get-together for no reason) but this fully vaccinated gathering felt especially sweet. We had warm people full of warm feelings in our warm kitchen, while we were moving around making drinks to enjoy together, and it felt very special.

Although when we started Pandemic Pub, we weren’t able to have these kinds of connections in person, this was exactly the kind of connection we were dreaming of having again.

This was a great cocktail, for a great night.


  • 1 1/2 oz. tequila

  • 1 1/2 oz. Triple Sec

  • 5 slices jalapeño (I used from a jar; if fresh – remove seeds)

  • 1 slice avocado

  • 4 mint leaves

  • 1 oz. simple syrup

  • 1 oz. lime juice, freshly squeezed

  • 1 pinch salt

  • Garnish: salt rim

  • Garnish: mint sprig


  • Simple Syrup
  • Boil 1/2 cup water and 1/4 cup sugar and 1/4 cup monk fruit. If blending the two, make sure that monk fruit is less than half of the mixture, or it will cause the whole thing to crystallize. (I do this for Elizabeth, who prefers monk fruit. Give me sugar any day!)
  • Let simple syrup cool (best to make it first, or have a bit on hand).
  • Rim your glasses with salt.
  • Muddle the jalapeño, avocado, lime juice and mint leaves in a cocktail shaker. This might take a minute, to make sure the avocado has as few lumps as possible.
  • Add ice, liquor, simple syrup and salt. Shake until satisfied.
  • Use a strainer to remove bits of avocado and mint leaves as you pour into your rimmed glass with ice.
  • Garnish with a sprig of mint, toast Pabu’s birthday, and enjoy the in-person connection!
Enjoyed on August 28, 2021

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