If last month was the month of the social, this month is shaping up to be the month of the potluck. I had a fun potluck over Memorial Day weekend with a couple new friends, and this weekend am going to another for the Austin Food Bloggers Association. With potlucks I always debate whether going for something tried and true or trying out something completely new – because who knows? The new thing could turn into a whole new favorite and experiencing that with friends is where it’s at (no turntables or microphones required). I’ll typically let the theme of the event decide, because that alone can get me excited about a particular recipe. For the Food Bloggers potluck, the theme for me was simple…”bring a cocktail that can be shared with a large group.”

Boom. I got it.

Avocado Margarita!

Yo! Whoa! Avocado Margarita? Yeah, dude. Trust me.

I had a similar reaction when I first heard about an Avocado Margarita being served at Curra’s Grill (an Austin favorite).  I admit I was a little reluctant to try it as it sounded like the equivalent of drinking a bowl of guacamole – which some folks might be totally down with. But me, I just started growing up my palate and warming up to salsa*, this was too soon, too next-level, I wasn’t sure I was ready.

I ordered it anyway and after a few minutes the waitress brought out a glowing Ecto Cooler green** concoction. I braced myself, stretched out my lips to take a teeny sip, then may or may not have impersonated Emeril and let out a “yeah baby!”

I drank it too fast (like always), and ordered another that I promised to myself I’d drink slower. That drink however, suffered the same quick death. This margarita was just too good – smooth and savory from the avocado, with bite and punch from the lime and tequila.

When I can’t go to Curra’s I whip up this version at the home for myself and a few friends.

It’s weird, it’s Austin, and it’s always a hit. Don’t be ‘scerred’ to try it.

Avocado Margarita

(makes 4-5)
2 large avocados (about 1 lb)
4 oz lime juice (about 4)
6 oz silver tequila
4 oz triple sec
1/3 cup sugar

1. Rinse serving glasses under cold water and rim with some sugar. Place the glasses in freezer to chill while you make the drink.

2. Juice 4 limes directly into a blender.

3. Cut and pit avocados and scoop out the flesh with a spoon. Put the avocado flesh into the blender with the lime juice.

4. Add tequila, triple sec, and sugar to the blender, then fill with ice.

5. Blend at high setting until desired consistency is achieved.

6. Serve avocado margarita into chilled glasses and enjoy!

Righteous! Now go make one for yourself, or better yet bring this over to your next potluck.

*Yes, when I say Austin changed me, you have no idea. I was a no-salsa, no-beans, non-Spanish speaking, “chicken nuggets are my favorite” kind of lad with no hope. My friends routinely called me ‘the worst mexican ever,’ and I still may be.

**Don’t even act like you don’t remember sipping those as you walked to school with your tin Voltron or Rainbow Brite lunchbox

UPDATE: This recipe was cookbook worthy! Check it out, along with other great recipes from our community in the Austin Food Bloggers Alliance Cookbook. For sale now on Amazon!

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