Smoky Spicy Coconut Avocado Margarita
This spicy Coconut Avocado Margarita with Mezcal features a coconut avocado “coulis” with mezcal and tequila, and orange liqueur. Kick your cocktail game up a notch as warmer weather arrives with this exciting, savory cocktail variant!
👩🏻🍳 Tamara Talks – About Mezcal and Avocado Margaritas
The “smoky” flavor in this margarita comes from the mezcal. Mezcal is a traditional Mexican distilled spirit made from agave. It is known for its smoky, earthy flavor, which comes from the way the agave is cooked before fermentation. The defining step in mezcal production is roasting the agave hearts in earthen pits lined with hot stones and covered with soil.
This slow roasting can take several days, and the smoke from wood and charcoal infuses the agave with the distinctive flavor. Given that I wanted a subtle smokiness, I decided to use both tequila and mezcal.
Always one to prefer creating something new to bringing you a classic cocktail, I wanted to do a savory spin on a traditional margarita. Having done a mezcal cocktail with blood orange cordial, I considered going that direction. However, it was an avocado “coulis” that I eventually landed on.
A Coconut and Avocado Coulis?
The coconut avocado coulis features avocado, coconut milk and cream, and fresh lime juice, . Given the nature of the ingredients, it results in a thick, creamy purée that does not require straining! The best part? The creamy mouthfeel it adds to the margarita. My husband describes it as similar to a smoothie… Not one to love frozen margaritas, this makes me happy!
Our third son is a former bartender, and while he spent his week-long vacation with us in Black Mountain, we worked on this margarita. Well, he claims he did all the work!🤣 While we both agreed we wanted to use mezcal, we didn’t want the smoke to be the predominant flavor. We decided to split the spirits – mezcal and tequila. This gives smokiness without overpowering the drink and keeps the cocktail balanced.
🥑About the Avocado Coulis
Avocado coulis (a smooth sauce made from avocado, usually blended with citrus, herbs, or oil) is very short-lived because avocado oxidizes quickly.
Refrigerator Storage
- Typical shelf life: 1–2 days
- Best quality: within 24 hours
- Store in an airtight container in the refrigerator.
Signs It’s Past Its Prime
Discard if you notice:
- Gray-brown color throughout
- Sour or fermented smell
- Watery separation with off flavor
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
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🔪 Step-By-Step Instructions
- Make the coconut avocado coulis – Add all coulis ingredients to the blender. Pulse until very smooth. Taste and adjust as desired. Add additional lime juice, coconut milk, or water if too thick. NOTE: The coulis should be thick like waffle batter.
- Prepare cocktail glass(es) – As shown in the photos, I like a highball glass with a straw for this margarita. Mine are 10 ounce highball glasses. You may prefer different glasses, and as long as they’ll hold an equivalent amount, you’re good to go! If you wish to add the tajín swoosh, paint the glass with agave or simple syrup before sprinkling with tajín.
- Muddle the jalapeño – Add the sliced jalapeño to the shaker glass, and muddle.
- Make the margarita – Fill a shaker about 2/3 full with ice. Add margarita ingredients. Shake vigorously, then strain into prepared glass.
How to Slow Browning with Avocado Coulis
Oxidation is the main issue, not spoilage. To extend its appearance and flavor:
Add acid – lime or lemon juice slows browning.
Limit air exposure – press plastic wrap directly on the surface of the coulis.
Use a thin oil layer – a light drizzle of olive oil on top helps seal it from air.
Keep it cold – store at ≤40°F (4°C).
❓FAQ
A coulis (pronounced koo-LEE) is a smooth, thin sauce made from puréed and strained fruits or vegetables. The name comes from the French verb couler, meaning “to flow,” which describes its characteristically silky, pourable consistency. A coulis may be cooked, but isn’t always. It is different than a “cordial.”
Short answer: No! Having a worm in the bottle is not a sign of quality mezcal. In fact, most respected mezcal producers do not include one.
If you’re looking for a margarita recipe that is off the “beaten path,” you’ll want to try this one! Think Cinco de Mayo, backyard barbeques, Memorial Day weekend, etc. Cheers!
Coconut Avocado Margarita Recipe
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Ingredients
Coconut Avocado Coulis
- 1 medium avocado
- 3 ounces coconut milk - lite or regular
- 2 tablespoons cream of coconut - see Ingredients Notes in post
- 1 lime, juiced - more as needed
Smoky Spicy Avocado Margarita
- 4 ¼" thick jalapeño slices - seeds removed
- 2 ounces blanco tequila
- 1 ounce mezcal
- ½ ounce orange liqueur
- 1 ½ ounces fresh lime juice
- 4 tablespoons coconut avocado coulis - 2 fluid ounces
- ¼ teaspoon smoked or sea salt
- tajín - to garnish glass
Instructions
- Add all coulis ingredients to a blender. Pulse until smooth. Add additional lime juice or water to thin to waffle batter consistency.
- Muddle the jalapeño slices in the shaker glass.
- Add remaining margarita ingredients to a Boston shaker (or similar) along with two-thirds full of ice. Shake vigorously to combine.
- Paint a highball or rocks glass (as photos show) or the rim with agave or simple syrup. Dust with tajín (optional). Add ice to the glass before straining the margarita mixture into the glass. Add a straw and a garnish as desired. Cheers!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This is a really nice cocktail with great flavors and a fantastic mouth feel. The coulis really doesn’t keep for very long, though. By the way, it’s not really a “worm” in the bottle, it’s a caterpillar.
😂🤣😂