4 Unusual Avocado Cocktails

4 Unusual Avocado Cocktails

Avocados in a . . . cocktail?!

If that sounds a little too green for you, like a bartending experiment gone wrong, you probably haven’t enjoyed happy hour at a Mexican or Mexican-inspired bar lately. Avocado is the latest non-traditional ingredient to show up on cocktail menus, taking on a star role in creative concoctions.

Hotels in the popular twin resort towns known as Los Cabos (San José del Cabo and Cabo San Lucas) in the Baja California region of Mexico are turning travelers on to the trend, but you don’t have to travel to Mexico or even to your local watering hole to taste and decide for yourself how delicious avo-based cocktails can be. A few Los Cabos mixologists have shared their favorite recipes so you can make your own avo-happy hour at home.

1. Grand Solmar’s Avocado Margarita

True: You may not have the sun and sand of this Cabo San Lucas resort as a backdrop to enjoy this drink, but it’s delicious enough to make you forget all about that.

Photo courtesy of Grand Solmar.



  • -1/2 avocado, liquified with a little water and squeeze of lemon juice
  • -2 oz. white premium tequila (Grand Solmar recommends El Brillante Azul)
  • -1/2 oz. orange liqueur
  • -1 oz. pineapple juice
  • -1/2 oz. fresh orange juice
  • -4 fresh basil leaves (2 for the glass and 2 for garnish)
  • -Tajín chile powder for rimming

Pour all the ingredients, including the avocado mixture, into a cocktail shaker; add ice and shake for 10 seconds until the ingredients are blended well.

Rim a glass with Tajín chile powder. Strain the drink into the glass and then garnish with an avocado slice and two basil leaves. Serve with a straw.

2. Hyatt Ziva Los Cabos’ Avocado Margarita

Not all margaritas are created equal. This once basic bar drink has graduated to surprising greatness, thanks to creative experimentation by adventurous mixologists. Another Los Cabos resort, Hyatt Ziva, uses tequila reposado to create a flavor profile that makes its avo-margarita distinct from the one at Grand Solmar.

Photo courtesy of Hyatt Ziva Los Cabos.



  • -1–1/2 oz. tequila reposado
  • -1 oz. Licor 43
  • -1 oz. fresh-squeezed lime juice
  • -1 oz. simple syrup
  • -3 tablespoons of avocado
  • -chile powder for rimming

Put all ingredients in a blender and add two scoops of ice; liquefy. Rim a frosted margarita glass with chile powder. Strain drink into glass and serve.

3. Playa Grande’s Green Mezcalita

Mezcal can be thought of as tequila’s smoky cousin. Its origins and its production are different from tequila, and so is its flavor. This cocktail from Playa Grande Resort in Cabo San Lucas is a great introduction to this spirit, which has been gaining lots of new fans in the United States lately.

Photo courtesy of Playa Grande Resort.



  • -1–1/2 oz. mezcal
  • -80 grams of avocado
  • -10 grams cucumber
  • -1 gram coriander
  • -1 gram serrano chile
  • -1 gram lemon juice
  • -2 grams Tajín chile powder

Place all ingredients except the Tajín chile powder in a blender and add a scoop of ice. Blend for about 15 seconds and serve in a martini glass that has been rimmed with the Tajín.

4. Hotel El Ganzo’s Avocado Daiquiri with Mango and Papaya

Creativity is central at Hotel El Ganzo in San José del Cabo, where murals were painted by artists-in-residence and music on the sound system was recorded live on-site at the hotel’s underground recording studio. Kitchen and bar staff thrive in the experiment-friendly atmosphere, too, producing their own noteworthy creations, such as this delicious avocado daiquiri.

Photo courtesy of Hotel El Ganzo.



  • -1 Avocado from Mexico, cut into squares
  • -1/3 cup coconut milk
  • -1/2 cup ripe mango, cut into big pieces
  • -1/2 cup ripe papaya, cut into big pieces
  • -1/2 cup organic, low-fat yogurt (natural or vanilla flavor)
  • -1 cup of ice
  • -1 lime wedge
  • -a couple pinches each of coarse salt and Tajín chile powder

Combine the avocado, coconut milk, mango, papaya, yogurt, ice, and salt in a blender; process until smooth. Use the lime wedge to moisten the edge of a cold glass and rim it with Tajín. Pour the daiquiri into the glass and serve immediately.

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