Avocados have been the toast of the town for years—but now you can get your superfood and drink it too.
In Jules Aron’s new cookbook, Zen and Tonic, the classic cocktail menu gets a garden-to-glass twist. The recipes in the stylish tome make the bloody Mary look downright boring, with herbs, fruits, and even unexpected vegetables (think beets, bell peppers, and carrots) getting boozy.
But the drink we have to raise our glass to features the trusty avocado. Not only is it an amazingly versatile, delicious superfood, but the fruit also packs a ton of healthy monounsaturated fats, roughly 7 grams of gut-friendly fiber per serving, and a bevy of beauty benefits.
Oh, and it’s a serious cocktail enhancer. (Sorry, maraschino cherry.) “Avocado adds a great textural element to drinks,” says Aron. “It also adds creaminess and balances out sweeter or spicier components.”
Much like that avo toast, all you need to do is mash the fruit up—or, if we’re using Aron-approved cocktail speak, muddle. “Just place chopped avocado in the bottom of a glass and press it with a muddler or wooden spoon until you’ve achieved a smooth consistency,” she explains.
Her other tip? Prep the avocado before adding the rest of the liquid ingredients. But if all else fails, simply throw all the ingredients into a blender and treat it like an adult smoothie.
Ready to skip your daily avocado toast recipe in favor of something a bit more sippable—and summer-ready?
Keep reading to learn how to make an avocado margarita—and as a bonus, we’ve also got a recipe for spiked matcha-avocado ice pops!
The Drunken Avocado
“You’ll never know it by taste alone, but this green margarita packs a serious nutritional punch—much like a green smoothie,” Aron says. “[It can] reduce inflammation, curb cardiovascular disease, and smooth digestion.”
2 Tbsp avocado
1 tsp grated fresh ginger
1/3 cup cubed pineapple, plus more for garnish
3 lime wedges
2 cilantro sprigs
1 oz. tequila
In a shaker, muddle the avocado, ginger, pineapple, lime, and cilantro. Fill with ice, add the tequila, and shake well.
Double strain in a glass over ice and garnish with a handful of pineapple cubes. For an extra kick, add the Chili Salt Rim.
Chili Salt Rim
Place the chili flakes, lime zest, and 1/4 cup of the salt in blender and grind until slightly powdery. Mix with the remaining 1/4 cup of salt.
Fill a saucer with a quarter of an inch of salt mix. Next, moisten the rim of the glass with a lime wedge.
Tip the glass on its side, parallel to the saucer. Gently roll the glass’s stem between your fingers, tapping the rim gently in the salt mix until the entire outer edge is covered.
Tropical Greens Margarita Poptails (AKA Coco-Avo-Matcha Frozen Margarita Pops)
Place all the ingredients, except the tequila, in a blender and blend until creamy and smooth. Add ice and blend until frosty. Add the tequila.