the tropicante | margarita of the year

Between packing up our old house and making small moves out to our new spot on the western slope of Colorado, Steve and I have barely had time to fix dinner, let alone relax and enjoy it together. Last night was different, however. Steve fired up the grill, despite the falling snow outside, and served up some Coho salmon, alongside a few handfuls of blanched spring peas and sautéed green onions.

I garnished every, last bite of salmon with fresh avocado, since we’ve had a lot of it on hand this past week. It has made appearances on sourdough avocado toast, layered between salsa and corn chips, piled on by the spoonful, and even muddled up in a few cocktails. Have you ever tried adding avocado to a drink? If you have enjoyed any egg whites-based cocktails, then you understand the delicious role that texture plays and the sometimes surprising ingredients that make it happen. Adding avocado does the very same thing an egg white does – it adds a rich, silky mouthfeel and integrates a variety of flavors together.

I find it perfectly timed that I get to share an avocado-based cocktail with you that’s in the running for Patrón’s 2017 “Margarita of the Year.” It’s one of seven artisanal, creative spins on the versatile, classic cocktail, crafted by top-notch bartenders around the world. One of those bartenders in the running is Denver’s own Alex Kady of 12 @ Madison and Star Bar. His Tropicante Margarita is a whipped combination of reposado tequila, mango liqueur, citrus, and avocado. It’s also the perfect brunch cocktail to complement your go-to avo toast. I might have done just that. On a Wednesday.

The secret to making this cocktail smooth and velvety is lots and lots of shaking. It’s completely worth it, though. Similar to making an egg white-based cocktail, you’ll start out by “dry shaking” the ingredients, without adding any ice to dilute the cocktail. After a solid 30 seconds or so, add ice to chill down the cocktail and further emulsify the ingredients together. The result is a seamlessly integrated amalgam of tropical fruits and bright citrus.

Oh, and then there’s the chipotle chili pepper and salt rim, which ties all of the flavors together. In fact, Alex was inspired by a mango and chili pepper-flavored sucker he used to buy back in middle school. This is a classic example of how rich texture and fruity sweetness can balance out a spicy component. Just like an off-dry Riesling pairs perfectly with a spicy noodle dish, the spicy notes are offset by the mango and hint of agave syrup.


the tropicante margarita of the year

  • 1 3/4 ounces Patrón Reposado
  • 1/2 ounce Patrón Citrónge Mango
  • 1 ounce fresh lime juice
  • 1/2 ounce light agave syrup
  • 1/4 medium avocado
  • short dash celery bitters
  • short dash grapefruit bitters
  • chipotle chili salt
  • sliced mango, for garnish
  1. Cut the avocado in half and remove the pit.
  2. Scoop out half of the one side and add to the cocktail tin, mashing with a spoon until soft.
  3. Add liquid ingredients to the tin, use a spoon to release the avocado from the side of the tin, and “dry shake” the contents {without ice} until the avocado is broken up and emulsified.
  4. Rim a double Old Fashioned glass with chipotle chili salt {see recipe below} and then fill with ice.
  5. Add ice to the shaker tin and shake vigorously until well chilled.
  6. Use a mesh strainer to “fine-strain” the cocktail into the iced glass.
  7. Garnish with a ribbon of mango.
  • For the chipotle chili salt, mix 1/2 cup salt with 1 tablespoon chipotle powder. Store in an airtight container.
  • Don’t want to shake so hard? Don’t have a set of mixing tins? No worries. You can easily make this cocktail with an immersion blender and get the same results.
  • Honey is a good substitute, if you don’t have any agave nectar.

Have you tried making a cocktail with avocado before? Do you have any favorite recipes or flavor combinations? I have recently enjoyed experimenting with adding avocado to chocolate mousse or within savory smoothies. This particular tipple, has been my favorite avocado application so far, and it didn’t hurt that I had about six avocados on the counter this past week. Margaritas do make last-minute renovations and packing a lot more exciting.

Let’s take the #TropicanteMargarita to the top and cast your vote here!!

Now, get out there and craft one of these Tropicante Margaritas this weekend! And don’t forget to check out all seven of the other unique recipes and vote for your favorite “Margarita of the Year” over here. I’m a little biased toward the #TropicanteMargarita, so that’s where my vote will go!


Thank you all for following along here at holly & flora and for supporting the partnerships that allow me to keep bringing all the delicious cocktails your way. While Patrón did sponsor this post, all opinions are my own. As always, the perfect way to enjoy Patrón is responsibly.

Steve and I are off to the western slope to fill the next few days with pruning the grapevines before bud-break happens. I haven’t really made a formal announcement yet, but you can get a glimpse of our in-the-works project right here! I’ll be posting updates there on Instagram, and I’ll be sharing more here on the site soon. And you’d better believe I have all of the necessary ingredients packed away with me, so that I can make a few more of these margs this week. 😉

Happy Wednesday!!














7 thoughts on “the tropicante | margarita of the year

    1. Joan Steese

      Hi Jayme! I love reading your blog as you make everything sound so yummy and exciting! I am amazed you found time to write it and take those great photos while you are in the process of moving!! I love and miss you! Mom Steese


  1. daryleone

    BBQ-ing in the snow! Here in Vermont, we also BBQ year round. The graduate Q is making road-killed venison melt in your mouth. The actual hard part is driving around with the headlights off until you pick up a deer on the bumper! Sometimes the game warden puts me on his “kill list.” When an out-of-state speeder whacks one of our deer, the warden delivers it. A little bit of paperwork later and I’m making everything but the back straps into incredible sausage.
    What would you guys recommend as a good wine for venison sausage?
    All the best with your new homestead in the vineyard!

    Daryle in VT

    Liked by 2 people


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