Try this: The Matador’s Coconut-Avocado Margarita

Celebrate National Margarita Day with this recipe from The Matador.

The picture shows a coconut-avocado margarita centered in front of a background with a coconut, avocado, and limes placed around the drink.

Shake up National Margarita Day + try this recipe for yourself.

Photo by The Matador

Salt, sugar, on the rocks, frozen, lime, strawberry… we could go on all day. There are countless ways to enjoy a margarita. To honor the delicious and versatile tequila-based drink, we’re highlighting one of The Matador’s signature margaritas ahead of National Margarita Day (Thursday, Feb. 22).

The Matador’s Coconut-Avocado Margarita


  • 1 3/4 ounces Lalo blanco
  • 3/4 ounce of triple sec
  • 2 ounces coconut-avocado sour (see recipe below)


  • Fill a mixing glass or shaker tin with ice and add all ingredients.
  • Shake hard for 5 seconds until the mixture is well-chilled and frothy.
  • Serve in a Margarita pint glass.
  • Garnish with fresh lime or a piece of coconut.

Coconut-Avocado Sour

(Makes about 40 ounces, enough for 20 margaritas)


  • 1 can (13 1/2 ounces) of unsweetened coconut milk
  • 2 whole, ripe avocados (medium size)
  • 1 cup agave nectar
  • 1 cup fresh lime juice
  • 1/2 teaspoon of Sal de Gusano, chile salt, or sea salt.


  • Cut avocados in half, discard pits, scoop out flesh, and add to a blender.
  • Add coconut milk, agave, lime, and salt.
  • Blend for 20-30 seconds until the mixture is completely smooth (the mixture will be very thick and creamy).
  • Pour into a storage container, cover tightly, and refrigerate.
  • This mix is best when used within 8 hours of blending but will keep up to 48 hours if sealed and refrigerated.

Rather let the professionals handle the mixology? Check out The Matador located at 235 Meeting St., Charleston. There you can also try their classic and charred strawberry + red pepper margs.