How to Make an Avocado Margarita Like the One at La Cava del Tequila (EPCOT)

I didn’t think I was going to care this much about an avocado margarita.

And yet here we are.

The one at La Cava del Tequila is the drink I keep ordering even when I swear I’m going to “try something new this time.” I’ve made it at home a bunch of times. Most of those attempts were fine. Drinkable. Respectable.

They just didn’t taste like the one at EPCOT.

This is the version that finally did.

Where to Get the Avocado Margarita at EPCOT

The original Avocado Margarita is served at La Cava del Tequila, the small tequila bar inside the Mexico Pavilion at EPCOT’s World Showcase.

You’ll find the entrance to the bar right next to the San Angel Inn Restaurante. While diners at the restaurant are looking out over the Gran Fiesta Tour boats, those of us in the La Cava line are usually keeping an eye on the glass-blown treasures nearby while we wait for our margarita fix.

La Cava is primarily a standing-room bar, and the Avocado Margarita is available in both the classic tequila version and a mezcal version, which they’ll happily make if you ask.

It’s blended to order, served ice-cold, and strong enough that it quietly changes the tone of your afternoon.

We stop in at La Cava at least once per trip. Sometimes twice, if I’m being honest. And unless we are in a huge rush, we almost always wait for one of the highly coveted tables and order a couple of rounds along with some chips and guac and queso. Yolo!

If you’re Drinking Around the World Showcase, this is one of those “order it first” drinks. Not because it’s the strongest, but because it’s surprisingly filling.

What Makes La Cava’s Avocado Margarita Different

I tried a lot of versions before landing here, and most of them had the same problem. They tasted like someone had good intentions but too many ideas.

Too sweet.
Too thick.
Too much avocado.
Or worse, too much orange liqueur.

Despite what the bright green color might suggest, this isn’t some sugary gimmick. The avocado is subtle. I promise. It’s just there to provide that signature creamy mouthfeel rather than to make the drink taste like guacamole.

What You Need (The Shopping List)

You don’t need a mixology degree for this, but your blender does need to be serious about its job.

The Ingredients

• Tequila Blanco: You want a clean, white tequila here. La Cava uses Tromba Blanco Tequila, but if you have another brand of Tequila Blanco on hand, you can use that.
• Midori Melon Liqueur: This is the non-negotiable secret sauce.
• Triple Sec: To give it that melon-orange flavor combo of the real thing.
• Fresh Lime Juice: Squeeze it yourself. The bottled stuff has an aftertaste, IMHO.
• Agave Nectar: Do not use simple syrup or honey. Agave mixes instantly with cold liquids and matches the tequila’s flavor profile.
• Avocado: You need about half of a ripe avocado per drink.
• Hibiscus Salt: This is the other “secret.” The rim at EPCOT isn’t salt or sugar; it’s a floral, tart Hibiscus salt.

Can’t find Hibiscus Salt? You can mimic the La Cava rim by pulse-blending 2 tablespoons of coarse sea salt with 1 teaspoon of dried hibiscus flowers (often sold as “Jamaica” tea in the international aisle).

The Gear

• A High-Powered Blender: You are blending fibrous frozen avocado with ice. You need a blender that can pulverize everything into a milkshake consistency. If you leave chunks, the texture gets weird fast.
• The Glassware: La Cava serves this in a distinct, heavy-bottomed glass. Presentation is half the battle!

How to Make it at Home

This is a blender drink. Not negotiable.

1. Rim your glass with lime and salt if that’s your thing.
2. Add all ingredients to a blender.
3. Blend until smooth. Stop as soon as it is fully combined.
4. Taste it.
   • Too tart? Add a small drizzle of agave.
   • Too thick? Add a splash of cold water and blend again.
5. Pour and serve immediately.

It should be creamy, not dense. Smooth, not frozen-solid.

What It Should Taste Like

This part is surprisingly important.

It should taste bright first. Then creamy. Then, a second later, you notice the tequila.

If it tastes like avocado, something went wrong.
If it tastes like candy, something definitely went wrong.
If it tastes like a normal frozen margarita with a green tint, you’re close but not there yet.

When it’s right, it’s the kind of drink you finish faster than planned.

Pro-Tip: Freeze Your Avocado

We figured this out the hard way after a watery first attempt: freeze your avocado.

At La Cava, they are churning out hundreds of these an hour, so they use a ton of ice to keep it cold. At home, ice melts and waters down your drink.

1. Dice your ripe avocado into chunks.
2. Freeze them for 2 hours.
3. Blend the frozen chunks.

This acts like “ice cream” in a milkshake, making the drink thick and frosty without diluting the alcohol. You’re welcome.

Want the Mezcal Version? La Cava Makes That Too

If you’ve had the Avocado Margarita at La Cava more than once, you may have noticed they’ll make it with mezcal instead of tequila. They call it the “Dos Hombres Avocado” on the menu.

The mezcal version is smokier, a little drier, and *slightly* less forgiving. The avocado still smooths everything out, but the smoke still comes through in a big way, so be warned if you’re new to the mezcal life.

To make the mezcal version at home:

• Swap the blanco tequila for 2 oz mezcal
• Keep everything else the same
• Go a touch lighter on the melon liqueur if you’re smoke-sensitive

Other Tips:

• Avocado Ripeness is Key: Don’t skimp on a perfectly ripe avocado. It makes all the difference in the creaminess and flavor.
• Taste and Adjust: Before you pour, taste a tiny bit of the blended mixture. Need more lime? A touch more agave? Adjust it to your palate.
• Batch Ahead: You can make the avocado base (without the tequila) a few hours ahead and keep it in the fridge. Just add the tequila and pulse in the blender with ice when ready to serve.

Planning a trip for Food & Wine or Flower & Garden? Check out our guide to the EPCOT festivals so you don’t miss a single booth!

Printable Recipe Card (Because Sometimes You Just Want the Measurements)