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.
Jump to RecipeWhere 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.
It’s also deceptively strong. La Cava doesn’t mess around with the tequila pour, which is part of why the line is always that long.
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).
Still on the fence about making this at home? Here’s the math.
| Item | Estimated Cost | Drinks Per Bottle | Cost Per Drink |
|---|---|---|---|
| Tromba Blanco Tequila (750ml) | $35.00 | ~17 drinks | $2.06 |
| Midori Melon Liqueur (750ml) | $25.00 | ~25 drinks | $1.00 |
| Avocado | $1.50 | 2 drinks | $0.75 |
| Limes (bag) | $3.00 | ~10 drinks | $0.30 |
| Agave & Salt | (negligible) | Lots | ~$0.10 |
| Total cost per homemade drink | ~$4.21 | ||
| Cost at EPCOT | ~$18.00 + tip | ||
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.
- Rim your glass with lime and salt if that’s your thing.
- Add all ingredients to a blender.
- Blend until smooth. Stop as soon as it is fully combined.
- Taste it.
- Too tart? Add a small drizzle of agave.
- Too thick? Add a splash of cold water and blend again.
- 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.
- Dice your ripe avocado into chunks.
- Freeze them for 2 hours.
- 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
How Long is the La Cava Wait?
There’s one line at La Cava. When you get to the front, you tell them whether you want your drink to go or if you’d like to sit down. To-go is faster because you get your drink and head back out into the pavilion.
If you want to sit, La Cava has a mix of standing tables and a handful of actual seated tables. If nothing is available when you get to the front, they’ll send you to wait by the fountain just outside the door (behind where the hostess is) until a spot opens up. It moves faster than you’d expect.
The line itself is the variable.
Midday on a busy weekend it can stretch well into the pyramid corridor. Right at 11 AM when the World Showcase opens, it’s significantly shorter. End of the evening when everyone is at the fireworks viewing spots is another good window.
If you’re doing a full DATW crawl, we recommend going right at 11 or saving it for the end of the night when the crowds thin out. Either way, it’s worth the wait.
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)
La Cava Avocado Margarita (EPCOT Copycat)
Equipment
- High-powered blender (non-negotiable — chunks are not your friend)
- Margarita or rocks glass
- Small plate for salt rim
- Jigger or measuring shot glass
Ingredients
- 1.5 oz Tromba Blanco Tequila or any quality 100% agave blanco
- 1 oz Midori Melon Liqueur
- 0.5 oz agave nectar
- 1 oz fresh lime juice squeeze it yourself
- Half a ripe avocado pitted and scooped
- 1 cup ice
- Hibiscus salt for the rim
- Lime wedge for garnish
Instructions
- Pour hibiscus salt onto a small plate. Run a lime wedge around the rim of your glass and dip into the salt to coat. Set aside.
- Add tequila, Midori, agave nectar, lime juice, avocado, and ice to your blender. You can use frozen avocado and skip the ice for a creamier version.
- Blend on high for 30 to 45 seconds until completely smooth. No chunks, no exceptions.
- Pour into your prepared glass immediately because this drink waits for no one.
- Garnish with a lime wheel and serve.
Notes
-
- Your avocado must be perfectly ripe. Too hard and you get a gritty, vegetal drink. Too soft and it’s brown and off. It should yield to gentle pressure. This is the single most important variable.
- Freeze your avocado first for an even creamier texture and to keep the drink colder longer. Scoop half an avocado into a bag and freeze it the night before.
- On the Midori: It’s sweet and its pour matters. If you prefer less sweet, dial it back to 0.75 oz and add a tiny extra squeeze of lime.
- On the tequila: Stick to 100% agave blanco. A reposado or añejo will add oaky vanilla notes that don’t belong here. A cheap mixto will ruin it.
- Hibiscus salt DIY: Pulse 2 tablespoons coarse sea salt with 1 teaspoon dried hibiscus flowers in a spice grinder. Or use Tajín as a substitute — different but still good.
- Mezcal version: Swap the tequila for a smoky mezcal. La Cava makes this version too and it’s excellent if you like smoke with your sweet.
FAQs
Can I use a different tequila? Stick to a 100% agave blanco. A reposado or añejo adds oaky vanilla notes that don’t belong here. A cheap mixto will ruin it.
Do I have to use Midori? It’s what gives it the signature EPCOT flavor and color. You could use an orange liqueur like Cointreau but you’d be making a standard avocado margarita, not a La Cava copycat.
Can I make this non-alcoholic? It’s tricky because the tequila and Midori are doing most of the structural work here. If you want to try, replace both with 3 oz of a non-alcoholic agave spirit and a splash of melon syrup, then add extra lime to balance the sweetness.
Why is my margarita brown or lumpy? Two likely culprits. Your avocado was past its prime and already oxidizing, or your blender couldn’t fully pulverize the ingredients. Use a ripe green avocado and a powerful blender.
How much does the Avocado Margarita cost at EPCOT? Around $18.50 as of our last visit. Disney prices change frequently, so treat that as a guide.
Final Thoughts
The Avocado Margarita is one of the few drinks at EPCOT we’d wait in line for every single time. The home version is better for your wallet and honestly just as good once you nail the avocado ripeness. Make it once and you’ll understand why the La Cava line is always that long.
