Kicking Up Your Marg For National Tequila Day

National Tequila Day is coming (July 24), which means if you've published a single article about food or booze (or maybe even tweeted about either) your inbox is currently drunk on emails about tequila, tequila-based cocktails and any menu items with the slightest correlation to Mexican or Tex-Mex food, from restaurants that may or may not be in the DFW area.

Normally, I trash such emails because they're as interesting as cupcake vodka, but a news release from Meso Maya warrants some attention. Their avocado margarita was good enough to win Best of Dallas last year and is a fun riff on the classic you'll likely drink by the bucketful come Wednesday. If you're interested in shaking things up here's what you'll need.

See also: How the Whiskey Sour Became a Maligned Cocktail, and How You Can Make a Great One

1 1/2 ounces Herradura Double Barrel Reposado tequila (any reposado will work fine) 3/4 ounce Cointreau 3/4 ounce fresh-squeezed lime juice 1 ounce simple syrup (see note below) 3/4 ounce fresh-squeezed pineapple juice 1 1/2 ounces avocado puree

To Prepare: Add all ingredients to a mixing glass, fill with ice and shake like your hands are tightly wrapped around an IRS auditor's neck. Ten seconds should do.

Coat the rim of a 12-ounce glass with Tajin chili salt (can be found at every Mexican grocer and many convenience stores), fill the glass with ice and strain ingredients into the prepared glass. Garnish with a fresh pineapple wedge on the rim.

Repeat as necessary.

Note: simple syrup can be made easily by combining 1 cup water and 1 cup sugar in a sauce pan and heating till the sugar is completely dissolved.

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