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“That sounds disgusting,” is what my NY pals said when I told them about the popularity of The Avocado Margarita served up by the pitcher to hot and thirsty Austinites.

I was in NY on business a month ago and I was gushing about what an eclectic and creatively-inspired town Austin is. I talked about the growing art scene, the polite clash of politics, the cowboy-couture fashion and the savory mix of cross-cultural food.

They feigned mild enthusiasm, but what they really wanted to know more about was “an avocado margarita– really?”

Think, smooth and creamy…

So, when I spotted “Hot Summer Cocktails,” the cover story in today’s Austin American Statesman XL section, I laughed out loud. Yes- really. An avocado margarita! I wasn’t making it up.

Check it out…

“In addition to killer cochinita pibil and tamales as big as your mama’s forearm, Curra’s south (they’re still looking for a location to relocate the old Burnet Road spot) is famous for a drink that, when first mentioned, evokes this reaction: “A what margarita?” Co-owner Jorge Garcia and his brother Marco, who’s currently introducing Nashvillians to the avocado margarita at the Curra’s there, came up with the drink about a decade ago while they were fooling around with fresh fruit margaritas for the summertime. Well, they thought, avocado is a fruit…and the rest was cocktail history. Garcia blended one, looked at it and said, “Avocado is no good without cilantro.” So a little bit of that goes in, too. Garcia says he had to give a few away before the thing caught on, but now Curra’s is renowned for them. Thick, smooth and creamy like buttah, the drink is probably not for everybody, but life’s too short not to try one.”

As it turns out, my NY colleagues will be arriving in Austin tomorrow for 24 hours of business. Just enough time to down a pitcher or two.

Avocado margarita: best enjoyed at Curra’s, 614 E. Oltorf St.

Story and photo courtesy of The Austin American Statesman