In the vibrant tapestry of spirit trends, one undeniable star has emerged triumphant: tequila, with its sales soaring by an impressive 5.1% in the past year, claiming the crown for the highest spike among its spirited counterparts.

I am a contributor to this intoxicating surge.

Whether it’s sipped solo or mixed into a beverage, tequila has a smooth sweet flavor that is very palatable, not to mention lower in calories than other drinks. I don’t even need to be eating Spanish food to enjoy it, but it definitely helps complement the experience.

My current obsession is Avocado Margaritas. I venture all over town to sample how restaurants and bars are featuring the fruit in their beverages (as if I need another reason to introduce avocados into my diet.)

Local haunts like The Whole Enchilada in Winter Garden and Pepe’s Cantina in Clermont have become my weekly sanctuaries, where I can rely on a consistent dose of avocado-infused delight. But for those willing to journey a bit further, the pilgrimage to Rick Bayless’s Frontera Cocina is a must. There, amidst the vibrant ambiance, Bayless conjures magic in his rendition, elevating the Avocado Margarita to new heights.

And then there’s Epcot—a trip around the world would be incomplete without a stop at the Mexico Pavilion, where the Avocado Margarita takes on a daring twist with a splash of midori.

All do phenomenal interpretations of the drink — each sip an ode to the avocado’s creamy allure.

Every Friday, my friend and I look forward to toasting the week’s end and mindfully attempt to ration our Tajin rim the entire drink. Last week, the unthinkable happened—the bar ran out of avocado puree and couldn’t make the drink. I found myself devastated. What had become a weekly tradition was now tarnished, and I couldn’t even bring myself to order something different.

Yet, in the face of adversity, innovation flourishes. With a steely resolve and a thirst for tequila, I embarked on a daring mission to craft my own rendition of the beloved Avocado Margarita. What followed was nothing short of epic—a culinary odyssey that saw six intrepid souls journey through 1.75 gallons of tequila, 24 limes, and an army of avocados in my humble test kitchen, all in pursuit of perfection.