Papaya Margarita

I have a horrible habit of buying tropical fruit when it’s on sale, which usually means it’s ripe to the point that it’s almost bad. Anyone else? When this happens, I usually try to eat it same day. If I can’t, I puree it and make some kind of fruit juice or… cocktails.

This papaya margarita combines a delicious papaya and lime puree with tequila, simple syrup, and bubbles on top. It’s everything you want on a summer Friday.

Give this cocktail a try and tell me it doesn’t transport you to an island. Don’t forget to share your photos and tag me @theardentcook on Instagram!


4oz papaya puree (see recipe below*)

2oz silver tequila

0.5oz simple syrup

4oz lime seltzer

Lime wheel, for garnish

Flaky sea salt, for garnish


  1. Combine papaya puree, tequila, and simple syrup in a cocktail shaker with ice. Shake for 30 seconds, and strain into a glass.
  2. Top with the lime seltzer, lime wheel, and a sprinkle of flaky sea salt.
  3. Serve immediately, and enjoy!

To Make the Papaya Puree*

  1. In a high-power blender, blend the flesh of ½ of a papaya, the juice of 1 lime, and ¼ cup water.
  2. Run through a fine mesh sieve and store in an airtight container in the fridge for up to 4 days.