Margarita - Prickly Pear
- Keep everything at room temp, shake vigorously with ice in a shaker and strain in to prepared glasses with a few new ice cubes. Use a orange or lime wedge to wet the edges of the glasses and dip in course salt or wet rim with simple syrup and dip in sugar. Can stick glasses in fridge or freezer to help set the salt or sugar before adding the drink.
- Tequila: If the bottle doesn't say 100% agave then throw it away. I use 100% agave reposado for mixed drinks.
- Orange liqueur: If it says "Triple Sec" and only cost you $5 then trow it away. I tend to use Grand Marnier.
- Prickly pear juice: Here in Tucson we pick the tunas (fruit) off our prickly pear cactus, smash or blend them, and strain the mash through a few layers of cheese cloth two or three times. We then freeze the juice in cubes and use them throughout the year. I don't think you can buy this in a store. However, you may be able to find prickly pear syrup, which is juice or "juice flavor" mixed with sugar. This product then becomes a combination of the simple syrup and prickly pear juice. It's probably slightly sweater than the simple syrup and I have no idea what the prickly pear taste will be like but I bet it will still make a good margarita.
- Yield: 1 large or 2 small drinks
- Large Batch: 20oz tequila, 10oz Cointreau, 10oz syrup, 15oz lime, 15oz prickly pear. This will max out one of our 2+qt juice bottles.
Category: Drink Modified 1/22/15