Prickly Pearadise

This is definitely one of our more complex recipes, but we missed making our own syrups and infusions! We were deeply inspired by our stay in Joshua Tree and wanted to try and use some of the fall season’s remaining prickly pears from the cactus garden where we were staying. The syrup is earthy and fruity in a papaya-like way, the lemon juice gives some nice acid, and the brandy and mezcal make a wonderful split-base stage for everything else. This one will truly take you away to prickly paradise!

Ingredients

• 1.5oz Mezcal - we used @delmaguey

• 0.5oz Prickly Pear Brandy - we used @venturaspirits

• 0.75 oz Prickly Pear syrup (recipe below)

• 0.75oz Fresh squeezed lemon juice

• 4 dashes Polynesian Kiss Bitters from @elguapobitters

• Prickly Pear syrup

  • 1 red prickly pear

  • 1 green prickly pear

  • 1 cup sugar

  • 1 cup water

  • Juice of one lemon

Tools

• Shaker

• Hawthorne Strainer

• Saucepan (for syrup)

• Spatula (for syrup)

Instructions

• Drink

  • Add all ingredients to shaker with ice

  • Shake until sweating

  • Strain into chilled margarita glass over cube ice (DO NOT DOUBLE STRAIN)

  • Garnish with prickly pear piece

• Syrup

  • Boil prickly pears in enough water to cover them for about 5 minutes to soften

  • Remove from water with slotted spoon and cut open with knife

  • Remove pulp using spoon

  • Boil a fresh 1 cup of water and 1 cup of sugar with prickly pear pulp and lemon until all sugar dissolves and liquid starts to thicken

  • Strain into container using cheesecloth or fine mesh strainer

  • Let cool before using in recipe