You will delight in the fabulousness of this cocktail…is that even a real word? Well, it is when it comes to mixology at my house! The colors are vibrant, the flavors will make your mouth water, and everyone is instantly happy when they get their hands on one! I concocted this libation almost a year ago in my kitchen with my pal Lauren, after we plucked a batch of prickly pears from my garden. We had fun doing the initial tastings…yes, we had fun. I made my notes, saved them, and decided it was time to share it with Santa Barbara for my bi-annual recipe contribution to Santa Barbara Dining & Destinations magazine. Finally, this issue is out and now the recipe is ready for the rest of the world–that means you! It’s the perfect cocktail for Springtime and any special occasion…Easter and Cinco de Mayo are not that far off you know
PS The handsome and award winning editorial photographer Matt Daykashot the photo~thanks for your eye!
Prickly Pear Margarita
Serves 1, Prep Time 5 minutes
2 oz Prickly Pear Juice (about 2 prickly pears)
2 oz Tangerine Juice (about 2 tangerines)
1 shot Silver Tequila
A splash of Cointreau or Triple Sec
Garnish with Tangerine Slice
Handle prickly pears with gloves. Slice prickly pears in half, scoop out fruit, seeds and all, and throw in a blender. Discard peels. Juice Blend for about a minute. Strain to remove seeds, set aside. Juice 2 tangerines, set aside–you may strain or keep the pulp in-your preference. In a clear tumbler, add 3-4 ice cubes. Slowly pour prickly pear juice in. Then slowly the tangerine juice. Then the layer of tequila and a splash of Cointreau. The slow pouring method makes colorful layers for a beautiful presentation. Garnish with a tangerine slice.
NOTE: It is easier to make MORE prickly pear juice with at least 8 prickly pears–that way you have enough to have your blender function properly and to serve your guests.