History
Prickly pear, the fruit of the nopal cactus, ripens magenta across the Sonoran Desert in late summer and has flavoured Southwest drinks for generations. Phoenix bars turn its syrup into a vivid pink margarita that has become the regional patio cocktail, served everywhere from cantina patios to resort bars during the cooler months.
Make it at home
Yield Serves 1Hands-on 5 minTotal 5 minDifficulty Easy
Ingredients
- 60ml blanco tequila
- 30ml fresh lime juice
- 20ml prickly-pear syrup
- 15ml orange liqueur
- Salt or chile-salt rim
- Lime wheel to garnish
Method
- Rim a rocks glass with salt or chile-salt and fill with ice.
- Add the tequila, lime juice, prickly-pear syrup and orange liqueur to a shaker with ice.
- Shake hard for 10 seconds until well chilled.
- Strain over the fresh ice in the prepared glass.
- Garnish with a lime wheel and serve.
Tip from the editors. Real prickly-pear syrup gives the electric pink colour and tart-floral edge; grenadine is not a substitute.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.