Prickly Pear Margarita
July 24th is National Tequila Day-enjoy a shooter or something different…my prickly pear margarita. When I lived in Santa Barbara, I had a prickly pear cactus in my backyard so I made my own juice. If you want the easy route, buy the juice at your favorite Mexican or specialty market.
Ingredients for 1 margarita
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.