Combine 1 cup prickly pear puree, 1/2 cup sugar, and 1/4 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture gently simmers for 3–5 minutes to meld flavors. Remove from heat and stir in 1/2 tablespoon lemon juice. Let cool to room temperature, then strain through a fine mesh sieve to remove seeds and solids. Transfer to a bottle and chill. Yields about 1 cup syrup.

Cocktail

Prepare glass

Chill a Collins or highball glass by filling it with ice and setting aside while you build the drink.

Build and shake

Discard the ice from the chilled glass. In a cocktail shaker, add 2 oz white coconut rum, 0.75 oz Aperol, 1 oz prickly pear syrup, 1.5 oz fresh pineapple juice, 0.75 oz fresh lemon juice, 0.5 oz orgeat, and a generous handful of ice (about 1 cup). Shake vigorously for 10–15 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly frothy.

Strain and top

Fill the prepared glass with fresh ice. Double-strain the shaken mixture into the glass to remove any small ice chips. Top the drink with 1 oz club soda to add a light effervescence; gently stir once to incorporate.

Garnish and serve

Garnish with a pineapple wedge on the rim, a lemon wheel floated on top, and a mint sprig slapped between your palms to release aromatics and tucked beside the garnish. Serve immediately with a straw or stirrer.

Notes on balance

If the cocktail tastes too sweet, add an extra 1/4 oz lemon juice. If it needs more herbal bitterness to balance the coconut and sweet fruit, increase Aperol by 1/4 oz. Adjust prickly pear syrup to taste if using a particularly sweet or tart batch.