Prickly Paloma Recipe
Make Prickly Paloma Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Prickly Pear Syrup (makes about 8 oz)
Method
Prickly Pear Syrup (make ahead)
- 1
Prepare fruit (if using fresh)
If using fresh prickly pears, carefully peel and discard spines. Halve and scoop or chop the flesh, then puree in a blender until smooth. Strain through a fine mesh sieve to remove seeds and obtain about 1 cup of puree.
- 2
Combine the prickly pear puree, granulated sugar, and water in a small saucepan over medium heat.
- 3
Stir until the sugar dissolves, then bring the mixture to a gentle simmer for 3–5 minutes to slightly thicken and meld flavors. Do not boil vigorously.
- 4
Remove from heat, stir in the optional lemon juice, and let cool to room temperature. Strain again if necessary. Transfer to a sealed container and refrigerate. Syrup will keep 2–3 weeks.
Cocktail Assembly
- 5
- 6
Add tequila, prickly pear syrup, fresh lime juice, and agave syrup (if using) into a cocktail shaker filled with ice.
- 7
Shake vigorously for 10–12 seconds until well chilled.
- 8
Strain the mixture into the prepared glass over fresh ice.
- 9
Top with grapefruit soda (or a mix of 2 oz grapefruit soda + 1 oz club soda for less sweetness). Gently stir once to combine.
- 10
Add 1–2 dashes of angostura bitters on top if you want aromatic complexity; they will float and add a subtle spice.
- 11
Garnish with a lime wheel and a small slice of prickly pear or grapefruit wedge on the rim.
- 12
Serve immediately and enjoy.