Break or grate piloncillo and combine with hot water in a small saucepan. Stir over low heat until fully dissolved, about 2–3 minutes. Remove from heat and cool to room temperature. Strain if any solids remain. Yields about 6 oz. Store refrigerated up to 2 weeks.

Prickly Pear Puree (prep)

Prepare puree

If using fresh prickly pear, carefully peel and remove seeds, then purée the pulp in a blender until smooth. Strain through a fine mesh sieve to remove remaining seeds for a smooth texture. If desired, stir in up to 1 tsp sugar to adjust sweetness. Chill before use. Yields about 6 oz.

Cocktail Assembly

Combine ingredients (dry/shake)

In a cocktail shaker (no ice), add 2 oz Wonderbird Gin, 0.75 oz fresh lemon juice, 1 oz prickly pear puree, 0.5 oz piloncillo simple syrup, and 1 egg white. Perform a dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and create foam.

Wet shake

Add 6 ice cubes to the shaker and shake again for 12–15 seconds until the shaker is very cold. This chills and dilutes the cocktail and further aerates the foam.

Strain and serve

Double-strain the cocktail into a chilled chilled coupe or rocks glass filled with fresh ice (about 1 cup) using a fine mesh strainer to remove ice shards and seed particles, leaving a silky pink foam on top.

Garnish

Garnish with a lemon wheel or twist placed on the rim and optionally an edible flower or thin pear slice on the foam. For a finishing touch, express a lemon peel over the glass to release oils.

Serve

Serve immediately while foam is fresh. Enjoy responsibly.