Restaurants›Milestones Coquitlam - Test Kitchen›Desert Pear Margarita Recipe

Desert Pear Margarita Recipe

Inspired by Milestones Coquitlam - Test Kitchen
Time20m
Serves1

olmeca altos plata tequila, mezcal, desert pear syrup, sweet & sour

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Ingredients

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Cocktail

Desert Pear Syrup (makes ~10 oz)

Method

Desert Pear Syrup

1

Prepare pulp

If using fresh desert (prickly) pears, carefully peel and remove seeds. Halve the pears and scoop out pulp. Place pulp in a blender and briefly puree until smooth. Strain the puree through a fine mesh sieve into a bowl, pressing with a spatula to extract ~1 cup of smooth pulp. If using canned or bottled prickly pear syrup/pulp, measure directly.

2

Make syrup

In a small saucepan combine 1 cup desert pear pulp, 1 cup granulated sugar, and 1/2 cup water. Warm over medium heat, stirring until sugar dissolves. Bring to a gentle simmer for 3–4 minutes to meld flavors, stirring occasionally. Do not boil vigorously. Remove from heat and stir in 1 tablespoon fresh lemon juice to brighten the flavor. Cool to room temperature.

3

Strain & store

For an extra-smooth syrup, strain again through a fine mesh sieve or cheesecloth to remove remaining solids. Transfer syrup to a clean jar and refrigerate. Syrup will keep 7–10 days refrigerated.

Cocktail Construction

4

Chill & rim glass

If desired, chill a rocks or coupe glass in the freezer for a few minutes. Rub a lime wedge around the rim and dip the rim into coarse salt or tajín to coat. Set glass aside.

5

Combine ingredients

Fill a cocktail shaker with ice (about 1 cup). Add 2 oz Olmeca Altos Plata tequila, 0.5 oz mezcal, 0.75 oz desert pear syrup, 0.75 oz fresh lime juice, 0.5 oz sweet & sour mix, and 0.25 oz Cointreau (optional).

6

Shake

Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled. This chills, dilutes, and integrates the syrup and citrus.

7

Strain & serve

Double-strain the cocktail into the prepared rimmed glass over fresh ice (or serve neat in a chilled coupe, as preferred).

8

Garnish

Garnish with a lime wheel or a thin slice of desert pear (prickly pear) on the rim. Optionally flame a twist of lime oil over the drink for aroma.

9

Taste adjustments

Taste and adjust: if too tart, add 0.25 oz more desert pear syrup; if too sweet, add 0.25 oz more lime juice. Mezcal amount can be increased to 0.75 oz for a smokier profile.