Margarita Desert Pear Recipe

Prepare rim mixture

On a small plate, combine the black lava salt and coarse kosher/sea salt and spread into an even ring about the size of your glass rim.

Moisten the rim of a chilled rocks or coupe glass with a lime wedge (run the wedge around the outside edge). Dip the moistened rim into the salt mixture to coat evenly. Set glass aside.

Add ice to a cocktail shaker until roughly two-thirds full (about 1 cup).

Pour 2 oz Jose Silver Tequila, 1 oz Triple Sec, 1 oz ready-made margarita mix, 0.5 oz fresh lime juice, and 0.75 oz desert pear syrup into the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is frosty and well-chilled.

Double‑strain the cocktail into the prepared, rimmed glass over fresh ice (or serve neat in the chilled coupe if you prefer no ice). Use a fine strainer if you want to remove any small ice shards or pulp.

Garnish with a lime wheel or wedge on the rim or floated on top.

Desert pear syrup: if you don't have a ready-made desert/prickly pear syrup, make a simple prickly pear syrup by heating 1 cup prickly pear purée with 1 cup sugar until the sugar dissolves; cool and strain. Use 0.75 oz per cocktail.

Adjust sweetness and sourness: increase or decrease desert pear syrup and fresh lime juice to taste. Margarita mix contains sweetener and tartness; if using a particularly sweet mix, reduce the syrup slightly.