Prickly Pear Marg Recipe

If using whole prickly pears, carefully peel and remove seeds. Blend flesh until smooth, then strain through a fine-mesh sieve to yield about 1 cup of puree. If using bottled or frozen puree, measure 1 cup and proceed.

Combine the 1 cup prickly pear puree, 1/2 cup granulated sugar, and 1/4 cup water in a small saucepan over medium heat.

Stir to dissolve sugar and bring mixture to a gentle simmer. Cook 3–5 minutes, stirring, until slightly thickened and glossy. Do not boil vigorously — you just want to meld flavors and dissolve sugar.

Remove from heat, stir in 1 tablespoon fresh lime juice, and let the syrup cool to room temperature.

Strain the syrup again through a fine mesh if desired for extra smoothness. Transfer to a clean bottle or jar. Refrigerate up to 10 days.

Rim the Glass (optional)

Rub a lime wedge around the rim of a rocks or coupe glass and dip into a shallow plate of sea salt or coarse salt to coat the rim. Set glass aside.

Fill a cocktail shaker with ice.

Add 2 oz 400 Conejos Mezcal (or Jose Cuervo Tradicional Blanco Tequila), 1 oz triple sec, 1 oz prickly pear syrup, and 3/4 oz fresh lime juice to the shaker. If you prefer a sweeter margarita, add up to 1/4 oz simple syrup.

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Strain the cocktail into the prepared glass over fresh ice (if serving on the rocks) or fine-strain into a chilled coupe for a neat presentation.

Garnish with a lime wheel or wedge. Optionally, float a small drop of prickly pear syrup on top for color contrast.

Serve immediately.