Prickly Pear Marg Recipe

Prepare fruit

If using whole prickly pear, carefully peel the fruit (remove spines and skin) and chop into small pieces. If using store-bought puree, skip to 'Simmer'.

Simmer

Combine the chopped prickly pear (or 100 g puree), 120 ml water and 100 g granulated sugar in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar. Simmer 6–8 minutes, crushing the fruit lightly with a spoon or small masher to release color and flavor.

Finish syrup

Remove from heat, stir in 1 tsp fresh lemon juice to brighten and stabilize color. Let cool 10–15 minutes. Strain through a fine mesh sieve into a jar, pressing solids to extract liquid. Discard solids. Refrigerate syrup — it keeps 7–10 days. Yield is about 150–200 ml; use 45 ml per cocktail.

Prepare glass and rim

Rub the lime wheel around the edge of a rocks or coupe glass. Dip the rim into coarse salt or chile-lime salt to coat. Set the glass aside.

Combine ingredients

In a cocktail shaker add 50 ml 400 Conejos Mezcal (or Jose Cuervo Tradicional Blanco), 15 ml triple sec, 45 ml prickly pear syrup, 25 ml fresh lime juice and 10 ml agave nectar (if using).

Add ice and shake

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted. This chills and dilutes to the proper balance.

Strain and serve

Double-strain (fine mesh) into the prepared glass over fresh ice if serving on the rocks, or strain without ice into the chilled coupe for a neater presentation. If you prefer a slightly smokier drink, use mezcal; for a cleaner, brighter profile use blanco tequila.

Garnish with the reserved lime wheel clipped to the rim and a small sprig of cilantro or an edible flower. Serve immediately. Taste and adjust future batches by adding 5–10 ml more syrup for sweetness or 5 ml more lime for brightness.