Jun 09 2026
Restaurants›Prep & Pastry›Desert Daisy Recipe

Desert Daisy Recipe

Inspired by Prep & Pastry
Time30m
Serves2

blanco tequila, lime, prickly pear, hibiscus, orange

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Ingredients

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Prickly Pear Purée

Hibiscus-Orange Syrup

Cocktail

Garnish & Rim

Method

Prickly Pear Purée

  1. 1

    Prepare and peel

    Wear gloves or use tongs to handle prickly pears. Trim both ends with a sharp knife, then slice lengthwise and remove the thick skin with a spoon or peel away the skin with a knife. Scrape the flesh into a bowl, discarding skins and any remaining glochids (tiny spines).

  2. 2

    Blend and strain

    Place the peeled prickly pear flesh and 30 ml water into a blender. Blend on high for 20–30 seconds until very smooth. Pour the purée through a fine-mesh sieve or chinois into a bowl, pressing with the back of a spoon to extract as much juice and pulp as possible. Discard seeds and solids. You should have roughly 90 ml of smooth purée. Cover and refrigerate until needed.

Hibiscus-Orange Syrup

  1. 3

    Infuse hibiscus

    In a small saucepan combine 200 ml water and 3 tbs dried hibiscus petals. Bring to a gentle simmer over medium heat, then reduce heat and simmer for 3–5 minutes until the water is deeply colored and fragrant. Remove from heat and steep, covered, for 10 minutes.

  2. 4

    Strain and sweeten

    Strain the hibiscus liquid through a fine mesh sieve into a clean saucepan, discarding petals. Add 100 g granulated sugar and 1 tsp orange zest. Warm gently and stir until the sugar fully dissolves (do not boil vigorously). Remove from heat, stir in 30 ml fresh orange juice, then cool to room temperature.

  3. 5

    Chill

    Once cooled, transfer the syrup to a jar or bottle and refrigerate for at least 15 minutes. Strain again through a very fine mesh if any tiny particles remain. The syrup will keep refrigerated for up to 7 days.

Cocktail

  1. 6

    Prepare glass and ice

    If serving over ice, fill two rocks glasses with 2 large cubes each (4 cubes total for serving). If serving straight up, chill coupe or martini glasses in the freezer. For rimming, follow the Garnish & Rim section first.

  2. 7

    Combine ingredients

    In a cocktail shaker add 120 ml blanco tequila, 90 ml prickly pear purée, 45 ml hibiscus-orange syrup, 45 ml fresh lime juice, and 30 ml orange liqueur. Add 8 large ice cubes to the shaker.

  3. 8

    Shake

    Seal the shaker and shake vigorously for 12–15 seconds until the shaker is very cold and well-aerated (this also helps integrate the purée).

  4. 9

    Strain and serve

    Double-strain the cocktail through a fine-mesh sieve into the prepared glasses: over fresh ice for rocks glasses or straight into chilled coupes. Divide evenly between two servings.

Garnish & Rim

  1. 10

    Rim the glass

    On a small plate combine 2 tbs Tajín (or chili-lime seasoning) with 1 tsp coarse sea salt if using. Rub a lime wedge around the rim of each glass, then dip the rim into the Tajín mixture to coat evenly.

  2. 11

    Garnish

    Float a lime wheel on each cocktail and optionally drop a dehydrated hibiscus petal on top for color. Serve immediately.

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