Prickly Pear Margarita Recipe
A margarita with a Southwestern twist on the classic Hurrado Blanca tequila, fresh lime juice, and cactus pear.
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Ingredients
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Cocktail
Garnish & Rimming
Optional Sparkle (Optional)
Method
Prepare Glass
Rim the glass
Run a lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt or tajín spread on a small plate to coat. Set glass aside.
Make Prickly Pear Purée (if not using store-bought)
Blend
If using fresh prickly pears, carefully peel and halve them (use gloves or tongs if needed). Add about 2 medium peeled prickly pears (yields roughly 2–3 oz purée) to a blender with 1–2 teaspoons water and blitz until smooth.
Strain
Strain the blended purée through a fine-mesh sieve into a bowl, pressing with a spoon to extract smooth juice and discard seeds and pulp.
Build & Shake
Fill a cocktail shaker halfway with ice.
Add 2 oz Hurrado Blanca tequila, 1 oz freshly squeezed lime juice, 0.5 oz orange liqueur, 1 oz prickly pear purée (or syrup), and 0.25 oz agave syrup to the shaker. These quantities can be adjusted slightly to taste for sweetness and fruit intensity.
Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled.
Serve
Fill the rimmed glass with fresh ice (if using a rocks glass) or leave neat for a coupe. Double-strain the cocktail from the shaker into the prepared glass using a fine mesh strainer to catch any remaining seeds or ice shards.
If desired, top with 1 oz club soda for a lighter, slightly effervescent version and gently stir once to combine.
Garnish with a thin slice of prickly pear (or a lime wheel) on the rim and a fresh lime wedge on the side. Serve immediately.