If using store-bought syrup or puree you can skip. For homemade: combine 1 cup prickly pear puree and 3/4 cup granulated sugar in a small saucepan over medium-low heat. Stir until sugar dissolves, bring to a gentle simmer and cook 3–5 minutes until slightly thickened. Remove from heat, stir in 1 teaspoon fresh lemon juice, let cool. Strain through a fine mesh sieve to remove seeds and any fibrous bits. Refrigerate in a sealed container up to 2 weeks.

Cocktail Assembly

Prepare glass (optional rim)

If you prefer a salted or Tajín rim, run a lime wedge around the glass rim and dip into a shallow plate of coarse salt or Tajín. Set glass aside.

Shake

Fill a shaker with ice (about 3/4 full). Add 2 oz orange tequila, 0.75 oz fresh lime juice, 1 oz prickly pear syrup (or puree), 0.25 oz agave syrup, and 2 dashes orange bitters. Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold to the touch.

Strain & finish

Fill the prepared glass with fresh ice. Double-strain the cocktail into the glass to remove small ice shards and any pulp. Top gently with about 1 oz club soda if you want a lighter, fizzy finish (optional).

Garnish & serve

Garnish with a lime wheel or wedge and, if available, a small prickly pear slice or skewered fruit. Serve immediately.