Prickly Pear Recipe

Prepare fruit (if using fresh prickly pear)

Wear gloves if handling fresh prickly pears. Remove spines and skin, halve the fruits, and scoop out the flesh. Place approximately 8 oz (by weight or about 3–4 medium pears) of flesh in a blender.

Blend the prickly pear flesh until smooth. Strain through a fine mesh sieve into a bowl, pressing with a spoon to extract as much juice/puree as possible. Discard seeds and solids. You should end up with roughly 6–8 oz of puree/juice.

In a small saucepan, combine the prickly pear puree, 1 cup sugar, and 1/2 cup water. Heat over medium-low, stirring until the sugar dissolves. Bring just to a gentle simmer for 2–3 minutes to meld flavors; do not boil vigorously.

Remove from heat and stir in 1 tablespoon fresh lime juice. Let cool to room temperature, then transfer to a clean jar. Refrigerate. The syrup will keep 10–14 days chilled.

If using egg white for texture, perform a dry shake first: add 2 oz tequila blanco, 1 oz prickly pear syrup, 3/4 oz fresh lime juice, 1/2 oz triple sec (if using), and 1/2 oz egg white to a cocktail shaker without ice.

Dry shake vigorously for 10–15 seconds to emulsify and build foam.

Add ice (about 4–6 large cubes, roughly 1 cup) to the shaker and shake again for 10–15 seconds until well chilled and slightly diluted.

If not using egg white: add ingredients (2 oz tequila blanco, 1 oz prickly pear syrup, 3/4 oz fresh lime juice, 1/2 oz triple sec if using) to a shaker with ice and shake vigorously for 10–15 seconds.

Double strain (use a Hawthorne strainer and fine mesh) into a chilled coupe or rocks glass over fresh ice, depending on preference.

Garnish with a lime wheel or wedge and a thin prickly pear slice or edible flower. Serve immediately.