Grow A Pear Recipe

Make the infusion (advance step)

Combine 10 oz blanco tequila, 4 oz fresh pineapple chunks and 1/2 habanero (halved; remove seeds for milder heat) in a clean jar with a tight lid. Seal and let infuse at room temperature for 24–48 hours, tasting every 12 hours until desired heat and pineapple character are achieved. Strain through a fine mesh sieve or cheesecloth into a bottle and discard solids. Refrigerate. Yields about 12 oz infused tequila.

Make the ginger syrup (advance step)

Combine 0.75 cup water and 0.75 cup granulated sugar in a small saucepan. Add 2 oz sliced fresh ginger. Bring to a gentle simmer, stirring until sugar dissolves. Simmer 5–7 minutes to concentrate and infuse. Remove from heat, let steep 30 minutes. Strain out ginger, cool, and transfer syrup to a jar. Refrigerate. Yields ~6 oz.

If rimming, rub the lime wedge around the glass rim and dip into coarse salt or tajin. Fill a highball or Collins glass with cubed ice (about 1 cup).

In a cocktail shaker filled with ice, add 2 oz pineapple-habanero infused tequila, 1.5 oz prickly pear puree, 0.5 oz fresh orange juice, 0.5 oz ginger syrup and 0.25 oz agave nectar.

Shake vigorously for 10–12 seconds until well chilled and slightly frothy.

Strain over the prepared glass filled with fresh ice. Top with 2 oz soda water and gently stir once to combine without losing carbonation.

Garnish with a lime wedge and a prickly pear slice or wheel on the rim. Serve immediately.

Heat level: adjust the habanero amount or infusion time to taste—shorter infusion or removing seeds reduces heat. Sweetness: increase agave by 0.25–0.5 oz if you prefer sweeter cocktails. Prickly pear puree: if unavailable, substitute with 1.5 oz pear or white grape juice plus a drop of red food coloring for color (not the same flavor).