Cactus Rosa Mimosa Recipe
Make Cactus Rosa Mimosa Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Sparkle
Cactus Rosa
Balance & Aromatics
Garnish
Method
Prepare Cactus Rosa Syrup (if not using store-bought)
Make prickly pear syrup
Peel and pit 6–8 ripe prickly pears (wear gloves if needed). Roughly chop flesh and place in a small saucepan with 1/2 cup water and 1/2 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 6–8 minutes until fruit is soft and color has deepened. Remove from heat, cool slightly, then strain through a fine-mesh sieve into a container, pressing solids to extract juice. Discard solids. Chill syrup; yields ~8 oz. Use 3/4 oz per cocktail.
Optional: For a smoother, clearer syrup, strain again through cheesecloth and refrigerate up to 2 weeks.
Build the Cocktail
Combine ingredients
Fill a cocktail shaker with ice. Add blanco tequila (1.5 oz), fresh orange juice (3 oz), prickly pear syrup (3/4 oz), fresh lime juice (1/2 oz), agave syrup (1/4 oz, if you prefer sweeter), and 1 dash orange bitters.
Shake
Secure the shaker top and shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.
Strain & Top
Double-strain the mixture into a chilled coupe or flute (or an ice-filled rocks glass if preferred). Top gently with 2 oz prosecco or dry sparkling wine to preserve effervescence.
Garnish & Serve
Express a quick orange peel over the top to release oils, discard or rim glass with the peel, then float a thin orange wheel on the surface and optionally perch a small edible cactus pad or microgreens on the rim for visual effect. Serve immediately while sparkling.