 | Prickly Pear Jalapeño Margarita1 drink Ryan Gall / Executive Chef, Tchefuncte's Restaurant, Madisonville, LA; Photo by Ryan Gall |
| For the Rimming Salt: | |
| • | Quarter zest of one lime, finely chopped |
| • | Kosher salt or margarita salt |
| • | Lime wedge |
| For the Margarita: | |
| • | 2 oz. Cabo Wabo Reposado or Don Julio Añejo Tequila |
| • | 1 oz. The Perfect Purée Prickly Pear Puree, thawed |
| • | 2 oz. sweet & sour mix |
| • | 1 oz. triple sec |
| • | 1 oz. fresh lime juice |
| • | 1/4 jalapeño, seeded and pith removed |
| Method: | |
| Mix the finely-chopped zest with the salt to create a rimming salt. Run a lime wedge around the rim of a glass for moisture then roll it in the salt. Fill the glass with ice. Combine margarita ingredients, mix well, pour over ice, rim with salt and garnish with lime wedge and sprig of mint. For a frozen margarita, blend all margarita ingredients with ice for 10 seconds, pour in the glass, rim with salt and garnish with lime wedge and sprig of mint. | |