 | The Prickly Pear – Batched4-5 drinks Amanda Sasser (IG: @asassyact), Co-Owner and Cocktail Curator at The CanTiki!; Photo by Amanda Sasser |
| • | 10 oz. Blanco Rum |
| • | 3 ¾ oz. Opuntia Prickly Pear Brandy |
| • | 7 ½ oz. The Perfect Purée Pear Puree |
| • | 3 ¾ oz. Prickly Pear Cactus Syrup or simple syrup |
| • | 10 oz. fresh lime juice |
| • | 5 scoop of ice |
| For the Prickly Pear Cactus Syrup: | |
| • | 1 cup prickly pears |
| • | 1 ½ cups sugar |
| Method for the Prickly Pear Cactus Syrup: | |
| 1. | Place the prickly pears in a pot and add enough water to almost cover them. Place a lid on the pot and bring to a boil. Turn off heat and steep for 30 minutes. |
| 2. | Mash fruit with a muddler, potato masher, or fork and strain through a cheesecloth and mesh strainer to remove all seeds and skins. |
| 3. | Measure the strained juice and add equal parts sugar then bring to a simmer over medium heat for about 5 minutes. |
| 4. | Turn heat off and allow to cool for 15 minutes. Keep in a sealed glass container for up to 2 weeks. |
| Method: | |
| 1. | Place all ingredients in a blender and blend. |
| 2. | Serve with a Tajin Rim, lime wheel, and flower in a large margarita glass or coupe glass. |
| Note: | If you can’t find prickly pears, just boil equal parts sugar and water (simply syrup) and add two drops of pink food coloring to achieve the pink color. |
| You can find more recipes likes this by following Amanda on Instagram @asassyact or visiting her bar @thecantikila | |