The Prickly Pear – Batched

4-5 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.
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