This is delicious. And that’s coming from someone who isn’t a huge fan of margaritas. Well, at least I’m not a fan of the margaritas most places make. To me they always taste like either a sour patch kid smoothie or country time lemonade + that sour skittle stuff + liquor (yuck!). Made at home however, where I have complete control over what goes in and how sweet or sour it is, I can definitely appreciate a good margarita recipe.
When I spotted a recipe for a prickly pear margarita over at the blog, Katie’s Cocktail Adventure, it looked so delightful that I knew we had to try it! We couldn’t find the particular kind of prickly pear puree she used, so we substituted a prickly pear puree/syrup we found and added it to taste.
And you should make this too. I, a wary margarita consumer, approve.
Here’s what you’ll need for 2 margaritas:
4 oz silver tequila (we used 1800)
1.5 oz orange liquor (we used Patron citronage)
1 lime (1 lime just looked too lonely in the photograph, so I grouped a few more in so it would feel better)
Approx. 3 teaspoons prickly pear puree (we used “The Ready Rabbit” brand, which we found at Specs)
Note that our cocktail didn’t come out the vibrant shade of fuchsia we were expecting, because the prickly pear puree we used was very very sweet. We added it to taste, so 3 teaspoons (not the actual baking measurement, but just the small spoons from my silverware drawer) was just right for us, but made it look more like a bubblegum margarita. Ha.
Bryan pointed out that we practically had to photograph this drink on the vintage carved Mexican dining table. We couldn’t not. It just fits, right? His is the glass with salt on the rim – feel free to add some if you, like Bryan, [incorrectly] feel that salt is a good pairing with prickly pear…
Seriously though, make this and enjoy! Happy weekend.