This recipe can be found at El Restaurante.
Recipe and photo courtesy of Boudro’s
Makes: 2 to 3 cocktails
¾ c. tequila
½ c. triple sec
¼ c. simple syrup
1 c. of fresh lime juice
¼ c. prickly pear cactus juice
1 blender full of ice
1 lime (cut into 6 wedges)
Pour all ingredients except the cactus pear juice into the blender. Blend, successively adding more ice and blend until it has a sorbet-like consistency. Pour into a cocktail glass, pour the prickly pear juice on top and add a lime wedge.
The Simple Syrup:
Combine white sugar and water in a medium saucepan. Bring to a boil and stir. Once the sugar is fully dissolved, remove the pan from the heat and allow it to cool. The resulting liquid can be stored in a plastic squeeze bottle, which makes it an easy way to add to cocktails. The ratio of sugar to water can be left to personal preference, although traditionally it is one part water to two parts sugar.