It’s Friday, it’s sunny in LA, and we’ve got the whole weekend ahead of us! In honor of El Día de la Batalla de Puebla, AKA Cinco de Mayo, AKA the Fifth of May, AKA tomorrow, we’ve got a recipe for a cocktail you probably haven’t had before. I know I haven’t, but I’m eager to give it a try – aptly named the Cactus Fruit Cocktail.
What you’ll need…
- 4 prickly pears, peeled (hold them with a thick pair of leather or work gloves, cut off both ends, cut a slit down the length of the fruit, & then remove the prickly skins with a pair of tongs)
- 4 ounces Tequila
- 1 1/2 ounces Triple Sec
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon sugar
- Course-grained salt for rimming (optional, and you can add some chipotle chile powder for a kick!)
- Lime wedges for garnish (also optional)
- Place the prickly pears in a blender & pulse until liquefied. Strain juice into a small bowl (you should have about 1 cup of juice).
- Fill a large cocktail shaker with ice, add the prickly pear juice, tequila, triple sec, lime juice, and sugar and shake vigorously.
- Pour into glasses filled with ice, rimmed with salt or sugar, if you’d like. Garnish with lime slices.