Your taste buds will cheer for this vibrant cocktail. The prickly pear syrup gives this cocktail its exquisite fuchsia color and delicious raspberry-citrus flavors. The combination of salt, sugar, and lime zest for the rimmer adds a delightful zing.
INGREDIENTS
- 3 ounces tequila blanco
- 1/2-ounce Cointreau or Triple Sec
- 1 1/2 ounces freshly-squeezed lime juice
- 2 ounces prickly pear syrup*
- 1 teaspoon sea salt
- 1 teaspoon turbinado sugar,
- 1 teaspoon lime zest
- Prickly pear or lime slice for garnish
DIRECTIONS
- Pour the tequila, Cointreau, lime juice and prickly pear syrup into a cocktail shaker filled with ice. Shake vigorously to incorporate. (You can also blend the cocktail ingredients with ice in a blender.)
- Combine the salt, sugar, and lime zest on a small plate. Run a slice of lime around the rim of a chilled glass and dip into the mixture and coat the edge.
- Fill the glass with ice and pour in the margarita. Garnish with a prickly pear slice (available at many Hispanic and Asian markets) or a slice of lime.
*Prickly pear syrup can be purchased online. My favorite brand is Cheri’s Desert Harvest.
About Keli Sim DeRitis
Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+
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