Ed enjoyed a great Prickly Pear Margarita at Tonto Bar & Grill after we played a great round of golf at beautiful Rancho Mañana Golf Club in Cave Creek, Arizona (a must for anyone looking to see some great mountain views) and we thought it would be fun to make at home. During our travels we found Cheri’s Prickly Pear Cactus Syrup which is 100% natural and made in Arizona so we picked up a bottle to bring home. Looks like we’ll be ordering more soon!
I can’t get over the color of the margaritas – it’s an intense magenta (once again, all natural). Hard to believe all of this goodness came from a cactus (such as the one pictured here from The Boulders which I took while we were golfing).
|Prickly Pear Margarita|| |
- 3 ounces fresh lime juice (~ 2 limes)
- 3 ounces prickly pear syrup
- 4 ounces Silver Patron Tequila (or other premium Tequila)
- 1 ounce Cointreau or other orange liqueur
- Freshly squeeze both lime juice.
- In a cocktail shaker, stir lime juice and prickly pear syrup.
- Fill shaker half way with ice.
- Add tequila and Cointreau and shake.
- Strain into pint glasses filled three quarters of the way with ice.
- Serve with a slice of lime and salt or sugar, if desired.