I bet you’ll never guess why I love this one.
Could there BE another cuter, pinker drink than these prickly pear margaritas, said Chandler Bing. I think not.
Look at that shade—vivid, naturally pink and utterly gorgeous. Between these prickly pears and my pitaya obsession this summer, I might actually turn hot pink. Not complaining at all.
So what do these pretty little pears taste like? Surprisingly fun—think watermelon bubble gum, with hints of watermelon juice and a whisper of cotton candy. They’re whimsical but not overly sweet, more like a natural, fruity note that reminds you of candy without being cloying.
Because that flavor is so delicate, I wanted to add something with a little bite and a warming spice to push this cocktail toward cooler evenings. Enter ginger beer. I love the bright, spicy fizz of ginger beer—it adds complexity and effervescence that most margaritas don’t have, and the bubbles are a lovely surprise.
If you haven’t discovered prickly pears yet, you’re missing out. Their flavor gives a natural cotton-candy-like note without the artificial overload, and they’re in season well into the holidays—making a beautiful pink-and-green holiday cocktail if you’re feeling festive.
This is the best day ever.
Prickly Pear and Ginger Beer Margaritas
Yield:
1
drink, is easily multiplied
30 minutes
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Ingredients
- coarse salt for the rim
- 2 ounces silver tequila
- 1 1/2 ounces Grand Marnier
- 1 ounce fresh lime juice
- 2 ounces prickly pear syrup, recipe below
- 2 ounces ginger beer
- lime wedges, for serving and garnish
Prickly Pear Syrup
- 2 prickly pears, flesh scraped out
- sugar (equal to the amount of juice)
Instructions
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Place the salt on a plate. Rim a glass with a lime wedge and dip in the salt to coat. Fill the glass with crushed ice.
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In a cocktail shaker with ice, add the tequila, Grand Marnier, lime juice and prickly pear syrup. Shake for 30 seconds. Pour mixture into the glass, then top with ginger beer. Add a few lime wedges, stir gently, and enjoy.
Prickly Pear Syrup
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Place the prickly pear flesh in a food processor and blend until smooth. Strain through a fine mesh sieve to extract the juice. Measure the juice and use an equal amount of sugar. Combine juice and sugar in a saucepan over medium heat, whisking until the sugar dissolves and the mixture begins to simmer.
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Remove from heat and let the syrup cool before using.
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Thank you — I appreciate you!
Going to drink this in my hologram shoes and Lisa Frank leggings. Just kidding! Not.