PRICKLY PEAR MARGARITA
The Prickly Pear Margarita: A Desert-Inspired Variation
The Prickly Pear Margarita emerged in the American Southwest, particularly Arizona and New Mexico, where prickly pear cactus grows abundantly.
While no single creator is credited, the drink became popular in Southwestern restaurants and bars during the 1990s and 2000s as regional ingredients gained prominence, according to Liquor.com. The cocktail follows the classic Margarita template but adds prickly pear syrup, which comes from the fruit of the Opuntia cactus. This addition creates a vibrant magenta color and adds subtle fruity sweetness with earthy notes that complement tequila's agave character, as noted in Difford's Guide.
The Prickly Pear Margarita represents the trend of incorporating regional ingredients into classic cocktails. The drink's striking appearance and connection to Southwest desert culture made it popular in tourist destinations like Sedona, Scottsdale, and Santa Fe, where it remains a signature regional variation.
RECIPE:
2 oz tequila (blanco)
1 oz fresh lime juice
3/4 oz Cointreau
1/2 oz prickly pear syrup
Salt for rim (optional)
Lime wheel for garnish
Method:
Rim a rocks glass with salt if desired.
Add tequila, lime juice, Cointreau, and prickly pear syrup to a shaker with ice.
Shake vigorously until well-chilled.
Strain into the glass over fresh ice.
Garnish with lime wheel.