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Follow us on TwitterBy popular demand I’m sharing my prickly pear margarita recipe. I need to credit the Cactus Candy Company in Phoenix, Arizona with the original recipe which I’ve tweaked to my (and my friends’) liking. This original recipe is also supposedly the recipe that they use at The Phoenician, a fabulous luxury hotel in Scottsdale, Arizona. On a personal note, it don’t think it’s worth the time or energy to squeeze all the lemons and limes for the fresh juice so I use the bottled juices.
Prickly Pear Margaritas
2 cups 100% agave tequila*
1 cup lemon juice (bottled or fresh)
1 cup triple sec
¾ cup Key lime juice (bottled or fresh)
¾ cup prickly pear syrup**
½ cup sugar
Plus sliced limes and salt-rimmed glasses.
Mix all these ingredients into a large margarita pitcher, stir, and then fill pitcher with ice. Enjoy.
* I personally like 1800 Tequila Reposado and Suaza Hornitos Tequila Reposado because they’re both 100% pure blue agave (but there are many 100% pure agave brands available).
** You can purchase prickly pear syrup at www.cactuscandy.com.
Okay, do you want to learn something about tequilas?! According to Wikipedia there are two basic categories of tequila: mixtos and 100% Agave. Mixtos use up to 49% of other sugars in the fermentation process, with Agave taking up the remainder. Mixtos use both glucose and fructose sugars.
With 100% agave tequila, blanco [white] or plata [silver] is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).
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Well, I must give this a try. I have been making a lot of mango margaritas with fruit straight from the trees here in Lauderdale. I like to use the fresh juices so I buy lemons, limes in bulk, get out the juicer and freeze the fresh juice in ice cube trays..for about 1 ounce each per cube. It’s real handy… “here for a good time, not a long time”..cheers, Carolyn
Thanks for the recipe. Fun reading a blog about someone you know!!
Yeah, Wendy! Thanks for posting this recipe. I can attest that these were fantastic! I never make drinks from scratch, but this is one that I would do in a heartbeat if I had all the ingredients on hand. Nice blog, keep up the good work!
Love this!!! Wow, rock star, you work fast, keep it coming and if we stumble on anything blog worthy, we will send it over!