Prickly Pear Margaritas
Weekend negotiations. I love them so much more than I like the ones that happen at the office. I don’t know what happened to me this week, but I didn’t do any chores around the house, laundry is piled high and there are at least five coffee cups in the sink and the mail is still piled not even opened.
For me that means that today is the day I’ve got to start digging out of this mess. And what’s so hard about it, is that the temperatures are mild outside, the wind is strong and it’s just too perfect to be bogged down with housework. Hence, the negotiations started.
“Just get the kitchen finished, get a load of laundry in the machine and tidy the living room.” I told myself that if I got those things done, I could do a bit more tomorrow and be fine. My motivation was the new bottle of Cheri’s Prickly Pear Syrup in the fridge.
I don’t know what made me think about prickly pears, but I found myself searching Phoenix for the past month trying to find either a prickly pear petal (tuna) or prickly pear syrup. I searched at the local grocery store, the organic store and finally found the syrup at a high end grocery store. If you’re flying thought Tuscon or Phoenix Arizona you can find prickly pear syrup at the gift shops in the airport. It’s worth grabbing a bottle.
Cheri’s Prickly Pear Syrup was just under $8 for 12 oz. I have plans to see how many different ways I can use this ingredient. Todays agenda was to reward myself for getting the housework done with a Prickly Pear Margarita. I love margaritas and have had several experiments over the years. You can review previous posts here, here, and here.
The recipe I found on the Cheri’s website was straight forward and easy. That bright pink color is amazing! The margarita has a punch, but it drinks light because there’s no simple syrup in the recipe.
PRICKLY PEAR MARGARITAS
Cafe Terra Cotta Restaurant
3 oz. Jose Cuervo Gold Tequila
2 oz. Triple Sec
4 oz. Lime Juice
1 oz. Orange Juice
2 oz. Cheri’s Prickly Pear Syrup
On rocks: Mix ingredients, pour over ice into 4 glasses.
Makes 4 servings.
April 5th, 2008 at 6:58 pm
that is a fabulous pink!
April 6th, 2008 at 8:58 am
I do miss a properly made margarita. It seems that outside of PHoenix, its all down hill.
Here’s a recipe for a super frozen, it’s weird, but seriously, try it!! It will knock you on your ass, so only do this when you’re not going anywhere or sending guests off to drive home.
In a blender:
1 large can frozen limeade (straight from the freezer)
1 can of tequila
1 heaping tablespoon of powdered sugar
1/3 can of Grand Marnier
A handful of ice
1/3 can of water or even sprite
Blend, blend, blend. Add more sugar if you feel like it’s not sweet enough.
Pour into your glass and top with a glug of a good mexican beer (any beer will do). Seriously, the beer makes it so good!
It’s great with a bag of frozen fruit tossed in too, and then you omit the water and ice cubes. So far frozen mango is the best!