One cannot "do" Cinco de Mayo without a good margarita. Being a "foodie" from the southwest, I'm always looking for ways to incorporate interesting local ingredients. Last year, I concocted this Prickly Pear Margarita (adapted from The Food Network) and it has since become one of my favs.
Prickly Pear Margarita
3 ounces tequila blanco
½ ounce Cointreau
1 ½ ounces lime juice
2 ounces prickly pear syrup
Kosher salt and pink sanding sugar, for garnish
Lime slices, for garnish
Pour tequila, Cointreau, lime juice and prickly pear syrup into a cocktail shaker. Shake vigorously to incorporate. We the rim of a margarita glass with lime juice and dip into salt and sugar mixture. Pour into glass over crushed ice. Garnish with a gorgeous slice of lime. Enjoy!
Of course, for the kiddos I used the following recipe from the Desert USA website.
Desert Blush Lemonade (Makes 1/2 Gallon)
16 oz Lemon Juice (That’s 12-16 lemons or you can buy organic lemon juice in bottles)
3/4 Cup sugar
1/4 Cup Prickly Pear Cactus Syrup
48 oz Water
lime slices and pink sanding sugar for garnish
Directions: Pour over ice or blend in a blender.