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La Capirucha

Photo: Amy Gawlik


la-capirucha-san-antonio-crdt-amy-gawlikJuicy prickly pears (also known as xoconostles) lend an earthy sweetness and electric pink color to this smoky cocktail from San Antonio’s Mezcaleria Mixtli.

2 oz. joven mezcal
¾ oz. prickly pear syrup
¾ oz. fresh lime juice
Tools: shaker, strainer
Glass: Old Fashioned
Garnish: Sal de Gusano salt rim (or do a basic salted rim)

Combine all ingredients in a tin and shake well with ice. Strain into a salt-rimmed glass filled with fresh ice.

Prickly Pear Syrup
6 ripe, red prickly pears
1 cup sugar
1 cup water
1 cinnamon stick
6 allspice berries

Remove the skin with a knife and de-seed the prickly pears. Dice and place them in a saucepan with the remaining ingredients. Simmer on low for about 20 minutes. Fine strain through a chinois or cheesecloth. Bottle and refrigerate. The syrup will last approximately 2 weeks.

Jesse Torres, Mezcaleria Mixtli, San Antonio

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