Maximo Bistrot’s Prickly Pear Margarita

The pretty pink prickly pear (called Xoconostle in Mexico) brings a tart sweetness to the typical margarita recipe.

1½ oz. tequila
1 pink prickly pear, peeled and chopped
1 oz. fresh lime juice
1 oz. simple syrup (1:1)
1 dash Cointreau
Tools: shaker
Glass: rocks

Muddle the prickly pear fruit with simple syrup in a shaker. Add the tequila, lime juice, Cointreau and ice and shake until chilled. Pour the contents of the shaker into a rocks glass over fresh ice.

Priscila Moreno González, Maximo Bistrot, Mexico City

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