Fresh Pear Margaritas Recipes

PRICKLY PEAR MARGARITAS

Steps:

• Add the tequila, triple sec, lime juice and prickly pear puree to a pitcher and mix well. Chill for at least 4 hours.
• When ready to serve, spread some salt on a small plate. Run a lime slice around the rim of each glass. Dip the glass rims in the salt to coat. Fill the glasses with ice and pour the margarita mix over. Garnish with a lime slice.

FRESH PEAR MARGARITAS

Steps:

• Place the pears and water in a blender and blend on high until completely smooth.
• Pour the puree into a small saucepan and place over medium heat. Bring to a simmer and then add in the sugar.
• Stir to combine and continue to simmer for 5 minutes or until the sugar is completely dissolved.
• Cool completely before using in the margaritas.
• I like to transfer the syrup to a small mason jar; I keep it in the fridge for up to a week.
• Rim two glasses with salt and fill with lots of ice.
• To a shaker filled with ice, add the pear syrup, lime juice, St. Germaine, triple sec, and tequila. Shake well to chill and combine all the ingredients.
• Taste the mixture and adjust as necessary (adding more pear syrup or lime juice to meet your preference - I believe margaritas are a TO TASTE cocktail. Everyone likes them a little different!).
• Pour the mixture into the glasses and garnish with lime wedges. Enjoy immediately!

PRICKLY PEAR MARGARITA

Steps:

• Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate. Wet the rim of a margarita glass and dip into salt and sugar mixture. Pour margarita into glass over ice. Garnish with a kumquat and a curled piece of lime peel.

PRICKLY PEAR MARGARITA

Steps:

• For the cocktail: Combine the tequila, triple sec, lime juice, agave, prickly pear syrup and chile flakes in a cocktail shaker and incorporate all the ingredients by shaking it to your own rhythm.
• For the garnish: Pour some lime juice on a saucer. Mix together the sugar and salt on a separate saucer. Dip the rim of a 10-ounce glass into the lime juice and then dip the rim into the sugar and pink salt mixture. Fill the glass with ice, pour in the cocktail and garnish with prickly pear, if using, and a lime slice.
• Holding each prickly pear with metal tongs, lightly graze the fruit with a flame until the glochids (thorns) are singed off. Place the fruit in a medium heavy-bottomed saucepan and cover with water. Bring to boil, cover and let sit off the heat for 25 to 35 minutes.
• Line a fine-mesh sieve with cheesecloth. Strain the liquid through it into a medium heatproof bowl, mashing the fruit with a spoon until all the fruit is mashed.
• Pour the contents of the bowl into the same saucepan and discard the solids; stir in the sugar, bring to a simmer and cook for about 10 minutes. Add the lime zest and juice. Let simmer about 15 more minutes; remove from the heat, let cool and refrigerate.