Prickly Pear Punch
Servings: 4 people
Ingredients
- 2 fruits/135g prickly pear flesh
- 3 oz/90ml ginger liqueur*
- 2 oz/60ml blanco tequila
- ¾ oz/22ml lemon juice
- ¾ oz/22ml lime juice
- ½ tsp/3ml orange flower water
- 2 dashes orange bitters
- ¼ oz/7ml mezcal
- 8 oz/240ml soda water
Instructions
- Muddle prickly pear flesh with tequila and ginger liqueur. Shake with ice.
- Strain into pitcher and add remaining ingredients except for soda water. Stir to combine.
- Add several large ice cubes (they won’t melt as fasto the pitcher and top with soda water.
Notes
*You can of course use a purchased version. I suggest one that is less sweet and has a bit more fresh ginger bite.
The cocktail can be prebatched without the soda water for up to two days before serving. Store in an air tight jar in the fridge if doing so.
The cocktail can be prebatched without the soda water for up to two days before serving. Store in an air tight jar in the fridge if doing so.