A vibrant Prickly Pear Margarita that’s sweet, tart, and stunningly pink. We shake blanco tequila with fresh lime, orange liqueur, and prickly pear syrup for a cactus-fruit twist on the classic 3-2-1 margarita. Serve it up or on the rocks—perfect for fall fiestas and summer sunsets alike.
About This Prickly Pear Margarita
On Long Island we first mixed these during a late-season beach cookout: the sky went cotton-candy pink and so did the drinks. Prickly pear (the fruit of the nopal cactus) brings a watermelon-meets-berry flavor and that iconic magenta hue—no food dye required. We build on the 3-2-1 margarita ratio (3 tequila, 2 orange liqueur, 1 lime) and sweeten with prickly pear syrup for balance.
Ingredients
- 2 oz blanco tequila
- 1 oz orange liqueur (Cointreau or triple sec)
- 1 oz fresh lime juice
- 1 oz prickly pear syrup*
- Pinch of fine salt (optional, enhances fruit)
- Ice
- Garnish: lime wheel, salted rim (optional)
*Prickly pear syrup: Use store-bought, or simmer equal parts prickly pear puree and sugar with a splash of water; strain and chill.
Steps
- Prep the glass. Salt half the rim of a coupe or rocks glass (optional). Fill with ice if serving on the rocks.
- Shake. In a shaker, add tequila, orange liqueur, lime juice, prickly pear syrup, a tiny pinch of salt, and ice. Shake hard 12–15 seconds.
- Strain. Double-strain into the prepared glass (up for a silky texture, or over fresh ice).
- Garnish & serve. Add a lime wheel. Toast to that sunset-pink color.
Bar Tips
- Balance to taste: prickly pear syrups vary—add 0.25 oz more lime if it’s very sweet.
- Best tequila: clean, citrusy blanco lets the cactus fruit shine.
- Ice matters: big cubes dilute slower and keep color vivid.
Flavor Pairings
- Mixes well with: lime, lemon, orange, pineapple, jalapeño, mint.
- Food pairings: fish tacos, citrus-marinated shrimp, spicy salsa.
Variations
- Spicy Prickly Pear: muddle 1–2 jalapeño slices before shaking.
- Frozen: blend with 1 cup ice; add 0.25–0.5 oz extra syrup for body.
- Ranch Water-style Highball: build over ice and top with sparkling mineral water.
- Mocktail: swap tequila + liqueur for 2.5 oz sparkling water and 0.25 oz orange juice.
Party Batch (8 drinks)
- 2 cups (16 oz) blanco tequila
- 1 cup (8 oz) orange liqueur
- 1 cup (8 oz) fresh lime juice
- 1 cup (8 oz) prickly pear syrup
Combine in a pitcher, chill 2–4 hours, and stir before serving. Pour 4–5 oz per drink over ice. Add a squeeze of lime to each glass for brightness.
When to Serve
Perfect for bridal showers, taco nights, rooftop happy hours, and any fall party where you want color that pops. Need staff? Hire a bartender and we’ll batch + garnish on site.
See more Cocktail Recipes or our seasonal roundup: Fall Cocktail Recipes.
FAQ’s about the Prickly Pear Margarita
Blanco tequila, orange liqueur, fresh lime juice, and prickly pear syrup are the essentials. We like a tiny pinch of salt in the shaker to sharpen the fruit, and a lime wheel or salted rim to finish.
It’s the classic ratio: 3 parts tequila, 2 parts orange liqueur, 1 part lime juice. For prickly pear, add roughly 1 part syrup to balance the tart lime without overpowering the agave.
Bright and fruity with notes of watermelon and berry, balanced by fresh lime and clean agave from blanco tequila. The syrup brings gentle floral sweetness and that signature magenta color. If you prefer something smokier check out our smoked pear margarita recipe.
Prickly pear pairs beautifully with citrus, mint, and even spicy flavors like jalapeño. It also complements tequila’s agave notes, making it perfect for margaritas.
In Mexican cuisine, prickly pear (tuna) is often eaten fresh, juiced, or used in desserts. The pads (nopales) are also cooked as a vegetable in savory dishes.
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