Prickly Pear Margarita

As you drive through the rolling hills of Middle Tennessee in October, you’ll notice plenty of gorgeous colors popping through the canopy of diverse trees. However, if you lower your gaze just a little as you pass through neighborhoods, you may see flecks of fuchsia jumping out from prickly cactus plants that are either wild, were planted by some hippies back in the 70’s, or just happen to be thriving in the dry weather permeating the southeast. Known as “tuna” all over Mexico, these prickly pear fruits (also available in local Latin grocery stores) are plentiful this time of year and make for a great addition to a margarita. If you happen to be picking your own, be careful of the spikes jetting out from the plant. You can singe those pricklies off with a hand-held torch, as one does.

Recipe

Prickly Margarita – (from the forthcoming “Cheer: A Liquid Gold Holiday Drinking Guide”)

2 ounces blanco tequila

¾ ounce lime juice

1 teaspoon orange juice

½ ounce agave nectar

1 dash orange bitters

Half of one prickly pear fruit, quartered on a separate plate (watch out for the staining powers of this beet-red fruit!)

Tiny pinch of salt