How to Make a Prickly Pear Margarita
Prickly Pear Margarita is surely one of the trendiest and hottest drinks on the scene these days. It has become a signature drink of many restaurants and bars, playing an important role in their popularity and business. Prickly Pear Margarita is considered to be a luxurious drink as bars and restaurants charge a lot for it. However, by learning to make it at home, you can enjoy this drink at a much lower cost, while also allowing yourself to entertain your guests in a unique manner. This gourmet margarita can be made through various methods; however, the one given is recommended by most experts.
Prep time: 5 min
Yield: 1 glass
Voodoo Tiki Desert Rose Prickly Pear Infused Tequila: 75 ml or 2 & ½ oz.
Triple sec: 15 ml or ½ oz.
Sour mix: 60 ml or 2 oz.
Orange Juice: 15 ml or ½ oz.
Grenadine: 1 dash
Ice: 2 cubes
Put the ingredients in a mixer
Visit a grocery store near your house to make sure that you have all the ingredients available. Having arranged them, you need to pour them one by one into a mixer. Make sure that you are inserting the appropriate quantity of the ingredients; otherwise, getting the desired taste will be impossible.
Now you need to mix the ingredients thoroughly and shake them. While using an electronic mixer, you should put it on medium speed initially and then go for high. The ingredients should be mixed for approximately two and half minutes.
Strain the mixture and pour it into a bowl or a glass while using a strainer. The liquid should be slowly poured over the strainer in order to avoid wasting any portion of it.
Fill a nice glass with ice
Grab a nice drinking glass and put a couple of ice cubes in it. If you want to enjoy the drink properly, make sure that the glass is presentable as Prickly Pear Margarita is a luxurious drink.
Pour the drink in the glass
You can now pour the drink into the glass and it is ready to serve. If you have added the required quantity of ingredients, you will enjoy every sip of it and this drink will become one of your favourites.