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Prickly Pear Margarita with Rose Water Air


Courtesy of Oyamel Cocina Mexicana, Washington, D.C.

1 ounce Herradura Silver Tequila
1/2 ounce Cointreau
1/4 ounce freshly squeezed lime juice
2 ounces prickly pear purée* (may substitute pomegranate juice)
Rose water air (recipe follows)

Rose Water Air:
3 ounces rose water*
9 ounces distilled water
1 teaspoon soy lecithin powder**

*Prickly pear purée can be found in organic, Asian or Latin markets.
*Rose water is available at drugstores. Oyamel uses Cortes brand, but any available brand may be used.
**Soy lecithin powder is available at health food stores.
Fill a cocktail shaker halfway with ice. Add first four ingredients, and shake vigorously until it is almost too cold to hold. Strain the margarita into a stemless martini glass.

For the rose air:Combine all ingredients and blend with an immersion blender until a thick layer of foam appears.

Spoon rose air foam (not the liquid) gently onto the top of the margarita.