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.

Published on July 12, 2010
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Dylan Garret

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