LPM Staff

A stirring twist to the martini

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The beauty of nopales, or prickly pear cactus, is evident here in the Southwest and in many parts of Mexico.

In fact, nopales grow wild pretty much throughout the world where the climate is arid. They provide a food source both in their flat paddles and fruit. In Mexico, the fruit is called tuna. It is succulent and delicious. The most common color is red, but tunas can also be red, yellow or purple.

In honor of Hispanic Heritage Month, Latino Perspectives Magazine offers a  twist on a classic cocktail with a couple of recipes for “martini de tuna.”

A Scottsdale company, Prickly Pear Ranch, offers a drink mixer, Pêra, Latin for pear. It is made from the fruit of the prickly pear cactus. Originally, it was touted as the perfect mixer for a margarita.

Another version of the “martini de tuna” includes prickly pear vodka from Arizona High Spirits Distillery in Flagstaff.

Peratini

In a cocktail shaker with ice, add:
¾ oz. Premium vodka
¾ oz. Limoncello liqueur
½ oz. Dry vermouth
½ oz. 7-Up
1/3 oz. Pêra Prickly Pear drink mixer

Shake and strain into a sugar-rimmed martini glass. Add a squeeze of fresh lemon juice. Garnish with a lemon slice.
One 11-ounce bottle makes up to 24 martinis.

Visit www.pricklypearfruit.com.

Prickly pear martini

(Developed and designed by Mac Gregory, Director of Food and Beverage at The Phoenician Resort & Spa)

2 oz. High Spirits Prickly Pear Vodka
1 oz. Agave nectar
½ oz. prickly pear syrup
Splash of sweetened lemon juice

Add all ingredients over ice in a shaker glass. Shake and strain into a chilled martini glass. Garnish with a drizzle of prickly pear syrup on the rim of the glass.

Visit www.arizonahighspiritsdistillery.com.

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