Bottled concentrate can be helpful, but keep in mind it tastes more sour than fresh juice.
Juice from fresh limes will give your margaritas the best zesty lime flavor. Try it in the Paloma, the Bloody Maria or a Mexican Mule. You can use tequila for more than just margaritas, too. For top-shelf margaritas, try Don Julio, Patron or Milagro. My favorite tequila brands right now are Sauza, El Jimador and Lunazul, but there are tons more out there. It has a smokier flavor than tequila - technically, tequila is a type of mezcal that tastes cleaner than other types of mezcal. Using an infused tequila, like this Spicy Jalapeño Tequila, is a great way to experiment with flavor. Same is true for a reposado tequila, which is aged in oak barrels between two months and one year, and gets its natural caramel coloring from the oak. Gold tequila has added caramel color to make it seem aged, so I don’t usually recommend it, but it will taste just fine if you use it. Clear and colorless, it works really well in any margarita recipe, but especially this one so the color can really sparkle and shine. There are a few types of tequila that I detail in my Tequila 101 crash course, but the most important one for this delicious prickly pear margarita is blanco, or silver tequila. You can mix your favorite tequila into these margs. Since prickly pears also grow in the desert, they make for a really nice pair. Margaritas traditionally call for tequila, which is a transparent spirit made from the Blue Weber Agave plant in Mexico. Here’s what to pick up at the grocery store: Best tequila for margaritas You only need a handful of ingredients to make these delicious spins on the classic margarita in your own kitchen. Most supermarkets will remove the thorns, but if the fruit is fresh from the cactus - watch out! The thorns can easily dislodge in skin, so the fruit should be handled with gloves or tongs. Inside, the prickly pear cactus fruit has a bright pink hue with a sweet, juicy flesh, but they have one flaw! Tunas are covered in tiny, hairlike thorns called glochids. Prickly pear also an important ingredient in Native American cuisine. The fruit, known as the tuna, can also be cooked or eaten raw. In Mexico and the Southwest U.S., the cactus itself is often stripped of its thorns, then boiled and eaten as a vegetable called nopalitos. This plant has uses in both medicine and food. When they bloom, they have beautiful flowers.
#Prickly pear margarita series
These cacti have a shape resembles a series of flat, green ovals stacked on top of each other, covered in defensive spines. Prickly pear fruit, AKA cactus pears or tunas, are the fruit of the Opuntia cactus, called nopal in Spanish.
#Prickly pear margarita full
They taste just like the ones you can get in a restaurant, full of flavor.
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