For Each Cocktail:
-1.5 oz mezcal, such as Noble Coyote Espadín
-1 oz. Cynar
-0.5 oz prickly pear cactus syrup
-juice from a lemon quarter
-1 dash orange bitters
-Garnish: orange slice dusted with Noble Coyote Sal de Gusano
Combine ingredients in a cocktail shaker with ice. Shake until chilled, strain into a Collins
glass with one or two large ice cubes.
Prickly Pear Cactus Syrup (in Spanish “xoconostles”)
-2 lbs. prickly pears
-1-2 cups sugar
-2 tsp citric acid
-0.5 tsp salt
-Water to almost cover in pot
Add enough water to almost cover prickly pears in the pot, bring to boil, simmer 30 min let cool then remove from water, crush up fruit and remove seeds.
Measure strained juice then add an equal part sugar, combine juice and sugar and bring to simmer dissolving the sugar, cool 15 min and add citric acid a little at a time checking for flavor.
(sweetness vs tartness)
Note: fruit sweetness varies from fruit to fruit be sure to check in step 2.