Prickly Pear Paloma

Recipe development and food styling by Olivia Caminiti

Prickly Pear Paloma

PRICKLY PEAR SYRUP
1	prickly pear, skin removed, blended, and strained
1/3 cup	cane sugar
COCKTAIL INGREDIENTS
2 1/2 oz	fresh squeezed grapefruit juice
1/2 oz	fresh squeezed lime juice, plus extra for rim
1 1/2 oz	Seedlip Grove 42
1/2 oz	prickly pear syrup
	Spiceology sriracha salt, or other spicy salt, for rim

Instructions

For Prickly Pear Syrup:

Combine equal parts prickly pear juice, sugar and water in a small pot and bring to a simmer until sugar is dissolved. Remove from heat and cool. Store in the fridge for up to a week.

For Prickly Pear Paloma:

Rim the top of a Collins glass with lime juice and then dip into spicy salt. Combine grapefruit juice, lime juice, and Seedlip Grove 42 in a cocktail shaker filled with ice. Shake just to combine and double strain over ice-filled glass. Pour in prickly pear syrup and serve with a cocktail spoon for serving.

Serving size: 1 non-alcoholic cocktail