Canchánchara With Prickly Pear
- 10m Prep Time
- 0sCook Time
- 10m Ready In
A refreshing Cuban cocktail brightened with prickly pear and honey syrup, topped with club soda. Optionally, infuse reposado tequila with Scotch bonnet peppers for a spicy twist.
Ingredients
- 56.7 g white rum
- 28.3 g lime juice freshly squeezed
- 14.2 g prickly pear peeled and chopped
- 14.2 g honey syrup
- club soda
- lime wheel
- 1 reposado tequila
- 3 Scotch bonnet or habanero peppers halved
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 13.4 mg
- Iron: 0.13 mg
- Magnesium: 14.6 mg
- Phosphorus: 13 mg
- Potassium: 67.7 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 56.7 g white rum
- 14.2 g honey syrup
- club soda
- lime wheel
- 1 reposado tequila
Prepare
- 28.3 g lime juice, freshly squeezed
- 14.2 g prickly pear, peeled and chopped
- Halve 3 Scotch bonnet or habanero peppers
Let's Cook
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Step 1.
Add 2 ounces white rum, 1 ounce freshly squeezed lime juice, ½ ounce fresh prickly pear (peeled and chopped), and ½ ounce honey syrup (equal parts honey and purified water) to a cocktail shaker filled with ice. Shake well until chilled, about 15 seconds.
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Step 2.
Strain the mixture into a stemless wineglass filled with fresh ice. Top with club soda and garnish with a floating lime wheel.
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Step 3.
To make the spicy infused reposado tequila: Combine 1 (750-milliliter) bottle reposado tequila and 3 Scotch bonnet or habanero peppers (halved) in a quart container or pitcher. Cover and infuse for 24 hours at room temperature.
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Step 4.
After 24 hours, strain the tequila through a fine-mesh strainer back into the original bottle. The infused tequila can be kept for up to 1 month at room temperature.