Canchánchara With Prickly Pear
10m prep 0s cook 10m ready
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.
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 Cook
-
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.
-
Step 2.
Strain the mixture into a stemless wineglass filled with fresh ice. Top with club soda and garnish with a floating lime wheel.
-
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.
-
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.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.