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By El Restaurante
El Restaurante Magazine Tuesday, August 6, 2024 4:40 PM
A recipe for a cocktail made with tequila, prickly pear, and chili piquin

You can find this recipe at El Restaurante. 

Recipe by Manny Hinojosa, courtesy of Perfect Puree

Makes one cocktail

1 1/2 oz. Tequila Cazadores Blanco

1 oz. The Perfect Purée Prickly Pear Puree, thawed

3/4 oz. The Perfect Purée Key Lime Concentrate, thawed

3/4 oz. agave nectar

Salt for rim

Pinch of chili piquin

In a cocktail shaker combine all the ingredients with ice. Shake and serve over the rocks. Garnish with lime.

 

El Restaurante
El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

Recipes
Recipes

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