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The preferred after-photo shoot libation of Cowgirl editors, this prickly pear margarita is refreshing, sourced from our beloved southwestern desert, and just sweet enough.


Yields 2 drinks


2 ounces tequila blanco 2 ounces prickly pear juice, or syrup ½ ounce triple sec, plus 1 tablespoon to coat the rim of the glass 3 tablespoons fresh lime juice 2 teaspoons coarse salt 2 teaspoons turbinado sugar


Pour the tequila, prickly pear juice or syrup, triple sec, and lime juice into a drink shaker with ½ cup ice cubes. Shake to chill.

Mix the salt and turbinado sugar together on a saucer. Place a tablespoon of triple sec in another saucer.

Dip the rims of 2 glasses into the triple sec and then into the salt-sugar mixture.

Strain the margarita mixture into the glasses and serve immediately.

Recipes and images from The Whole Enchilada by Angelina LaRue

© 2015, published by Pelican Publishing Company.