Jamaica-Cactus Fruit (Prickly Pear) Margarita (Fall) PITCHER RECIPE FOR A PARTY Yield: 8 cocktails Ingredients: 1 ½ cups Jamaica Tequila (see recipe below) 1 cup fresh lime juice ½ cup orange triple sec or other triple sec 1 cup Prickly Pear Puree (see below) ½ cup agave syrup (light organic syrup gives the best flavor) Jamaica Sugar (see below) or granulated sugar 1 lime wedge 6 cups ice Directions: In a pitcher, combine the infused tequila, lime juice, orange Curaçao, Prickly Pear Puree and agave syrup. Cover and refrigerate until chilled, about 2 hours. Crust the rims of 8 6-ounce martini glasses with Jamaica Sugar as described above. Fill a cocktail shaker ¾ full with ice, and pour in 1 ½ cups of the margarita mixture. Shake, strain into 3 of the sugar-crusted glasses, and repeat for the remaining margaritas. Jamaica Tequila Ingredients: 2 cups 100% blue agave blanco tequila (page 000) 1 ½ cups (2 ounces) dried jamaica flowers Directions: Measure the tequila into a small saucepan, cover and slowly warm over low heat to about 160 degrees (hot to the touch). Remove from the heat, add the jamaica flowers, re-cover and let steep for 10 to 15 minutes. Line a strainer with cheesecloth, pour the tequila through it, gather the corners of the cheesecloth and squeeze or ring out the flowers, extracting as much tequila as possible. When the infused tequila has cooled, it’s ready to use. Stored in a glass container, it will keep its vibrant flavor for a couple of months. Yield: about 1 ½ cups Prickly Pear Puree To make a generous cup of Prickly Pear Puree, peel 6 prickly pears: Cut a ½-inch slice off both ends of the prickly pears. One by one, peel the prickly pears by first making a ½-inch deep incision down the side (end to end), then peeling away the thick rind. Roughly chop the fruit that’s in the middle, scoop it into a food processor or blender and process to a smooth puree. Strain into a sealable container, cover and refrigerate until you are ready to use it, up to 3 days. Jamaica Sugar To make Jamaica Sugar place ½ cup dried jamaica flowers in an electric spice grinder and coarsely pulverize. Mix with ½ cup sugar.
Posted on: Thu, 10 Oct 2013 20:03:28 +0000
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