Saveur

View Gallery Photo: Andre Baranowski

SERVES 2

This legendary margarita comes from bartender Ruben Bernal at Las Carnarias restaurant in San Antonio.

FOR PRICKLY PEAR-INFUSED TEQUILA:
10 prickly pear fruits
1  750-ml bottle of silver tequila

FOR MARGARITA:
1 tequila-infused prickly pear
4 oz. prickly pear–infused tequila
2 oz. frozen limeade
1 1⁄2 oz. Cointreau

1. For the infused tequila, peel prickly pears; put into a glass jar. Pour in tequila, seal jar, and let steep for at least 2 days.

2. To make margaritas, mash 1 prickly pear through a mesh strainer into a bowl; discard seeds. Combine prickly pear–infused tequila, 2 cups crushed ice, limeade, Cointreau, and the mashed prickly pear in blender; purée until slushy.

This article was first published in Saveur in Issue #112