The Starlight Theatre Restaurant & Saloon has been serving its cactus margarita for so long that no one can recall its exact origins (wilder explanations involve cameos by Native Americans and Pancho Villa). The key ingredient, says owner Lisa Ivey, is Pure Prickly Pear Syrup, a proprietary concoction. However the drink came to be, here are Ivey’s instructions for making your own. No harvesting required.
Starlight Theatre’s Prickly Pear’ita
The Starlight Theatre Restaurant & Saloon has been serving its cactus margarita for so long that no one can recall its exact origins.
Ingredients
- ½ cup sugar
- 1 cup fresh lime juice (4 or 5 medium limes)
- ¼ cup Pure Prickly Pear Syrup (see note)
- Good quality silver tequila, such as Patrón
- Lime wedges for garnish
Directions
- In a medium saucepan, bring ½ cup water to a boil and add sugar, stirring to dissolve for 2 to 3 minutes.
- Cool to room temperature, then add lime juice, Pure Prickly Pear Syrup, and 1 cup water. Stir well and chill.
- The recipe yields 2 ¾ cups of Pear’ita mix, which is good for about 7 drinks. To make a single Pear’ita, pour 1 ½ ounces tequila and 3 ounces of the mix over ice, stir, and garnish with a lime wedge. ¡Salud!
Notes
Order the syrup from the restaurant (terlinguastarlight@gmail.com) or the Terlingua Trading Company (432-371-2234, ghosttowntexas.com).
