“Prickly pear adds electricity to cocktails,” says Chris Elford of Seattle’s tropical-inspired bar, Navy Strength. “It’s so craveable, and of course the color is compelling.” The cactus-grown fruit lends a distinct, highlighter-bright hue to drinks, but also a singular flavor reminiscent of strawberries, raspberries and watermelon. Seen in Elford’s “eminently crushable” Del Estroibo, the Daiquiri template is sweetened with a combination of prickly pear syrup with an added tang from citric acid.
Del Estroibo
Chris Elford, Navy Strength | Seattle, WA
Ingredients
Serving: 1
- 1 1/2 ounce white rum, preferably Uruapan Charanda
- 2/3 ounce prickly pear syrup (see Editor’s Note)
- 1/3 ounce toasted corn syrup (see Editor’s Note)
- 3/4 ounce lime juice
- 2 dashes green Chartreuse
Garnish: sprig of mint, lime wheel
Directions
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a highball glass over crushed ice.
- Garnish with sprig of mint and lime wheel.
Editor's Note
Prickly Pear Syrup:
15 ounces prickly pear pureé
425 grams white sugar
1 ounce water
15 grams citric acid
Blitz all ingredients in blender for approximately 30 seconds until fully incorporated and smooth.
Toasted Corn Syrup:
1 cup salted corn nuts, such as Quicos
2 cups boiling water
425 grams white sugar
Infuse corn nuts for 30 minutes. Add white sugar and blend all together until smooth on low speed in a blender. Strain through a nut milk bag or fine mesh strainer.