I`m a confessed syrup, bitters and infusions geek, especially syrups. I just can`t stop making them..If i see some interesting fruit or spice or even vegetable, i just have to make a syrup with it. My fridge is a catastrophy – the upper shelf that is, its the only space i have to store my syrups.
Now i make smaller amounts, at least, because they do change in flavor after a while even when stored in the fridge. One important thing when making syrups is that it should be properly boiled for 2 minutes. If boiled to long it will become caramel and if not sufficiently boiled it will after some time become apt to mold. Another important thing is to use a good quality sugar, the better sugar the better syrup.
PRICKLEY PEAR CACTUS AND HIBISCUS SYRUP
Clean fruits of glochids and remove seedy/pulpy center. Use a stiff vegetable cleaning brush to rub off the stickers and glochids. Put flesh into large pot, mash it, add 1:1 ratio sugar and water and a half handful of dried Hibiscus flowers and bring to a low boil. Boil lightly for 2 minutes and then take off the heat and leave to cool. Take out the Hibiscus flowers and then train the syrup through a cheesecloth. Bottle and refrigerate.
PRICKLY PEAR CACTUS MARGARITA
The key to this drink is really to use a prickly-pear infused Tequila, but i don`t have it now.
* 2 1/2 oz Tequila
* 1/2 oz Cointreau
* 2 oz sour mix (1 oz = 1 part lemon juice, 1 part lime juice, 1 oz simple syrup, but in this recipe prickly pear and hibiscus syrup)
* 1/2 oz orange juice
* salt or sugar for rimming
Pour the ingredients into a shaker with ice.
Strain into a chilled margarita glass with a sugar or salt rim. Garnish with a lime wheel or wedge.
