Prickly Pears and Mezcal Make a Perfect Pear in This Mule Cocktail

Published On 07/27/2016 Published On 07/27/2016

Prickly Pear Mezcal Mule

Yield: 2 drinks


  • 2 oz lime juice
  • 1/2  jalapeño
  • 2 oz Mezcal
  • 1 bottle of ginger beer
  • Lime, for rimming the glass
  • Salt, for rimming the glass
  • Jalapeño slices (seeded), for garnish
  • 1 oz. prickly pear syrup:
  • 4 prickly pears
  • ½ cup water
  • 1 cup sugar


  • For the prickly pear syrup: Scrape off the thorns of the prickly pears and cut off the ends. Make a lengthwise slit through the skin, peel off and discard the skin. Transfer prickly pears to a food processor and process until pureed. Strain the pear puree. In a saucepan over medium-high heat, combine prickle pear puree, water and sugar. Bring the mixture to a boil over medium heat stirring to dissolve the sugar. Reduce the heat to a simmer and cook uncovered for about 10 minutes. Transfer syrup to jar and allow to cool in fridge entirely.
  • Sprinkle salt on a plate and set aside. Run a cut lime along the rim of the glasses. Dip the rim in the salt covered plate. Set the glasses aside.
  • Muddle the lime juice and jalapeño at the bottom of a shaker until well combined.
  • Add the Mezcal, a few cubes of ice and the prickly pear syrup. Shake vigorously until well combined.
  • Pour the contents of the shaker into a glass filled with ice and top with ginger beer. Stir thoroughly. Garnish the drink with a few jalapeño slices and serve.