August is prickly pear season within the American Southwest, an event that ensures two issues: a spike in Band-Assist gross sales, and recent Prickly Pear Margaritas at Tanque Verde Ranch in Tucson, Arizona. Friends of the nation’s largest, top-rated dude ranch can view the colourful, spiky fruit as they hike, mountain bike, or experience horses on the cacti-laden trails of the ranch’s 60,000 acres.
The beautiful desert panorama is straight adjoining to Saguaro Nationwide Park, making 150-year-old Tanque Verde Ranch a uniquely scenic historic treasure. Acknowledged because the final luxurious outpost of the Previous West, the sprawling ranch supplies company with all-inclusive lodging, elevated western delicacies, cowboy cookouts, and an array of thrilling actions together with horseback driving, mountain biking, fishing, climbing, yoga, and artwork classes.
After harvesting the seasonal prickly pears, the Tanque Verde Ranch culinary staff take away the “prick” from the candy fruit by fastidiously de-thorning the colourful cactus fruit with tongs. The ranch workers then makes the candy harvest into syrups, desserts, and scrumptious prickly pear margaritas. For those who can’t make it to Tanque Verde’s Canine Home Saloon for drinks, you’ll be able to strive de-thorning and juicing your personal prickly pears to make these candy, shiny fuchsia margaritas at your personal home-on-the-range. We examined the recipe with three well-regarded reposado tequilas – Patron, Los Arango, and cheap Cazadores – with scrumptious outcomes throughout the board.
TANQUE VERDE RANCH’S PRICKLY PEAR MARGARITA
1.5 ounces reposado tequila
½ ounce Cointreau
1 ounce prickly pear juice
2 ounces lime juice
½ ounce agave nectar or easy syrup
2 ounces lime juice
METHOD: Rim your glass with salt or sugar. Mix tequila, lime juice, Cointreau, prickly pear juice and agave nectar (or easy syrup) in a shaker over ice. Shake nicely and serve on the rocks. Garnish with a recent lime wedge.
