Prickly Pear Mojitos
Disclaimer: Cheers is featuring cocktails from each of the 50 states as well as The District of Colombia. These are not my personal recipes, but some I have found on line. Thought it would be fun to drink like a native whenever we travel.
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- 16 mint leaves
- juice of 1 lime
- 8 teaspoons sugar (divided)
- 3 tablespoons prickly pear juice (divided)
- 3 ounces white rum (divided)
- club soda
Garnish with a sugar cane stick for your guest to mix the heavier ingredients at the bottom with the ice and club soda on top.
Cut both ends off of the fruit, then gently cut a slit the length of the pear. You should cut through the thick skin. Carefully use your knife to help you peel off the skin. It may peel off in one piece or it may come off in several pieces. Cut the fruit into chunks and then place them into a blender or food processor and puree. Pour the puree into a fine mesh strainer and push it back and forth to separate the juice from the seeds. 2 fruits should yield more than ½ a cup of juice.