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Boudro’s Prickly Pear Margarita

This recipe can be found at El Restaurante. 

Recipe and photo courtesy of Boudro’s

Makes: 2 to 3 cocktails

¾ c. tequila

½ c. triple sec

¼ c. simple syrup

1 c. of fresh lime juice

¼ c. prickly pear cactus juice

1 blender full of ice

1 lime (cut into 6 wedges)

Pour all ingredients except the cactus pear juice into the blender. Blend, successively adding more ice and blend until it has a sorbet-like consistency. Pour into a cocktail glass, pour the prickly pear juice on top and add a lime wedge.

The Simple Syrup:

Combine white sugar and water in a medium saucepan. Bring to a boil and stir. Once the sugar is fully dissolved, remove the pan from the heat and allow it to cool. The resulting liquid can be stored in a plastic squeeze bottle, which makes it an easy way to add to cocktails. The ratio of sugar to water can be left to personal preference, although traditionally it is one part water to two parts sugar.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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