This tangy margarita isn't anything like the usual strawberry kind you're likely to mix up.
Sweet, sour, tart and refreshing, this summer cocktail is a signature one at Chef Rande Gerber's Cafe Habana in Malibu.
1 1/2 ounces of prickly pear infused with tequila
1/2 ounce of Cointreau
1 ounce (long splash) of prickly pear infused sweet and sour
Combine the ingredients together in a cocktail shaker. Shake up and pour over ice in a short tumbler glass.
Serve a normal margarita with a salted rim and add a lime garnish as well as a short, thin straw for easy sipping.