As a Mexican, it's hard to admit I don't really like nopales. Nopales, the cooked pads of the Opuntia cactus, are abundant in Mexico and enjoyed in a variety of preparations. There are over 100 varieties of this particular species of cactus, and many of them bare fruit. Prickly Pear, or Tunas as they are called in Mexico, range from distinctly tart to super sweet and bright pink to deep purple. Like nopales, I told myself I didn't like them and when I would see my mom buy them off street vendors, in little plastic cups dripping in syrup from macerating in their own sugars, I told her I was't interested.
It wasn't until I moved to Arizona that I revisited the Prickly Pear and found so many interesting ways to use it. Being back in the desert for my 30th birthday inspired me to create a super refreshing cocktail that packs a punch. If the bright citrus flavor does't get you going, Chemistry's Lion's Claw High THC tincture will. At almost 25mg THC per 1ml dose this is the perfect tincture for a seasoned stoner like myself, unlike most other tinctures on the market.
Cooking is best when it's simple, so don't stress! Measure everything to match your taste, and there's no way you won't enjoy this drink. Prickly Pear can be hard to find, but available at most Latin markets. If you can't find any, you could easily substitute pomegranate, strawberries or raspberries. Fresh lime juice and agave go hand in hand, diced cucumber soaks up flavor like a sponge and bursts in your mouth. Check out the video below to see how we did it!
Another year around the sun, another birthday trip with my best friend Alexis. Thankful to always have someone to get stoned with on my birthday. Where should we go next year?
sponsored by Chemistry.
stoneyxochi. 30 year old California native. proud pothead, Mexicana and woman.