Show: Hot Off the Grill with Bobby FlayEpisode: Beach Grilling
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Rub lime wedge around the rim of cocktail glasses and dip the rim into a saucer of coarse salt. Place tequila, Cointreau, cactus pear and lime juice and ice cubes in a blender and blend until frothy. Divide among glasses.
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By zerobane
on April 30, 2012
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Not bad base recipe but needs some quick modifications to be truly 5 stars.
Alot of recipes aim at covering up the tequila; which is a crime; it should enhance the flavor and bring out the complexity of wonderful agave.
1. Tequila; be sure to use 100% agave blanco or suava(smoother; aged 2 months tequila; no golden tequila and corn sugar blend wannabe's.
2. Throw the rose's lime juice in trash; and make fresh sour mix using lemon and lime (no sugar.
3. Sweeten to your taste via agave nectar and leave the sugar for baking
4. (optional - for a truly different drink; add a touch of habnero tabasco;
Above will accomplish salty; sour and sweet with a touch of hot; perfect drink. :
By lindibird
on March 24, 2012
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I gave this recipie 3 stars because I have been to Mesa Grill several times in Vegas and LOVE this drink at his restaurant but I have tried a few different, supposedly "authentic", recipies and they never are never as good. So much so that I am inclined to believe that they tweaked the recipie on purpose. I use high end white tequila, measure carefully, and I even ordered Cherie's Prickly Pear Cactus Syrup as noted in Bobby Flay's Mesa Grill Cookbook. What's the deal?!?
By amateur34
on November 03, 2011
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I am an avid white/silver tequila drinker. I bought some cactus pears and took a look for recipes, finding this one. I think the salt hides the true flavors so i omitted it. The drink is smooth and powerful! Extremely tasty!
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