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La Capirucha

Drink: La Capirucha

Prickly pear is one of those fruits that we don't consume often enough. Made into a syrup and mixed with mezcal, well we might change our minds. We're not so sure about that salt rim, so if you're not into smokey worms, we suggest you skip it and opt for a traditional salt rim.


  • 2 oz. Mayalan Joven Mezcal
  • ¾ oz. prickly pear syrup (see recipe below)
  • ¾ oz. fresh lime juice
  • Sal de Gusano salt rim

Prickly Pear Syrup

  • 6 ripe, red prickly pears
  • 1 cup sugar
  • 1 cup water
  • 1 cinnamon stick
  • 6 allspice berries


Combine all ingredients in a shaker, with ice and shake well. Strain into a salt-rimmed glass filled with ice.

Prickly Pear Syrup

Remove the skin with a knife and de-seed the prickly pears. Dice and place them in a saucepan with the remaining ingredients. Simmer on low for about 20 minutes. Fine strain through a chinois or cheesecloth. Bottle and refrigerate. The syrup will last approximately 2 weeks.

Recipe courtesy of imbibe