When things finally fall into place in our lives after years of work, it's a good feeling. Better than good even — it feels great. We're all learning and perfecting our work-life balance every day, while trying to push ourselves and our careers to continue to grow. Alignment isn't something in our lives that happens overnight. It can take decades of hard work and learning to achieve.
Luckily, for the first time in a long time, Karen has found that balance for herself and her business. While this past year presented countless challenges, Karen did her best to turn each into an opportunity for herself and for her business. Dive into this week's episode where we learn from Karen's triumphs and challenges over the past year that got her to where she is today.
La Capirucha
La Capirucha
Ingredients
- 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
Preparation
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
