Prickly Pear Margarita

Cinco De Mayo Happy Hour: Home Sweet Home

Even though I’m fully vaccinated, I will want to stay home occasionally and do a Make Your Own Happy Hour Adventure every once in a while. There are two reasons for that, the first is I’m still adjusting to going back to a “normal” life, and the second I save a lot of money when I make my own Happy Hour Adventure. Plus for those that are still easing their way back into a new vaccinated life, this will give them some different options to enjoy a Happy Hour.

Three Ingredient Cocktail

Typically I decide if something I make is going to be an Official Happy Hour Adventure ahead of time. This Adventure was not the case. It was Cinco De Mayo and I had everything I needed to make a margarita so I figured I was just going to have a margarita. Although I’ve had plenty of margaritas before whether it was my very first Happy Hour Adventure at Acapulco or making my own Pineapple Margarita for my very first Virtual Happy Hour. Although I wanted this margarita to be different, I was making a Prickly Pear Margarita. You may remember the first time I used the Prickly Pear Sour for a Prickly Pear Vodka Sour. On top of making this margarita different, I wanted to give it an upgrade with Cointreau! They had a buy one bottle and get the second for 5 cents a couple of weeks before this so I just had to get some. Although a single bottle may have been $60, yet with it being one liter it will last you for quite a while.

Prickly Pear Margarita

  • 2 oz Tequila
  • 1 oz Prickly Pear Sour
  • 1 oz Cointreau or Triple Sec
Prickly Pear Margarita

After a quick trip in the cocktail shaker and some salting of the rim, I had created a Prickly Pear Margarita. However, after my first sip, I realized salt for this margarita was not the best so I scraped it off. Once I took my second sip it was perfection! The Prickly Pear Sour with its notes of strawberries and raspberries played so well with the sweet orange citrus of the Cointreau. Then with the quality Tequila Blanco, you had the agave coming through to make a high-end margarita. I may need to look for more Prickly Pear Sour because I would gladly have this drink again.

Ten Spice Army

Let’s rewind things a bit probably three weeks before the Adventure. I was doing some shopping and I came across a sale for pork shoulder ribs and I found a four-pound package for $4. I figured I just can’t pass up on a deal like this. Have I ever cooked pork shoulder ribs in my life? Never. But that wasn’t going to stop me from giving it a try. I decided to make a dry rub for one of the ribs in the package so after doing some research I realized I was going to need a lot of spices I did not even own. As you can see there are a total of 10 different spices! I hope you have some measuring spoons because you are going to need them.

Perfect Vessel for the Spice Rub

I have the link for the measurements near the end if you are curious about making this spice rub with a multitude of ingredients. After giving it a thorough mixing and finding the perfect container to hold this mix we were in business. After trying it on the one rib I knew I was going to use it for the remainder of my ribs.

Slow-Roasted Pork Shoulder Ribs

Now fast forward to the weekend right before Cinco De Mayo I had made the ribs again with the spice mix but I changed the recipe a bit. I poured in some beef broth and chopped up a couple of onions to throw in with the ribs while they slow-cooked in the oven at 250 degrees for about 4 hours covered with foil. As you can see the spice really brought out a beautiful caramelization to the ribs. You can also note that this was way too much food to have in a single sitting. I decided I would use some of the ribs to create Pork Shoulder Rib Tacos for Cinco De Mayo.

Pork Shoulder Rib Tacos

I’m sure after all of that time traveling you are starving. Now that we are back on Cinco De Mayo let’s get our tacos ready. I shredded up some of the ribs to almost make them a carnitas consistency. Then I topped off the tacos with some white onion, lettuce, salsa, sour cream, jalapeños, and Tapatio. I did overload this taco with a lot of lettuce but I figured it was the best way to get my greens in for the day. At first bite, I taste the bottom of the taco which is a warm flour tortilla holding everything together. Then I get the spice from the jalapeños and the Tapatio but the sour cream brings on a cooling effect. I taste the crisp green leafy greens along with the pop of onion flavor. However, the main star of this taco is the slow-roasted pork shoulder rib. The meat is so tender and the juices of the beef broth and the melted fat keep it moist. The flavor from the spice rub brought in some sweetness from the brown sugar and some spiciness from the cayenne pepper. I’m salivating just thinking about this taco and how badly I want to have it again.

Website: Rib Spice Rub





(Cointreau is expensive)

Work Level:


Since this involved slow roasting something I have this question for you. What is the longest you have slow-cooked something?

Let me know down below in the comments and be sure to share with friends and family that would enjoy this Happy Hour.

May the adventures continue! Cheers!


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