Charred Cactus Cocktail
It's no secret that the folks at Campfire in Carlsbad, CA like to play with fire: their bar program is built around a culinary approach to cocktails using kitchen techniques like grilling, roasting and smoking to add depth to their drinks. Here, they share one of their recent creations: a smoky, charred cocktail with activated charcoal, tequila and a cactus-peach syrup.
- 2 ounces charcoal-infused tequila blanco
- 1 ounce charred cactus and white peach syrup (see note)
- 3⁄4 ounce lime
- sorrel salt for rim
Pour all ingredients into a cocktail shaker. Shake hard with ice. Strain onto fresh rocks in a rocks glass rimmed with sorrel salt.
Charcoal Tequila: combine 25 grams of activated charcoal per one liter tequila.
For Charred Cactus and White Peach Syrup:
1. Cactus: Cook (cleaned) prickly pear cactus paddles over wood fire (Campfire is currently using red oak) until cactus begins to blacken and is about fork tender. Slice cactus into strips. Add 1/2 lb. of cactus to 32 oz. water and 32 oz sugar. Bring to a boil, then simmer 10 minutes, stirring every few minutes. Blend until mixed and strain through chinois.
2. Peach: Combine 30 oz. white peach puree (Campfire uses Perfect Puree) with 64 oz. water and 48 oz. sugar. Bring to a boil, remove from heat and stir until combined.
3. Combine 3 parts cactus syrup to 1 part peach syrup.
Dehydrate sorrel leaves plucked from stems and parsley (stems and all). Blend with Kosher salt.