2 oz Applejack (we used Laird's) 3/4 oz fresh lemon juice 1/2 oz fresh orange juice 1/2 oz Baja Prickly Pear Nectar 2 dashes Angostura Bitters freshly grated nutmeg Combine all ingredients in a cocktail shaker, add ice and shake well, about 20 seconds. Strain cocktail into ice-filled rocks glass and sprinkle with nutmeg. Enjoy!
Serves: 6 10oz Tequila 8 ox Grand Marnier 6 oz freshly squeezed lime juice 8 oz white cranberry juice 8 oz canned coconut milk 8 oz coconut cream 6 oz coconut rum 6 oz Baja Prickly Pear Nectar Springs of rosemary, fresh cranberries and shredded coconut garnish. Mix all ingredients together and whisk to get any lumps out of coconut milk and coconut cream. Pour into the serving pitcher. Serve over ice and garnish with berries, rosemary and coconut if desired. Enjoy!
1/2 oz Peru Ginger Nectar 1 oz gin 4-5 dashes orange bitters Champagne float Garnish with a lemon twist
1/2 oz Baja Prickly Pear Nectar 1 oz Tequila 1/2 oz Triple Sec 1 naval orange 1/2 lime juiced 1/4 large pomegranate Juice orange and lime, muddle pomegranate seeds, add tequila, triple sec, Baja Nectar and stir. Strain the margarita mix and serve it on the rocks or blend it with ice.
2 oz pear juice 1/4 - 1/2 oz Peru Ginger Nectar 1/2 oz lemon juice 3/4 oz rosemary infused simple syrup* To make simple syrup: boil 1/4 cup sugar and water with 1 sprig of rosemary. For a cocktail, add your bourbon of choice.
1 1/2 oz Pear Vodka 1/2 oz India Hibiscus Rose Nectar 1/2 oz SE Asia Butterfly Pea Nectar 3 oz white Moscato wine Sparkling water to taste (3-5 oz) Cheers!