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Frozen Pitaya Margarita by Gastronomista

Food & Drink

Known as “the end of the earth” Cabo San Lucas is the most Southern point of the Baja California Peninsula, extending into rugged rock formations that define the area.  The most famous of the rock formations is El Arco, an iconic white tower that soars out of the aquamarine waters.  Cabo San Lucas may feel like the end of the earth, but it is just the beginning for marine wildlife.  The area has some of the best diving for watching marine life – from manta rays to the whales who migrate south in the winter to give birth to their calves.

Just inland from Cabo’s idyllic beaches is the desert, peppered with palm trees and exotic cacti.  Pitaya, otherwise known as Dragon Fruit, are a type of cactus that blossom into an exotic red-skinned fruit, and are indigenous to Mexico.  The flesh of the Pitaya can range from white to vibrant magenta, speckled with black seeds.  Dragon Fruit pairs gorgeously with silver tequila, and the chili infused Aperol gives this cocktail just the right amount of sweetness and a kick of heat.  This cocktail is blended with ice, making it a perfect desert-inspired cocktail to drink by the pool overlooking the rocky beaches of Cabo San Lucas.

Frozen Pitaya Margarita

Created by Emily Arden Wells of Gastronomista

½ Fresh Pitaya (Dragon Fruit)

1-½ oz Patron Silver

½ oz Chili Infused Aperol

½ oz Fresh Lime Juice

¼ oz Agave Syrup

Pinch of Sea Salt

Garnish: Lime Wheel and an orchid.

Blend with Ice, garnish with a lime wheel and an orchid.

Chili Infused Aperol

2 Cups Aperol

5-6 Thai Bird Chili Peppers

Add Aperol and whole Thai Bird Chili peppers to a non-reactive container such as a glass bottle.  Let sit for 5-6 days.  Remove chili peppers when the Aperol has reached the desired level of spiciness.

Emily Arden Wells is the Editor and Founder of the cocktail and travel blog Gastronomista.  Follow her at @xxGastronomista.