Aspen Times Weekly Libation: Maya Prickly Pear
MAKE IT
1 1/2 oz. prickly pear-infused tequila
1 oz. house-made sour mix
1 oz. Grand Marnier
1/4 oz. simple syrup
Serve on the rocks with a salt rim and a lime wedge.
One of my all-time favorite offseason escapes is just a hop, skip and a jump from Aspen in Avon. Here, the Westin Riverfront has it all — including Maya, a very hip restaurant with a truly creative menu. And while the weather isn’t always inviting on what’s become a Mother’s Day tradition, I never cease to be drawn to Maya’s selection of margarita-inspired cocktails. This year, the Prickly Pear called my name. Made with prickly pear-infused tequila and served over ice, this was a sweet treat after a long day. And, for some reason I can’t define by its ingredients, the Prickly Pear had a hint of coconut. Maybe it was my longing for the beach? Regardless, it made me savor another trip to Maya in summer, when I can enjoy a Prickly Pear on the outside deck.
WineInk: The 2023 vintage
“2023 predicted to be the Vintage of a Lifetime in Napa Valley,” proclaimed the headline this week in a press release sent out by the Napa Valley Vintners, the trade organization that represents the growers and producers in America’s most famed wine region. If there is anyone more optimistic than winemakers, it is the group that represents them.
