Aspen Times Weekly Libation: Maya Prickly Pear

by Jeanne McGovern


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.

Aspen Times Weekly

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