Featuring Hudson Valley vodka and fruity touches, this prickly pear cocktail recipe from Cooper’s Daughter in Claverack is just the thing for warmer weather.
The fruit used for infusing the Buddha’s Hand vodka and the prickly pear in the syrup are grown in hot climates, making them perfect summer ingredients. The combination of citrus and sweet notes is a great thirst quencher.
—Sophie Newsome, owner of Cooper’s Daughter
1.5 oz. vodka (we use Cooper’s Daughter Buddha’s Hand)
1.5 oz. Desert Forager prickly pear & pomegranate shrub syrup
½ of a lime, squeezed
Splash of seltzer
- Shake all ingredients with ice and pour contents, including ice, into a 12-ounce glass (like a highball).
- Top with seltzer and garnish with an edible flower (like a dendrobium orchid) or lemon wheel.