Combine the gin, prickly pear liqueur, simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake well and strain into a coupe glass. Garnish with a slice of apple or lemon peel, if desired.

Add all the ingredients to a shaker with ice, shake vigorously. Strain ingredients onto fresh ice in a rocks glass. Top with Tors Tonic and garnish with pear slices.

In a Collins glass add ice, Thatcher’s Organic Prickly Pear, Coppercraft Gin, lemon juice, and butterfly pea simple syrup. Top with Champagne and lightly stir. Garnish with a lemon peel and Maraschino cherry.

Mix salt and edible beverage dust until well combined. Rim a glass with lime juice and salt mixture. Set aside. In a shaker tin with ice, add all the ingredients and shake until chilled. Strain into rimmed rocks glass with fresh ice and garnish with a flower.

Combine ingredients in shaker with ice. Shake and strain into Coupe. Garnish with strawberry.

In a cocktail shaker muddle jalapeño rounds in agave syrup and lime juice. Add Thatcher’s Organic Prickly Pear Liqueur and mezcal, shake vigorously. Strain into a rocks glass filled with ice. Top with ginger beer and garnish with a jalapeño slice.

Hibiscus tea concentrate: Boil water, add dried hibiscus tea and agave nectar to a measuring cup. Steep for 10 minutes, stirring frequently to incorporate the hibiscus. Stir all ingredients together and serve over ice. If desired, garnish with a lime wheel.

In a shaker tin, dry shake all ingredients until well incorporated. Add ice and wet shake until chilled. Strain into a coupe and garnish with a hibiscus flower.

Garnish a glass with granulated sugar using lemon juice and set aside. In a cocktail shaker, pour the sake, Thatcher’s Organic Prickly Pear Liqueur, cherry liqueur, and lemon juice. Fill with ice. Shake well. Strain into the prepared glass with fresh ice. Garnish with a cherry.

Combine ingredients in shaker with ice. Shake and strain into rocks glass. Add ice and garnish with lime wheel and blackberries.

Combine ingredients in shaker with ice. Shake and strain into rocks glass. Garnish with prickly pear or cactus leaf.

Pour 1.5 oz prickly pear liqueur into each glass. Top each glass with .5 oz fresh squeezed lime juice. Then fill each glass with brut or dry champagne, allowing the bubbles in the Champagne to gently mix the cocktail. Garnish with lime wheels and dash of chili to enhance the flavor! Serve immediately.

Combine ingredients in a rocks glass and stir. Add ice and garnish with kiwi segment.

Combine tequila, prickly pear liqueur, and pineapple juice in a shaker. Shake and pour. Top with pellegrino Pellegrino Arancia & Fico D’india. Garnish with an umbrella straw.

Combine ingredients in shaker with ice. Shake and strain into Collins glass. Add ice and top with soda water. Garnish cocktail with lemon wheel.

Combine ingredients in Collins glass, add ice, and top with soda water. Garnish with lime.

Combine ingredients in shaker with ice. Shake and strain into snifter. Add ice and garnish with lemon wheel and lavender blossoms.

Combine ingredients in Collins glass, add ice and top with soda water. Garnish with lime.