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.