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cocktails_cactus_bloom_newScottsdale Cactus Bloom
From Trader Vic’s at Hotel Valley Ho in Scottsdale

-          ¾ oz. prickly pear syrup
-          ½ oz. lemon juice
-          1 oz. limoncello
-          1 ½ oz. Pisco brandy

1.       Combine entire ingredients and one scoop of crushed ice in a blender and very briefly blend until mixed.
2.       Pour mixture into a stemmed cocktail glass.
3.       Garnish with a pineapple leaf.
Photo Courtesy of BQ Photography