Big Bright

As created by Eben Klemm and served at Dos Caminos, $12

“It is a constant game to try to sneak in Latin American liquor options other than tequila at Dos Caminos,” says BR Guest Restaurants’ senior wine and spirits manager, Eben Klemm.

To make the Big Bright, Klemm uses Macchu Pisco from the Andes, which has “a more vibrant aromatic structure than other brands.”

His choice of fruit is similarly rare. “The best part of cactus fruit is that you can really feel the heat of the sun in its flavor,” he says, noting such high acidity is rarely found in something other than citrus.

A fresh, high-quality purée takes the sting out of working with the tricky fruit. To make the Big Bright at home, Klemm suggests using prickly pear cactus fruit purée from Napa Valley-based Perfect Purée ($25 for 30 ounces,

  • 2 ounces Macchu Pisco
  • 1 ounce prickly pear Perfect Purée
  • 2 tablespoons sugar
  • 3 lime wedges
  • 3 mint sprigs, plus 1 for garnish

Layer sugar, lime wedges and mint in a cocktail shaker and muddle briefly. Add pisco, purée and ice. Shake vigorously 10 times, then strain into a rocks glass filled with fresh ice and garnish with a sprig of mint.