David Toby and the Cactus Jack

David Toby is the beverage director of Jack Allen’s Kitchen in Austin, TX.

It’s already getting hot here in Texas, and when the summer starts kicking, I start thinking: I want some tequila. Since I still like a little heat in my drinks, too, the Cactus Jack is a great option. It’s a pretty good porch pounder—a little tang from the citrus, balanced with fresh-cut jalapeño and fruity prickly pear cactus juice.

We like to drink a lot of tequila at Jack Allen’s Kitchen, and there’s no better way to enjoy it than with a Cactus Jack on the patio. This drink is also made with local Texas owned Tequila 512 blanco tequila and Paula’s Texas Lemon liqueur, made right here in Austin.

Cactus Jack Cactus Jack
1 ½ oz. Tequila 512 Blanco
½ oz. Paula’s Texas Lemon liqueur
1 oz. Fresh lime juice
¾ oz. Simple syrup or agave nectar
¾ oz. Prickly pear juice
3 Fresh jalapeño rings (take seeds out for less heat)

Add ingredients to a shaker tin which a scoop of ice. Shake and strain into a 10-oz. glass, rimmed with lime/chile salt. Garnish with a jalapeño ring.

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