Prickly Pear Martini

Prickly Pear Martini

By Francis Ndung'u

Representing: Kenya
#KOCONTESTKenya

"Laikipia is a semi-arid region in Kenya; the pastoralist traditions of the people in the region are being threatened by an invasive cactus plant – the opuntias cactus, or prickly pear.

The pastoralists travel the rugged terrain in search of water for their livestock; when their animals feed on the cactus, it pricks their eyes and destroys their digestive system. Laikipia Permaculture is a holistic centre that works with the community to harvest the fruits of the opuntias cactus, to control its spread. Once harvested, the prickly pear is blended into a juice and its seeds are pressed to release the natural oil.

In support of the important work by this community program, I have developed the prickly pear martini, which is made from the opuntias fruit juice purchased from Laikipia Permaculture.

To promote this cocktail, I have designed a menu to educate guests and convince other bartenders to support the program and control the spread of the opuntias cactus.

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Prickly Pear Martini

Glassware: Martini glass
Garnish: Dehydrated prickly pear on top of the cocktail
Method: Pour Ketel One Vodka and prickly pear cordial into shaker, add ice, shake and strain into chilled glass.

Ingredients:
40 ml Ketel One Family-Made Vodka
80 ml Prickly pear cordial

To make Prickly pear cordial:
500g prickly pear juice
200g castor sugar
200g water
20g citric acid
5g white pepper
Heat the water into a pan until it boils then pour in the citric acid while stirring until it dissolves completely then put in the castor sugar and white pepper while stirring till it dissolves put in the prickly pear juice then put off the heat. put the cordial aside to cool and later put it in a clean container then store in the refrigerator."