Salt life

In the Lowcountry, where the salty breeze is a way of life, it’s only fitting that cocktails follow suit. A salted rim isn’t just a garnish — it’s a game-changer! From the tart refreshment of a Paloma to the vibrant allure of a Prickly Pear Margarita, these locally crafted cocktails prove that a pinch of salt can make all the difference. Cheers to a little salt — and a lot of flavor!

 Holy Tequila 

Paloma

Bright, crisp, and effortlessly refreshing, this Paloma from Holy Tequila chef Michael Beeler swaps out tequila for Deep Eddy Grapefruit Vodka, offering a zesty twist on the classic.

Ingredients

1 lime, cut into 6 wedges

2 ounces Deep Eddy Grapefruit Vodka

Grapefruit Jarritos soda

Coarse salt

Directions

[1] Muddle the lime wedges in a shaker. [2] Add Deep Eddy Grapefruit Vodka and shake well with ice. [3] Strain into a salt-rimmed glass filled with ice. [4] Top with Grapefruit Jarritos and enjoy. 

 Cactus Street Cantina 

Prickly Pear Margarita

A vibrant take on the classic Margarita, this version from Lauren Jordan at Cactus Street Cantina features the delicate sweetness of prickly pear syrup — derived from the fruit of the cactus, known as “tuna.”

Ingredients

2 ounces Lunazul Blanco Tequila

1 ounce Cointreau

1 ounce agave nectar

1/2 ounce prickly pear syrup (recipe below) 

2 ounces fresh lime juice

Coarse salt

Directions

[1] Combine all ingredients in a shaker with ice and shake well.[2] Strain into a salt-rimmed glass over fresh ice.[3] Garnish with a lime wedge and sip away!

Prickly pear syrup

Ingredients

4-5 prickly pears (also known as cactus fruit or “tuna”)

1 cup granulated sugar

3/4 cup water

1 tablespoon fresh lemon juice 

Directions

[1] Wearing gloves, slice off both ends of each prickly pear. Make a shallow cut lengthwise and peel away the skin. [2] Cut the peeled fruit into chunks and blend until smooth. Strain through a fine-mesh sieve or cheesecloth into a saucepan, discarding seeds and pulp. [3] Add sugar and water to the saucepan with the prickly pear juice. Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves completely (about 5 minutes). [4] Stir in lemon juice, then remove from heat and let cool. Transfer to a clean glass jar or bottle and refrigerate for up to 2 weeks.