Both are new recipes made using original molds.
My new favorite book is The Flavor Bible by Karen Page & Andrew Dornenburg. It over 300 pages of fruits, vegetables, spices, and meats. Whenever I want to work with a flavor, I look it up in this book and read over all the possibilities with which to pair it. It's the periodic table for foodies.
For the Prickly Pear I used prickly pear syrup, pear nectar, lemon juice, tequila, and agave nectar. I also sprinkled a black lava salt over the gels to mimic cactus needles and give them that margarita feel.
The Strawberry Jalapeno Sombreros had strawberry puree, mint, lime juice, and a jalapeno infused rum and vodka syrup.
These pieces were for a birthday for a woman whose last name is Di Maio so the flags have a play on Cinco de Mayo.
I hope everyone has a fun and responsible Cinco de Mayo! Now, go knock down some pinatas!