At Canyon, chef-owner Chris Wilber has been making his famous prickly pear margarita ($12) since long before it was fashionable to infuse cocktails with fresh fruit. It's been the bar's signature drink since the restaurant opened in 1994—a bright pink drink served on the rocks with a salt rim or up for a simple martini-style cocktail. It looks so simple, but it's actually a lot of work: Every few days the restaurant receives a wooden crate of ripe prickly pears. From there, Wilber slices and dices them into small-batch containers with the house Sauza Hornitos tequila, then lets it sit for several days—long enough for the cactus fruits to bleed purplish-pink juice and sweet, exotic flavor into the mix. From there, the bar staff mixes the fruit-infused tequila with a fresh-squeezed lemon-lime sour mix and just a touch of triple sec. On a busy weekend the bar will serve up to 200 glasses a night.
Readers' choice: Rocco's Tacos and Tequila Bar