Add Lemon Juice, Prickly Pear Cinnamon Simple Syrup, Pamplemousse & Maker’s Mark to a shaker tin filled with ice. Shake. Double strain and pour over ice sphere. Float with Cali Red wine poured over the back of a spoon on the side of the glass.
Cut off the tops off of the green prickly pears. Cut the prickly pears in half. Remove the prickly pear flesh with a large spoon in one scoop. Discard the skin. Juice prickly pears in a juicer yielding 1/2 cup of juice (approximately 4 green prickly pears). Double strain.
Alternative method: Mash the green prickly pears through a fine mesh strainer to retain 1/2 cup of juice. Discard the pulp and seeds. Double strain.
Add 1/2 cup of green prickly pear juice to a small pot. Add 1/2 cup pure cane sugar (granulated white). Add 1/2 cup water. Add one cinnamon stick. Stir. Bring to a slow boil (10 minutes). Remove the cinnamon stick. Remove simple syrup from the heat and let cool. Transfer to an airtight glass container. Refrigerate. It can last one month.
Garnish: Flower Bouquet wrapped in a lemon peel on a metal cocktail pick/bamboo knot pin or dehydrated lemon peel attached with a mini clothespin.
Glassware: Old-Fashioned/Rocks Glass