The prickly pear cactus originally came from Mexico, but over the centuries has become very much at home in Sicily. Edoardo Strano uses two local prickly pear varieties grown on the slopes of Mount Etna to make this liqueur. It has floral and citrus notes as well as demerara sugar and browned butter. It pairs wonderfully with lemon and lime, but is particularly delicious in a spirit-forward stirred cocktail served over a large ice cube.