1. Dry shake (i.e. no ice) all of the ingredients except the Topo Chico.
2. Strain and pour into a Collins glass.
3. Add the Topo Chico to top off.
4. Garnish with additional nopales and a mint bouquet.

For the nopales simple syrup:

1. Use a stick blender to puree the nopales. If using jarred nopales, rinse them first to remove the brine.
2. Strain the blitzed nopales through a strainer lined with cheese cloth.
3. Weigh the strained juice and combine with an equal weight of cane sugar.
4. Add a pinch of citric acid and blitz with a stick blender until completely blended.
5. Place in a jar and refrigerate until ready to use. The syrup can be kept for up to three weeks.