The Development and Characterization of a Novel Prickly Pear–Grape Distilled Spirit

A novel distilled alcoholic beverage was produced by fermenting yellow and red prickly pear (<i>Opuntia ficus-indica</i>) fruits with two Cypriot grape varieties (<i>Mavro</i> and <i>Xynisteri</i>), followed by traditional distillation. Two spirit variants (45% and 59% <i>v</i>/<i>v</i> alcohol) were prepared and assessed for physicochemical properties, antioxidant capacity, methanol, phenolic and flavonoid content, mineral composition, volatile profile, and sensory characteristics. Both spirits exhibited a pH of 3.83, total titratable acidity of 0.113% (expressed as citric acid), and methanol content between 0.38-1.85 g/hL of 100% <i>v</i>/<i>v</i> alcohol. Prickly pear addition enhanced the bioactive composition, with the yellow variant showing the highest flavonoid content (5.56 mg/L quercetin) compared to control zivania. Antioxidant activity (FRAP assay) ranged from 1.00 to 1.49 mg FeSO₄/L. Mineral analysis revealed elevated manganese, cobalt, and nickel in yellow (59% <i>v</i>/<i>v</i>) spirits, while red variants contained higher aluminum, platinum and magnesium. Volatile profiling showed increased ester and alcohol levels in 59% <i>v</i>/<i>v</i> beverages, with yellow spirits enriched in fruity esters (e.g., ethyl acetate). Sensory testing confirmed a greater consumer preference for prickly pear beverages, particularly yellow (59% <i>v</i>/<i>v</i>), which achieved a score of 9.7/10 for overall acceptability. These findings highlight the potential of prickly pear to contribute to the chemical composition and sensory complexity of grape-based distilled spirits.