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cafe iguana yucatan margarita with tropical fruit Recipe
Cafe Iguana Yucatan Margarita with Tropical Fruit
Source: Café Iguana, Denver, Colorado
Lime wedges
Sugar
3 cups Homemade Sweet-and-Sour Mix for Margaritas
1 cup gold tequila
12 tablespoons papaya nectar
12 tablespoons guava nectar
1/2 cup canned cream of coconut
16 ice cubes
12 lime slices
Rub rims of 12 glasses with lime wedges. Dip rims in sugar.
Combine 1 1/2 cups sweet-and-sour mix, 1/2 cup tequila, 6 tablespoons papaya nectar, 6 tablespoons guava nectar, 1/4 cup cream of coconut and 8 ice cubes in blender. Process until blended. Pour into 6 glasses. Repeat with remaining sweet-and-sour mix, tequila, both nectars, cream of coconut and ice cubes. Pour into 6 glasses. Garnish each with lime slice. Makes 12 servings.
Homemade Sweet-and-Sour Mix for Margaritas
3 cups water
3 cups granulated sugar
2 cups fresh lemon juice
2 cups fresh lime juice
Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled.)
Makes 8 cups.
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