Yucatan Margarita with Tropical Fruit |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Guava and papaya nectars and cream of coconut enhance this spin on the Margarita served at Café Iguana in Denver, Colorado. Ingredients:
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 available in the liquor department of most supermarkets. |
16 ice cubes |
12 lime slices |
Directions:
1. Rub rims of 12 glasses with lime wedges. Dip rims in sugar.
2. 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.
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