Name: Yucatan Margarita with Tropical Fruit
Yield: 12 Servings
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

Guava and papaya nectars and cream of coconut enhance this spin on the Margarita served at Café Iguana in Denver, Colorado.

Recipe information

Yield
12 Servings

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

Preparation

Step 1
Rub rims of 12 glasses with lime wedges. Dip rims in sugar.
Step 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.

TagsCocktail Alcohol Beverages Margarita Tequila Bon Appétit

Recipe notes

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