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
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.
