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Cafe Iguana Yucatan Margarita
with Tropical Fruit




Homemade Sweet-and-Sour Mix for Margaritas


  1. Margaritas: 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.
  3. Homemade Sweet-and-Sour Mix for Margaritas: Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
  4. Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled.)

Yield: 12 margaritas; 8 cups Homemade Sweet-and-Sour Mix

Source: Cafe Iguana, Denver, Colorado


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