Restaurant Recipes

Cafe Iguana Yucatan Margarita with Tropical Fruit

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



  • 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

Homemade Sweet-and-Sour Mix for Margaritas

  • 3 cups water
  • 3 cups granulated sugar
  • 2 cups fresh lemon juice
  • 2 cups fresh lime juice



  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.

Homemade Sweet-and-Sour Mix for Margaritas

  1. Combine water and sugar in a large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
  2. Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled.)


Source: Cafe Iguana, Denver, Colorado

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