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