Café Iguana Margarita Recipes

CAFé IGUANA MARGARITA

Steps:

• Rub rims of 12 glasses with lime wedges. Dip rims in coarse salt.
• Combine 1 3/4 cups sweet-and-sour mix, 1/2 cup tequila, 1/4 cup Triple Sec and 8 ice cubes in blender. Process until well blended. Pour into 6 glasses. Repeat with remaining sweet-and-sour mix, tequila, Triple Sec and ice cubes. Pour into 6 glasses. Garnish each with lime slice.

YUCATAN MARGARITA WITH TROPICAL FRUIT

Steps:

• 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.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.