Café Iguana Margarita Food

CAFé IGUANA MARGARITA

Café Iguana Margarita image

Categories Tequila Alcoholic Cocktail Party Cinco de Mayo Cocktail Margarita Lime Triple Sec Bon Appétit Drink

Yield 12 Servings

Number Of Ingredients 7

Ingredients

Lime wedges
Coarse salt
3 1/2 cups Homemade Sweet-and-Sour Mix for Margaritas (click for recipe)
1 cup gold tequila
1/2 cup Triple Sec
16 ice cubes
12 lime slices

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.

FRESH SWEET-N-SOUR MIX FOR MARGARITAS

Fresh Sweet-N-Sour Mix for Margaritas image

Best recipe I've ever found! As a professional drinking-ista, I've collected my favorite drink recipes from restaurants and bars over the years from around the globe. This comes compliments of Cafe' Iguana in Denver Colorado... home of one of my faves, the Yucatan Margarita. This FRESH mix is the key to any truly good margarita. Life is too short to drink neon yellow store bought sweet and sour mix!

Provided by CheCheCherie

Categories Beverages

Time 20m

Yield 8 cups

Number Of Ingredients 4

Ingredients

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

Steps:

Combine water and sugar in a large sauce pan.
Stir over medium heat until sugar dissolves.
Bring to a boil and remove from heat.
Cool.
Once cooled mix syrup, lemon and lime juices in a pitcher.
Chill.
Can be made up to a week in advance and kept in the fridge.

YUCATAN MARGARITA WITH TROPICAL FRUIT

Yucatan Margarita with Tropical Fruit image

Guava and papaya nectars and cream of coconut enhance this spin on the Margarita served at Café Iguana in Denver, Colorado.

Yield 12 Servings

Number Of Ingredients 9

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

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.

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