Tropical Margarita Food

BLUE LAGOON MARGARITAS

Steps:

• Blend sour mix, pineapple juice, tequila, Blue Curacao, lime juice, and ice together in a blender until smooth.

TROPICAL MARGARITA

Steps:

• Mix first 4 ingredients in glass measuring cup. Fill 2 Margarita glasses with ice. Pour Margarita mixture over. Garnish with lime slices and orange peel twists, if desired.

TROPICAL MARTINI

Steps:

• Pour mango puree, vodka, pineapple juice, and passion fruit juice into a martini shaker with ice. Shake for 20 to 30 seconds. Pour into a martini glass and add grenadine.

MARGARITA

Steps:

• Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt.
• Shake ingredients with ice and strain into the salt-rimmed glass.

TROPICAL MARGARITA FREEZE (PIE)

Steps:

• Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes.
• In a food processor or blender, puree strawberries with sugar and margarita mix (and optional tequila). Pour into a large bowl and fold in whipped topping. Carefully pour into over sherbet.
• Place mango slices in a star pattern on top of strawberry mixture and gently press to make horizontally even. Place the remaining strawberry in the center. Freeze at least 4 hours until firm.
• PARFAIT VARIATION: Use graham cracker crumbs or vanilla wafers and place them amongst 8 freezer-proof margarita glasses. scoop in some sherbet, then the strawberry topping, Finally, garnish with a mango slice and 1/2 of a fresh strawberry. Freeze for 1 hour or till needed. (NOTE: be sure the glasses are safe for freezing).

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.