Blue Iguana Margarita

Blue Iguana Margarita

1oz Blue Iguana Tequila

1oz Cointreau

1/2oz Peach Schnapps

1/2oz Blue Curacao

2oz Agave Nectar

2oz Lime Juice

Blend with crushed ice. Garnish and serve.

Paloma (The Dove)

Paloma (The Dove)

​2oz Blue Iguana Blanco Tequila

6oz Grapefruit soda (Like Squirt or Fresca)

1/2oz Lime juice

Stir. Serve over ice with a wedge of lime.

Night Crawler’s Margarita

Night Crawler’s Margarita

In a large pitcher mix:

1 ¼ cup lime juice

¾ cup Jarabe

1 ½ cup Tequila

½ cup Orange Juice

½ cup Cointreau

3 TBS Mexican Brandy

2 TBS of sugar

3 TBS of Paula’s Texas Orange Liqueur

For a frozen margarita add ½ of mixture to blender and fill with ice. Blend. For a rocks margarita add 1 ½ cup of water and stir. Serve on ice.

Don Gill is an award winning mixologist and competition cook. He is also a part time San Miguel de Allende resident. This is a margarita for all hours of the night. Both Blue Iguana Tequila favorites.

Traditional Margarita

Traditional Margarita

1 1/2 oz Blue Iguana Tequila

1/2 oz premium triple sec (preferably Cointreau or Grand Mariner)

1 oz lime juice

Rub the rim of a cocktail glass with lime juice, and dip it in salt. Shake all ingredients with ice, strain into the glass, and serve.

Mojito de Tequila

Mojito de Tequila

1oz of mint infused simple syrup in a tall glass 

6-12 fresh mint leaves

Crushed ice

1.5 – 2oz of Blue Iguana Blanco Tequila

The juice from half of a fresh squeezed lime

A splash of club soda

Muddle between each step and stir

Recipe for mint infused simple syrup

(This is the secret!)

Mix 1 cup of purified water and 1 cup of sugar in a saucepan. Heat until the sugar dissolves. Let the mixture steep with a handful of mint leaves for 30 minutes. Strain and store in the refrigerator.