Blue Iguana Margarita
1oz Blue Iguana Tequila
1/2oz Peach Schnapps
1/2oz Blue Curacao
2oz Agave Nectar
2oz Lime Juice
Blend with crushed ice. Garnish and serve.
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
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.
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
1oz of mint infused simple syrup in a tall glass
6-12 fresh mint leaves
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.