Yucatan Margarita with Tropical Fruit

Source: Café Iguana, Denver, Colorado Lime wedges
Granulated sugar
3 cups Homemade Sweet-and-Sour Mix for Margaritas
1 cup gold tequila
12 tablespoon papaya nectar
12 tablespoon guava nectar
1/2 cup canned cream of coconut
16 ice cubes
12 lime slices

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. Makes 12 servings.

Homemade Sweet-and-Sour Mix for Margaritas
3 cups water
3 cups granulated  sugar
2 cups fresh lemon juice
2 cups fresh lime juice

Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.

Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled.)