Summer sunset cooler

1. 1

   For the infused liquors: peel the cucumbers and mangos.

2. 2

   Slice cucumbers in quarters lengthwise, and score a crosshatch pattern in the mangos.

3. 3

   Let each sit in its respective 750 ml liquors (rum for mangos, tequila for cukes) 24 hours at room temperature in an air tight container.

4. 4

   Use a cheese cloth to strain the liquors back into their original bottles, or any other you prefer.

5. 5

   If you are brave enough to eat the resulting leftover mango you are in for a very boozy treat!

6. 6

   In a shaker, muddle strawberry, mint leaves, and lime juice.

7. 7

   Add agave nectar, rum, tequila, and ice to shaker and shake.

8. 8

   Strain into ice filled pint glass and garnish with strawberry and mint.

9. 9

   Enjoy!

No additional tips available.