Summer sunset cooler

• 2 cucumbers (for infused tequila)
• 2 oz cucumber-infused tequila
• 2 mangos (for infused rum)
• 1 1/4 oz mango-infused aged rum
• 2 oz lime juice
• 1 1/2 oz agave nectar
• 1 strawberry
• 4 mint leaves
• 1 ice

1. For the infused liquors: peel the cucumbers and mangos.
2. Slice cucumbers in quarters lengthwise, and score a crosshatch pattern in the mangos.
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. Use a cheese cloth to strain the liquors back into their original bottles, or any other you prefer.
5. If you are brave enough to eat the resulting leftover mango you are in for a very boozy treat!
6. In a shaker, muddle strawberry, mint leaves, and lime juice.
7. Add agave nectar, rum, tequila, and ice to shaker and shake.
8. Strain into ice filled pint glass and garnish with strawberry and mint.
9. Enjoy!

cucumbers, cucumber, mango, lime juice, nectar, strawberry, mint

Taken from cookpad.com/us/recipes/362681-summer-sunset-cooler (may not work)