Summer Sunset Cooler Recipe by oh_its_real_good
Cooking Instructions 5 mins 1 For the infused liquors: peel the cucumbers and mangos. Slice cucumbers in quarters lengthwise, and score a crosshatch pattern in the mangos. 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. 2 Use a cheese cloth to strain the liquors back into their original bottles, or any other you prefer. If you are brave enough to eat the resulting leftover mango you are in for a very boozy treat! 3 In a shaker, muddle strawberry, mint leaves, and lime juice. 4 Add agave nectar, rum, tequila, and ice to shaker and shake. Strain into ice filled pint glass and garnish with strawberry and mint. Enjoy! 1 For the infused liquors: peel the cucumbers and mangos. Slice cucumbers in quarters lengthwise, and score a crosshatch pattern in the mangos. 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. 1 For the infused liquors: peel the cucumbers and mangos. Slice cucumbers in quarters lengthwise, and score a crosshatch pattern in the mangos. 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. 2 Use a cheese cloth to strain the liquors back into their original bottles, or any other you prefer. If you are brave enough to eat the resulting leftover mango you are in for a very boozy treat! 2 Use a cheese cloth to strain the liquors back into their original bottles, or any other you prefer. If you are brave enough to eat the resulting leftover mango you are in for a very boozy treat! 3 In a shaker, muddle strawberry, mint leaves, and lime juice. 3 In a shaker, muddle strawberry, mint leaves, and lime juice. 4 Add agave nectar, rum, tequila, and ice to shaker and shake. Strain into ice filled pint glass and garnish with strawberry and mint. Enjoy! 4 Add agave nectar, rum, tequila, and ice to shaker and shake. Strain into ice filled pint glass and garnish with strawberry and mint. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Breaded Ranch Chicken Teriyaki Chicken and Peppers Sausage And Potato Bake Bacon and Apple Stuffed Pork Loin Taco ring Breaded Ranch Chicken Teriyaki Chicken and Peppers Sausage And Potato Bake Bacon and Apple Stuffed Pork Loin Taco ring Kaley's biscuit hot pockets Turkey enchiladas suiza Chocolate Mousse Strawberry & Banana Filled Crepes Ground beef, Potatoes and Eggs Oreo Frappe Teriyaki Chicken and Peppers Indonesian Spicy Fruits Salad ~Salmon in Pastry~ Chilli Mushroom Fry Kaley's biscuit hot pockets Turkey enchiladas suiza Chocolate Mousse Strawberry & Banana Filled Crepes Ground beef, Potatoes and Eggs Oreo Frappe Teriyaki Chicken and Peppers Indonesian Spicy Fruits Salad ~Salmon in Pastry~ Chilli Mushroom Fry