Summer sunset cooler

Directions

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!