This summer cocktail is sweet but has a lot going on and more than a hint of risk. Best served on a patio.
Into the Shaker:
1 3/4 oz pineapple/strawberry/jalapeno infused Reposado tequila*
1 1/4 oz Hubert's Mango Lemonade
1 1/4 oz Hubert's Regular or Diet Lemonade
1/4 oz ginger mint syrup**
Shake and strain over ice. Top with a splash of mild ginger ale (Schweppes or Canada Dry work great).
* Infused Tequila: Place one cup of fresh strawberries and one cup of fresh pineapple chunks into a quart sized jar. Cover with reposado tequila, I used Alteno Reposado. Let sit at room temperature for 3 days and then add one sliced fresh jalapeno. Let sit for 24 hours and then strain.
** Ginger-Mint Syrup: Steep one ginger and one mint tea bag (I prefer Tazo) in one cup of freshly boiled water for ten minutes. Remove tea bags and add one cup of sugar, stirring until dissolved. Cool and pour into a jar or other glass container. Refrigerate for up to one month.