By Dane Feldman
Photo by Dane Feldman.
It may not feel like it quite yet, but spring is on its way and with the arrival of spring comes Cinco de Mayo as well as a season of shandy beers. In the meantime, however, it’s currently tangelo season, which means I’m experimenting with it in all sorts of cocktails. This one in particular will definitely be a staple in the coming months.
What you’ll need:
14 oz light Mexican beer
4 oz tequila
1 oz triple sec
1 oz Rose’s lime juice
2 oz fresh squeezed lemon juice
2 oz fresh squeezed tangelo juice
2 lemon wedges
Combine all of the ingredients in a measuring glass. Stir with a cocktail spoon and pour into 12 oz glasses. Garnish with a lime wedge and serve. Adding ice is optional.