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.