Pat the wings dry and add them to a large bowl. Drizzle with olive oil and toss.

Season with cumin, chili powder, garlic powder, and salt and pepper. Toss, then add enough water to cover. Cover and set in the fridge at least 2 hours to brine.

Make your glaze by combining tequila, honey, and citrus juices in a small pot. Whisk together and bring to a quick boil, then reduce heat and simmer 10 minutes to thicken. Remove from heat and cool.

Heat your grill to medium-high heat, but keep one side cooler.

Remove wings from brine and pat dry. Mop each with a bit of the margarita glaze and set them onto the lightly oiled grill racks.

Cook them 5 minutes per side, then transfer them over to the indirect heat. Mop with more glaze, then cover and grill until wings are cooked through, about another 10 minutes.

Remove, drizzle with extra glaze and serve with whatever glaze remains on the side.

Make your glaze by adding tequila, pineapple juice, lime juice, sugar, chili powder and salt in a small pot. Whisk and bring to a quick boil.

Reduce heat and simmer about 10 minutes, until the glaze slightly thickens. Remove from heat and cool.

Prepare your kababs by skewering 3 shrimp and 2 chunks of pineapple per skewer. Season with salt and pepper then mop each with glaze.

Heat grill to medium heat and add skewers. Grill 2-3 minutes per side, adding a bit of glaze as you grill, until the shrimp is cooked through.

Drizzle with a bit more glaze and serve.

Fill acocktail shaker with ice.

Squeeze the ½ grapefruit and lime into a cocktail shaker.

Add agave and Tanteo tequila and shake well.

Moisten the rim of a glass with the grapefruit wedge and dip the glass into the salt to rim the glass.

Fill the glass with ice and strain the mixture into the glass.

Top off with grapefruit soda (Fresca).

Garnish with a grapefruit wedge.

Heat a grill to medium heat.

Cut the pineapple into 3 thick rounds.

Grill for 2-3 minutes per side.

Cut the grilled pineapple into smaller pieces, removing the center core.

Squeeze the lime into a cocktail shaker.

Add all of the pineapple pieces except a wedge for garnish.

Muddle the pineapple as much as possible.

Add ice, Agave and tequila and shake well.

Moisten the rim of a glass with the pineapple wedge and dip the glass into the salt to rim the glass.

Fill the glass with ice and strain the mixture into the glass.

Garnish with pineapple wedge.

Squeeze the lime into a cocktail shaker.

Add the blueberries and muddle.

Add ice, Elderflower liquor and tequila and shake well.

Moisten the rim of a glass with the lime and dip the glass into the salt to rim the glass.

Fill the glass with ice and strain the mixture into the glass and top off with Tonic.

Garnish with a skewer of blueberries.