The end of summer is, sadly, finally here. But we’re not letting it go just yet. We’re having friends over this weekend for BBQ (Craig’s BBQ from DeValls Bluff, Arkansas!). Since we had some of the Cruzan pineapple rum still around, we decided to make a very fruity cocktail with some fresh raspberries and diet ginger ale. The result is a deliciously simple rum punch that is perfect for the long weekend.
Makes two cocktails
- 8 oz of Cruzan Pineapple-flavored rum
- 4 oz of fresh raspberries
- 4 oz of diet ginger ale
- 1 tsp of grenadine
- Mint for garnish
Start by soaking the raspberries in the rum for about ten minutes. After ten minutes muddle the berries in the rum and pour all into a shaker filled with ice. Next, add the diet ginger ale and grenadine. Shake well and serve in a cocktail glass. Garnish with the mint. This drink is really amazing and the perfect way to end the summer!