I{summer's not quite over yet} rum punch www.climbinggriermountain.com

Well friends, we are t-minus one week away before the summer curtains close.

T-minus one week before we bid adieu to summer attire -white pants, flowy dresses, and bathing suits. T-minus one week before us food bloggers truly realize that the days will be getting shorter (I can’t even handle). T-minus one week before backyard barbecues, farmers markets’, and fresh produce begin to dwindle.

{summer's not quite over yet} rum punch www.climbinggriermountain.com

In a small way I’m sad summer is coming to an end. I had a blasty-blast traveling to Charleston, AUSTIN(!!!), The Bahamas, Table Rock Lake and hanging with friends at happy hour. Not to mention growing our first real garden. Though 99% of the time the hot weather makes me want to shiv someone, there is something magical about summer. It’s like one GIANT time-out. The world goes into a chilax state of mind, where “manana” becomes the mantra.

{summer's not quite over yet} rum punch www.climbinggriermountain.com

So with the clock ticking, let’s squeeze the final drops out of summer and enjoy a cocktail. Pull up a barstool, put your feet up, and let me serve you a Summer’s Not Quite Over Yet Rum Punch. Fresh mint muddle in a large mason pitcher. A mixture of fresh pineapple, mango, and orange are the three amigos who make this cocktail come to life. But let’s not forget about the rum. You can’t set sail into the sunset without the Captain. And the final touch, a little effervescence to make you say….”ahhhhhh.”

Summer maybe coming to a close, but the adventure never ends.

{summer's not quite over yet} rum punch www.climbinggriermountain.com

{Summer's Not Quite Over Yet} Rum Punch


6 or 7 fresh mint sprigs, leaves removed
1 cup favorite rum
1 cup fresh orange juice
1 cup mango juice
1/2 cup pineapple
1 cup Prosecco (more if needed)
Pineapple wedges, garnish
Lime wedges, garnish


In a large pitcher, muddle the mint leaves. Then add rum, orange, mango, and pineapple juice. Stir to combine. You will want to chill it in the fridge for a least an hour. When ready to serve, add Prosecoo, and pour over glasses filled with ice. Garnish with lime and pineapple wedges and soak up the last bit of summer!

recipe adapted from Food and Wine Magazine

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