Summer officially kicked off Saturday, but to be honest, we’ve been in sandals and swim trunks since Memorial day. I’m keeping busy this Summer with a lot of trips planned, and so far we’ve already been on a cruise to Cozumel, we’ve made it out to the Wizarding World of Harry Potter, and we’re headed to New Orleans in a few weeks, and in between we’ve spent a lot of time at the pool and beach. I usually stick to rum this time of year, so when I went to the liquor store I decided to pick up a bottle of Cruzan Peach Rum and give it a try. Me and Cruzan go way back. Back when I was a dirt poor college student, I wasn’t really looking for the top shelf stuff to get a buzz. I just wanted something affordable that didn’t make me pray to the porcelain god in the morning. Cruzan was my go to brand. For about 10-12 bucks, you can’t beat it, and all the flavors they have make it a great summer sipper for rum punches, bbq cocktails, and tropical drinks. We’ll be reviewing it in the upcoming week or two, but in the meantime I wanted to share this simple summer recipe you can try if you pick up the bottle. It’s courtesy of representatives of the brand.
