• 1 oz. pineapple rum
• Champagne
• 1/2 oz. Grand Marnier
• Dash of grenadine syrup
• 1 oz. pineapple juice
• strawberry slice for garnish

Shake rum, Grand Marnier, pineapple juice and grenadine with ice. Strain into a champagne glass and fill up with champagne. Garnish with a strawberry slice on the rim.

We’re usually vodka girls here at Moxie Design Studios—that’s pretty common knowledge, but in the Summertime, rum can make for a tasty cocktail.  Yesterday was National Rum Day, so we thought we’d share a recipe since we haven’t in a while.  This one I chose especially for Kathy, who is at home breastfeeding and dreaming of the day she can have an adult beverage.

Photo and recipe courtesy of CocktailTimes.com, one of our favorite cocktail sites!

• 3 large ripe white nectarines, pitted and cut into chunks
• 1/2 cup peach liqueur
• 3 tablespoons fresh lemon juice
• 1 bottle (750 ml) champagne

Place the nectarines, peach liqueur, and lemon juice in a blender and process until completely smooth. Strain through a fine mesh strainer and transfer the puree to a large glass pitcher. Refrigerate until completely chilled.

To serve, carefully add the champagne to the pitcher, stirring gently to blend. Alternately, pour 2 tablespoons of puree into individual champagne flutes and top with sparkling wine.  Serves 8.  (Or serves just Kathy because she would kick a puppy to drink 8 of these right about now)

If I could I’d rename this the Kathy Is Over Being Pregnant and Wishes She Could Have This Cocktail.  I’m annoyingly reminding Joelle that I am really into white nectarines right now for no known reason other than they have them at the store at the moment and I can’t resist them.  I’ve been eating two a day.  What better use for white nectarines than to mash them up and douse them with my other favorite thing, champagne.  I might as well die and go to heaven. 

Recipe found on EarthBound Farms website: EarthBound Farms