When You Just Can't Choose Between Beer & Wine, Have a Porcupine Cocktail

Published On 06/17/2016 Published On 06/17/2016

Beer Wine Porcupine

Yield: 12 servings


  • 2 cups unsweetened pineapple juice
  • fresh rosemary sprigs
  • bottle of sparkling dry white wine (Prosecco)
  • 4 12 oz bottles of pale ale beer
  • pineapple wedges


  • In a small saucepan combine pineapple juice and 2 sprigs rosemary. Bring to a boil over medium-high heat; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to about 1 cup.
  • Strain juice into a bowl; discard solids. Cover and chill for 1 to 48 hours.
  • In an extra-large bowl combine the strained juice, beer, and wine. Serve in glasses garnished with pineapple wedges and additional rosemary sprigs.