If we’re thinking about summer, we’re also thinking about refreshing drinks, and for a lot of you guys out there, beer. Beer and BBQ and hotdogs and maybe a few illegal fireworks. So, surprise! I’m putting beer in this cocktail too. Pineapples and beer and RUM.
Are you already picturing yourself running through a sprinkler and drinking this cocktail? Me too. Except let’s hold on to that thought and wait two weeks while this shrub brews and then we can get to the galavanting. At least this week is done.
1 medium pineapple, peeled, and cubed into 1” pieces
1-1/2 cups granulated sugar
1-1/2 cups apple cider vinegar
Place the pineapple cubes in a clean, sterilized container. Cover with the sugar and lightly crush the pineapples (I used a potato masher). Let sit, covered with a tea towel, in the open for 8 hours or overnight. Strain fruit and add apple cider vinegar. Cover and let sit unrefrigerated in a cool, dark place for two weeks. Shake the mixture every other day. In two weeks, filter into an airtight container and refrigerate. Will last up to 6 months. Yields approximately 3 cups.
For the cocktail
1 ounce white rum, SelvaRey used here
1 ounce pineapple shrub (see above)
1/4 ounce orgeat
4 ounces IPA beer, Stone IPA used here
In a mixing glass filled 2/3 with ice, pour in rum, shrub and orgeat. Stir to chill 20 seconds and strain into a highball glass filled with fresh ice. Top with beer.
The biting, tangy nature of the shrub is excellent paired with the beer as it provides a contrast to the bitterness that comes with an IPA. Just a touch of sweetness is needed and the sweet almond orgeat provides that along with the white rum. The shrub can be enjoyed all summer long here in this drink, or by itself with a splash of club soda.