The Pineapple Hop Recipe

1. 1

   Place the pineapple cubes in a clean, sterilized wide-mouth container. Cover with sugar and lightly crush the pineapples using a potato masher or muddler. Cover and refrigerate 10 hours. Strain fruit (discard or save for another use) and add apple cider vinegar to the liquid. Seal with lid and refrigerate for two weeks, shaking the mixture every other day. After two weeks, strain into a clean airtight container-you'll have about 3 cups-and refrigerate. Strained shrub keeps up to 6 months.

2. 2

   In a pitcher, mix together white rum, Pineapple Shrub, and orgeat. Refrigerate at least 1 hour before serving, or mix and refrigerate up to 24 hours in advance. When ready to serve, add beer to the pitcher and stir gently. Serve cocktails in ice-filled highball glasses.

* Per serving · 4 servings · Values may vary.