The Pineapple Hop Recipe

Hoppy beer adds a slightly savory side to this tropical party drink. Elana Lepkowski

This pitcher cocktail marries a tangy pineapple shrub with hoppy IPA for a result that's the perfect sunny-day party refreshment. The base can be mixed up to a full day before your barbecue or picnic, and the shrub will keep long enough for all your summer parties.

Recipe Facts



Active: 15 mins
Total: 2 mins
Serves: 5 servings

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  • For the Pineapple Shrub:
  • 1 medium fresh pineapple, peeled and cut into 1-inch cubes
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups apple cider vinegar
  • For the Cocktails:
  • 5 ounces white rum
  • 5 ounces Pineapple Shrub
  • 1 1/4 ounces orgeat, such as Small Hand Foods
  • 20 ounces India Pale Ale, such as Stone IPA


  1. For the Pineapple Shrub: 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. For the Cocktails: 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.

Special equipment

2 wide-mouth airtight containers, cheesecloth, potato masher or muddler, 32-ounce pitcher

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