Makes about 55 oz punch
Summer cookouts are not just about food but sharing good drinks with our guests. When you can't decide between beer and wine, this is a refreshing compromise. This punch recipe uses almost equal parts of Summer Shandy to your favorite sparkling wine (I like a Brut Cava or Prosecco). You and your guests will love this drink!
The pineapple base can be made up to 2 days ahead of time so you can enjoy the party, too.
Pineapple Summer Shandy Punch
2 cups (16 oz) pineapple juice
1 sprig (about 3") fresh rosemary
Pinch of salt
2 bottles (11 - 12 oz) Summer Shandy
1 bottle (750 ml) sparkling wine (I like a Brut Cava or Prosecco)
For Garnish:
Pineapple wedges
Fresh rosemary sprigs
Directions:
In a small to medium saucepan over medium-low heat, simmer the pineapple juice, rosemary, and pinch of salt together, until the juice is reduced by half, about 15 to 20 minutes. Skim off any foam. Strain the juice through cheesecloth to remove the bitter pulp that will build up after simmering. Refrigerate the punch base until ready to use.
Be sure the Summer Shandy and sparkling wine are extremely cold before serving. When it's party time, chill pitcher/punch bowl, and cups (ice will water down the punch) for a few minutes. Pour the punch base into the serving vessel with the Summer Shandy and Prosecco. Lightly mix together. Serve cold. Surprisingly the punch will hold it's bubbles for quite an extended period of time. Enjoy!
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