By Nikita Toppo
Are you a beer fan? Try porcupine cocktail made with fresh pineapple juice, rosemary and pale ale beer.
2 cup unsweetened pineapple juice 2 3-inch sprigs fresh rosemary 4 12-ounce bottle pale ale beer 750 ml sparkling white wine, chilled Pineapple wedges Fresh rosemary sprigs
In a saucepan combine pineapple juice and 2 sprigs rosemary. Bring to a boil and simmer, for about 15 minutes.
Strain juice into a bowl. Cover and chill for a while. In another bowl combine the strained juice, beer, and wine.
Serve in wine glasses garnished with pineapple wedges and additional rosemary sprigs.