Ingredients:
2 cups unsweetened pineapple juice
2 3-inch sprigs of fresh rosemary
4 - 12 ounce bottle pale ale beer, such as Sierra Nevada, chilled
1 - 750 milliliter bottle sparkling dry white wine, such as Prosecco, chilled
Pineapple wedges
Fresh Rosemary sprigs
Directions:
In a small saucepan combine pineapple juice and 2 sprigs rosemary.
Bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered, for about 15 minutes
or until mixture is reduced to about 1 cup.
Strain the juice into a bowl; discard the solids.
Cover and chill for 1 to 48 hours.
In an extra-large bowl combine the strained juice, beer, and wine.
Serve in wine glasses garnished with pineapple wedges and fresh rosemary sprigs.