+

Pine Cone Punch

Pine Cone Punch

Ingredients (4)

  • 7 1/2 ounces unsweetened pineapple juice
  • 5 ounces dark rum, such as Gosling’s or Myers’s
  • 2 1/2 ounces fir or pine liqueur, such as Zirbenz
  • Ice
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Inspired by the idea of making a camping cocktail, we thought it’d be novel to use a little pine liqueur to bring the taste of the great outdoors to the canteen. We found the punchy, herbal liqueur a little tricky to mix with, but ultimately we were able to balance it out with some dark rum and a little pineapple juice. This recipe is scaled to fit into a canteen, and serves four. Just mix it up, toss the canteen in the cooler, then bust it out around the campfire, serving the punch over ice in your favorite camping cup.

What to buy: Fir or pine liqueur is distilled from fresh pine cones and has a strong herbal quality. It can be found at well-stocked liquor stores or online.

Game plan: The mixture can be kept chilled for up to 2 days before serving.

This cocktail was featured as part of our Make-Ahead Car Camping Recipes.

Instructions

  1. 1Combine the pineapple juice, rum, and liqueur in a 16-ounce container with a tightfitting lid. Cover and refrigerate until ready to serve. (The mixture will keep for up to 2 days.)
  2. 2When ready to serve, stir the mixture to recombine and then pour over ice.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...