Pine Cone Punch

Name: Pine Cone Punch
Prep time: 5 min
Total time: 5 min
Yield: 4 drinks
Ingredients: 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

Punch Dinner Party Camping Liqueur Cocktails Drink Summer Ice Easy

Save (43)

Rate

4 drinks Easy

Total: Under 5 mins Active: Under 5 mins

0 Ratings

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

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.

by Christine Gallary

Instructions

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.)
2When ready to serve, stir the mixture to recombine and then pour over ice.

Load Comments

Recommended from Chowhound

How to Make Kimchi at Home

(10:06)

Video from CHOW-TO

Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can kimchi pretty much any vegetable and fruit. Food explorers seek it at restaurants and/or specialty stores. This fermented delicacy is an immune-system boosting probiotic food, that includes "healthy bacteria". In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple. There is not one right recipe, here we learn the principles, and the idea is to make it your own. Kimchi is so customizable, that traditional Napa cabbage is just the start. YeongSoo shows us a couple of other variations for inspiration. Move over pickles, time to do some fermenting at home.