Pineapple Punch with Ginger Beer
If you’re looking for a great cocktail to serve at your next gathering, look no further! This crowd-friendly Pineapple Punch features a spicy ginger beer kick that is sure to satisfy even the most discerning palates.
This punch recipe is refreshing, fizzy, and easy to throw together. The ingredients are straight-forward: fresh pineapple juice, orange juice, lime juice, rum, and ginger beer.
If you enjoy citrus-forward drinks or cocktails made with ginger beer, such as a Moscow Mule, you’ll love this.
Whether you’re planning a backyard barbecue, casual get-together, or just want to enjoy a delicious drink on a lazy weekend afternoon, give this pineapple punch a try. It’s a guaranteed crowd-pleaser!
Why You’ll Love This Pineapple Punch:
- Easy to Make – this cocktail recipe comes together quickly and is highly adaptable. If you prefer one type of citrus over another, feel free to adjust the ratios accordingly.
- Bright & Spicy – this tart citrus-forward drink pairs well with a variety of foods, making it a great beverage for any and all occasions.
- Lower in Alcohol – this drink is lower in alcohol than most punch recipes (adjust to taste, as always!) and can easily be transformed into a mocktail too.
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The Best Ginger Beer Brand
Seek out a high-quality ginger beer for this recipe. Many ginger beers (not to be confused with ginger ales!) contain a lot of added sugar and little to no real ginger. This sort of defeats the point, right? Ginger beer should have a natural, fresh, and spicy ginger kick!
Fever Tree is my favorite brand of ginger beer. It is low in sugar and packs a fresh, spicy ginger punch.
SHOPPING TIP: Fever Tree is reasonably priced and comes in small and large bottles. It is available at most grocery and beverage stores, and can also be ordered from Amazon. For this recipe, you’ll need 32 ounces total, or two 16.9 ounce bottles. If you can’t find this brand, here’s a comprehensive list of the best ginger beers.
How to Make Pineapple Punch with Ginger Beer
- In a large pitcher, combine the pineapple juice, orange juice, rum, and lime juice. Stir well.
- Just before serving, add the ginger beer and stir until combined. Pour into glasses with ice. If you like, garnish with an orange or lime slice, wedge of pineapple, or mint sprig. Serve immediately.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
