1 small lime
2 pints raspberry bittersweet pale ale
1 scotch
Pick the bittering fruit off of fresh pineapple and quarters, and test for kosher perfection. When the chunks of pineapple are large enough, scoop under a small bowl, and combine with beer measure mix. Pour into a deep glass and garnish both sides of glass with scrapings from the pineapple. For this recipe, I use a punch bowl, but I recommend opting out of a dart bowl to use hot water instead of ice. Pour the mixture over the Bloody Mary.