How To Make Pineapple Ginger Rum Recipes

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HOMEMADE PINEAPPLE RUM



Homemade Pineapple Rum image

Sweet and tropical, learn how to create your own Homemade Pineapple Rum with this easy recipe!

Provided by Michael Wurm, Jr.

Categories     Drinks

Number Of Ingredients 2

2 cups fresh pineapple (cut into small chunks)
2 cups white rum

Steps:

  • Place the pineapple chunks in a large, air-tight container. Pour the rum over the pineapple, covering it completely. Seal the container.
  • Allow the pineapple to soak in the rum for 1-2 weeks. Lightly shake the container and turn it over every day or two.
  • After the infusion is complete, drain the liquor from the fruit. Store the infused liquor in an air-tight container in the refrigerator for up to three months.

HOMEMADE PINEAPPLE RUM



Homemade Pineapple Rum image

Pineapple-infused Rum is an easy recipe for a tropical rum perfect for fruity cocktails.

Provided by Toni Dash

Categories     Cocktail

Time 10m

Number Of Ingredients 2

1 medium pineapple (about 5-6 inches tall, excluding the top)
2 cups light or dark rum

Steps:

  • Cut top and bottom off pineapple. Peel and core the pineapple. Cut pineapple in half vertically, and then cut one half into 4 spears. 3 of the spears will be used in the infusion.
  • Place 3 pineapple spears and rum in a sealable 1 quart glass jar. Allow to infuse for 2 weeks in a cool dark place.
  • After 2 weeks, taste the rum and if the pineapple flavor is to your liking, remove pineapple (do not discard; see below) and reseal, storing in a dark cool location.

Nutrition Facts : Calories 195 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

PINEAPPLE IN GINGER RUM SYRUP



Pineapple in Ginger Rum Syrup image

Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake (recipe precedes) but also makes a satisfying light dessert on its own.

Yield Makes 10 servings

Number Of Ingredients 5

5 cups water
1 cup sugar
16 (1/8-inch-thick) rounds fresh ginger
2 pineapples (about 3 pounds each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices
1/3 cup dark rum

Steps:

  • Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil, uncovered, 3 minutes. Remove from heat and let syrup steep, covered, 10 minutes.
  • Remove ginger with a slotted spoon and discard. Add pineapple to syrup and simmer, covered, stirring occasionally, until pineapple is translucent, 6 to 8 minutes.
  • Transfer pineapple with slotted spoon to a heatproof bowl, then boil syrup, uncovered, until reduced to 2 cups, 10 to 15 minutes. Add rum to syrup and gently boil 1 minute, then pour over pineapple. Cool to room temperature, about 45 minutes. Serve at room temperature or chilled.
  • Pineapple in syrup can be made 1 day ahead and chilled, covered.

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