Pineapple Ginger Infused Rum Recipes

HOW TO MAKE PINEAPPLE GINGER RUM

Steps:

• Peel and cut the pineapple into chunks.
• Peel and roughly chop the fresh ginger root.
• Zest an orange, lemon and lime.
• First place the pineapple pieces, ginger root, citrus zest and star anise into a large jar. Or divide the ingredeints between 2 wide mouth quart mason jars.
• Once you have filled your container with all of the fruit, spices and citrus zest pour the entire 750 ml bottle of rum into the jar/jars. Cover the jar with a lid and shake the jar or you can also use a wooden spoon to mix the ingredients.
• Place the jar in the refrigerator. Keep refrigerated for at least two weeks.
• After two weeks pour the contents of the jar through a fine mesh strainer that has been placed over a large bowl.
• Pour the infused rum into clean containers. Keep the Pineapple Ginger Rum refrigerated until ready to use.
• Consume within 2 to 3 weeks.

PINEAPPLE-GINGER AGUA FRESCA

Steps:

• Puree pineapple, 1 cup water, and sugar in blender in batches until smooth. Pour into 8-cup measuring cup. Mix in 3 cups water and 2 teaspoons ginger. Cover; chill until cold, about 4 hours. Strain pineapple mixture into pitcher, pressing on solids in strainer. Add more ginger to taste. Fill tall glasses with ice. Pour agua fresca over.

FRESH PINEAPPLE RUM

Steps:

• Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
• Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
• Strain out pineapple before serving.

CALYPSO RUM, PINEAPPLE, GINGER AND BROWN SUGAR MARINADE/GLAZE

Steps:

• Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
• Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
• Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
• (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).

PINEAPPLE IN GINGER RUM SYRUP

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.

RUM-INFUSED GRILLED PINEAPPLE

Steps:

• Preheat grill to medium high.
• Peel pineapple and cut crosswise into 6 slices.
• In a small bowl, mix rum and sugar.
• Place pineapple in a bowl and drizzle the rum/sugar over the slices.
• Stir well so every piece gets coated (may let stand for 3-5 minutes, to absorb flavors.).
• On a medium hot grill, place the slices for about 5-8 minutes, turning once. Remember to watch closely since the sugars can burn and become overly charred.
• Top with your favorite Ice cream and some whipped topping. (or fresh whipped cream!).

PINEAPPLE-GINGER RICE

Steps:

• Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
• Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
• Add pineapple chunks and green onions; fluff with a fork to mix.