Pineapple Infused Rum Recipes

HOMEMADE PINEAPPLE 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.

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.

PINEAPPLE MOJITO

Steps:

• Add all ingredients to a shaker.
• Muddle mint leaves well with a muddler.
• Add ice and shake.
• Single strain into a glass with ice and garnish with mint sprig.

PINEAPPLE-INFUSED RUM

Steps:

• Put pineapple chunks into a tall, glass, air-tight container.
• Pour rum over pineapple, covering completely, and seal container. Set aside and do not disturb.
• Allow the pineapple and rum to soak together for 1-2 weeks, lightly shaking and turning the container over a few times once per day.
• Once the infusion is complete, drain the liquor from the pineapple and store in an air-tight container in the refrigerator for up to 3 months.

PINEAPPLE-INFUSED VODKA

Steps:

• Stack pineapple slices in a circle around the edges of a large glass jar, leaving the center open. Pour vodka into jar, completely covering pineapple. Seal jar and store in a cool, dark place for 10 days.
• Remove pineapple and strain vodka through a mesh strainer back into a jar; seal and refrigerate.

PINEAPPLE-GINGER INFUSED RUM

Steps:

• In a 2-quart glass jar with a lid, combine pineapple, ginger, and rum. Refrigerate 1 to 2 weeks, gently shaking jar each day, until rum is flavored to taste. Strain rum through a fine-mesh sieve into an airtight glass container and refrigerate, up to 2 months.

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!).

COCONUT RUM SOAKED PINEAPPLE RECIPE - (5/5)

Steps:

• Cut Pineapple into bite size chunks. Place in medium bowl & Pour Coconut Rum over Pineapple. Cover & Refrigerate approx. 24 hours. Drain, reserving Rum. Serve pineapple in tropical flavored cocktails or as an alcoholic appetizer. The reserved Rum can be served alone or with additional Pineapple Juice.

PINEAPPLE-RUM COCKTAIL

Steps:

• In a large pitcher, stir together pineapple juice, spiced rum, and lime juice. Refrigerate until chilled. Serve over ice, garnished with lime slices.