Pineapple-infused Rum

Written By Al Culliton

This pineapple-infused rum was the star of two drinks from December 2020’s Victorian Christmas theme. Try swapping it in for aged rum in your favorite cocktail recipes!

INGREDIENTS

1 pineapple
2 cups aged rum

Peel and core pineapple and set those aside. (See Pineapple Syrup recipe for what to do with these parts of the fruit.) Cut the remaining fruit into 1-inch pieces and place in a nonreactive bowl (basically, not metal) and pour 2 cups of aged rum over the fruit. Cover and let sit for 10-12 hours. Strain out pineapple* and bottle the rum and store in fridge until ready to use. Keeps in fridge up to 2 months.

*Try repurposing the pineapple for a baking project!

 
Al Culliton
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Pineapple Syrup
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Pumpkin Spice Syrup