Pineapple Rum, A Tropical Treat

Pineapple Rum

I make all sorts of homemade liqueurs. This is one of my favorites. Pairing pineapple and rum is such a natural thing to do. Their tropical flavors blend together so well.

Pineapples are on sale this week, so it seemed like a good time to make a fresh batch. I want to have plenty made for summer parties.

You can flavor rum with any number of fruits, flowers and spices. I have paired rum with citrus fruit, vanilla and more.

I think my favorite rum flavoring is  still pineapple.

So simple to make- just cut up pineapple and put in a jar. Add the rum- light or dark- and leave the jar in a cool, dark place long enough for the pineapple to flavor the rum. I like mine to sit at least a month before straining.

You can sweeten later, if you like. You can also add herbs for extra flavor, or a piece of vanilla bean.

The hardest part is just waiting for it to mature!!


Pineapple Rum

½ lb. fresh pineapple
3 c. rum

Cut  pineapple into chunks and place in a jar with a tight-fitting lid. Add rum, close jar, and steep for 3 weeks. You can leave it longer, if you like. Strain out the pineapple. You can just toss out the pineapple, or sweeten it and use it in desserts. Once you have strained out the pineapple, you want to filter the rum to make sure it is clear. I filter mine through coffee filters or you can use layers of cheesecloth. Mature at least 1 month for better flavor.  Makes 3 cups.

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