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Pineapple-and-Ginger Infused Rum

WHIMSICAL. And delicious! And alcoholic!
I get to have a little Christmas morning every month: the day on which my Everyday Food magazine arrives. I suppose it's more a of Christmas eve, in that looking at the little magazine is more like viewing the potential treats, the meals yet to be made.

I know I talk this magazine up, but Everyday Food really does seem to hit a good balance, proffering numerous affordable and interest-piquing dishes and desserts without falling into the traps so many other food publications do (recipes with overly-esoteric or wicked pricey ingredients, for example).

Each month, they spend a little time highlighting fruits and/or vegetables which happen to be in season, and this month Everyday Food included several dishes and recipe ideas with my personal favorite: pineapple. I LOVE pineapple. I can, and have on numerous occasions, eaten a whole fruit in one sitting -- it's among my favorite treats and one I frequently use to quell my sweet tooth, with great success. Even after it starts to hurt a little, I just don't want to stop eating pineapple.

Now, I'll eventually get down to the pineapple black bean salsa, or the pineapple jerk pork chops, but I was a little TOO excited to see the recipe for pineapple-and-ginger infused rum. I've made infused spirits before, but always with vodka, and always using the zest of citrus fruits. This recipe constituted some new ground, and for every bit of enjoyment I'll wring from the liqueur, I'll gain in equal measure from the soon-to-be pineapple rum cake WITH RUM INFUSED PINEAPPLE.

So, win-win, right?


Although I often use recipes as a jump-off point for creativity, in this case I followed the recipe closely. The hardest part by far was securing a 2 Qt-ish glass jar, it not being canning season -- I eventually found a big jar of Mott's apple sauce, which I emptied into another container and washed. Then, in went thin, inch-long slices of fresh ginger root.

Then, After removing the pineapple's rind and frond, I cut the fruit into long strips and began to see how much I could fit into the jar (note: about 3/4).

Then, with the rum. The recipe called for decent stuff; I went for Bacardi silver. Sue me. I managed to fit a full fifth (.750 L) into the jar. Now, it's supposed to sit for a few weeks in the fridge with a daily shake-up, but I'm more than a little excited to give it a shot.
I'm still pretty entertained by the fronds atop the jar.

I'll keep you all posted.

Reader Comments (6)

Dude where's the follow up? Im trying to make this!

March 1, 2011 | Unregistered CommenterAnonymous

I'll decant tonight, I promise!

March 2, 2011 | Unregistered CommenterHungry Sam

So how'd this turn out? I just bottled some pineapple infused coconut rum last night.

July 3, 2011 | Unregistered Commentercaptain

It was't bad -- good infusion, never got as sweet as I would have expected. Good on the rocks with a little tonic water, but the mohitos still needed simple syrup.

Did you use coconut run or did you infuse with strips of the fruit?

July 5, 2011 | Unregistered CommenterHungry Sam

Do you think adding some sugar cubes or simple syrup would make it better?

March 25, 2012 | Unregistered CommenterAlex

I wouldn't want to add the sugar until the end, but yes, I think so.

April 3, 2012 | Registered CommenterHungry Sam

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