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  • ร—
    Home ยป Recipes ยป Infusions & Liqueurs ยป Homemade Pineapple-Infused Rum

    LAST UPDATED: May 24, 2020 โ€ข FIRST PUBLISHED: April 29, 2012 By Toni Dash 29 Comments

    Homemade Pineapple-Infused Rum

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    A pineapple sitting on a table with bottle of rum
                                                                        
    Normally I would not be bitten by the ‘Summer Cocktail Bug’ until mid June when the weather warms and everything begins to ease into the lazy smolder of the summer season.  It is only mid April I realize however summer seems upon us in Boulder.  We’ve broken temperature records by hitting almost 90 degrees in the past week.  Trees are in full leaf as we’d expect by the end of June and my cocktail fever has started to spike.
    Making Homemade Pineapple-Infused Rum popped to mind and in less than an hour I was prowling the liquor store for Colorado distilled rums, not an area of my expertise.  Whenever embarking on a new infusion I try to take the opportunity to familiarize myself with another one of Colorado’s 22 distillers.  In this case Montanya gets stellar reviews as a higher end product.  Perhaps a more boutique and more expensive option for infusing but the words of friend and President of the Colorado Distiller’s Guild, Rob Masters,  ring in my head whenever reaching for a cheaper option; ‘Garbage in, garbage out’.  That is not to say spirits that are not boutique or pricey are not good, more that the quality of the spirit one uses will reflect in the end infusion.
    When perusing Montanya’s website I was not surprised to find their claim about ‘why Rum in Colorado?’ to mirror what I’ve heard from many local distillers:  the water.  A high percentage of a distilled spirit is water, therefore allowing our superior Rocky Mountain water quality to shine in our spirits.  Additionally Montanya points out the world’s fine rums are distilled at altitude making their base of Crested Butte perfect for Montanya’s mission.   There is far more going into Montanya’s successful formula that I won’t delve into here but suffice it to say using their Oro Dark Rum created a perfect summer kick off infusion.
     
    Pineapple infused rum in jar
     
    PINEAPPLE-INFUSED RUM
    Selecting a pineapple that is fully ripe allows imparting of more flavor.  I have been told one way to ensure this is to pull on the outside top leaves and if they come off easily it is ripe.  I personally use the pressure test; squeeze the pineapple and try to find one that has a bit of give (not rock hard but not soft either).  On using dark vs light rum: I loved the idea of dark rum though use what you prefer and would use in cocktails.
    Duration:  2 weeks
    Ingredients:
    ·         1 medium pineapple (about 5-6 inches tall, excluding the top)
    ·         2 cups light or dark rum
    A pineapple on a wooden cutting board
     
    1.       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.
     
     
    Pineapple quarters
     
     
    2.      Place 3 pineapple spears and rum in a sealable 1 quart glass jar.  Allow to infuse for 2 weeks in a cool dark place. 
     
    Pineapple spears
     
    3.      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.
     
    Using the Rum infused pineapple:  I would not be able to bear discarding the rummy pineapple spears and would find a delicious use for them.  Chopped up in adult-strength muffins?  Cocktail garnishes?   Chopped over ice cream? Blended into homemade ice cream?  Super strengthening your morning oatmeal?  You get the point.  Find something fabulous to do with them.

    Recipe

    A pineapple on a wooden cutting board

    Homemade Pineapple Rum

    Pineapple-infused Rum is an easy recipe for a tropical rum perfect for fruity cocktails.
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Cocktail
    Cuisine: American
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 8 2-ounce servings (2 cups)
    Calories: 195kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 medium pineapple about 5-6 inches tall, excluding the top
    • 2 cups light or dark rum

    Instructions

    • 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.

    Nutrition

    Calories: 195kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 123mg | Fiber: 2g | Sugar: 11g | Vitamin A: 66IU | Vitamin C: 54mg | Calcium: 15mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Ian says

      July 15, 2017 at 10:16 am

      Use for the rummy pineapple – grill it on a barbecue

      Reply
      • Toni Dash says

        July 15, 2017 at 3:12 pm

        Brilliant! Thanks for the idea.

        Reply
    2. Lisa J says

      December 31, 2015 at 9:35 am

      5 stars
      I was actually infusing light rum with pineapple when I decided goggle rum infusions and found this site. I use a whole fifth along with as much pineapple I can squeeze into a quart size ball canning jar and let it infuse for a month. I then decided I wanted a malibu rum type infusion for a added about a 1/2 teaspoon of coconut extract. Going to strain it now and see what I’ve got. Hopes it good.

      Reply
      • Toni Dash says

        December 31, 2015 at 9:48 am

        That sounds great, Lisa! Let me know how it turns out. I tend to do smaller batches since I have a number of them going at once and can’t use it all up. Except for watermelon-infused tequila for summer margaritas; that I have a large infusion going all summer (recipe also on the blog).

        Reply
    3. seantimberlake says

      May 02, 2012 at 4:16 pm

      I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!
      (P.S. I make a banana rum that's pretty damn good.)

      Reply
      • Boulder Locavore says

        May 03, 2012 at 12:09 am

        Hi Sean! So nice to meet you and thank you for the invite. I will submit the recipe and I have other infusions too (being a DIY addict myself!). Will happily add more infusions as well.

        Reply
    4. RavieNomNoms says

      May 02, 2012 at 2:18 pm

      Intense! So cool though! I am definitely going to have to try this.

      Reply
      • Boulder Locavore says

        May 03, 2012 at 12:08 am

        I hope you will and please 'report back' with your thoughts when you do!

        Reply
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