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    Home » Recipes » Infusions & Liqueurs » Homemade Pineapple-Infused Rum

    LAST UPDATED: May 24, 2020 • 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.
    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
    Total Time: 10 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
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
     
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Kiri W. says

      May 01, 2012 at 11:46 pm

      I do *not* like pineapple, but this sounds like a great method for all kinds of infusions. Very cool! 🙂

      Reply
      • Boulder Locavore says

        May 03, 2012 at 12:07 am

        Absolutely! There really are no limits on infusing other than one's imagination!

        Reply
    2. notjustachick says

      May 01, 2012 at 7:25 pm

      wow!! lovin' a breakfast w/ a kick idea. Offically on my shopping list : pineapple, spiced rum.

      Thanks!

      Reply
      • Boulder Locavore says

        May 01, 2012 at 10:12 pm

        You are welcome!

        Reply
    3. Margaret says

      May 02, 2012 at 12:53 am

      Wow! Even though our Spring is farther away up here in the north of Canada, I am totally going to think positive and get this started right away, and Spring should be here when it's done – and if not, drinking this should bring it on. It sounds delicious.

      Reply
      • Boulder Locavore says

        May 03, 2012 at 12:07 am

        Thanka Margaret and I agree with you; nothing like tropical flavors to bring on the sense summer has arrived!

        Reply
    4. Holly says

      May 01, 2012 at 3:19 pm

      mmmmmmmmmmm This looks so fabulous. I'm going to have to get my hands on some rum.

      Reply
      • Boulder Locavore says

        May 01, 2012 at 10:11 pm

        I hope you will Holly! You won't be disappointed!

        Reply
    5. Alyssa says

      May 01, 2012 at 1:51 pm

      Yum! I would totally just sip this straight, no need for a mixer!

      Reply
      • Boulder Locavore says

        May 01, 2012 at 10:09 pm

        I think if you use a good rum that is fabulous idea Alyssa!

        Reply
    6. Just for Cooking says

      May 01, 2012 at 2:03 pm

      I love the booze section on the blog. Does that make me a lush? I will take a pina colada.

      Reply
      • Boulder Locavore says

        May 01, 2012 at 10:11 pm

        No, it does NOT make you a lush. It makes you my twin!

        Reply
    7. Natalie says

      May 01, 2012 at 3:22 pm

      Strengthen my morning oatmeal, haha, I like the way you think!

      Reply
      • Boulder Locavore says

        May 01, 2012 at 10:12 pm

        A girl has to be creative with something this delicious!

        Reply
    8. Chef Dennis says

      May 01, 2012 at 11:29 am

      okay, I'm ready to belly up to the bar, one pina colada please!
      I love the idea of pineapple rum, now really talking about a Colorado High!

      Reply
      • Boulder Locavore says

        May 01, 2012 at 10:08 pm

        I personally am not a Pina Colada lover BUT that is the first cocktail I thought of that I felt this would work nicely into. There are many tropical options I think!

        Reply
        • Brian says

          June 17, 2013 at 2:19 pm

          I’d do a Pineapple Mojito… or maybe just a traditional rum daiquiri (chilled shaken, and strained…)

    9. BigFatBaker says

      May 01, 2012 at 4:18 am

      This sounds awesome! I love it 🙂 Can't wait to make some this summer when the weather is warmer 🙂

      Reply
      • Boulder Locavore says

        May 01, 2012 at 10:08 pm

        Thank Erin. I infused it about a month ago and figured I'd post it closer to Memorial Day but out spring is really like summer so the timing seemed right. Sadly I think that means summer with be beastly hot if it's in the high 80's now. More cocktails!

        Reply
    10. The Mom Chef says

      April 30, 2012 at 1:03 am

      Isn't there a beer that touts Colorado water as well? 😉 It makes total sense. I love the sound of pineapple-infused rum I'd go with light though).

      Reply
      • Boulder Locavore says

        May 01, 2012 at 10:06 pm

        Hmmm….think I know the beer you speak of! Frankly until I have gotten to know some distillers personally I did not think about the role of water quality and you are right, it does make sense. I think making this with light rum would be delish too.

        Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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