Homemade Pineapple Rum
- 1 medium pineapple about 5-6 inches tall, excluding the top
- 2 cups light or dark rum
- 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.