Homemade Pineapple Rum
Pineapple-infused Rum is an easy recipe for a tropical rum perfect for fruity cocktails.
Servings 8 2-ounce servings (2 cups)
- 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.
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