Best Pineapple Ginger Infused Rum Recipes

HOW TO MAKE INFUSED LIQUORS (5 WAYS)

Steps:

• Wash and slice strawberries. Add to clean glass jar with vanilla beans, top with vodka and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard strawberries and vanilla bean. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Core and slice pineapple. Add to clean glass jar, top with rum and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard pineapple. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Slice jalapeños and limes. Add to clean glass jar, top with tequila and seal with airtight lid.
• Store in cool, dark place for at least 12 hours, but up to 48 hours. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard jalapeños and limes. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Add cranberries, orange and cinnamon sticks to clean glass jar, top with whiskey and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard cranberries, oranges and cinnamon. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Add lemon, ginger and cardamom pods to clean glass jar, top with gin and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard lemon, cardamom and ginger. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.

PINEAPPLE GINGER MOJITOS WITH SPICED RUM

Steps:

• Place the pineapple juice and slices of ginger into a small saucepan. Bring to the boil, then simmer for 5-10 minutes until the liquid has reduced by half. Leave to cool to room temperature, then discard the ginger.
• Make the caramelized pineapple next. Heat the butter in a frying pan until starting to foam.
• Dust the pineapple slices in the brown sugar and place in the frying pan. Fry, turning once, until both sides are golden and caramelized (about 3-4 minutes). Put to one side.
• Place 6 mint leaves in each glass (this recipe is for two glasses). Add the lime juice and lime slices to the glasses.
• Pour in the reduced pineapple-ginger juice and muddle everything together with a spoon.
• Fill the glasses up two-thirds of the way with crushed ice, then pour over the spiced rum. Top with the soda water (club soda) and mix again. Add more ice to fill up to the top if necessary.
• Garnish the glasses with a small sprig of mint and a slice of caramelized pineapple.

HOW TO MAKE PINEAPPLE GINGER RUM

Steps:

• Peel and cut the pineapple into chunks.
• Peel and roughly chop the fresh ginger root.
• Zest an orange, lemon and lime.
• First place the pineapple pieces, ginger root, citrus zest and star anise into a large jar. Or divide the ingredeints between 2 wide mouth quart mason jars.
• Once you have filled your container with all of the fruit, spices and citrus zest pour the entire 750 ml bottle of rum into the jar/jars. Cover the jar with a lid and shake the jar or you can also use a wooden spoon to mix the ingredients.
• Place the jar in the refrigerator. Keep refrigerated for at least two weeks.
• After two weeks pour the contents of the jar through a fine mesh strainer that has been placed over a large bowl.
• Pour the infused rum into clean containers. Keep the Pineapple Ginger Rum refrigerated until ready to use.
• Consume within 2 to 3 weeks.

PINEAPPLE GINGER MOJITO

Steps:

• To make the pineapple-rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields one liter.
• To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups.
• To make mojito: In a 14-oz glass, muddle spearmint, lime juice, and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and spear of pineapple.

FRESH PINEAPPLE RUM

Steps:

• Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
• Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
• Strain out pineapple before serving.