This week I purchased a pineapple for a recipe but forgot what one, I do this often but instead of letting it go bad I made the following. This time I made a half batch of Pineapple Rum in a 16 oz. mason jar using half a pineapple with 2 cups of white rum. Below is the full recipe.
I also made Ginger Pineapple Refresher for the non drinking days. Here you use the peal and core. It is a way to use all of the pineapple except the top green leaves.
PINEAPPLE INFUSED RUM
1 pineapple, very ripe, peeled, sliced, cubed
4 C. Bacardi light rum
Peel, slice and cube pineapple. Add to a large jar. Fill with rum. Cover and place in a cool dark place. Let sit 2 days, taste. Strain pineapple and toss or puree and strain through a fine mesh sieve lined with coffee filter to remove any bits.
Notes: The first time I made this I left it 5 days and it wasn’t as good, for some reason it was less sweet. It seemed like the pineapple sucked the flavor back up. The number of days depends on the ripeness of your pineapple so taste it after two days to see if it is sweet and sip-able. If not let it sit another day and taste again, repeat until you like it but don’t wait to long because once it is tasty it starts to get less sweet. The first batch the pineapple was almost too ripe to eat but the rum was excellent after just 2 days. The second batch with a fresher pineapple took more like 5 days to get close to the same flavor.
GINGER PINEAPPLE REFRESHER
4 C. water
Peel & Core of 1 pineapple, washed
½ C. sugar
2 whole cloves
½ inch (1 t.) peeled, freshly grated ginger
Wash whole pineapple (outside skin). Peel, core and dice pineapple. Set aside diced pineapple for another use. Bring a medium sauce pot of water to a boil. Remove from heat. Add pineapple skin, core, sugar, cloves, and ginger. Stir to combine. Cover and let stand at room temperature for 24 hours.
Strain through a fine wire mesh. Transfer to a glass picture and refrigerate. Serve over ice.
Variation: Add a sprig of mint.
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