The garnishes of tiki drinks are often just as important…
This mason jar might not be the most interesting picture on the site, but believe us when we say that looks can be deceiving, as what this jar contains is something very, very delicious. The jar is filled with a homemade pineapple rum made by steeping fresh pineapple in white rum until the rum takes on all the flavors of the fresh fruit. This is the kind of trick that your favorite cocktail bar (tiki bar or otherwise) just might be using to make their own infused spirits for drinks. It does take a little bit of patience, but the process is surprisingly easy.
First, start with a ripe pineapple. Cut off the exterior and break the pineapple down into cubes. You want a lot of the pineapple to be exposed to the rum, but you don’t need to go crazy by dicing it into tiny pieces because you don’t want to loose a lot of juice, either. Cubes that are 1-2 inches big are a good size. Combine the pineapple with white rum in a sealable container – anything from a tupperware to a large ziploc bag – and let it sit for 7-10 days in the refrigerator, the drain and strain.
At the end of the process, you’ll have a rum that is naturally sweet with a fantastic pineapple flavor, along with a bunch of pineapple that doesn’t taste very good because all the flavor has been drawn out of it. The rum can then be used in any drink you like and stored in a place of honor on your bar – at least, until you use it all up and you need to make another batch!
You can use a whole bottle of rum and a large pineapple to make a big batch. You can also use a half a bottle of rum and about half to two thirds of a pineapple (depending on the size of the pineapple) for a smaller batch. The small batch won’t last as long, but it requires less rum to get started. Use a good quality white rum for this recipe for best results.
DIY Pineapple-Infused Rum
1 750-ml bottle good quality white rum
1 large pineapple
Cut the top off the pineapple and cut away the exterior, removing all eyes from the fruit. Break pineapple, including the core, down into 1 to 2-inch chunks. Combine pineapple and rum in a large, sealable container and refrigerate for 7-10 days. Give the container a swirl every day or two if the pineapple is not completely covered by the rum.
After the infusion is complete, drain the mixture with a sieve or colander for 1 hour. Discard pineapple and strain the remaining liquid through a fine strainer. Store in an airtight container.
Makes about 3 cups.