Fresh Pineapple Rum Recipes

PINEAPPLE RUM COCKTAIL

Steps:

• In a cocktail shaker, muddle the mint with the sugar and lime wedges.
• Add the rum, pineapple juice and Maraschino liqueur to the cocktail shaker. Fill it with ice and shake until cold.
• Strain the drink into a glass. Shake on the bitters if desired. Garnish with mint, a lime wedge and a pineapple slice.

PINEAPPLE-RUM COCKTAIL

Steps:

• In a large pitcher, stir together pineapple juice, spiced rum, and lime juice. Refrigerate until chilled. Serve over ice, garnished with lime slices.

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.

MINTY PINEAPPLE RUM

Steps:

• Place the first 5 ingredients in a blender; cover and process until pureed. Transfer to a 1-1/2-qt. pitcher; stir in rum. Pour 1/3 cup mixture into each glass. Add ice; pour 1/2 cup soda over ice. Garnish with pineapple slices and additional mint leaves.

HOMEMADE PINEAPPLE RUM

Steps:

• Place the pineapple chunks in a large, air-tight container. Pour the rum over the pineapple, covering it completely. Seal the container.
• Allow the pineapple to soak in the rum for 1-2 weeks. Lightly shake the container and turn it over every day or two.
• After the infusion is complete, drain the liquor from the fruit. Store the infused liquor in an air-tight container in the refrigerator for up to three months.

FRESH PINEAPPLE WITH RUM SAUCE

Steps:

• Heat half-and-half and brown sugar in heavy medium saucepan over medium heat to simmering.
• Whisk about 1 cup hot half-and-half into egg yolks, then whisk yolks into remaining half-and-half. Cook, whisking constantly, over low heat until slightly thickened, 7-10 minutes. Strain through sieve and let cool to room temperature. Stir in rum and refrigerate covered.
• Cut tops and bottoms from pineapples and cut away peels and eyes. Quarter lengthwise. Remove cores and cut each quarter lengthwise in half. Spoon sauce over pineapple and garnish with mint sprigs.