Sweet and tropical, learn how to create your own Homemade Pineapple Rum with this easy recipe!
When you’re making a new cocktail or an old favorite that calls for pineapple rum, skip the store-bought version and make your own. The flavor will be so much better, and this recipe is easy as one-two-three!
Homemade Pineapple Rum:
I don’t know about you, but I’ve been infusing alcohol for years. I love a fruit- or herb-flavored liquor but often find that the ones available at the liquor store miss the mark. The flavor seems a bit manufactured or fake. (Spoiler alert: It probably is.)
While you certainly can’t recreate every flavored liquor at home, there are several varieties that you can, and this Homemade Pineapple Rum is one of them.
As I said at the beginning of this post, the process is super simple, but it does take a little time.
Simply add freshly cut pineapple chunks to a jar, top it with a good white rum, and then let it soak for 1-2 weeks.
Tips for making Homemade Pineapple Rum:
Use the best ingredients. Be sure to use a flavorful pineapple and a rum you enjoy on its own. The result of the infusion will only taste as good as the ingredients used.
Allow the rum and pineapple to sit for at least a week. For the best flavor, I recommend two weeks.
Don’t like rum? Try vodka!
Before you know it, you’ll be sipping on some pineapple-inspired cocktails, feeling as though you’re at the beach. It doesn’t get better than that! Cheers!
Want more pineapple-inspired recipes? Try these:
- Vanilla Pineapple Margarita
- Spicy Chipotle Pineapple Martini
- Grilled Pineapple Chicken Kabobs
- Orange Pineapple Dream Salad
That’s it, friends. I told you it was simple! Have you ever tried Homemade Pineapple Rum or any other infused spirits? What’s your favorite flavored liquor?
Homemade Pineapple Rum Recipe:
- 2 cups fresh pineapple cut into small chunks
- 2 cups white rum
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.