Pineapples and rum: clichés aside, these two ingredients are reminiscent of tropical islands, the summer season and party times. So it shouldn't come as a surprise that when combined in an inventive infusion, the end result is just right for fun, finger lickin' cocktails.
Perfect with a fresh, ripe pineapple and either light, white rum or golden, spiced rum, this infusion can be used rather effectively in pina coladas (obviously!), will add a fruitful kick to a basic dark and stormy, and will lift the profile of a classically crafted daiquiri.
So without further ado, we'd like to present you with the recipe to a summer inspired infusion:
After removing the pineapple's head, peel the fruit and remove the core. Slice the fruit into spears and then add to a sterilised 1-litre jar. Next, pour your chosen rum into the jar and seal, allowing to infuse for up to three days. To finish, strain the rum into a different sterilised jar or bottle and the rum is ready to go!
Image Credit: CIAT