Infused Rum - Tiki Drinks and Food

D DixonAlibi Grand Member (1 year) NYC from PDX Joined: Aug 01, 2015 Posts: 101	D DixonAlibi Posted posted on Tue, Feb 6, 2018 6:17 PM We had amazing success with Infused Rums during my time at the bar mentioned in my name. The one recipe I can share is a simple one for our most popular infusion: Pineapple-Vanilla Infused rum. We took Four 750ml bottles of light rum and cut up 5 pineapples into a big jar with the rum. We then took four whole vanilla beans and put a slice lengthwise down each just enough to open them up. Put them in the jar and gently stirred. Covered with plastic wrap. Let sit for two days, stirring once a day. In the morning on day three we’d taste it and typically remove the vanilla beans. Stir and let sit for 2-4 more days, tasting and stirring each day. Depending on how sweet the pineapple was varied how long we let it sit. Once ready, we strained it through a fine mesh strainer with coffee filters back into the bottles! Enjoy!

We had amazing success with Infused Rums during my time at the bar mentioned in my name. The one recipe I can share is a simple one for our most popular infusion: Pineapple-Vanilla Infused rum.
We took Four 750ml bottles of light rum and cut up 5 pineapples into a big jar with the rum. We then took four whole vanilla beans and put a slice lengthwise down each just enough to open them up. Put them in the jar and gently stirred. Covered with plastic wrap. Let sit for two days, stirring once a day. In the morning on day three we’d taste it and typically remove the vanilla beans. Stir and let sit for 2-4 more days, tasting and stirring each day. Depending on how sweet the pineapple was varied how long we let it sit. Once ready, we strained it through a fine mesh strainer with coffee filters back into the bottles!
Enjoy!

Post #783699 by DixonAlibi on Tue, Feb 6, 2018 6:17 PM