D
Joined: Aug 01, 2015
Posts: 101
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D
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!
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