Pineapple Infused Rum

Reblogged From Boulder Locavore: Selecting a pineapple that is fully ripe allows imparting of more flavor.  I have been told one way to ensure this is to pull on the outside top leaves and if they come off easily it is ripe.  I personally use the pressure test; squeeze the pineapple and try to find one that has a bit of give (not rock hard but not soft either).  On using dark vs light rum: I loved the idea of dark rum though use what you prefer and would use in cocktails.

Duration:  2 weeks

·         1 medium pineapple (about 5-6 inches tall, excluding the top)
·         2 cups light or dark rum

1.       Cut top and bottom off pineapple.  Peel and core the pineapple.  Cut pineapple in half vertically, and then cut one half into 4 spears.  3 of the spears will be used in the infusion.

 2.      Place 3 pineapple spears and rum in a sealable 1 quart glass jar.  Allow to infuse for 2 weeks in a cool dark place. 
 3.      After 2 weeks, taste the rum and if the pineapple flavor is to your liking, remove pineapple (do not discard; see below) and reseal, storing in a dark cool location.
Looks super yummy, but can we wait for 2 weeks?!?!!

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