Pineapple Ginger Infused Rum Recipes

Steps:

• Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
• Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
• Strain out pineapple before serving.

Steps:

• Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil, uncovered, 3 minutes. Remove from heat and let syrup steep, covered, 10 minutes.
• Remove ginger with a slotted spoon and discard. Add pineapple to syrup and simmer, covered, stirring occasionally, until pineapple is translucent, 6 to 8 minutes.
• Transfer pineapple with slotted spoon to a heatproof bowl, then boil syrup, uncovered, until reduced to 2 cups, 10 to 15 minutes. Add rum to syrup and gently boil 1 minute, then pour over pineapple. Cool to room temperature, about 45 minutes. Serve at room temperature or chilled.
• Pineapple in syrup can be made 1 day ahead and chilled, covered.

Steps:

• To make the pineapple-rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields one liter.
• To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups.
• To make mojito: In a 14-oz glass, muddle spearmint, lime juice, and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and spear of pineapple.