Pineapple Infused Vodka Recipes

Steps:

• Wash and dry the lemon, lime, and orange. Using a zester or a strong vegetable peeler, peel the skin of each citrus fruit to create narrow ribbons.;
• When handling peppers, it's best to use rubber gloves; some varieties can sting or even burn the skin. Wash and dry the peppers and slit them lengthwise into slivers. For stronger flavor, leave the seeds intact. For milder flavor, remove. Avoid getting the juice near eyes.
• For Both Recipes: Clean bottle in warm sudsy water. Rinse and dry. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. (Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. Before giving, top off the bottle with additional vodka. (The infusion ingredients will soak up some of the vodka.) Seal the bottle with a cork or glass bottle stopper and seal with sealing wax. Tie a thin metal wire or fabric ribbon around the top of the neck, if so desired.

Steps:

• To infuse the vodka. Place an entire ripe pineapple, peeled, cored, and sliced, in a glass container and cover with a bottle of vodka. Refrigerate pineapple for at least 48 hours. To assemble the drink. Pour 2 1/2 ounces of pineapple infused vodka and 3/4 ounces of Grand Marnier in cocktail shaker filled with ice. Shake vigorously and strain into a chilled martini glass. Garnish with orange peel.

Steps:

• Stack pineapple slices in a circle around the edges of a large glass jar, leaving the center open. Pour vodka into jar, completely covering pineapple. Seal jar and store in a cool, dark place for 10 days.
• Remove pineapple and strain vodka through a mesh strainer back into a jar; seal and refrigerate.

Steps:

• Place pineapple wedges in a large glass container; pour in bottle of vodka. Let stand at room temperature for 24 hours. Strain vodka.

Steps:

• Remove top from pineapple and discard. Remove bottom and cut into chunks to fit into jar. Cut skin off pineapple in strips narrow enough to fit in jar. Core pineapple and reserve core. Save the pineapple for dessert and put the scraps into the jar. Quarter the lemon and add to jar, along with the knob of ginger. Cover with the alcohol and screw lid tightly. Put the jar somewhere cool and dark and let it set for at least 2 weeks, the longer the better. When you are ready, pour the contents through a cheesecloth lined strainer and discard the scraps, although the ginger is still good for another batch or for cooking, like pickled ginger. Combine sugar and water and bring to a boil for 5 or so minutes. Let syrup cool, add to alcohol, put in jar and store in freezer til ready to serve. Tastes like pineapple KoolAid, you'll never know it's alcohol til it hits home, so to speak. Absolutely a pineapple-lovers dram.