This pineapple-infused rum will seriously kick up your mojito game!
Put your shades on and cue that cuban music, because this week is allllllll about the mojito here at Grain Changer. Specifically, the PINEAPPLE mojito.
While classic is still towards the tippy top of my favorite cocktails list, I just can’t get enough of the pineapple twist.
So, I know you’re probably thinking: “how is this whole week going to be spent talking about one drink?” Well, you see, to make the most perfect pineapple mojito in all the land, there are a couple different ingredients that you have to make first — this pineapple-infused rum and mint-infused simple syrup — before you can craft pineapple paradise in a glass.
Before you start groaning and click away because: too much work, I pinky-promise that it will be MORE than worth the follow-through. Cross-my-heart-and-hope-to-die.
The line up? Today is all about Pineapple-Infused Rum, on Wednesday will introduce you to the cocktail game changer Mint-Infused Simple Syrup, and then on FriYAY – just in time for the freakin’ weekend – I will unveil the recipe for the best darn mojito that you have ever had, classic OR flavored.
Without further ado, let’s talk PINEAPPLE-INFUSED RUM!
If you’ve never tried making your own homemade liquor infusions, you absolutely, positively have to try it. I first started dabbling with fruit infused liquors a few summers ago, after a couple of my friends WOWed me with their homemade strawberry vodka and cherry vanilla bourbon. ← I KNOW. It was as
life cocktail-changing as it sounds.
The start of summer is now marked for us when the infusion bottles are filled to the brim, and mint plant is firmly planted in our urban garden, and not a moment before. It’s one of my most favorite traditions that our young “family” has.
And get this: infusions are SO EASY to make. Like 5 minute prep and 2 to 3 ingredients easy. The hardest part is the waiting for the infusion to happen. I know homemade liquor infusions sound all high-brow and fancy-schmancy (you can let your friends think you’re some kind of cocktail wizard – your secret is safe with me!) but honestly, it’s so simple and straightforward, I’m kicking myself for not dabbling in it years earlier!
5 minutes of prep and a one week wait (with a little shaking every now and then) for the best liquor, and therefore the tastiest cocktail ever? Ummm, yes please.
Sure, it’s true, you can purchase flavored liquors — especially pineapple rum — in the liquor store.
Then why bother making an infusion on your own?
Two (ok, three) main reasons:
1) Gluten. While rum is gluten-free by nature (made from sugarcane) there’s a lot of controversy over what’s safe and what’s not when it comes to flavored rums and what exactly is hiding in those mysterious “natural flavorings.” Why take a risk when you can make your own?
2) Do you really think pineapple flavored rum is made using REAL pineapple? Yeah… I don’t even want to think about all of the chemicals/additives that are in there, either.
3) Infusing it at home is so much more FUN!
4) (BONUS!) They are so pretty ↓↓↓ and make great decorations/gifts.
One of the best parts of making a homemade pineapple-infused rum (or really any infusion) is that it’s pretty hard to screw up. Seriously, your 3-year-old could master this art with little to no direction (disclaimer: I am in no way, shape, or form encouraging you to have your 3-year-old play with liquor. Just for clarity’s sake 😉 )
BUT I do have a few tips to help you achieve the best result:
Make sure the pineapple you are using is fully ripe. I know you may be anxious to get that pineapple infusing (I’m right there with ya) but it’s worth practicing a little bit of patience to make sure your pineapple is nice and golden so you can get the deepest and richest pineapple flavor infused into your rum.
Give it enough time to fully infuse. Again, patience is key. I suggest letting the pineapple infuse into the rum for at least a week, but two is even more ideal. I know you’re going to be tempted to crack it open around day 3, but again, you really want to let it fully develop.
A question I often get from my friends and family when they see my infusions is “where did you get those bottles?”
I have a big collection of these bottles in different sizes and shapes that I’ve gotten from all over, including Amazon, Crate & Barrel, and stores like Home Goods, TJ Maxx, etc. Keep your eye out and you’ll be surprised where you spot ‘em!
They’re also a great thing to have on hand for parties/showers/brunches. Even if you’re just filling them up with water to serve to a dinner party, they make you feel so chic!
Soooo who’s ready for a cocktail already? 😉
One ingredient down, and one day closer to MOJITO FRIYAY!
I can hardly wait!!!
- 3 cups fresh pineapple, cut into small chunks
- 2 cups white rum
- Put pineapple chunks into a tall, glass, air-tight container.
- Pour rum over pineapple, covering completely, and seal container. Set aside and do not disturb.
- Allow the pineapple and rum to soak together for 1-2 weeks, lightly shaking and turning the container over a few times once per day.
- Once the infusion is complete, drain the liquor from the pineapple and store in an air-tight container in the refrigerator for up to 3 months.