Infusing alcohol with fruit is simply the best idea ever. I know the home beer brewers and wine makers are pooh-poohing this trend as basically faux alcohol making – but I still love it. Just like I like “making” jello with fruit in it or bundt cake using a mix as the base.
This week, I kicked up a recipe for light pina coladas by using pineapple-infused rum (which is currently tied with mango-infused rum as my favorite summer creation).
Light Pina Coladas with Pineapple-Infused Rum
Blend everything but the rum together in a blender. Then stir in the rum. Garnish the glasses with coconut. Serves 4 (or 2).
To start the process, you’ll need to hack up a pineapple, and put the usable fruit (i.e., not the core) into a clean container that can be tightly sealed (like tupperware). Then, pour in enough silver rum to cover the pineapple.
Leave this in your fridge for a while, shaking up your concoction daily. About two weeks gives the rum a nicely pineapple-y flavor, but the length of time is really dependent on your tastes.
Strain the rum into another container that can be tightly sealed, and discard the fruit. [I promise, it just tastes nasty; don’t try to do anything with it because it tastes like a shot, not a boozy fruit salad.] Then it’s ready to go.