Pineapple Ginger Infused Rum Recipes
HOW TO MAKE PINEAPPLE GINGER RUM
Pineapple Ginger Rum is a homemade fruit infused rum that can be used to make the Shell Beach Cocktail or other favorite rum cocktails.
Provided by Arlene Mobley - Flour On My Face
Categories Drinks
Time P14D
Number Of Ingredients 7
Steps:
- Peel and cut the pineapple into chunks.
- Peel and roughly chop the fresh ginger root.
- Zest an orange, lemon and lime.
- First place the pineapple pieces, ginger root, citrus zest and star anise into a large jar. Or divide the ingredeints between 2 wide mouth quart mason jars.
- Once you have filled your container with all of the fruit, spices and citrus zest pour the entire 750 ml bottle of rum into the jar/jars. Cover the jar with a lid and shake the jar or you can also use a wooden spoon to mix the ingredients.
- Place the jar in the refrigerator. Keep refrigerated for at least two weeks.
- After two weeks pour the contents of the jar through a fine mesh strainer that has been placed over a large bowl.
- Pour the infused rum into clean containers. Keep the Pineapple Ginger Rum refrigerated until ready to use.
- Consume within 2 to 3 weeks.
Nutrition Facts : ServingSize 1 ounce, Calories 35 kcal, Sugar 1 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 2 g, Fiber 1 g, Protein 1 g
PINEAPPLE-GINGER INFUSED RUM
Transport yourself to the tropics when you add this flavored rum to pina coladas, daiquiris, or even ginger ale. Use the rum-soaked pineapple as a drink garnish or to top boozy desserts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 5 cups
Number Of Ingredients 3
Steps:
- In a 2-quart glass jar with a lid, combine pineapple, ginger, and rum. Refrigerate 1 to 2 weeks, gently shaking jar each day, until rum is flavored to taste. Strain rum through a fine-mesh sieve into an airtight glass container and refrigerate, up to 2 months.
Nutrition Facts : Calories 78 g
PINEAPPLE GINGER MOJITO
My grandmother, a native of Philly, gives me her "Philadelphia" magazines when she is finished reading them. Each month, they feature a recipe created by a chef in one of their reknown Philly restaurants/clubs. This mojito is credited to mixologist Tony Abou-Ganim of the G Lounge. I have to admit that I have never been a big fan of mojitos; however, I was willing to give this a try. After making this yesterday, I am totally addicted. I am going to enjoy drinking these all summer. This is a bit of a pain to prepare and you have to wait four days for the pineapple and rum to fuse, but the result is well worth it. Prep time does not include the 4 days wait on the rum fusion. We used the 10 Cane rum, as the recipe suggested. Also, the recipe notes that you will need to choose a sweeter, gold pineapple and be sure to remove the core completely or your rum will have a bitter aftertaste. This recipe calls for quite a bit of ginger, so DH peeled it and put it in a food processor instead of dicing by hand.
Provided by Dr. Jenny
Categories Beverages
Time 1h20m
Yield 1 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 4254, Fat 1.8, SaturatedFat 0.3, Sodium 53, Carbohydrate 539.4, Fiber 14.8, Sugar 490.7, Protein 6.8
PINEAPPLE-INFUSED VODKA
This infused vodka will keep for approximately 2 weeks in the fridge after it is strained. Serve shaken in a martini glass and enjoy!
Provided by sd061507
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time P10DT10m
Yield 17
Number Of Ingredients 2
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.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 10.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 1.2 mg, Sugar 7.9 g
PINEAPPLE-GINGER AGUA FRESCA
Provided by Sarah Tenaglia
Categories Non-Alcoholic Ginger Low Fat Quick & Easy Low Cal Backyard BBQ Pineapple Summer Healthy Low Cholesterol Party Bon Appétit Drink
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Puree pineapple, 1 cup water, and sugar in blender in batches until smooth. Pour into 8-cup measuring cup. Mix in 3 cups water and 2 teaspoons ginger. Cover; chill until cold, about 4 hours. Strain pineapple mixture into pitcher, pressing on solids in strainer. Add more ginger to taste. Fill tall glasses with ice. Pour agua fresca over.
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