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Homebrew Pineapple Daiquiri
Infusing spirits is an incredibly easy technique that anybody can do.
I chose a fairly neutral rum with just a bit of age. The resulting infused rum gets sugars from the pineapple, so I adjusted the recipe to compensate.
The daiquiri here adds some overproof rum to the mix to add complexity and increase the ABV.
You’ll note that there’s a good amount of froth generated from shaking the pineapple rum. This adds to the mouthfeel of the drink.
Contains
Instructions
Shake all ingredients with ice and strain into a chilled coupe.
Pineapple-infused rum: Core a pineapple and set the flesh aside. Cut the leftover core and skin into 2-3 inch long chunks. Put them into a sealable container and fully cover with rum. Seal the container and store in a dark, cool cabinet. Once a day, give it a shake and a taste. This should take 5-7 days depending on your preferences. Strain, filter and bottle the resulting rum.
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