Pineapple-Infused Rum
Infusions
Ingredients
- White Rum750 ml
- Fresh Pineapple (diced500 grams
Method
- 1.Peel and dice pineapple into 1-inch cubes. Save the core — it's the sweetest part.
- 2.Combine rum and pineapple in a sealed jar.
- 3.Infuse at room temperature for 3-5 days, shaking daily.
- 4.Fine strain through cheesecloth. Press gently to extract liquid.
- 5.Bottle and refrigerate. Keeps 2-3 weeks.
Notes
- Perfect for piña coladas, daiquiris, or tropical Old Fashioneds.
- Use ripe pineapple — softer fruit infuses faster and sweeter.
- Sous vide method: 60°C / 140°F for 2 hours if you have the equipment.
Batch scaling
Common batch sizes for the Pineapple-Infused Rum. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| White Rum | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| Fresh Pineapple (diced | 500 grams | 1000 grams | 2000 grams | 4000 grams | 8000 grams |
Scale to any batch size — instantly
Open the calculator to scale the Pineapple-Infused Rum by servings, bottle fill, or container volume. Unit conversion built in.
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