Smoked Pineapple-Infused Rum
Infusions
Technique popularized by Sips, Barcelona — #1 World's 50 Best Bars 2024. Used in tropical-smoked-category cocktails.
Ingredients
- Aged Rum750 ml
- Pineapple (peeled500 grams
Method
- 1.Peel and core pineapple, cut into 1-inch planks.
- 2.Cold-smoke pineapple over hickory or cherry wood for 30-45 minutes.
- 3.Combine smoked pineapple with rum in a sealed jar.
- 4.Infuse at room temperature for 3-4 days, shaking daily.
- 5.Fine strain through cheesecloth.
- 6.Bottle and refrigerate. Keeps 2 weeks.
Notes
- Char-grilled pineapple works if a cold smoker is unavailable.
- Pairs with mezcal, bourbon, and allspice dram.
- Try in a smoky Piña Colada or Jungle Bird.
Batch scaling
Common batch sizes for the Smoked Pineapple-Infused Rum. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Aged Rum | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| Pineapple (peeled | 500 grams | 1000 grams | 2000 grams | 4000 grams | 8000 grams |
Scale to any batch size — instantly
Open the calculator to scale the Smoked Pineapple-Infused Rum by servings, bottle fill, or container volume. Unit conversion built in.
Open BarCheatMore Infusions
Pineapple-Infused Rum
White Rum, Fresh Pineapple (diced
Jalapeño-Infused Tequila
Blanco Tequila, Jalapeños (sliced
Lemongrass-Infused Vodka
Vodka, Fresh Lemongrass (bruised)
Coffee-Infused Rum
Dark Rum, Coffee Beans (whole
Strawberry-Infused Gin
London Dry Gin, Fresh Strawberries (hulled
Earl Grey-Infused Gin
London Dry Gin, Earl Grey Tea (loose leaf)