I am soooooo ready for summer my friends. I've been dreaming of pina-coladas, mai tais, mojitos, oh sheesh the list goes on! It's my first week out of school (YESSSSSSSSS!) and I couldn't think of a better way to treat myself than to make my own homemade infused booze. We still have a sh**load of rhubarb left (expect more recipes!) and are trying to think of ways to use the stuff up. I made some pineapple rhubarb honey popsicles (recipe to come in a few days) and some pineapple rhubarb caribbean rum!
First, gather your ingredients:
pineapple, rhubarb, rum. Not a long list here people.
Then, cut the pineapple and rhubarb into 1/2 to 1 inch pieces.
mmmmm........ Pour your bottle of rum into a larger bottle (or drink about 1/3 to 1/2 of the bottle if you're feeling the urge). I used a growler from a local brewery for a fifth of rum. Add chunks of fruit to your rum until there is about a 1/2 to 1 inch layer of rum above your fruit. Make sure that your fruit is completely submerged in the rum so it doesn't rot in your cupboard (eiw.).
This picture actually isn't a great example, because I had to push those pineapple pieces down. But you get the idea. :)
Give it a good shake and place the bottle in a cupboard, or a room temperature area of your house
Shake this caribbean goodness about once a day for about 5 days. Strain using a fine mesh sieve, mashing the fruit with a potato masher to get all of that boozey booze out of that fruit. This rum is sooooooo tasty. Seriously. Seriously seriously. I haven't made a drink with it yet, but it is amazing just the way it is over some ice.
Enjoy friends! For more tasty goodies check out these. Stay tuned for some homemade pineapple rhubarb honey popsicles and a recipe for the best concoction I can come up with for this tasty booze.