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Pineapple Ginger Rum in a cocktail decanter before mixing a Shell Beach Cocktail

How To Make Pineapple Ginger Rum

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 2 Weeks
  • Total Time: 2 Weeks
  • Yield: 2 Quarts 1x
  • Category: Cocktail Recipes
  • Method: Steeped
  • Cuisine: American


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. 



  • 1 large pineapple, peeled and cut into chunks
  • 3/4 cup chopped fresh ginger root
  • zest from one large orange 
  • zest from one lime
  • zest from one lemon 
  • 6 whole star anise 
  • 750 ml bottle of Barcardi Superior White Rum



  1. Peel and cut the pineapple into chunks.
  2. Peel and roughly chop the fresh ginger root.
  3. Zest an orange, lemon and lime.
  4. 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.
  5. 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.
  6. Place the jar in the refrigerator. Keep refrigerated for at least two weeks.
  7. After two weeks pour the contents of the jar through a fine mesh strainer that has been placed over a large bowl.
  8. Pour the infused rum into clean containers. Keep the Pineapple Ginger Rum refrigerated until ready to use.
  9. Consume within 2 to 3 weeks.



recipe slightly adapted from Louisanna Cooking 

calories per shot glass is an estimate.


  • Serving Size: 1 shot glass
  • Calories: 60

Keywords: Pineapple Ginger Rum, Infused Rum recipe, Pineapple Rum Recipe, Cocktail Ingredients

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