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+ servings

How To Make Pineapple Ginger Rum

Arlene Mobley - Flour On My Face
Pineapple Ginger Rum is a homemade fruit infused rum that can be used to make the Shell Beach Cocktail or other favorite rum cocktails. 
5 from 1 vote
Prep Time 14 days
Cook Time 0 minutes
Total Time 14 days
Course Drinks
Cuisine American
Servings 64 ounces
Calories 35 kcal

Ingredients  

  • 1 large pineapple (peeled and cut into chunks)
  • ¾ cup chopped fresh ginger root
  • 1 whole zest from one large orange
  • 1 whole zest from one lime
  • 1 whole zest from one lemon
  • 6 whole whole star anise
  • 750 ml bottle of Barcardi Superior White Rum
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Instructions 

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

Video

Recipe Expert Tips

  • recipe slightly adapted from Louisiana Cooking
  • calories per shot glass is an estimate.

Nutrition

Serving: 1ounceCalories: 35kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 22mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 7mgCalcium: 3mgIron: 1mg
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