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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 d
Cook Time 0 mins
Total Time 14 d
Course Drinks
Cuisine American
Servings 64 ounces
Calories 35 kcal


  • 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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  • 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.


Recipe Expert Tips

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


Serving: 1ounce | Calories: 35kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 1mg
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