Mr. Librarian's rum of love
Cut up a whole pineapple and jam it into a big jar. Split a vanilla bean and put it in too. Also a piece of brown Mexican sugar (piloncillo) to the tune of about 2 Tablespoons.
Pour in as much rum (Wray and Nephew overproof is optimal, Myers dark is second choice) as will fit.
Seal tightly. Stick in the freezer for 3 days to 3 months.
Strain through cheesecloth into a pitcher and garnish with lime.
Drink in moderation. Seriously. This stuff is so smooth that it will Mess You Up.
Bob got the basis of this recipe from the Coyote Cafe cookbook - at the Coyote Cafe it was called a Brazilian Daiquiri.
UPDATE: You can reduce the steeping time to about 3 days if you leave it at room temperature. I don't think there's any danger of mold growth since it's all alcohol.
Mr. Librarian's rum of love
Cut up a whole pineapple and jam it into a big jar. Split a vanilla bean and put it in too. Also a piece of brown Mexican sugar (piloncillo) to the tune of about 2 Tablespoons.
Pour in as much rum (Wray and Nephew overproof is optimal, Myers dark is second choice) as will fit.
Seal tightly. Stick in the freezer for 3 days to 3 months.
Strain through cheesecloth into a pitcher and garnish with lime.
Drink in moderation. Seriously. This stuff is so smooth that it will Mess You Up.
Bob got the basis of this recipe from the Coyote Cafe cookbook - at the Coyote Cafe it was called a Brazilian Daiquiri.
UPDATE: You can reduce the steeping time to about 3 days if you leave it at room temperature. I don't think there's any danger of mold growth since it's all alcohol.