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Cuban Pineapple Liquor Cocktail
2 1/2 cup pineapple chunks
1 1/2 cups light rum
1 1/2 cups dark rum
1/2 cup homemade syrup (1/2 cup sugar w/ 1/4 cup boiled water)
1 tsp vanilla extract
Combine pineapple, both rums and vanilla in a glass jar. Cover and
set aside in a dark place (inside a cabinet, closet, etc.) for 3
weeks; stir the mixture every 3 days. Drain, reserving the liquid.
Puree the pineapple in a blender or food
processor. Pass through a sieve lined with a coffee filter. Discard
the pulp.
Drain the liquid again through a coffee filter
lined colander (use paper towels if you don't have filters). Combine
the remaining liquid and the rum-vanilla liquid with the sugar
syrup. Pour into a glass jar and enjoy.
Main Cuban recipe pages:
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