Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Tropics in the Winter – Pineapple Liqueur


This photo is thanks to my sister Anne, who lives in Minnesota and just happens to be making one of the same infusions as I am.

Are you craving the warmth and sunshine of the tropics? I am… and truth be told, I will be in Mexico in a few days. In the meantime, I am infusing several tropical flavors. First on the list is Pineapple.

We did a pineapple taste test; one with Rum, another with Vodka. They both turned out delicious. It was a hard decision to come up with a winner. Both my husband and I both chose the Pineapple Rum.

Cut up a pineapple, place it in a jar, and cover with your choice of spirit. We infused for 3 weeks. After waiting (and tasting) for 3 weeks, we strained and filtered. The pineapple holds onto a lot of liquid, so you will want to press and squeeze the fruit through cheesecloth. This added a lot more liquid.

After filtering, we added 1 TB thick simple syrup to each cup of liquid for just a hint of sweetness.


Pineapple Liqueur on Punk Domestics

Author: Alicia

Infusing at home with inspiring and seasonal ingredients. Join us in making delicious cordials, liqueurs, boozy fruits and cocktails.

26 thoughts on “Tropics in the Winter – Pineapple Liqueur

  1. Mmm… delicious. I’ve done pineapple vodka before and it was awesome. Used it to make a copycat of Roy’s Hawaiian martini, and it was great. I hadn’t thought about doing that in a while, but it may be on the agenda soon!

    • You won’t regret it… and now I’m excited to try the Roy’s Hawaiian martini. I just looked up the recipe, and I’ve got some coconut infusions in my cabinet that will be perfect for it when they are ready. Thanks for the tip!

  2. Yum, my husband loves Rum and Coke, and this would be such a yummy addition.

  3. Pingback: Whatever-cello – another fruit+booze story « Snowflake Kitchen

  4. Sounds delightful, Alicia. I’ll have to try it.

    • Linda, I am a huge fan of yours! Thanks for taking the time to stop by my site. The infusions were really an off-shoot from my canning addiction.

  5. Pingback: Whatever-cello – another fruit+booze story | Snowflake Kitchen

  6. This sounds very refreshing. Do you refrigerate while its infusing or just leave it out? I want to try this.

    • i did not refrigerate this. Most liqueur recipes tell you to leave them in a cool, dark place. But usually that means you can just place them in a cabinet. I have a shelving unit in my coat cost that holds all of our infusions.
      Once it is done, it is perfect chilled and sipped

  7. I’m sharing this recipe right now with one of my dearest friends. I told her this tastes like vacation, and she had to find out where to make a drinking vacation. Smelling this loveliness again in my mind…

    • i love it! I thinks scent can really bring back lovely memories, so if this is what it takes to bring your mental state back to a tropical vacation then we should all make some!

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  9. Freshly cut pineapple is my favorite fruit, and one of my favorite flavors, especially when in the tropics and eating it fresh there. When I saw your recipe, I knew right in that moment “Pineapple & Mount Gay” (my favorite rum brand). Thank you for offering this.

  10. I’ve been on vacation and returned home to discover the container of sliced fresh pineapple is well on its way to becoming liqueur. I’d like to help it along, perhaps with spiced rum but not sure how to proceed. Any suggestions how to proceed?

    • Hi Debbie, Does this mean the pineapple is fermenting? If so, I’m not sure what to do, sorry. If the pineapple is still good, then I think a spiced run sounds wonderful! I really enjoyed the pineapple rum that we made, and the added spice would probably be really tasty. A dark rum might also be nice. I’m not sure if that really addresses your question. Let me know if I not understanding the question properly. Good luck!

      • Hello Alicia,
        Yep! It is certainly fermenting. I don’t know if I can do anything to it at this point, I certainly don’t want to discard the liquids as they’re “spirits” at this point, and not sure if adding any rum (the dark you suggested sounds good too) now will merge well. I bought it in natural juices, freshly sliced in a fair bit of juice with a tight lid and its now happily steeping and bubbling its way to wine of some degree or other.

      • Debbie, sorry I really don’t know a lot about fermenting and am not sure what is safe and what is not. Good luck!

  11. Hello!Please give me approximately measure of products?How much pineapple,how alcohol?Thank you 🙂

  12. Do you just leave you infusions alone or do you shake them? I had read some websites that suggested shaking the bottle two to three times a day, especially early in the infusion. I have some pineapple infusing in vodka and some pineapple & vanilla beans infusing in rum right now. They are my first two infusion attempts. Have only been going for two days so far.

    • Ok, so I apologize… your infusion is probably done already. I think it is ok to shake, but not always necessary. The alcohol usually manages to infuse all over the place regardless of shaking… I hope it turned out!

  13. I have infused tequila with grilled fresh pineapple. It added a nice caramel flavor. I’m wondering if I can get the same results using vodka, replacing vanilla with a shot of black strap rum.

  14. Has anyone worked with apricots and vodka yet?

    • Yes, I tried fresh apricots and the flavor was very mild. I added dried apricots and it was delicious. Try about 1 cup of dried apricots and a bottle of vodka. After they have infused for 1-2 weeks, taste it. Try another few weeks if needed. Add sugar if you feel it should be sweeter.

  15. I would cut the pineapple pieces smaller and after filter the pineapple liqueur use the pineapple pieces and make ice cubes for the drink

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