Dark Rum Marinated with Pineapple and Vanilla Bean

This one is a KEEPER! Tom and I Fell in Love with the Flavors while in Sante Fe at the Coyote Grill. We Were Able to Cajole the Recipe from the Bartender and it was a Hit at the Bistro anytime I Brewed a Batch.

1lb. brown sugar

1 pineapple, peeled, cored and sliced

1 vanilla bean, sliced open

Mix all in a large jar with a lid. Allow to marinate a minimum of 2 days, stirring or shaking several times each day. 

Remove fruit and scrape the vanilla bean returning it and the seeds to the rum. 

Serve on the rocks with a big ice cube or in your favorite rum recipe.

Notes:  The Marinated Pineapple is Potent but Delicious. It is awesome as a substitute to bananas in my Bananas Foster recipe.