Dark Rum Marinated with Pineapple and Vanilla Bean and Pineapple Rum Mojitos

This one is a keeper! Tom and I fell in love with the flavors while in Santa Fé 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, which was often. Sometimes, to switch it up, I’d quickly grill the pineapple for a subtle taste complexity.

Ingredients for Marinated Dark Rum

1 pound brown sugar

1 pineapple, peeled, cored and sliced

1 vanilla bean, sliced open

Preparation for Marinated Dark Rum

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.

NOTE

The marinated pineapple is potent but delicious. It is awesome as a substitute to bananas in my Bananas Foster recipe on page 94.

Ingredients for 2 Pineapple Rum Mojitos

3 ounces pineapple-and-vanilla-infused dark rum

4 mint sprigs

Juice of ½ lime

Ice

Soda water to taste

Better yet, splash of champagne on the top

Preparation for 2 Pineapple Rum Mojitos

Add rum, lime juice, mint and ice to a glass. Do not muddle mint. Stir, and then top with soda or champagne as desired. I vote for the champagne!