1 cup of simple syrup
2 1/2 cups of fresh pineapple chunks, not too fine
1 1/2 cups of dark rum
1 1/2 cups of clear rum
1 tablespoon of vanilla
1 cup of simple syrup
2 1/2 cups of fresh pineapple chunks, not too fine
1 1/2 cups of dark rum
1 1/2 cups of clear rum
1 tablespoon of vanilla
Mix the pineapple, both types of rum, and vanilla in a glass or ceramic container
Close it well and let it rest in a cool, dark place for 3 weeks, stirring the mixture every 3 days
Strain the pineapple through a clean filter over a clean container
Express the fruit with a spoon to remove as much liquid as possible
Cook the liquid until it reaches the desired transparency
Taste and add more simple syrup if necessary
Close well and let it age for 4 to 6 weeks in a cool, dark place
Serve about 3 1/2 cups.
