Pineapple, cucumber, mint and jalapeño rum

Pineapple, cucumber, mint and jalapeño rum
  • Serves icon Makes about 700ml
  • Time icon Hands-on time 5 min, plus 1 week infusing

White rum is a relatively neutral spirit, which makes it perfect for infusing. Pineapple is a natural bedfellow, but we’ve taken things further with refreshing cucumber, aromatic mint and a little tickle of chilli – top it up with soda water for a refreshing summer tipple.

You’ll find more ideas for summertime sipping in our summer cocktails recipe collection.

Nutrition: per serving

Calories
52kcals
Fat
0g fat (0g saturated)
Protein
0g
Carbohydrates
Trace (trace sugars)
Fibre
0g
Salt
Trace
Calories
52kcals
Fat
0g fat (0g saturated)
Protein
0g
Carbohydrates
Trace (trace sugars)
Fibre
0g
Salt
Trace

Ingredients

  • 200g pineapple
  • ½ cucumber
  • ¼ bunch mint
  • 1 jalapeño or green chilli
  • 700ml white rum

You’ll also need…

  • 1 litre jar, sterilised

Method

  1. Chop the pineapple into discs or chunks (there’s no need to peel it) and put in the jar. Use a vegetable peeler to create thin ribbons of cucumber, avoiding the seeds in the centre, then put them in too with the mint. Slice the jalapeño in half lengthways, then pop it in and pour over the rum.
  2. Seal and leave to infuse for 24 hours. You can leave it a little longer, but beware that the intensity of the chilli heat will continue to increase, so when you’re happy with the flavour use a fine sieve and funnel to strain the rum back into its bottle.

Recipe By

Tom Shingler

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