Pineapple, cucumber, mint and jalapeño rum
- Easy
- June 2023
- Makes about 700ml
- 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.
- 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
- 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.
- 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.
Rate & review
Rate
Reviews
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter