It was an experimental evening in the cocktail department. I have gotten really into infusing my own liquor lately, taking a base and changing the flavor to enhance a drink. This opens the doors for so many more combinations that it makes my head spin.
This time I infused rum with pineapple and attempted to make a cocktail that drew on the flavors of a pineapple upside down cake. A dessert cocktail to end the evening.
Pineapple Upside Down Cake
1 C Chopped Pineapple
12 Oz Rum
1 Tsp Cinnamon
⅛ Tsp Salt
1 Tsp Honey
¼ Tsp Vanilla Extract
¼ C Whole Milk
Let’s begin by infusing our rum, we will need to do this about three days ahead of time to give the rum a chance to absorb the flavors of the fruit.
Put fruit in a jar and pour rum over the top, seal it up and store in the refrigerator. Enjoy the rest of the pineapple as a midday snack!
The night before you are planning on indulging in your cocktail prepare your milk mixer. In a bowl combine milk, egg, salt, cinnamon, honey, and vanilla and mix well with a fork or whisk. Store in a second jar in your refrigerator overnight. This gives the egg time to act as an emulsifier and thicken slightly, like a custard. The flavors deepen and it becomes more creamy, I actually do the same with my french toast mixture.
In a cocktail shaker combine 3.5 Oz of rum and 2 Oz of milk mixture over ice and shake. Pour over fresh ice and sprinkle with cinnamon. Garnish with some pineapple... if you have any left!