Pineapple Cilantro Rum

I was wandering about a frou-frou home store and came across a pineapple cilantro scented candle. It smelled amazing, and I knew that I had to try making a pineapple cilantro alcohol infusion of some kind.

Ingredients

• White rum (Havana Club is fantastic, or Bacardi)
• Small container of fresh pineapple chunks
• Handful of cilantro
• 1 L mason jar (or any container that seals)
• cheesecloth (for straining)
• Canning funnel

Add half a pound (around 225g) of pineapple chunks to the mason jar. Finely chop ten sprigs of cilantro.

Add two and a half cups (about 625mL) of sweet, sweet rum. Mmm. Rum. Shake your concoction for a few seconds, twice a day and keep the jar in a cool dark place.

Check the rum daily to ensure that the flavours aren't overpowering or too intense. The pineapple really came through after half a day, but I let it infuse for a day and half in total, so that the cilantro could shine.

Filter the pineapple and cilantro with your canning funnel and cheesecloth into another mason jar or container. Save the pineapple chunks and pop them into the freezer so that you can use them in place of ice cubes on hot days.