This is the summer of infusing liquors. First, it was the lemoncello; then the rhubarb cordial; now it’s Pineapple Vodka. I know that infusing liquor is not a new thing, so I’m going to call myself retro cause I am playing with fruit/booze combos this summer. This infusion was inspired by one of Eric and my favorite spots to grab a fun cocktail and great food in a Cape Cod style atmosphere.
Sitting at the bar, the breeze blowing off the lake in the open air bar area. Ordering fun stuff like crab cakes, sushi, balsamic brussel sprouts or much more. Really enjoying our time together, picking whatever we want to eat for dinner, and finding fun cocktails.
This time it was Pineapple Vodka served either straight up or on the rocks. I chose on the rocks and from the moment I took a sip, I knew I’d be making some at home.
This is not a difficult recipe – peel and core a pineapple and let it sit in vodka for 2 weeks on the counter. After 2 weeks had passed, I tasted and it is yummy, but quite potent. I have been experimenting with modifications and cocktails.
Modification #1: Treat this like a Lemoncello and add 1 cup of simple syrup to the pitcher. This will smooth out the vodka bite of the whole batch and make it more palatable solo.
Modification #2: Mix 2 1/2 oz pineapple vodka with 3/4 oz mint infused simple syrup in a shaker. Pour over ice in a low ball glass. Either drink straight or top with club soda. Garnish with mint.
My favorite way of enjoying this summer is very simple – 3 oz pineapple vodka with 1 1/2 oz pineapple juice, stirred together on the rocks. I say – Keep ’em comin’ Caption!
Pineapple Infused Vodka
- 1 whole pineapple
- 1 liter vodka
Peel and core the pineapple. Cut into chunks and place them in the pitcher. Pour in vodka until up to top. Let rest on your counter for 2 weeks.
Serve on the rocks, straight up, or with any of the modifications listed above.
*Experimental Spoon original.