Recipe Victoria pineapple and bourbon vanilla rum

1. Cut the pineapple flesh into cubes. Split the vanilla pod in half and remove the seeds (keep the split pod, which can be added to the jar at the end).
2. Place the pineapple, vanilla beans and 100g of caster sugar in an airtight tin. Leave to macerate for 48 hours in the fridge.
3. Pour the mixture into a 2 litre Le Parfait Super jar. Add the litre of 40° white agricultural rum.
4. Store in a cool, dry place away from light and wait 6 months to 1 year before using.

ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION.
Recipe suggested by Céline Giordani for Le Parfait. NON-CONTRACTUAL VISUAL.