Victoria Pineapple Rum With Bourbon Vanilla Recipe
Number of servingsSeveral
- Cut the pineapple flesh into cubes. Split the vanilla pod in half and extract the seeds (keep the split pod which can be added to the jar at the end).
- Put the pineapple, vanilla seeds and 100g of cane sugar in an airtight box. Leave to marinate for 48 hours in the fridge.
- Pour the mixture into a 2l Le Parfait Super Jar. Add the litre of 40% agricultural white rum.
- Store in a cool, dry place away from light and wait for 6 months to 1 year before consuming.
ALCOHOL ABUSE IS DANGEROUS TO HEALTH. TO BE CONSUMED IN MODERATION.
Recipe by Céline Giordani for Le Parfait. NON-CONTRACTUAL VISUAL.