Victoria Pineapple Rum With Bourbon Vanilla Recipe

1. 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).
2. Put the pineapple, vanilla seeds and 100g of cane sugar in an airtight box. Leave to marinate for 48 hours in the fridge.
3. Pour the mixture into a 2l Le Parfait Super Jar. Add the litre of 40% agricultural white rum.
4. 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.