This recipe is one of many I will post. Where I’m from it is more of a tradition for holidays or friends and family gatherings. It’s also one of my hobbies so please be responsible and as always don’t drink and drive.
1 fresh pineapple
16.9 oz vodka
16.9 oz high proof alcohol (192 proof Polish spiritus or 190 proof Everclear liquor)
8.5 oz white rum
1 vanilla bean
1 or 2 gallon mason or storage jar.
Few empty bottles with caps
After picking out a perfectly ripe pineapple you need to peal it and remove the hard core from the middle. Then cut the pineapple into one inch pieces and put them inside the mason jar.
Cut the vanilla bean in half then scrape out the seeds from inside and together with the cinnamon stick throw them into the jar.
Pour the vodka and the high proof alcohol into the jar then stir to mix everything together. Close the jar tight and store in a warm ( room temp )place for 3 weeks.
After the time passes drain the infused alcohol into a bottle or two and close. Leave the infused pineapple in the jar and pour that 21oz of sugar then stir then close and let it macerate for 2 to 3 weeks. Every 3 days shake the jar to mix and help dissolve the sugar.
After about 3 weeks drain the pineapple liquid again then discard your pineapple and in the empty jar mix together your new liquid with previously removed infused alcohol then add the white rum. Stir and let it sit for 3 or 4 days.
Then use a very fine kitchen strainer to separate any large cloudy particles from the mixture. Now you are ready to pour the infusion into bottles using a funnel. Close each bottle tight and let it sit in a dark place for at least 3 months. The longer you let it stand the better it will taste. Always plan few moths in advance.