Hey friends! Watch out for lots of recipes that feature this Pineapple Rum in the coming weeks! 🍍🍍 Let me know what drinks you think this would work in!

I do this at home and freeze the pineapple chunks as solid as they will freeze, then use them in place of some of the ice when making a drink with the pineapple rum.

As someone who works in the restaurant and loves everything with coffee, I absolutely love your content ❤ Why don't you try make syrup out of leftover pineapples, macerating first in brown sugar. It should have nice tropical toffee taste. 😋

@DANFELLOWScoffeecocktails

2 ай бұрын

Thanks so much! This definitely works and is something I’ve really enjoyed before. Maybe I will show the method because it is a really nice way to introduce subtle tropical notes to lots of drinks 🤔 thanks for the inspiration to share it, watch this space!

I cannot get Plantation pineapple rum around my parts but I think I’ll give this a try for a Stiggins Negroni. 1.5oz Plantation Pineapple Rum .75oz Campari .75oz sweet vermouth

Love the content! Can we get a tour of your current bar setup? Looks great and I'd love to do something similar myself.

I batched up some of version #3 for company tonight. It was a big bit. I used plantation/plantaray stiggins fancy, the smoked version. It was the first time it's tried clarifying a drink. We'll worth it! Such a good spin on this cocktail.

@DANFELLOWScoffeecocktails

Ай бұрын

Really glad you enjoyed it!

Looks incredible!

This sounds great! I make a tasty syrup using the peel and core of pineapple, allowing me to eat the fruit and making it a lower waste method. Would that work for a rum infusion too?

I am satisfied with today's content

Could you achieve even more extraction of pineapple flavour by blending the run and pineapple, and then straining?

@DANFELLOWScoffeecocktails

Ай бұрын

Yes, but I would expect it would be a very different texture. I’m all for experimenting, let me know how it goes if you try it!

Pineapples here in Finland are never that ripe. The ones that come here are picked too raw to ever become good. Would you suggest canned pineapples instead?

@DANFELLOWScoffeecocktails

2 ай бұрын

I haven’t tried that but I’m sure with a bit of experimentation, it could work well. Just be mindful that the syrup will generally contain a lot of sugar so you may end up with a sweeter product, and rinsing the pineapple might reduce the flavour you pull from it. Give it a try and let me know if you find a good recipe!

Hey Dan, I was wondering if I used this method to make an infused coconut vodka what type of coconut should I use? Chunks, desicated, flakes toasted or untoasted or something else?. Any help in answering would be greatly appreciated. Love the channel, keep up the great videos.

@DANFELLOWScoffeecocktails

2 ай бұрын

I’ve had good success infusing coconut oil and dessicated coconut into spirits. I tend to make a 1:3 concentrate and, if needed, bring it down with more spirit. The technique for fat washing is in the video below, or for dessicated coconut, just infuse 1 part coconut to 3 parts spirit in a sealed jar until it reaches the level of flavour you want, then strain. I’m launching in a video in a few weeks using this technique so pop back for a demo! Thanks for watching!

Can this be sped up with a sous vide ?