Pineapple and Vanilla Rum

Makes about 4 liters, 16 (2-ounce) servings per each bottle

Ingredients:
2 pineapples, cut into 1½-inch pieces
1 vanilla bean, cut in half lengthwise
5 peppercorns
4½ cups sugar
2 liters white rum
1 liter dark rum
4 clean liter-size bottles with screw-top lids

Directions:
In a large pot, mix the pineapple, vanilla bean, peppercorns, 2 cups of water and sugar together. Bring to a boil on medium-high heat until sugar syrup is thick. Remove from heat. When the pineapple syrup is cool, add the rum. Stir well. Place pieces of the fruit in each of 4 clean sterile bottles and top with the flavored rum. Screw on cap and store in dark place until needed.

Note: Use the cheapest rum you can find. “There is no reason to use a high-quality product that a rum master has spent years and passion creating, only to overpower it with sugar and strong aromatic flavors,” Orr says. The embellished rums will store for a couple of months in a cool, dark place. The recipe can be quartered or halved if you only want 1 or 2 bottles.

Source: Daniel Orr’s ‘Paradise Kitchen’