Fermented pineapple-rum daiquiris

Yield: 1 Servings

Measure Ingredient
2 cups Meyer's dark rum
1 cup Light rum
1 cup Coconut flavored rum (ie; Malibu)
1 Vanilla bean; split lengthwise
1 large Ripe pineapple; peeled, cored; cut in 1" chunks
½ cup Brown sugar
2 Serrano chiles; halved lengthwise; seeded
2 Sticks cinnamon
½ cup Crushed peppermint (leaves I suspect; not the candy)

Put everything in a large glass jar with a tight fitting lid. Place in water bath and bring to 100F. let cool, keeping covered, and store at room temp. at least 48 hours, or preferably longer.

Store in refrigerator. Don't keep the lid too tight while it's fermenting!!

Stephen Pyles, in "The New Texas Cusine" says this version is inspired by Mark Miller who serves a version in both Coyote Cafe and Red Sage -- says he has a 10 month old version in the back of his refrigerator at home that he and some friends check on every once in a while... Michael Bowers <mikeb@...>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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