Yield: 1 Servings
|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|
|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@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .