So infused rum sounds fancy doesn’t it? It’s sure to wow the pants off your guests at your bridal shower or wedding when you tell them you flavoured your own tipple! Wedding cocktail, tick!
They would be super happy if you sent them home with a little sample bottle too wouldn’t they? Wedding favours, tick!
And for the final tick, this tropical-infused booze is really easy to make, you just need to start a week ahead of time.
Disclaimer: I know it’s slightly confusing that we served the cocktail in a pineapple (when there is no pineapple in the recipe….) but it just looked so damn cute! You could definitely use a coconut (or gasp! regular glasses) instead.
What You Need:
– 750ml clean bottle or jar with a lid
– Peeled rind of 1 lime
– 1/2 cup coconut chips (those toasty sweet flakes of coconut that come in a can from specialty food stores)
– 30g fresh ginger, sliced
– 500ml white rum
Place the lime rind, coconut chips and ginger in the bottle or jar. Pour over the rum. Seal and place in the refrigerator for 1 week, shaking occasionally.
Strain the rum into a jug and pour into a clean, dry bottle or jar. It is shelf stable once the fresh ingredients have been removed.
Combine with mixers as you would for a cocktail. I like to have it with soda, lime wedges and ice so you can really taste the flavours but it would also be great with pineapple juice.
Makes about 1 1/2 cups.
It can easily be doubled or tripled as required.
Ms Chinoiserie Says: Thanks Jane – what delicious flavours – cant wait to try it with the hint of ginger! And love the wedding favour idea too!
About emerald + ella: I’m Jane Howard, the girl behind emerald + ella – an online shop and blog which encompass a world of beautiful, eclectic things. I’m also a recipe writer, food stylist, vintage collector, New Zealander, married to an Aussie boy, aspirational crafter, wine drinker, pulled pork sandwich lover and basically just a girl who likes pretty bits and pieces.