DH Cooked: Pineapple Tequila

Although I haven’t been blogging about it, my husband has been cooking every week.  One week he made Pineapple Tequila.  It literally takes 1 week to finish.  It tastes pretty good.

Place a wide mouthed 2 liter/3.5 pint bottle in a 225* oven for 20 minutes (to sterilize).  After 20 minutes, remove it from the oven and set aside to cool.

Sliced Pineapple and Brown Sugar

Meanwhile, cut the top, bottom and rind off of a ripe pineapple.  Cut the pineapple into pieces that are small enough to fit in your container.  Add the pinapple, 2 oz dark brown sugar, 1 vanilla pod, and 1 liter of blanco (silver) tequila to the container.  It’ll look something like this:

Fresh Pineapple Tequila

Stick it in your fridge and shake the container once a day for at least a week.  Then enjoy!

We tried making a margarita out of it, but found that it was pretty darn good to sip on its own.  The recipe we followed suggested using the pineapples as an icecream topping, but I definitely don’t recommend that.  There was waaaaay too much tequila flavoring for the pineapples to work well as a topping.  But fresh pineapple rum might work a bit better.

One Week Later...


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