Fermented Pineapple-Rum Daiquiris
Try this Fermented Pineapple-Rum Daiquiris recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
beverages
apple
bean
pineapple
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 c brown sugar
- 2 serrano chiles; halved
- 1 lg ripe pineapple; peeled,
- 1/2 c crushed peppermint (leaves i
- 2 sticks cinnamon
- 1 c coconut flavored rum (ie;
- 1 c light rum
- 1 vanilla bean; split
- Carbohydrate 215.798 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.264 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (444g)
- Sodium 63.84 mg
- Sugar 215.798 g
- Trans Fat 0 g
- Calories 1353 calories
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. Dont keep the lid too tight while its 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@radonc.ucdmc.ucdavis.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
