Infused Spirits for Fall
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Creating infused spirits in the Mason Shaker is a simple and tasty way to preserve some of the best flavors of the season. In the fall, we start craving darker spirits and richer flavors, pairing 12-year aged rum with oven-roasted pineapple, elevating craft vodka with fresh cranberries and spicing up bourbon with peak-season apples, cinnamon and ginger.
The process for all three infusions remains fairly similar: cutting or muddling the fruits and spices, shaking them thoroughly with the base spirit and leaving the mixture to steep for 2-3 weeks. Below, we demonstrate the overarching technique with our Roasted Pineapple Aged Rum.
Roasted Pineapple Rum
- 1 fresh pineapple
- 1 bottle aged rum (10 years+)
- Peel and slice one fresh pineapple. Place on a lined baking sheet in the oven at 350 degrees for 45 minutes. Remove and let cool.
- Fill Mason Shaker at least halfway with roasted pineapple, then top with rum. For our version we chose a 12 year rum with amazing flavors of caramel and spice.
- Let the rum infuse at room temperature for 2-3 weeks. Trust us, it's well worth the wait!
- Pour, stir and sip. Our favorite way to enjoy this infused rum is in a twist on the traditional Old Fashioned.
The Roasted Pineapple Old Fashioned
Makes Two Drinks
- 4 shots Roasted Pineapple Aged Rum
- 2 cubes Cane Sugar
- 10 dashes Aromatic Bitters
- 3 cinnamon sticks
- 2 pineapple slices (for garnish)
- Add the sugar cubes and bitters to the Mason Shaker.
- Muddle the ingredients in the bottom of the shaker until thoroughly crushed and the sugar has begun to dissolve.
- Add the rum, one cinnamon stick and ice to just above the level of the liquid.
- Shake the mixture for 15 seconds.
- Strain into chilled rocks glasses containing large cubes of ice and garnish with remaining cinnamon sticks and pineapple slices.