Infused Spirits for Fall

October 08, 2015

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+)
  1. 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.
  2. 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.
  3. Let the rum infuse at room temperature for 2-3 weeks. Trust us, it's well worth the wait!
  4. 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)
  1. Add the sugar cubes and bitters to the Mason Shaker.
  2. Muddle the ingredients in the bottom of the shaker until thoroughly crushed and the sugar has begun to dissolve.
  3. Add the rum, one cinnamon stick and ice to just above the level of the liquid.
  4. Shake the mixture for 15 seconds.
  5. Strain into chilled rocks glasses containing large cubes of ice and garnish with remaining cinnamon sticks and pineapple slices.