Spiced Pineapple Infused Rum

1. Chop up a pineapple and add it to a large jar

2. Add 1 star anise, 3-5 whole allspice berries, 4-6 whole cloves, about 8 whole peppercorns, 2-3 cardamom pods and 2-3 broken cinnamon sticks to a small pan over medium-low heat and toast for a few minutes until fragrant

3. Add the toasted spices to the jar with 1 vanilla bean pod sliced open lengthwise, 3 1-inch orange peels, a 1-inch piece of ginger and 1/4 teaspoon grated nutmeg

4. Pour 750 ml of white rum into the jar, ensuring it covers the pineapple, then seal the jar, shake it and let it infuse in a cool dark place for 4-7 days

5. Taste the infusion after 3 days to check if the flavor is strong enough

6. Strain the infused rum through a cheesecloth and store in a sealed jar until ready to use

Cocktail

1. Add 3/4 cup of the rum-infused frozen pineapple and 3/4 cup of regular frozen pineapple to a blender

2. Include 1/3 cup of coconut cream, the juice from one lime and 2-3 ounces of the spiced pineapple infused rum, depending on desired strength

3. Blend until smooth, pour into a glass and top off with ginger beer, then stir

Tips

1. Freeze the infused pineapple for use in other recipes like a boozy pineapple rum ginger beer float

2. Adjust infusion time based on taste preference to avoid overly strong flavors