A liqueur with a fine and delicate flavour, Pineapple Liqueur becomes smoother the longer you keep it. The weight of the pineapple is calculated after peeling and coring.
1 lb. fresh pineapple, peeled and cored
2 pints gin
4 oz. sugar
2 tablespoons kirsch
On a wooden board, chop the pineapple into chunks. Put the pineapple chunks into an electric blender, a few at a time.
Blend at high speed until the pineapple is completely crushed. Put the crushed pineapple into a large mixing bowl. Pour over the gin, add the sugar and kirsch and stir to blend.
Pour the mixture into a large jug or crock and cork it tightly.
Set the jug or crock aside in a warm place and allow the mixture to infuse for 60 days.
Thoroughly clean and dry two bottles. Uncork the jug or crock and filter the liqueur, through a layer of fine cheese- cloth, into the bottles.
Seal the bottles and set them aside for at least 1 week before serving. The longer you leave the liqueur to mature, the better.