Recipe - Fermented Pineapple-Rum Daiquiris

2 cup Meyer's dark rum
1 cup Light rum
1 cup Coconut flavored rum (ie;
Malibu)
1 Vanilla bean; split
lengthwise
1 lg Ripe pineapple; peeled,
cored; cut in 1" chunks
One half cup Brown sugar
2 Serrano chiles; halved
lengthwise; seeded
2 Sticks cinnamon
One half cup Crushed peppermint (leaves I
suspect; not the candy)

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. Don't keep the lid too tight while it's
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

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.