| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beverage |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Meyer's dark rum |
| 1 |
c |
Light rum |
| 1 |
c |
Coconut flavored rum, ie |
|
|
Malibu |
| 1 |
|
Vanilla bean, split |
|
|
lengthwise |
| 1 |
|
Ripe pineapple, peeled |
|
|
cored cut in 1" chunks |
| 1/2 |
c |
Brown sugar |
| 2 |
|
Serrano chiles, halved |
|
|
lengthwise seeded |
| 2 |
|
Sticks cinnamon |
| 1/2 |
c |
Crushed peppermint, leaves I |
|
|
suspect not the candy |
INSTRUCTIONS
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> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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