In just 24 hours, fresh pears and dried apricots add bright, sweet, flavor to dark rum in this autumnal cocktail from restaurateur and cookbook author Alexander Smalls. Choose very ripe pears for the best infusion; their developed sugars lend flavor, not just sweetness, to the rum.

Heather Dolland Tamam
October 2020

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Recipe Summary test

active:
10 mins
total:
10 mins
Yield:
Makes about 2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine rum, pears, and apricots in a 2-quart wide-mouth jar; cover tightly with lid. Let stand at room temperature 24 hours. Strain and discard solids.

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Make Ahead

Infused rum can be stored in a covered container in refrigerator up to 1 month.

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