Alcohol infused fruit
Rum Soaked Pineapple Appetizer - 3/4 cup light brown sugar 3/4 cup water 1 cup spiced rum (I like Captain Morgan) or Malibu Coconut Rum 1 large pineapple, peeled and cut into bite sized pieces Cook sugar with water until dissolved. Cool, stir into rum. Pour mixture over cubed pineapple and let sit for 1 hour. Skewer chunks and freeze on foil lined baking sheet for 2 hours. Serve immediately.
Spiked Pineapple:: Cut fresh pineapple into chunks liqueur or wine sugar Transfer the pineapple to a large glass bowl. Pour enough liquor into the bowl to cover the fruit. Add 1/2 tbsp. granulated sugar for every 1 cup of pineapple used. Cover with plastic wrap, and marinate at least two hours, but you can soak it for up to 24 hours, if desired. The longer the pineapple marinates, the more infused with alcohol it becomes.
*Vodka Orange: 1 large orange, 1 small bottle vodka | Remove top stem part of the orange | With a knife, gently poke insides of the orange to open up the pulps | Open vodka bottle and insert into the hole | Rest orange in a small bowl, vodka bottle side up | Put in the chiller | Wait for 6-8 hours | When orange has absorbed vodka, remove bottle | Slice into wedges and enjoy
Walking Margarita, If we have to eat fruit, we might as well soak it in alcohol. Slice a watermelon and lay the pieces into a baking dish. Pour a shot of Tequila over each slice, then cover the dish and refrigerate at least 3 hours, overnight is better. Check every so often, and feel free to baste with more booze. Before serving, dip edges in some coarse sea salt and maneuver the heat glass free!