Prep: 10 mins Steep: 24 hrs
Yield: 24 oz.
40% Alc./Vol. (80 Proof)
If using Everclear® 151: 31.75% Alc./Vol. (63.5 Proof)

A Marriage of Fresh Fruit.

The combination of pineapple and cherry is like a tropical version of peanut butter and jelly. Two things that, when combined, taste as if they were made for one another. By this recipe’s end, you’ll have a fresh bottle of this delectable pairing to use as you see fit.


First, the ingredients: you’ll need 1 cup fresh pineapple, 1 cup fresh or soft-dried cherries, 10 oz. Everclear®, 10 oz. filtered water and 4 oz. white simple syrup. If you don’t have any simple syrup on hand and want to make your own, check out our simple syrup instructions.

Combine the pineapple, cherries and Everclear® in a quart-sized, sealable container. Let steep in a cool, dry place for 24 hours.

Once steeped, strain off the fruit using a fine mesh strainer. Then, further dilute your infusion by mixing in the water and simple syrup. After mixing thoroughly, funnel into a bottle, store and enjoy.

Check out how your Pineapple Cherry Infusion pairs with rum and grapefruit to make our Castaway cocktail.


1 cup Fresh chopped pineapple
1 cup Fresh or soft-dried cherries
10 oz. Everclear®
10 oz. Filtered water
4 oz. White simple syrup


  1. Combine pineapple, cherries and Everclear® in a quart-sized sealable container.
  2. Let steep for 24 hours.
  3. Strain out fruit with a fine mesh strainer.
  4. Add water and simple syrup, mix thoroughly.
  5. Bottle and enjoy.


If fresh cherries are out of season, organic frozen cherries will still work. Though, they deliver a slightly different flavor.

You may notice some separation in your finished Pineapple Cherry Infusion. This is completely normal and the result of some unfiltered ingredients and oils separating from the mixture. Simply shake before using to ensure a consistent flavor.

Ted Kilgore

Make It Your Own’s in-house mixologist, Ted Kilgore, is a 17-year veteran of the bar and spirits world. Passing the B.A.R. with BAR Ready certification in 2007, he is now proprietor and Beverage Director at Planter’s House in St. Louis.