Sterilize a bottle. If you don't have a pan big enough to fit the bottle in, rinse it in plenty of boiling water and make sure to rinse the inside well as well. [Be careful not to burn yourself here!!]
Peel the pineapple and cut out the hard core in the middle. Throw this portion away and cut the rest of the flesh into bite-sized pieces. Make sure the pineapple doesn't get too moist.
Once the bottle has finished air-drying, add the pineapple and crystal rock sugar. Then pour in the white liquor.
After a few days the crystal rock salt should dissolve so give the bottle a shake every so often to mix things up. If the fruit contains a lot of juice, the liqueur will be ready to drink in around 2 months.
Story Behind this Recipe
There's a bar I go to that makes lots of fruit liqueurs. They taste really good so I asked them how to make it at home and now I'm trying out lots of different flavors on my own .
Add as much crystal rock sugar as you'd like, but if you make this drink really sweet, it will help preserve the fruit. A sweeter one tastes great when mixed with sodas or wine.