Tipsy Tips: How to make grilled pineapple + nutmeg infused rum

It seems more and more people are getting into high-falutin' infused liquors these days. Myself included. However, over the past year or so I've come to realize that I might actually prefer my infused liquors low-falutin'.

As such, I'm not removing the fruit after a week or two, quadruple-straining the liquor, and serving neat. Instead, I'm leaving everything in the jar indefinitely, including other ingredients (bitters, multiple liquors, whatever feels right), and serving sloppy. Straight from the jar around a campfire, fruit and all.

It's easy to do, gives me a compelling reason to go to farmers' markets, and increases the likelihood of getting invited to bonfires. Here's how, in handy video form: