Pineapple-Ginger Infused Rum
Transport yourself to the tropics when you add this flavored rum to pina coladas, daiquiris, or even ginger ale. Use the rum-soaked pineapple as a drink garnish or to top boozy desserts.
- Yield: Makes 5 cups
Source: Everyday Food, March 2011
- 1 pineapple (4 pounds), peeled and cut lengthwise into 1-inch-thick slices
- 1-inch piece fresh ginger, peeled and thinly sliced
- 1 bottle (750 ml) good-quality gold or spiced rum
In a 2-quart glass jar with a lid, combine pineapple, ginger, and rum. Refrigerate 1 to 2 weeks, gently shaking jar each day, until rum is flavored to taste. Strain rum through a fine-mesh sieve into an airtight glass container and refrigerate, up to 2 months.