Pineapple-Ginger Infused Rum
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Everyday Food, March 2011
- Yield Makes 5 cups
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Ingredients
- 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
Directions
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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.
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