Pineapple-Ginger Infused Rum

Mix this flavored rum with ginger ale or lemon-lime soda, or use it in pina coladas or daiquiris. Use the rum-soaked pineapple as a drink garnish or to top ice cream or cake.

  • Yield: Makes 5 cups
Pineapple-Ginger Infused Rum

Source: Everyday Food, March 2011

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

  1. 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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