- 1 pineapple (4 pounds)
- 1 inch piece of fresh ginger
- 1 bottle (750 ml) good-quality gold or spiced rum
In a 2-quart glass jar with a lid, combine 1 pineapple (4 pounds), peeled and cut lengthwise into 1 inch thick slices, 1 inch piece fresh ginger, peeled and thinly sliced, and 1 bottle (750 ml) good-quality gold or spiced 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.
(Use rum-soaked pineapple as a drink garnish or to top ice cream or cake.)
"Pineapple - Ginger Infused Rum." Everyday Foods. March 2011: p 22.
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