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Pineapple-ginger Infused Rum Recipe

Ingredients

How to make it

  • In a 2-quart glass jar with lid, combine 1 pineapple peeled and cut lengthwise into 1-inch-thick slices,1-inch piece fresh ginger, peeled and thinly sliced, and 1 bottle 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 cakes.)1-1/2 ounces=78 cal.

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chelby1969 Alliance, Ohio

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