3/23/11

Pineapple-Ginger Infused Rum

Courtesy of Everyday Food

Need: 2-quart glass jar with lid

1 pineapple, peeled and cut lengthwise into 1-inch-thick slices
1 inch piece of fresh, peeled, thinly sliced ginger
1 bottle (750 ml) gold or spiced rum

Refrigerate 1-2 weeks, gently shaking jar each day. Strain rum through fine-mesh sieve into an airtight container and refrigerate up to 2 months.

1 comment:

Carole said...

Hi there. Food on Friday: Pineapple is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

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