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.