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pineapple-ginger infused rum
3.5
(59)
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Recipe Saved
Servings: 5
Author : Martha Stewart
Ingredients
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Instructions
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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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