I didn’t until I read it in one of my magazines. It’s actually my Everyday Food magazine. My good friend Cathy got me a subscription for Christmas. Isn’t that an awesom gift? I’m not a fan of cookbooks, I think they are a waste of money (how many times have you bought a cookbook to use one recipe?), but food magazines are great. Don’t be fooled by the Martha Stewart tag line either. These are great recipes that involve normal ingredients and it’s a small magazine, so it doesn’t take up too much space.
The March addition of Everyday Food highlights one of my favorite fruits, the pineapple. I love grilling it, making it into a smoothie, baking with it and just eating it. This recipe let’s me enjoy the flavor in a drink. A really great drink.
In the 90’s I drank a lot of Captain Morgan’s and Pepsi. I love Captain Morgan’s Spiced Rum. I always have it on hand.
Pineapple Ginger Rum
- 1 Pineapple, peeled and cut
- 1-inch piece of Ginger, peeled and sliced
- 1 bottle (750 ml) Captain Morgan Spiced Rum, or your favorite rum
Combine the pineapple, ginger, and rum in a large glass jar with a lid. Refrigerate for at least 1 to 2 weeks. You can shake the jar each day until rum is flavored to taste, but that’s really not necessary. Strain the rum and store in a glass container for up to 2 months. Use the rum soaked pineapple as a drink garnish or on top of your ham this Easter, or just eat the pineapple.