Sounded to good not to post
Pineapple Ginger Infused Rum
1 pineapple (4 lbs), peeled and cut lengthwise into 1-inch-thick slices
1-inch piece fresh ginger, peeled and thinly sliced
1 bottle (750 ml) good-quality gold or spiced rum
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.