Pineapple-Ginger Rum
Yields: 8 servings
 
Ingredients
  • 8 ounces cubed fresh pineapple
  • 2½ cups white rum
  • ¾ cup roughly chopped fresh ginger
  • 1 tablespoon orange zest
  • 2 teaspoons lime zest
  • 2 teaspoons lemon zest
  • 6 whole star anise
Instructions
  1. In a large bowl, combine all ingredients. Divide mixture between 2 (32-ounce) wide-mouth Mason jars. Seal tightly, and refrigerate for 2 weeks.
  2. Strain infused rum into an airtight container, discarding solids. Refrigerate for up to 1 month.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shell-beach-cocktail/