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Homebrew Pineapple Daiquiri
By Nathan Robinson
Shake all ingredients with ice and strain into a chilled coupe.
Pineapple-infused rum: Core a pineapple and set the flesh aside. Cut the leftover core and skin into 2-3 inch long chunks. Put them into a sealable container and fully cover with rum. Seal the container and store in a dark, cool cabinet. Once a day, give it a shake and a taste. This should take 5-7 days depending on your preferences. Strain, filter and bottle the resulting rum.