From: Hotel Anjajavy,
Madagascar; probably the best hotel we will ever stay at.
The rum will be cloudy but in the bottle the sediment will
settle-out so be sure to shake the bottle before pouring.
Always serve over ice as the flavour of the ginger is otherwise
overpowered by the rum. Use the rum-soaked sultanas as an
extra ingredient for chocolate
brownies, or add them to ice cream, or just eat them neat
if you feel brave enough. The rum-soaked ginger can be
used to make glacÚ ginger,
which can then be used as an ingredient in cookies.