Created by Maison Ferrand proprietor Alexandre Gabriel with the help of his good friend, spirits historian David Wondrich, Plantation Pineapple Rum will seriously make you reconsider how much you really love pineapple.
Mix up this outstanding cocktail while you watch (and share!) this video starring Alexandre and David to see how it all happened.
By Michael Goldman, San Francisco
- 2 oz. Plantation Pineapple Stiggins’ Fancy Rum
- 1 oz. Fresh Lime Juice
- 1/2 oz. Ginger Peppercorn Syrup*
- 1 tsp. Maraschino Liqueur
- Dash Angostura Bitters
- Dash Peychaud Bitters
Preparation: Swizzle all ingredients with crushed ice except for bitters. Top with crushed ice and garnish with mint sprig, Angostura and Peychaud Bitters.
*Ginger Peppercorn Syrup
- 2 cups Cane Sugar
- 1 cup Water
- 1/4 cup Fresh Ginger (Roughly Chopped)
- 6 Peppercorns
- 1 tsp. Salt
Preparation: Simmer ingredients for 10-20 minutes, strain and cool.
Tasting Notes: Plantation Pineapple Stiggins’ Fancy Rum (40% ABV/80 proof)
Delicious rich ho-go rum bouquet with a touch of smoke married with aromatic notes of tropical fruit, Pineapple, delicate citrus peel and a touch of clove. The palate reveals a full bodied rum with a satisfying mouth-feel of rippened banana, pineapple, with spices and a smoky finish. The term ho-go comes from the French term haut-gout, which means “high taste” and is used to describe rums showing a tremendous amount of flavors, due to long fermentation of the molasses and non-rectifying distillation in tiny pot stills.