Plantation Pineapple Rum

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Mixology

Plantation Pineapple Rum

Throughout history and around the world, the Pineapple has been recognized as the symbol of hospitality. During American Colonial times the pineapple was used by hosts to welcome guests into their home, and it was so celebrated that some believed it could only be afforded by kings and queens. Christopher Columbus first found this sweet and succulent fruit during a stop on the island of Guadalupe during his second voyage across the Atlantic ocean. In 1493 he brought fresh pineapples to Europe, and in the 1600’s King Charles posed for a picture receiving a pineapple as a gift. Around the globe the pineapple is still a symbol for hotels and homes as a warm and genuinely hospitable welcome. 

I am one of the 6 leaders of the prestigious Cocktail Apprentice Program at the premiere cocktail week, Tales of the Cocktail, held in New Orleans every year in July. We in the “CAP” program adopted the pineapple as OUR logo, which symbolizes hospitality and a true love for cocktails and spirits. We accept nearly 500 applications from bar tenders around the world every year and painstakingly choose 40 new and 20 returning apprentices every year to take on the difficult task of making thousands of cocktails for all of the seminars and events. The pineapple symbol means so much to the apprentice team that most of us (me included) sport a pineapple tattoo somewhere on our bodies! 

In 2014, Alexandre Gabriel (Cellar Master at Maison Ferrand) and David Wondrich (author of Imbibe!) developed a pineapple rum and brought it to Tales of the Cocktail to share with the CAPS and colleagues- - with no intention of making enough to sell. The label on the bottle states that in the 1824 Journal of Patent Inventions notes, “it was customary in the West Indies to offer Pineapple Rum to visiting European friends.” The rum that Gabriel and Wondrich created is called “Stiggin’s Fancy Plantation Pineapple” and is their liquid thank you to the apprentices for all that we do at Tales of the Cocktail. The name is a tribute to Reverend Stiggins from the Charles Dickens novel “Pickwick Papers” who loved to sip on pineapple rum. I remember sitting in that room when they presented each of us with a bottle and boy were we thrilled. This was a rum made specifically for US - - and it was absolutely delicious. 

I recently sat down with Guillame Lamy, Vice President at Maison Ferrand, and learned about this beautifully artisanal spirit which is now available in the U.S. by popular demand. The process is complex and results in a really special rum. Queen Victoria pineapples (considered the best in the world) are peeled by hand, and the rinds are macerated in Plantation 3 Star Rum for one week, then distilled in pot stills. Separately, the pulp is infused with Plantation Original Dark Rum for three months. The two liquids are then combined and aged in used cognac casks for another month and a half. The finished product is a lovely marriage of flavors- including molasses, buttercream, caramel, vanilla, and of course pineapple.

How does this all tie in to cocktails? Well, I have made a number of classic rum drinks with Plantation Pineapple Rum and I think my two favorites so far are the iconic Daiquiri and the tropical island favorite, the Painkiller. The subtle flavors of the pineapple and vanilla play perfectly with coconut and citrus. My good friend Travis Owens, owner and barkeep of the nationally recognized bar “Curio”, created this punch recipe that I absolutely LOVE. It takes a little bit of preparation to make but trust me it is well worth the work!!

UNCLE BOONS

1.5 oz. Plantation Pineapple Rum

.25 oz. Kaffir infused Wray & Nephew Rum

.25 oz. Kalani Coconut Liqueur

.5 oz. Fresh Lime Juice

.5 oz. Simple Syrup

.75 oz. Fresh Pineapple Juice

10 drops Curry Bitters

Combine all ingredients over ice. Shake well and strain over ice in a coupe glass and garnish with a kaffir leaf.

-Article written by Cris Dehlavi, The Muse of Mixology-

My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to Got Rum ? magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.