Sam's Cocktail of the Month Collaboration with Ross' Weekly Sip

Coming from a restaurant background as beverage director at restaurants such as The American and Corvino Supper Club, much of my time has been curating not only wine programs, but also bar programs.  Very few esoteric cocktail ingredients have intrigued me as much as Plantation Stiggin’s Fancy Pineapple Rum.  That’s why Sam and I have teamed up to develop the perfect Old Fashioned just in time for the holiday season.

In the early 1990’s, Alexander Gabriel, of Maison Ferrand Cognac, founded Plantation Grand Terroirs, dedicated to sourcing and blending the best rum barrels from around the Caribbean.  Intrigued by the writings of Charles Dickens, and particularly favorite drink of Reverend Stiggins (Pickwick Papers), Alex set out to recreated the popular “pineapple rum” recipe that had been lost since the 1820’s. 

Pineapple Rum.jpg

Unlike inferior flavored spirits, Stiggin’s Fancy begins at the distillation process.  The bark of the Victoria Pineapple is infused into Plantation 3 Star and then further distilled.  The fruit is separated and stepped in Plantation Original Dark and also receives further distillation.  The final products are blended together, giving you a slightly smoky rum with hints of caramelized pineapple and clove.   

While Plantation Stiggin’s Fancy Pineapple Rum is perfect as a substitute in any rum based dram, it can be properly experienced with a splash of simple syrup and a few dashes of bitters.  Sure to be a showstopper at upcoming Halloween parties! 


Ross Jackson

The Kansas City Wino


Stiggin’s Fancy Rum Old Fashioned


2oz Stiggin’s Fancy Rum ($31.99)

Heaping Barspoon of Stirrings Simple Syrup ($4.99)

5 Dashes of Angostura Orange Bitters (Classic Angostura also works great!) ($4.99)

Bada Bing Cherry Garnish ($8.99)


Add rum, syrup and bitters to a mixing glass.  Top glass with ice and stir until glass is cold.  Strain into a rocks glass.  Serve neat.  Garnish with cherry.  Enjoy!

Andy Doohan