There’s nothing like a great daiquiri. It’s something I’ve written about before, but when you find a really excellent variation, it’s a sin to keep it to yourself.
A few months ago I was recommended the Stiggins’ Fancy Plantation Pineapple rum. I’ll admit I had written it off as a Cruzan-style fruit concoction meant to mask the flavor of the spirit, but my husband bought a bottle and after tasting it I was an instant convert.
Plantation Pineapple is made with pineapple juice and husks. On the nose, it’s very strongly pineappley, its taste isn’t quite what you’d expect. It’s smooth and brown sugary with just a subtle pineapple note. This is not in the category of flavored liquors like whipped cream vodka — it’s refined, balanced, and endlessly inspiring for cocktails.
I’ve been loving it in a classic daiquiri. The NY Times shares a twist with rhum agricole, but here I let the Plantation Pineapple be the star of the show.
Plantation Pineapple Daiquiri
2 oz Plantation
3/4 oz simple syrup
3/4 lime juice
Shake and strain into a coupe.
stirred 