However that is waaaaaaaay less sugar than most flavoured rum products and I’m quite happy to consider this a rum. Indeed 20g/litre of sugar is added to Stiggins’ Fancy which is right on that legal line. I do notice that Plantation are careful to avoid calling this product “rum” on the label so as to comply with EU law. I very much like the fact that specific, existing, and totally solid rums are used in the process as most flavoured rums are made with the cheapest crapola rum available. Separately the flesh of the fruit is infused into Plantation Original Dark rum before the two are blended and bottled. Plantation infuse their 3 Stars white rum with pineapple skins before re-distilling it in copper pot stills. Plantation are excellent at providing detailed data on their products and a quick visit to their website reveals much. The name is a homage to a certain Charles Dickens character who liked a drop of pineapple rum but that interests me far less than the actual contents of the bottle so let’s cut right to the chase. Plantation Stiggins’ Fancy Pineapple.Ĭoming in the standard attractive Plantation bottle with wood/cork stopper and wrap-around label, Stiggins’ Fancy very much looks the part. Wishing to put such hearsay to rest our intrepid cocktail blogger ordered both and humbly presents his own opinions on the matter. Plantation’s offering is pretty highly regarded but I have heard some mutter that Tiki Lovers is as good, if not better. Now while I’m not a great fan of flavoured rums in general (preferring my rum to be rum flavoured) there is a case to be made for pineapple rums which have a solid tradition behind them and have in recent years become a useful spanner in the craft cocktail toolbox. Pineapple rum: Stiggins’ Fancy Vs Tiki Lovers. My advice to the younger you’s: just go where your heart tells you to follow (I’m talking job-career stuff here!) and be okay with things changing over time, because they will, and that’s okay.Flavoured rums on Proof? O.M.G. It was a favorite in my younger days, when I had so many lofty dreams. My life IS a dream.Ĭheers my friends! I hope you enjoy this tropical cocktail. I truly love my life: my kids who are not kids anymore, my blog, my cooking, my friends, my family and my job … and all the crazy wonderful things I get to do with each. People change and dreams change and life has definitely changed me. I can’t say it will never happen, but it’s more likely to become a cookbook of some sort at this point than a restaurant. So anyway, this is one of the cocktails I used to make for my friends, back when I dreamed of owning “Dreamboat Annie’s”. Instead of that dream, I have my food blog, with an occasional cooking demonstration or food event where I’ll make the food for a limited number of people. If you’re the owner of an insanely popular place, yes, you can franchise and all that, but still you have to build your reputation first and most of the people who work for you will be making minimum wage. It’s a hell of a lot of work, with a lot of dedication, to build a restaurant following that you would need to make a restaurant successful. I’ve worked in the food industry and I know what it’s like. While I still love cooking and making drinks and making people happy with food and drink, it is no longer my dream to own a bar & grille.
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