There is rum and then there is rhum - rhum…
We have a bottle of Frangelico in our bar that doesn’t get used all that much. The sweet liqueur is made with hazelnut, vanilla and cocoa, giving it a unique and dessert-like flavor. Most of the drinks that it is used in are dessert cocktails, in fact (so many flavored martinis!), but it’s actually a very versatile liqueur and we try to experiment with it from time to time.
The Pineapple Plantation uses Frangelico more prominently in a pineapple-forward tiki drink, combining it not only with fresh pineapple juice, but with two different rums, triple sec and lemon juice. True to form for a cocktail with Frangelico, this drink reminds us of a really good pineapple upside down cake. When combined with pineapple, the toasted nut flavor of the Frangelico manages to evoke the caramel topping of a pineapple upside down cake. It isn’t nearly as sweet as the cake and it is downright addicting. We poured this cocktail into a large old fashioned type glass, but if your glasses are on the smaller side, you might want to serve this in a poco grande instead. Garnish it with a pineapple wedge and some swizzle sticks.
We used Plantation Dark Rum and a splash of Plantation’s Stiggins Fancy Pineapple Rum. The dark rum has a good molasses flavor that adds a richness to the cocktail without overwhelming it. A rum with some age on it might be a better substitution if you don’t have the dark in your bar. The pineapple rum, on the other hand, shouldn’t be omitted. And if you don’t yet have a bottle, go pick one up because it is delicious in so many drinks – including this one.
2 oz Plantation Dark
1/4 oz Plantation Pineapple Rum
1/2 oz Frangelico
1/4 oz Triple Sec
1 oz pineapple juice
3/4 oz lemon juce
1/4 oz simple syrup
Combine all ingredients in a mixing glass or cocktail shaker and fill with ice. Shake until cold, then strain into a large old fashioned glass filled with crushed ice or a poco grande. Garnish with pineapple and pineapple fronds.