Plantation Three Stars White Rum

Everything started with a grass, commonly named sugarcane…

Never yet have i been dissappointed with any of the Plantation rums and here is a new star of the show – Plantation Three Stars White Rum.

“In a Portfolio of Aged Rums, Plantation 3 Stars Demonstrates Cognac Ferrand’s Blending Mastery, Expertly Marrying the Best Rums from Barbados, Trinidad and Jamaica”

I can´t praise this rum enough…it´s one of the best whites i ever had and i mean it. To cut the crap and all the blahblah – if you want a good white rum that is flavorful and yet got kick, can be both mixed and sipped – you got it right here – and it makes daquiris to die for…

Chateau de Bonbonnet, Ars, France (April 2012) – The spirit masters at Cognac Ferrand, producers of the award-winning Plantation Rum portfolio, have their own special twist on rums: cherry picking the very best aged rums from around the Caribbean and Latin America and bringing them to Cognac to be refined for a second aging in their own Cognac barrels, a technique only performed by Ferrand.

Now, for the first time ever, Plantation Rum introduces its first white rum – Plantation 3 Stars, named in honor of the three rum-producing stars of the Caribbean from which Plantation 3 Stars is crafted: Barbados, Trinidad and Jamaica. Launching in September 2012, Plantation 3 Stars (41.2% ABV) will retail for approximately $24.99 for a 1 liter bottle.

For Plantation 3 Stars, Gabriel decided to use a 3-year aged Trinidad rum, carbon filtered to maintain its white color and to remove the heavier tannins while preserving the aromatics developed and refined by aging. Un-aged rums from Barbados and Jamaica are blended, along with a 12 year old rum from Jamaica. The Jamaican rum is an expensive ingredient but key to the taste of the overall blend.”

The white rum category is a competitive market cornered by huge corporations. Gabriel notes, “We are a small artisanal spirit producer so from a marketing perspective this product makes no sense.

But on the other hand, we felt that we had it in us to create a hell of a white rum and could not resist the creative urge. We really worked long and hard at it and the process was exciting for everyone at Ferrand. We hope Plantation 3 Stars makes people’s taste buds dance! After all, the work we do is for great pleasure – that’s what we’re all about.”

The three stars:

Barbados – Good rums from Barbados are well rounded with subtle sugar cane and sweet tropical fruit notes and light banana-type aroma.

Trinidad – Lighter bodied and stylish style rums due to mainly column still use, with delicate notes of citrus and gentle spices with a touch of vanilla.

Jamaica – if Trinidad rums are more light bodied and refined – Jamaican rums are the opposite with heavy and full-bodied aromas of sugarcane, bananas and tropical fruits.

And here`s what i think:

On the nose – This rum has notes of tropical fruits, banana and sugarcane, the nose is light and VERY pleasant…i wanna dip my nose into that bottle and just sit with it!

On the palate – An explosion of flavors of fruits, sugarcane and a lingering vanilla finish. it got some kick too with a very pleasant burn – not in a bad way at all. This is good…really good.

The bottle – Gorgeous! it has a lot of “old rum feel” to it and the label that is wrapped around the entire bottle telling about this rum and rum history is really cool. They have really made it right here!

The rum itself has a that beautiful golden hue which i just love…

It´s made for mixing though even if it sips just fine and to start with i made a few daiquiris and this rum really does make some badass daiquiris! i could just continue to drink one after another..

Also i made a rum punch and my somewhat tikified version of a cocktail called Old St Tropez plus a rum sour, here are the recipes:


2 oz Plantation Three Star, 0.5 oz fresh lime juice, o.5 oz sugarcane syrup

Shake with ice and serve in a chilled cocktail coupe – if you want you may garnish with a golden sugar rim.

It´s a daiquiri to die for..


3/4 cup ( 175g) brown sugar
3/4 cup (175ml) boiling water
1 tsp angostura bitters
juice of 4 limes and 4 lemons
2/3 cup (150 ml) strawberry syrup
14 oz (400 ml) canned mango pulp – (i used pineapple juice instead)
4 cups (1 liter) tropical fruit juice
1-1.5 cups (250-300ml) white rum
4 cups (1 liter) lemonade or sparkling mineral water
Plenty of ice – i used cracked ice
Quartered lime and orange slices for garnish

Stir the sugar and water together until the sugar has dissolved and leave to cool – or use a simple sugarcane syrup.

Mix the syrup with the lime and lemon juices, angostura bitters, pineapple juice or mango pulp, strawberry syrup and rum and stir together until well mixed. Set aside and chill until ready to serve.

Stir in the fruit juice and lemonade and serve with plenty of cubed or cracked ice. Garnish with lime and orange slices or add a sprig of mint and a cinnamon stick if you make just one or two drinks.

This is an old style Jamaican rum punch and it´s a comfort drink, fruity, rummy and if you grate some fresh nutmeg and dust over it it becomes even better.

I like these kinds of caribbean rum punches and they can be varied a lot, add some spices to the mix with the boling water and let it soak for a while to add some extra depth and spiciness, also pimento dram is good for that.


1.5 oz Plantation Three Star
.75 oz fresh lime juice
.5 oz sugarcane syrup
2 dash chocolate bitters (Mozart)
1 egg white

Shake hard and long with ice and strain into a chilled cocktail coupe. Garnish with an orange twist. I would say this gives the word delicious a new meaning…


2 oz Plantation Three Star
.5 oz light muscovado sugar syrup
.5 oz fresh lime
1 oz fresh orange juice
1 drop orange blossom water
2 drops absinthe
a couple dashes angostura bitters on top of the ice

Shake together and strain into a rocks glass filled with finely crushed ice and add a couple dashes angostura bitters on top of the ice and garnish with an orange peel and mint sprig.

Plantation Three Star isn´t out in the shops yet so keep an eye out…should be out sometimes in the fall i believe. Here`s the links to Cognac Ferrand and Plantation rums websites.

RUM – A Global History

Welcome to all those interested in the lore of Rum – a beverage with a secret and fascinating history! Rum has been a beverage, a currency and an element of ritual, a symbol of debauchery among Temperance crusaders and of healthy moderation in the British Navy.

Do you love rum? if you do here is a book for you - RUM – A Global History – by Richard Foss who also has a website called – which expands on the information and ideas that are in the book but for various reason were not included in it – plus as he says - provide a place to stretch out and discuss the more controversial aspects of rum history.

I got a preview of the book and i must say it really is interesting reading and a thorough work on all aspects of rum and rum history.

Here`s the book description:

The enjoyment of rum spread far beyond the scallywags of the Caribbean—Charles Dickens savored it in punch, Thomas Jefferson mixed it into omelets, Queen Victoria sipped it in navy grog, and the Kamehameha Kings of Hawaii drank it straight up.

In Rum, Richard Foss tells the colorful, secret history of a spirit that not only helped spark the American Revolution but was even used as currency in Australia. This book chronicles the five-hundred-year evolution of rum from a raw spirit concocted for slaves to a beverage savored by connoisseurs.

Charting the drink’s history, Foss shows how rum left its mark on religious rituals—it remains a sacramental offering among voodoo worshippers—and became part of popular songs and other cultural landmarks.

He also includes recipes for sweet and savory rum dishes and obscure drinks, as well as illustrations of rum memorabilia from its earliest days to the tiki craze of the 1950s. Fast-paced and well written, Rum will delight any fan of Mojitos and Mai Tais.

The book goes quite deeply into what rum is and it´s colorful and interesting history which is as colorful as you can wish with everything from rum smuggling and the triangle trade to rum runners and tik bars.

I have picked one drink from the book to mix up too – it´s a famous colonial rum punch dating back to the 1780s.

Martha Washington’s Rum Punch

  • 3 oz. white rum
  • 3 oz. dark rum
  • 3 oz. orange curacao
  • 4 oz. simple syrup
  • 4 oz. lemon juice
  • 4 oz. fresh orange juice
  • 3 lemons, quartered
  • 1 orange, quartered
  • 1/2 tsp. grated nutmeg
  • 3 cinnamon sticks (broken)
  • 6 cloves
  • 12 oz. boiling water

In a container, mash the orange and lemon pieces, cinnamon sticks, cloves, and nutmeg. Add the syrup, lemon and orange juice. Pour the boiling water over the mixture.

Let cool for several minutes before added the white rum, dark rum, and orange curacao. Strain well into a pitcher or punch bowl, and serve over ice in goblets.

Decorate with wheels of lemon and orange, and dust with a little nutmeg and cinnamon. Tasty, relaxing and refreshing! The book RUM – A Global History can be purchased here.


Sugarcane bar


Aged Cacha̤a РLeblon Reserva Especial

Last week I wrote about the Cedilla – and excellent acai liqueur from the house of Leblon and now it´s time to present their new aged cachaça as well - Maison Leblon Reserva Especial - a special limited aged cachaça that were recently introduced in Brazil.

Leblon Cachaça recently won the best cachaça and double gold award at the 2012 San Francisco Global Spirits Competition with their Leblon cachaça and the new Reserva Especial.

Cachaça has a more earthy taste compared to the more “grassy” rhum agricole – and both are delicious – I really enjoy mixing with them. The aged cachaça is more mellow than the white unaged and Leblon Reserva is aged in new Limousin French oak for two years and then blended by Gilles Merlet. Like Leblon, it is single batch distilled in alambique potstills.

It has a complex smooth taste with notes of honey, sugarcane and something woody/nutty with a slight and pleasant “buttery” aftertaste. The nose is sweet and reminds me of sugar, earth and dulce de leche.

The bottle is strikingly elegant with a thin slender shape and engraved handwriting on the glass and it contains 375 ml and is 42% ABV.

I found this interesting drink to try:

São Conrado created by Canvas bar team, Brisbane

1.5 oz Leblon Cachaça
.75 oz fresh lemon juice
1.0 oz fresh pineapple juice
1.0 oz spiced pineapple syrup
.25 oz dark rum to float
Mint sprig to garnish

In a Cocktail shaker, combine all ingredients except the rum and mint with ice, and shake vigorously. Strain into a large rocks glass fill with cubed ice, then add a ‘cap’ of crushed ice. Float dark rum on the surface of the drink, and garnish with a mint sprig.

As for spiced pineapple syrup – it`s not stated in the recipe what spices used in the syrup but since cinnamon goes well with pineapple i added some cinnamon to the batch.

So you make a simple syrup (1.1 water plus sugar) and add a few pineapple chunks, 2 crushed (ceylon) cinnamon sticks and boil up lightly and then set to cool for a couple hours for flavors to marry.

This cocktail was nice and a bit on the sour side, quite complex too – aged cachaça meets spiced pineapple syrup!

I never drink just one cocktail so after the São Conrado I made a drink I call Leblon Beach:

Leblon Beach

2 oz Leblon Reserva
0.75 oz fresh lime juice
5-6 pineapple chunks
0.25 oz sugarcane syrup
0.25 oz liquid honey

Muddle pineapple chunks and honey, add the rest of ingredients and shake with ice. Strain into a chilled cocktail coupe and garnish with a raw-sugar rim, pineapple slice and cherry – or if you want it to look like it does in the picture – a dried pineapple slice and cherry.

And that is very simple to make, I just sliced out a piece of the pineapple very very thin and placed it in the oven at 225 F ( 110 C) to dry for about 15-20 min or until the edges became partly browned.

This cocktail was very nice and refreshing due to the earthiness of the cachaça and the freshness of lime and pineapple.

Maison Leblon Reserva Especial is currently available only in Brazil, and will be introduced shortly in limited editions to select markets outside of Brazil.

So keep an eye out for it.

Cedilla РA̤ai Liqueur from the House of Leblon

Here comes Brazil!

I just got my hands on Leblon`s new açai liqueur…

Açai is a new macerated fruit liqueur made by Maison Leblon and is made from Zambazon açai berries from the Amazon region in Brazil. Straight from the rainforest, exotic and purple – yeah…this really speaks to me.

I “sort of” knew what açai berriers were ( i have heard about them in the context of heatlh) but i didn`t really know what they were and as usual when i get a sample of something new i start doing my reserach – so what exactly is açai berries?

The word açai – means “the berry that cries” – they are glossy blue and purple berries from Brazil contaning LOADS of antioxidants. The berries are the fruits of a palm tree that grows slowly under the humid and shady rainforest canopy in South and Central America and take 4-5 years before producing fruit.

The berry has a rich flavor similar to cherry with a hint of chocolate. The liqueur Cedilla is made with handpicked Zambazon açai berries and Zambazon means that they are certified organic & fair trade.

The berries are macerated and blended with the highest quality alambique Cachaça from the Maison Leblon in Patos de Minas, Brazil. And what you get is a rich fruity flavor with complex chocolate, spice, and berry notes. It`s bottled at ABV 25%.

Sounds good? well, it does to me….I was actually quite curious about the flavor of this product and disappointed i was not – instead i was rather surprised. It´s really yummy – fruity, complex, distinct and very much reminding of a finer ruby port.

There´s great ways to use it too, it goes down nicely neat of course but my main interest is to use it in mixed drinks.

Usually a good rule of thumb when it comes to local products is that they most often goes best together with other products from the same area or climate. So i went and searched for Brazilian recipes to either use as is or tweak a little bit to create something new.

But you also need to step outside the boundaries sometimes how else shall you discover something different and exciting? and to me – of course you can use this in tiki drinks too – you can use it in everything – despite that not being very Brazilian…but believe me i`m gonna try that too.

But the first drink that comes to mind when thinking about Brazil just has to be the caipirinha and mixed with cachaça, sugar and lime how can it be anything but glorious?

Açai Caipirinha

2 oz Leblon Cachaça
1 oz Cedilla
½ oz sugarcane syrup or 1-2 tsp fine sugar
6 lime wedges cut in quarters (1 large lime)

Muddle the limes and fine sugar or sugarcane syrup in a mixing glass. Add Cedilla and Leblon Cachaça. Fill with ice, shake well and pour all into a rocks glass. Garnish with a lime wedge.

Very tasty!

And here´s another recipe i found over at Leblon:

Salvador Sling

2 oz Leblon Cachaça
1 oz Cedilla
½ oz fresh lime juice
½ oz ginger liqueur (i used Domaine de Canton)
2 oz pineapple juice
Dash of angostura bitters

Combine all ingredients in shaker and shake vigorously with ice. Strain into a highball or other glass filled with cracked ice, and garnish with a pineapple slice.

Oh this is yummy…this cocktail has a quite mature taste, it´s semi-sweet and there`s lots of “port” flavor in it from the Cedilla but also somehow the ginger flavor marries into it and makes the impression stronger.

An interesting variety would be to muddle fresh ginger into this instead of the liqueur.

This is a sip and savor kinda cocktail.

And now it´s time for a tiki drink as well and since Cedilla has a taste of a light ruby port i think it would be interesting to make a twist of Martin Cate´s “Dead Reckoning” and switch the tawny port for Cedilla and the rum for aged cachaca and a high proof dark rum with attitude like Smith and Cross. And finally switch the angostura bitters for one – just one dash of Mozart chocolate bitters….

Brazilian Dead Reckoning

1 oz fresh lemon juice

1 oz unsweetened pineapple juice

0.5 oz Navan vanilla liqueur

0.5 oz Cedilla

0.5 oz sugarcane syrup

1 oz Leblon Reserva aged cachaca

1 oz Smith & Cross Jamaican rum

1 dash chocolate bitters (Mozart)

1 oz soda water

Well well well…..this was a DRINK!! very strong, very spicy…with that hint of chocolate…just the way i like it! when the ice dilutes it just a little bit it becomes perfect!

I have to say that Cedilla acai liqueur is a very good liqueur indeed…and you can do a lot with it – it fits in most styles of cocktails – go get it!

I don´t know where it´s sold right now outside of Brazil or if it even is but you may contact Leblon to find out.

I really like the Cedilla! it´s tasty, versatile, exotic and warm!

On a sidenote – the word Cedilla is from the Old Spanish name for the letter, ceda (zeta) A cedilla - also known as cedilha or cédille, is a hook ( ¸ ) added under certain letters as a accent mark to modify their pronunciation. In this case it becomes a “soft” c.

Pictures of acai berries at the plantation are courtesy the House of Leblon.

A Tequila Julep for may the 5th

Here´s for cheering twice! both the Derby Day and Cinco de Mayo happens to be on may 5th this year.

Cinco de Mayo is a celebration of Mexican heritage to commemorate the French army’s defeat at the hands of the Mexicans at Puebla by the end of the 1900s. And with that goes cheering with tequila. The Derby Day is as we know – a day of never ending mint juleps – and since both are on the same day this year- why not try a new thing and make a tequila julep?

In any case i have been thinking about that ice cold julep for a while…but i have never meade one with tequila. That feels quite refreshing – and i have already posted other juleps here – see links at the bottom) so tequila julep it is this time!

Now one thing with the julep – it´s a boozy drink but with all the crushed or shaved ice it dilutes fast and so therefore you better try to use a spirit with a little bit of a higher proof to keep that kick in the flavor. At the same time the dilution is necessary to make the drink palatable and refreshing – and that´s the whole point with the julep – it´s supposed to be a refreshener in the summer heat.

And thank God i have a Lewis bag…and maybe i should thank the Tales too bec that`s from where i got it last year. With it i made some fairly finely crushed ice by first crushing it in my ice-crusher (hand cranked variety…) and then i scooped it all into the bag and did beat the hell outta it and the result was a quite finely powdered ice – perfect!

Unfortunatley i would have needed more since i made 2 drinks so i had to top it up with normal crushed ice because at that point i wasn´t in for hammering more. And when i mention hammering…i hope one day to find a real big wooden mallet, like this one. Right now i`m using a huge wooden mortar and it works alright but a huge wooden mallet would be even better and they are cool too..

So here`s the recipe:

0.5 oz sugarcane syrup in a glass or julep cup

Add mint (6-8 leaves) and muddle very lightly, only lightly bruising them to get the oil out – not too hard because then you will release bitter stuff.

Fill up half with finely crushed ice and add your tequila of choice – i took 2 oz of a tequila reposado.

Now stir, add more ice and stir again until the glass is well frosted and heap plenty of ice on top! Garnish with a nice sprig of mint – and don´t forget to slap it to release the fragrance in the air.

And then….sip and dream…

With tequila the julep was alright but i think it´s much better with a strong bourbon – but as this is a special occasion i enjoy my tequila julep!


Here´s links to earlier mint julep posts:

New Orleans Cocktails pt 4 – Mint Julep

Chocolate and Vanilla Juleps