Plantation Original Dark Rum - Find. Eat. Drink.

Plantation Original Dark Rum, Plantation Rum, Planters Punch Recipe, Cocktail Recipe, Trinidad, Cognac Ferrand, Pierre Ferrand, Aged Dark Rum, Double Aged, Double Aging, Mai Tai, Double-Aged Rum, Twice Matured Rum, Caribbean Rum, Trinidad, Tobago, Aged Dark Rum, Pierre Ferrand, Alexandre Gabriel






Image courtesy of Plantation Rum

Planters Punch

Recipe courtesy of Plantation Rum


Serves 1

Glass: Highball Glass

Ice: Cubes

Garnish: Orange Slice, Lime Slice, Cherry


- 6/10 Plantation Original Dark

- 3/10 Lime Juice

- 1/10 Grenadine Syrup [Try Jack Rudy Cocktail Co. Grenadine Syrup]

- Splash Soda Water


1) Combine Plantation Original Dark Rum, lime juice, grenadine syrup, and ice in a shaker.

2) Shake vigorously.

3) Serve in highball glass and add soda water.

4) Garnish with slices of orange and lime, and a cherry.


More Cocktail Recipes

- Mai Tai from Julie Reiner

- Le Mai Tai from Brother Cleve


Alexandre Gabriel, the master mind behind Pierre Ferrand cognacs, Dry Curaçao and Plantation Rums has just launched a new rum called Plantation Original Dark, available in two strengths.


It’s a dark rum, so you expect some of the classic notes of caramel and spice. This delivers on that with lots of rich toffee, banana and baking spice notes.

Cocktails + Tips

The richness of the rum is ideal ingredient in classic rum cocktails, such as the Mai Tai, Daiquiri and Punches. [Try the Planters Punch recipe below.] For a twist, follow Brother Cleve’s lead in his Le Mai Tai recipe and blend the Plantation Dark Rum with a Rhum Agricole from Martinique for a grassier, funkier note.


The dark rum follows the double maturation model of his other rums. This means it’s first aged for 3 to 5 years in heavily charred American Oak barrels in the Caribbean (in this case Trinidad and Tobago) and selected barrels are shipped to Cognac, France, blended and then further aged for 10 to 12 months in medium-toasted Cognac Ferrand French oak barrels.


The rums are hand-picked and blended according to the ancestral elevage used at Cognac Ferrand. It’s actually how rum was originally blended in the 18th and 19th centuries. The elevage technique means that the rum is not just put in barrel and left to age, but it’s sampled every few months and evaluated. Based on its progress or lack thereof, the barrel may be moved to a different location in the cellar for more or less humidity, or the rum may even be re-casked.

The OverProof Option

Those that love tiki drinks will appreciate the overproof bottling that’s available at 73% ABV / 146-proof. This version is not double-aged in cognac casks like its lower strength sibling and it’s an ideal dark rum for classic tiki punches.


Retailing for ~ $18, it’s one of the best bang for your bucks in rum. Buy here. The overproof option runs a little steeper at ~$30.

More Rum Recs

Bartender Kate Perry of Rhumba in Seattle, WA is a fan of the Plantation Rums -- discover more of her rum recommendations for sipping and mixing.

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