With all the enthusiasm created by Plantation Pineapple stinggin’s fancy, we had a lot of fun asking a group of french bartenders what they thought about the star product of 2016. we continue with Yannick Bucco of willie carter sharpe, a wonderful bar in Montpellier, inspired by The Speakeasy.
Rumporter: Could you say a few words about the bar and what it offers?
Yannick Bucco: Willie Carter Sharpe is a bar that is predominantly focussed on American spirits. We like to create all sorts of unusual mixes with all sorts of alcohols as bases, in a 1930’s setting with a speakeasy spirit. We put special emphasis on our hospitality and service.
R: When did you discover Plantation Pineapple?
YB: I discovered Plantation Pineapple through Maison Ferrand, when they offered me a bottle last year after Tales of the Cocktail. The product charmed me straight away and I knew without a doubt how I was going to use it. I had a sort of vision! A bit like a flash of lightning.
R: In your opinion, what are its main characteristics?
YB: It’s a subtle and extremely unusual product, and it possesses a real elegance, which allows you to experiment with new things: forgotten classics, but also new creations.
R: Why is it interesting to use in a cocktail?
YB: Plantation Pineapple is a rum that leads curious cocktail consumers towards a completely original experience. Those who are rather reluctant when it comes to dry cocktails will be surprised by its fruity side with a subtle and pleasantly surprising sweetness thanks to the Victoria pineapples. This rum opens up new possibilities for a clientele with a thirst for new discoveries.
R: What is the difference compared to a spiced rum cocktail?
YB: It is both sweeter and very delicate, and highlights the very essence of the fruit. A true delight!
R: For the coming season, are you preparing a menu with a range of cocktails using Plantation Pineapple? What is the concept and can you give us any details about the recipes?
YB: Yes of course, I’ve created a retro concept based on about ten cocktails. Pineapple rum, which Maison Ferrand has modernised, has existed since the 19th century. So I did some research on the subject and decided to revisit old cocktail recipes (high proof, quite sweet or dry and flavourful) from the 19th and beginning of the 20th centuries using this rum. The aim, as I mentioned before, is to introduce consumers to dry cocktails using Plantation Pineapple.
- 45 ml Plantation Pineapple
- 10 ml China China
- 15 ml Dolin blanc
- 2 dashes of Abbott’s Bitters
In an ice-filled shaker, add all of the ingredients and shake vigorously. Filter and pour into a vintage glass decorated with a pineapple leaf. Add a pinch of Amarena cherries as a garnish.
Willie Carter Sharpe 3, rue Collot 34000 Montpellier Tél. : 09 84 11 64 53