Plantation have attempted to revive this forgotten nectar, almost lost the the annals of history with cocktail historian David Wondrich. They relied on several ancient recipes and added a few traditional techniques.
The 1824 English Journal of Patent and Inventions and the 1844 Journal of Agricultural Society were the main sources of inspiration, along with author Charles Dickens.
Ripe Queen Victoria pineapples were infused with aged Plantation Original Dark Rum for 3 months. Meanwhile the bare rind of the fruit was also macerated in rum and then distilled, creating a bright pineapple essence to blend with the lushness of the infused Plantation rum.