Rum baba the idea of soaking a dried Gugelhupf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by adding Malaga wine, saffron, dried and fresh raisin and crême pâtissière. The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one
Beenleigh Rum Distillery there or whose forebears have worked there and it is closely associated with the identity of the area by the local community. Beenleigh Rum Distillery Beenleigh Rum Distillery is a heritage-listed rum distillery at Distillery Road, Eagleby (once part of Beenleigh), City of Logan, Queensland, Australia. The distillery produces Beenleigh Rum. It was built from to . It was added to the Queensland Heritage Register on 6 March 2004. The Beenleigh Rum Distillery on the banks of the Albert River was licensed in 1884 and utilised molasses from sugar grown and crushed in the area. The town of Beenleigh developed