to Download Appleton Estate Cocktail Recipes from ... - Astaphans

astaphans.com

to Download Appleton Estate Cocktail Recipes from ... - Astaphans

Appleton

The

Estate

Collection

the finest appleton estate cocktails

from around the world


a guide for the

passionate mixologist

The resurgence of cocktail culture can be felt in all corners of

the globe. Passionate mixologists may look to the past to gain

inspiration, but it is their style and originality that thrusts us

forward in the new millenium.

In honour of these innovators, we reached out to every continent

in search of the finest bartenders and their creations, and found

them honing their craft in five star hotels, established and revered

landmark bars, and cutting edge nightclubs. Within these pages,

you will find the most excellent cocktails from these expert

mixologists; cocktails that can be re-created by following the

Precise Mixing Instructions (P.M.I.’s), detailing each invention.

This book was designed with the bartender in mind. Appleton

Estate creates a variety of rums to suit every occasion, and each

concoction is categorized by the rum that best suits the cocktail

design. The recipes were submitted, then tested to ensure that

every combination you sample is perfected and ready to serve.

The book is waterproof and perfect for use behind the bar, and

we have enclosed a mini CD of all recipes if you wish to integrate

these cocktails into your computer system.

We hope the cocktails in these pages inspire, entice and excite

you. Let your inner mixologist shine, and raise a toast to The

Global Cocktail Revolution.


table of contents

Section

Top 10 Classic Rum Drinks 1

Introducing The Martini Club 2

Appleton Estate V/X 3

Appleton Estate Reserve 4

Appleton Estate Extra 12 Year Old 5

Appleton Estate Master Blenders’ Legacy 6

Appleton Estate 21 Year Old 7

Our Brand Story 8

daquiri

recipe:

Original Daiquiri

In a cocktail shaker filled with ice,

add 2 oz. Appleton Estate V/X,

1 oz. simple syrup and the juice

of 1 lime. Shake and strain into

a cocktail glass filled with ice.

Garnish with a slice of lime.


1

top ten

rum classics

1. Original Daiquiri

In a cocktail shaker filled with ice, add 2 oz.

Appleton Estate V/X, 1 oz. simple syrup and

the juice of 1 lime. Shake and strain into a

cocktail glass filled with ice. Garnish with a

slice of lime.

2. Mai Tai

In a cocktail shaker filled with ice, add 2 oz.

Appleton Estate V/X, 1 oz. lime juice 1/2 oz.

orange curacao, 1/4 oz. Orgeat syrup, 1/4 oz.

rock candy syrup (or cane syrup). Shake and

strain into a double old fashioned glass over

crushed ice. Garnish with a spent lime shell

and a mint sprig.

top ten

rum classics

3. ruM & COke

Fill a rocks glass with ice. Add 1 1/2 oz.

Appleton Estate V/X, the juice of 1/8 fresh lime

and top with fresh coke. Garnish with a wedge

of lime.

4. MOjiTO

To a highball glass, add 1 sprig of mint, 1/2 oz.

lime juice, 1/2 oz. simple syrup or 2 tsp. cane

sugar. Muddle well. Fill the glass with ice and

add 1 1/2 oz. Appleton Estate V/X and top with

soda water. Stir well to mix and garnish with a

mint sprig.

5. ruM anD WaTer

To a rocks glass, add 2 oz. Appleton Estate V/X.

Add 2 oz. chilled still water.


top ten

rum classics

6. HurriCane

In a cocktail shaker filled with ice, add 1 oz.

Appleton Estate V/X, 1 oz. Appleton White

rum, 1/2 oz. lime juice, 2 oz. passionfruit juice,

2 oz. orange juice, 2 oz. pineapple juice, 1/2 oz.

simple syrup and a dash of bitters. Shake and

strain into a hurricane glass and garnish with

passionfruit and pineapple slices.

7. ruM PunCH

In a punch bowl, combine 1-750ml Appleton

Estate V/X, 1-750ml Coruba dark Jamaican

rum, 1-750ml Wray & Nephew white over

proof rum, 2L orange juice, 2L pineapple

juice, 1 cup lime juice, 1/2 cup grenadine and

several dashes of Angostura bitters. Stir to mix

and add a block of ice to chill. Serve in punch

cups and garnish with fresh fruit.

8. jaMaiCan Mule

Fill a highball glass with ice and add 1 1/2 oz.

Appleton Estate V/X, the juice of 1/8 fresh lime

and top with ginger beer. Garnish with a lime

wedge.

top ten

rum classics

9. ruM runner

In a cocktail shaker filled with ice, add 1/4 fresh

lime (squeeze and drop in), 1 oz. Appleton

White rum, 1 oz. Appleton Estate V/X rum,

2 oz. pineapple juice, 1 oz. simple syrup,

1 small egg white, dash of Peychaud bitters

and a dash of Angostura bitters. Shake well

and strain into a Collins glass filled with ice.

Garnish with tropical fruits.

10. ZOMbie

In a cocktail shaker filled with ice, add 1/2 oz.

fresh lime juice, 1/2 oz. fresh lemon juice,

1 1/2 oz. fresh orange juice, 1 1/2 oz. fresh

pasionfruit juice, 1/4 oz. grenadine, 1 oz.

apricot brandy, 1 oz. Appleton Estate V/X, 1 oz.

Appleton White and 2 dashes bitters. Shake

and strain into a zombie glass filled with ice.

Add 1/4 oz. float of Wray & Nephew White

Overproof Rum on top, and garnish with fresh

mint.


2

introducing

the martini club

Cocktail development is equal parts art, alchemy and inspiration

The Martini Club International Inc. was formed in 1996 to

introduce the cocktail back in to modern culture. Beverage

alcohol experts and innovators in the field of mixology and

cocktail design, co-owners Michelle Hunt and Laura Panter

share a passion for mixology, and shared their expertise with

a select group of mixologists who formed The Martini Club’s

specialty bar catering division. Michelle and Laura have traveled

with their highly trained staff from coast to coast: Los Angeles to

Palm Beach to Halifax, stirring up hundreds of combinations for

patrons to sip on.

Their incredible energy and enthusiasm for the business is

evident, and imbues a sense of excitement throughout their entire

organization. In 1998, The Martini Club began customizing

training programs, covering everything from mixology to

product knowledge; service excellence to bar design and product

recommendations.

In 1997, The Martini Club created a guide of 101 Martini recipes

which was distributed in LCBO stores throughout Canada. It’s

success was so widespread that The Martini Club created the

Martini 201 guide, and their original cocktail creations numbers

in the thousands.

The Martini Club International regularly consults to event

planners, caterers, media companies and TV shows alike. Their

lively concoctions and uniquely fun and professional approach

has seen them as guests on numerous TV shows, including

Entertainment Tonight, HGTV’s “Designer Guys” and the Food

Network’s “Partydish”. Their cocktail podcasts, produced in

conjunction with the LCBO in the summer of 2007, ousted Jamie

Oliver from the number one spot on itunes, and remained on the

charts for months. Their growing profile in the North American

marketplace has culminated in their producing the first ever

North American Drinks Show which launched in Toronto in

2004. Now in it’s fourth year, the show draws international press

as the first ever interactive, consumer-based cocktail party, and

features over one hundred custom designed cocktails and six

thousand guests.

With over thirty years of experience between them, Michelle and

Laura created the first company of its’ kind in North America,

and their commitment to excellence has set the standard for all

who follow. From their unmatchable media contacts, clients and

friends, to their complete dedication to the art of mixology, the

business of cocktails and worldwide cocktail trends, the Martini

Club International continues to raise the bar in the world of

beverage alcohol.

After tasting each of these recipes, the experts at the Martini Club

offer their comments on the style and taste of each cocktail.


3

tropical passion tropical passion


advanced

glass: Highball

Brazil Canada

New Zealand Cayman Islands

from:

abelardo lima da silva

bar:

advanced house cigar bar

(sao paulo)

garnish: Star fruit, cherry, mint

method: Add the first three

ingredients to a cocktail shaker

with ice. Shake and pour into a

glass with ice. Top with coconut

water and peach juice.

1 oz Appleton Estate V/X

1 /2 oz Cointreau

11 /2 oz Peach juice

1 oz Coconut water

1 /2 oz Peach syrup

origin: A Sao Paulo cigar bar.

Very light on the nose and

the palate- a real patio cooler.

appleton

estate cider

glass: Cider Mug

garnish: Cinnamon stick

method: Put apple juice, cinnamon

stick, cloves and maple syrup into a

heated container until it is hot and

transfer mixture into a shaker with

no ice. Add Appleton Estate V/X, sour

apple and lemon juice, shake and

strain into a glass cider mug rimmed

with lemon and powdered cinnamon

and garnish with a cinnamon stick.

11 /2 oz Appleton Estate V/X

1 /2 oz Sour Apple Liqueur

11 /2 oz Fresh Apple Juice

1 oz Lemon Juice

1 /4 oz Maple Syrup

1 Cinnamon stick

3 Cloves

origin: Inspired by the cold

Canadian winter

A lovely, warm and

soothing cocktail.

from:

franco regalado

bar:

harbour sixty

steakhouse

restaurant (toronto)

from:

greg filsell

bar:

mu steakhouse (christchurch)

apple mule

glass: Highball

garnish: Lime twist

method: Shake first four ingredients

over ice and strain into a glass with

ice. Top with ginger beer.

1 oz Appleton Estate V/X

1 /2 oz Apple vodka

1 /2 oz Lime juice

5 Mint leaves

3 oz Ginger beer

origin: A featured cocktail special to

highlight Appleton rums.

The apple flavour adds a neat

twist to a classic Dark & Stormy.

appleton

tea-digestif

glass: Highball

garnish: None

appleton estate v/x cocktails appleton estate v/x cocktails

from:

ky tyman

bar:

the westin casuarina (george town)

method: Muddle fresh mint, orange

slice, vanilla. Brew the tea and pour

over the other ingredients.

1 oz Appleton Estate V/X

1 /4 oz Crème de Peche

1 /2 oz DeKuyper Apricot Brandy

4 oz Infused Black tea

Steep black tea with orange zest, jasmine,

mint and vanilla

origin: A cool tall cocktail with a

long vanilla finish.

Light and refreshing.


lueberry-rosemary

caipruva

glass: 12 oz. Rock

garnish: Sprig of rosemary

method: Muddle the lime and

blueberries. Add the Rosemary syrup

and Appleton Estate Rum then fill

glass with crushed ice. Shake or mix

well with spoon.

1 Lime cut into 8 wedges

1 /4 cup Fresh blueberries

1 oz Rosemary Syrup

11 /2 oz Appleton Estate VX

Rosemary Syrup: In a saucepan, bring 1

cup water and 1 cup sugar to a simmer

until sugar has dissolved. Remove from

heat and add cup rosemary leaves. Allow

the mixture to cool, strain, refrigerate.

origin: The Blueberry-Rosemary

Caipruva was inspired by a blueberryrosemary

flavoured pastry by Anne

Juilles of Brassiere Rubliman.

A fragrant and delicious cocktail.

USA Jamaica Jamaica

Ecuador

from:

adam seger

bar:

national 27 (chicago)

from:

stacie a. little

bar:

tgi fridays (kingston)

blaque

glass: Martini

garnish: Drop a cherry without

stem into glass and garnish with a

stemmed cherry.

method: Add all ingredients to

cocktail shaker filled with ice. Shake

and pour into a chilled Martini glass.

11 /2 oz Appleton Estate V/X

1 /2 oz Pomegranate Liqueur

1 /2 oz Blue Curacao

1 /2 oz Cranberry Juice

1 /2 oz Grenadine

origin: A salute to Jamaican people,

strong but sensual and funloving.

A great martini style drink

with a very neat colour.

from:

melissa farquharson

bar:

rib kage bar (kingston)

braemar fiesta

glass: Cocktail

garnish: Lime wedge, pineapple

slice and drop a cherry on top.

method: Add all ingredients to a

blender with ice. Blend and pour into

a cocktail glass.

1 oz Appleton Estate V/X

1 /2 oz Citrus vodka

1 oz Sorrell juice (or hibiscus juice)

1 /2 oz Mango puree

1 /2 oz Strawberry puree

1 /4 oz Sour mix

origin: Inspired by the joy of

experimentation and derived from

the bar’s location and it’s carnival

season.

A nicely balanced and unique

cocktail.

caribe tropical

glass: Hurricane

appleton estate v/x cocktails appleton estate v/x cocktails

from:

fernando

velasquez pena

bar:

macondo (quito)

garnish: Pineapple flag, red cherry,

melon ball and umbrella.

method: Add ice to a glass. Layer

melon liqueur, Cointreau and rum,

orange juice and pineapple juice.

1 oz Appleton Estate V/X

3 /4 oz Cointreau

1 oz Melon liqueur

21 /2 oz Orange juice

21 /2 oz Pineapple juice

origin: Created in homage to

tanning and cocktailing on a hot

beach.

A sweet Caribbean-style cocktail.


caribbean relaxer

glass: Rocks

Jamaica UK Mexico

Mexico

from:

howard morgan

bar:

margaritaville (montego bay)

garnish: Lime and Cherry

method: Mix in shaker and strain

over ice.

1 1 /2 oz Appleton Estate V/X

1 /2 oz Apricot brandy

2 oz Pineapple Juice

1 /4 oz Lime juice

origin: Inspired by the desire to offer

something unique and Jamaican.

A great party drink.

duty 73

glass: Martini

from:

martin taylor

bar:

obsidian bar and

restaurant

(manchester)

garnish: 2 orange zest triangles and

1 lime zest triangle.

method: Add all ingredients to the

cocktail shaker, fill with ice. Shake

and then double strain into a Martini

glass.

11 /2 oz Appleton Estate V/X

1 /2 oz Creole Clement

(or orange liqueur)

1 oz Apple juice

3 /4 oz Fresh lime juice

2 tsp Punt e Mes

(or sweet red vermouth)

1 tsp Passion fruit Syrup

2 dashes Angostura orange bitters

origin: The name of the cocktail

releates to the Jamaican Excise Duty

Law No 73 that defines rum.

A well balanced and delicious

cocktail.

from:

manuel ablanedo

bar:

fishers (mexico city)

fisher’s ginger

glass: Highball

garnish: Orange twist

method: Fill a highball glass with ice.

Add all ingredients and stir to mix.

2 oz Appleton Estate V/X

6 oz Ginger ale

origin: From the school of simplicity,

a quick & easy sipper.

A long orange twist snaked through

the glass adds a nice flavour of the

orange oil to the cocktail.

from:

daniel suarez

bar:

zydeko (mexico city)

fresh zydeko

glass: Highball

garnish: Mango slice

appleton estate v/x cocktails appleton estate v/x cocktails

method: Fill a highball glass with ice.

Add all ingredients and stir to mix.

1 1 /2 oz Appleton Estate V/X

1 oz Mango syrup

3 oz Soda water

3 oz Lemon-lime soda

Dash Cassis

origin: Named after the bar where

the cocktail was created.

A very light drink, with hints

of sweet mango and rum

lengthened by the sodas.


UK New Zealand

Scotland

Jamaica

from:

michal zewerbny

bar:

refuel - soho hotel (london)

golden cinnamon

glass: Chilled Martini

garnish: Apple slice and cinnamon

stick

method: Muddle fresh apple and the

cinnamon stick in a Boston shaker

glass. Add all ingredients and shake

vigorously. Double strain into a

pre-chilled martini glass.

11 /4 oz Appleton Estate V/X

1 /2 oz Cointreau

1 /4 oz Manzana Verde

(green apple liqueur)

1 /4 oz Lemon juice

1 /8 oz Gomme syrup

3 /4 Cinnamon stick

1 /4 Fresh apple

origin: Designed in homage of the

beautiful Jamaican sunshine.

A warming cocktail with the

spice of cinnamon tempered by

tart apple and lemon.

hemmingway

grenade

glass: Fluted Old Fashioned

garnish: 3 lime wedges and a small

handful of blueberries

method: Shake all ingredients over

ice and pour over ice into the glass.

2 oz Appleton Estate V/X

1 /2 oz Maraschino liqueur(or triple sec)

1 /2 oz Pomegranate syrup

1 /2 oz Lime juice

appleton estate v/x cocktails

from:

callum bachelor

bar:

diamond bar (christchurch)

1 /2 oz Ruby red grapefruit juice

2 tsp Crushed raspberries

origin: The winning cocktail at the

Appleton Estate Cocktail Challenge.

Drinkable, attractive

cocktail that suits all tastes.

ja mada

glass: Martini

garnish: Mint sprig

from:

samantha walker

bar:

the living room

(glasgow)

method: To a cocktail shaker, add the

first four ingredients and muddle.

Fill the shaker with ice and add the

remaining ingredients. Shake and

double strain into a martini glass.

1 coin Fresh ginger

1 /2 Red apple, diced

1 /2 oz Lime juice

2 tsp Sugar

11 /2 oz Appleton Estate V/X

5 Mint leaves

1 /2 oz Apple schnapps

origin: This cocktail was created as a

winter warmer.

The heat of the ginger gives a nice

warmth, lightened up with the

apple and lime.

jamaican jungle

glass: Highball

garnish: Orange slice

appleton estate v/x cocktails

from:

o’niel english

bar:

coral cliff (montego bay)

method: Add all ingredients to a

cocktail shaker filled with ice, shake

and strain into a glass with ice.

11 /4 oz Appleton Estate V/X

1 /4 oz Peach Schnapps

1 /4 oz Galliano

1 oz Pineapple juice

1 /4 oz Grenadine

origin: An attempt to create a

cocktail that matched the jungle

theme of the bar itself.

Sweet & fruity tiki cocktail.


jamaican

sour rain

glass: Martini

garnish: Lemon wedge and lemon

twist

method: Add raspberries and sugar

to a cocktail shaker and muddle.

Fill the shaker with ice and add

1 oz. Appleton Estate V/X and a

squeeze of lemon. Shake and strain

into a martini glass.

6 or 8 Raspberries

2 Slices lemon

1 tsp Brown sugar

1 1 /2 oz Appleton Estate V/X

El Salvador

from:

francisco antonio

molina

bar:

republik

(san salvador)

origin: Created in honour of ‘The

Jamaican Spirit’, at an Irish pub in

El Salvador.

A simple and beautiful summer

cocktail.

Mexico

from:

carlos solorzano

bar:

kings pub (mexico city)

appleton estate v/x cocktails

kings pub punch

glass: Highball

garnish: None

method: Fill a highball glass with ice.

Add all ingredients and stir to mix.

2 oz Appleton Estate V/X

2 oz Orange juice

2 oz Pineapple juice

1 /2 oz Lemon juice

1 oz Simple syrup

origin: A tasty punch for all

occasions.

A tropical combination that

allows the sweetness of Appleton

to come through.

from:

michael jones

bar:

ivy (sydney)

Australia UK

kingston sky

glass: Highball

garnish: Wrap a cinnamon quill in

the lime peel so it looks like a green

snake wrapped around a tree.

method: Add all fruit and muddle.

Add juices, syrup, rum and ice.

Shake and strain over cracked ice.

Top with ginger beer and crushed ice.

4 Large chunks of Watermelon

5 Lime wedges

8 Mint Leaves

1 /2 oz Lime Juice

1 /2 oz Cinnamon syrup

2 oz Appleton Estate V/X

2 oz Ginger beer

origin: Inspired by the setting sun

from a beach in Jamaica.

A perfect warm weather cooler.

from:

giuseppe gallo

bar:

purple bar at sanderson (london)

lapsong souchang

glass: Martini

appleton estate v/x cocktails

garnish: Fresh mint leaves

method: Muddle mint leaves in a

cocktail shaker, squeeze half of a

fresh lemon, the simple syrup, the

tea, Appleton Estate V/X and Grand

Marnier. Shake hard and double

strain in a Martini glass.

11 /2 oz Appleton Estate V/X

1 /2 oz Grand Marnier Centenaire

1 /3 oz Lemon juice

1 /3 oz Simple syrup

1 /2 oz Lapsong Souchang Tea

7-9 Fresh mint leaves

origin: The inspiration for this

cocktail was Bob Marley and Jamaica.

The smoky flavour of the

tea lingers, along with the

warmth of the rum.


la rouge ange

glass: Wine

New Zealand

from:

jamie andrew lawton

bar:

suite bar (auckland)

garnish: None

method: Squeeze orange peels into a

large crystal wine glass.

Place sugar cube and orange

liqueur in glass. Flame for 15 sec.

While glass is still flaming, pour in

remaining ingredients and stir with

a spoon until the sugar is dissolved.

Serve on a plate lying the body of

the glass on a rosemary scented hot

steaming white hand towel.

5 Zests of orange peel

1 Sugar cube soaked with

Angostura Bitters

1 /2 oz Mandarin Napoléon

(or Grand Marnier)

1 oz Appleton Estate V/X

1 /3 oz Dubonnet

1 /3 oz Aperol

appleton estate v/x cocktails

origin: Created behind the bar that

boasts the best rum selection New

Zealand has to offer.

A complex cocktail that takes time,

and really impresses.

Rum

Factoids

Sugar cane, the source of rum, was

said to be introduced to the West

Indies by Christopher Columbus

in 1493.

lemon pepper rum

glass: Highball

garnish: Candied lemon peel,

lemon wheel

method: Add the first five

ingredients to a cocktail shaker

with ice. Shake and strain into a

glass with ice. Top with sprite.

11 /2 oz Appleton Estate V/X

1 /2 oz Lemon juice

1 /2 oz Simple syrup

2 oz Mango juice

1 /4 tsp Cracked black pepper

1 oz Sprite or 7-up

Cayman Islands

from:

kyle lane

bar:

coconut joe’s

(cayman islands)

origin: A lively outdoor restaurant

and bar on Seven Mile Beach.

The pepper provides a nice bite

to the sweetness of mango.

Jamaica

lover delight

glass: Highball

garnish: None

appleton estate v/x cocktails

from:

richard johnson

bar:

coral cliff (montego bay)

method: Mix first 5 ingredients in

shaker. Shake and pour over ice.

Float Blue Curacao on top.

11 /2 oz Appleton Estate V/X

1 /4 oz Amaretto

1 /4 oz Peach Schnapps

1 oz Pineapple juice

1 oz Orange juice

1 /4 oz Blue Curacao

origin: Designed for a fun &

adventurous customer.

A playful Caribbean cocktail.


Scotland

from:

paul attenborough

bar:

the living room (glasgow)

le petit poire

glass: Brandy Balloon

garnish: Lemon twist and 2 cocktail

straws

method: Muddle pear, sugar, and

lemon juice in a cocktail shaker. Add

Appleton Estate V/X and Xante and

shake with ice. Strain over crushed

ice.

11 /2 oz Appleton Estate V/X

1 /2 oz Xante Liqueur

(pear cognac liqueur)

1 /2 Pear (peeled)

1 tsp Demerara Sugar

1 /4 oz Lemon juice

2 oz Fresh grapefruit juice

1 oz Passionfruit juice

1 /2 oz Simple syrup

appleton estate v/x cocktails

origin: The inspiration was the Side

Car. Being keen with classic cocktails,

the initial thought was to use Rum

with Cognac and lemon flavours.

The pear is a nice surprise, and

blends well with the rum.

Rum

Factoids

12 different varietals of sugar cane

are selected from thousands to be

used in the creation of Appleton

Estate rums.

New Zealand Australia

from:

matt chapman

bar:

di lusso bar (christchurch)

matt’s cocktail

glass: Catalina

garnish: Pomegranate seeds and

lime wedge

method: Shake and strain into a

glass filled with ice.

11 /2 oz Appleton Estate V/X

1 /2 Pomegranate, squeezed

with seeds

1 /2 Lime, juiced

1 /2 oz Vanilla cognac

1 tsp Pomegranate molasses

origin: Designed with food pairing

in mind; fresh prawns, lobster &

salad.

Rightfully selected as a

feature cocktail at the bar,

this is a very drinkable concoction.

from:

shae silvestro

bar:

seamstress restaurant bar

(melbourne)

my fair lady

glass: Cocktail

appleton estate v/x cocktails

garnish: Garnish with a single

pimento

method: Shake all ingredients with

ice and fine strain into a chilled

cocktail glass.

11 /2 oz Appleton Estate V/X

1 /4 oz Apricot Brandy

1 /4 oz Pimento Dram*

1 /2 oz Orange juice

1 tsp Sugar syrup

1 tsp Lime juice

1 /2 Egg white

* Substitute with allspice syrup; boil cup allspice,

crushed, with 1 cup sugar and cup water. Fine strain

and chill.

origin: A holiday inspired cocktail.

A light cocktail with a lovely

spiced kick.


nutty musician

glass: Martini

Australia

from:

daniel gregory

bar:

onyx bar (brisbane)

garnish: Garnish with a chocolate

music note and/ or with slice of fresh

passion fruit.

method: Add all ingredients to a

shaker filled with ice. Shake and fine

strain into a chilled martini glass.

1 oz Appleton Estate V/X

1 /2 oz Mozart black chocolate liqueur

1 /4 oz Lor 43

1 /4 oz Disaronno amaretto

1 /2 oz Honey and chilli syrup*

1 /2 oz Lemon juice

* Combine 2 parts honey with 1 part boiling water and

1 chili pepper. Stir until dissolved and chill. Remove

pepper.

appleton estate v/x cocktails

origin: Former pastry chef Daniel

invented the honey & chili syrup

first, then balanced the nuances of

Appleton and sweet liqueurs to create

this cocktail.

A palate- teasing dessert

cocktail. If you prefer a less sweet

version, increase the lemon juice to 1 oz.

Rum

Factoids

Sugarcane is a type of grass.

nut rumbana

glass: Rocks

garnish: Banana leaves wrapped

around glass

method: Muddle banana, Frangelico

and sugar in a cocktail shaker.

Fill with ice and add remaining

ingredients. Shake and strain into a

glass filled with ice.

1 1 /2 oz Appleton Estate V/X

Slice Banana

1 /2 oz Frangelico

2 tsp Demerera sugar

1 1 /2 oz Still mineral water

Scotland

from:

nick tootle

bar:

the living room

(glasgow)

origin: Creating a Caribbean flair

without typical ingredients, bananas

and nut become the base flavours.

A distinctive title combining the

drinks’ ingredients.

the passionate

jamaican

glass: Rocks

garnish: Slice of lemon

method: Add all ingredients to a

cocktail shaker with ice. Shake and

strain into a short glass rimmed with

sugar (optional) and filled with ice.

1 oz Appleton Estate V/X

1 /2 oz Wray & Nephew White

Overproof Rum

1 /2 oz Peach schnapps

2 oz Passionfruit juice

2 oz Mango juice

origin: A cool, relaxed

neighbourhood lounge.

appleton estate v/x cocktails

Canada

from:

don dermo

bar:

irie food joint

(toronto)

A cocktail that brings back

memories of the Island.


Jamaica

from:

albert brown

bar:

tgi fridays (kingston)

peach estate

glass: Highball

garnish: Peach slice

method: Add all ingredients into a

cocktail shaker filled with ice, shake,

and strain into highball glass.

11 /2 oz Appleton Estate V/X

1 /2 oz Peach Schnapps

1 oz Apple juice

1 /2 oz Simple syrup

origin: Intended to make you feel

like you are on a tropical estate.

Refreshing, with a nice lingering

sweet finish.

pineapple mojito

glass: Collins

garnish: Pineapple leaf

appleton estate v/x cocktails

method: Add pineapple chunks,

mint and simple syrup to the glass

and muddle. Add Appleton Estate

V/X and lime juice, fill the glass with

ice and stir. Top with soda.

1 oz Appleton Estate V/X

8-10 Mint leaves

1 oz Fresh lime juice

1 /2 oz Simple syrup

1 /4 cup Fresh pineapple

1 oz Soda water

Canada

from:

graham warner

bar:

raw bar (calgary)

origin: Designed to be sipped

poolside.

A refreshing addition to the mojito

family.

USA

raspberry beret

glass: Martini

garnish: Fresh mint leaf

method: Add all ingredients to a

cocktail shaker filled with ice. Shake

and strain into a Martini glass.

2 oz Infused Appleton Estate V/X

1 /2 oz Cointreau

11 /2 oz Raspberry puree

Infused Rum (infuse for 5-7 days)

1 750 ml bottle of Appleton Estate V/X

Rum, 5 Black peppercorns, 5 Slices of

Orange rind, 4 Calmyrna figs (cut up), 6

Fuji apple chunks, 3 Fresh ginger chunks

2 Coriander sprigs, 3 Vanilla beans

origin: The Rasperry Beret cocktail

was inspired by the desire to create

something “Summery”.

A fruity, fun cocktail.

from:

frank caiafa

bar:

peacock alley @

waldorf astoria

(new york city)

the royal

glass: Highball

appleton estate v/x cocktails

Cayman Islands

from:

stefan candby

petersen

bar:

morgan’s harbour

(george town)

garnish: Basil sprig and lime wedge

method: Muddle the fresh basil

leaves, cane sugar and lime juice.

Add rum and ice and top with Sprite

and a dash of bitters.

2 oz Appleton Estate V/X

1 oz Freshly squeezed lime juice

1 oz Cane sugar

3 Fresh basil leaves, torn

2-4 oz Sprite

Dash Angostura bitters

origin: Created to celebrate the visit

of Appleton Estate Jamaica Rum’s

Master Blender to the Cayman

Islands.

An herbaceous tribute to the

mojito.


the royal apple -

dack

glass: Highball

garnish: Rim glass with sugar,

strawberry wedge, fresh pineapple

and cherry.

method: Add all ingredients to a

cocktail shaker filled with ice. Shake

all ingredients and strain into a tall

glass filled with ice.

2 oz Appleton Estate V/X

3 /4 oz Maraschino liqueur

(or substitute orange liqueur)

1 /2 oz Fresh lime juice

1 oz Grapefruit juice

1 oz Simple syrup

origin: The Royal York Hotel is one

of the oldest hotels in Canada, and

sees customers from all corners of

the world.

A light, lovely sipping cocktail.

Canada USA

UK

from:

mike astins

bar:

the royal york hotel

- library bar (toronto)

from:

craig lane

bar:

farallon (san francisco)

san fran buck

glass: Rocks

garnish: Slice of lime

method: Fill a rocks glass with ice.

Add all ingredients and stir to mix.

11 /2 oz Appleton Estate V/X

1 /2 oz Tangerine juice

1 /2 oz Lime juice

3 dashes Peychaud’s bitters

2-3 oz Ginger ale

origin: Inspired by the

New Orleans Buck.

appleton estate v/x cocktails

A flavourful and light cocktail.

from:

sophie bratt

bar:

mojo (manchester)

snake oil

glass: Rocks

garnish: Green banana slice and

cracked allspice

method: Add all ingredients to a

cocktail shaker filled with ice, shake

and strain into a rocks glass with ice.

11 /2 oz Appleton Estate V/X

1 /2 oz Licor 43 (or vanilla liqueur)

1 /2 oz Lime juice

1 /4 oz Frangelico

1 tsp Jamaican logwood Honey

origin: Created for the Appleton

Manchester competition, 2007.

The nutty undertones and sweet

honey balance well with the rum.

New Zealand

spiced and stormy

glass: Highball

garnish: Lime wedge

appleton estate v/x cocktails

from:

riki carter

bar:

matterhorn (wellington)

method: Build in a glass filled

with ice.

11 /2 oz Appleton Estate V/X

1 /3 oz Grand Marnier

1 /2 oz Orange and clove syrup

1 /3 oz Fresh lime juice

Dash Orange bitters

2 oz Ginger beer

Orange and clove syrup: boil 1 cup water,

1 cup sugar, 12 cloves and the zest of

1 orange

origin: A homage to the rum trade.

The addition of spices to a

classic dark & stormy is lovely.


star anise mojito

glass: Highball

New Zealand Canada New Zealand

New Zealand

from:

brian keating

bar:

indochine (christchurch)

garnish: Star anise and mint leaf

method: Muddle lime, mint and

vanilla syrup, fill the glass with ice

and add remaining ingredients.

1 oz Appleton Estate V/X,

infused with vanilla

1 oz Appleton White, infused with

star anise and cinnamon

2 oz Lemon flavoured white tea

1 /2 Lime, diced

1 tsp Vanilla syrup

Stem Mint

(preferable Vietnamese variety)

origin: A twist on a mojito with an

Asian influence.

Very light, with lingering notes of

anise and cinnamon.

the sun splash

glass: Rocks

appleton estate v/x cocktails

garnish: Lemon and cherry

method: Add all ingredients to a

cocktail shaker with ice. Shake and

strain into a short glass.

11 /2 oz Appleton Estate V/X

1 /2 oz Cointreau

6 oz Pineapple juice

1 /4 tsp Grenadine

origin: Created after a visit to the

Reggae Sun Splash party in Jamaica.

A classic combination

and great colour.

from:

jessica castel

bar:

joe mamas (toronto)

from:

shane lagge

bar:

toast (dunedin)

tangy rum truffle

glass: Highball

garnish: Cinnamon and sugar rim

method: Muddle lime and sugar in a

cocktail shaker. Fill with ice and add

all ingredients. Shake and strain into

Highball glass with ice.

1 oz Appleton Estate V/X

1 oz White Crème de Cacao

1 /2 oz Cointreau

1 /2 oz Lime juice

1 tsp Sugar

origin: This cocktail was created to

marry the likes of sweet chocolate

with the quenching tang of real fruit.

An interesting combination of

sweetness and tart citrus.

tiki-tastic

glass: Highball

garnish: Umbrella, lime, kiwi

and grape

method: Build over lots of ice.

1 oz Appleton Estate V/X

1 /2 oz Melon liqueur

1 1 /2 oz Raspberry juice

2 1 /2 oz Mango nectar

1 /8 oz Lime juice

appleton estate v/x cocktails

from:

matt goodison

bar:

killer prawn (whangarei)

origin: A tropical cocktail in the

popular tiki style.

Colourful and refreshing.


tropical passion

glass: Highball

from:

stacie a. little

bar:

tgi fridays

(kingston)

garnish: Apricot slice and a grape

method: Dice apricot and muddle

with grapes and sugar in a cocktail

shaker. Fill with ice and add

remaining ingredients. Shake and

pour into a highball glass.

11 /2 oz Appleton Estate V/X

1 oz Passoa Passion Fruit Liquer

2 oz Apple Juice

1 /2 Apricot

5 Seedless Grapes

1 tsp Sugar

origin: The inspiration is Jamaica

and the tropics, where fresh fruits

grow, and new blends and creations

are found.

An excellent combination

of flavours creates a light yet

fulfilling cocktail.

Jamaica Jamaica

Jamaica

Jamaica

tropical wave

glass: Highball

garnish: Shake and served over ice

1 1/2 oz Appleton Estate V/X

1 /4 oz Blackberry syrup

1 /4 oz Grenadine

2 oz Pineapple juice

appleton estate v/x cocktails

from:

ricardo dixon

bar:

pier 1 restaurant and bar

(montego bay)

origin: The name comes from living

in the tropics with the desire to offer

a cocktail that is cool and tropical.

A cool beachside cocktail.

from:

troy watson

bar:

strawberry hill hotel (kingston)

troy’s trouble

in a flute

glass: Flute

garnish: Nutmeg

method: add all ingredients to a

blender with ice.

3 /4 oz Appleton Estate V/X

1 /2 oz Crème de Cacao

1 /3 oz Tia Maria

1 /3 oz Kahlua

3 /4 oz Baileys

1 1 /4 oz Milk

1 /2 cup Pineapple chunks

2 oz Raw Peanuts

1 /4 cup Condensed Milk

1 tsp Vanilla extract

origin: A guest had requested

something strong and creamy.

An interesting take

on a creamy cocktail.

from:

george riley

bar:

cuddyz (kingston)

v/xpression

glass: Highball

garnish: Slice of lime

method: Add all ingredients to

cocktail shaker with ice.

2 oz Appleton Estate V/X

1 oz Banana liqueur

1 /2 oz Blackberry syrup

4 oz Pineapple juice

1 /4 oz Lime juice

1 /4 oz Grenadine

appleton estate v/x cocktails

origin: A play on words with

Appleton Estate V/X Jamaica Rum.

Fruity and sweet treat for a hot

summer afternoon.


Australia

from:

stuart reeves

bar:

park hyatt (sydney)

vaccari’s flip

glass: Balloon

garnish: Garnish with grated lemon

zest & light ground cinnamon

dusting.

method: Muddle well fresh fruit with

lemon juice & sugar. Add remaining

ingredients & shake hard/doublestrain

into glass.

1 oz Appleton Estate V/X

1 oz Galliano liqueur

1 /2 oz Fresh lemon juice

1-2 tsp Caster sugar

2 dashes Egg white

1 /4 Fresh mandarin

1 Orange wedge

origin: Named after the inventor of

Italian liqueur Galliano, this flip-style

cocktail was custom designed for a

guest at the bar.

A smooth taste with just the

right hit of citrus.

Rum

appleton estate v/x cocktails

Factoids

Nestled in Jamaica’s Nassau Valley

in the centre of the island, the

Appleton Estate covers over 11,000

acres of land.

windies rum punch

glass: Hurricane

Canada

garnish: Slice of fresh pineapple,

maraschino cherry

method: Rim glass with lime and

organic granulated cane sugar and

fill with ice. Shake all ingredients in

a cocktail shaker filled with ice and

strain into the glass.

1 oz Appleton Estate V/X

1 /2 oz Wray & Nephew White

Overproof

3 /4 oz Cranberry juice

3 /4 oz Orange juice

3 /4 oz Mango nectar

3 /4 oz Guava nectar

1 tsp Grenadine

from:

owners: fazil mirza & ramnarash sarwan

(captain of west indies (windies) cricket team)

bar:

windies restaurant (toronto)

appleton estate v/x cocktails

origin: The Windies Rum Punch

was first created by owner Fazil Mirza

to commemorate the 1st anniversary

of Windies Restaurant and its West

Indian clientele.

A delicious variation

on a classic rum punch.

Rum

Factoids

Appleton Estate’s Joy Spence is the

first female Master Blender in the

spirits industry.


4

pomegranate martini pomegranate martini


appleton

estate reserve

pomegranate

martini

glass: Martini

garnish: None

method: Add all ingredients to a

cocktail shaker filled with ice, shake

and strain into a martini glass.

11 /2 oz Appleton Estate Reserve

1 /2 oz Mango nectar

1 /2 oz Pomegranate liqueur

1 /2 oz Triple sec

3 oz Pineapple juice

origin: A very likable cocktail for

fun-seeking customers.

Designed with a party in mind!

UK Canada Australia Jamaica

from:

ben reed -

ip bartenders,

master mixologist

(london)

brass monk

glass: Rocks

garnish: None

from:

graham warner

bar:

raw bar (calgary)

method: Add agave nectar and

Chartreuse to a rocks glass and light

with a match. Add Appleton Estate

Reserve and water, then fill the glass

with ice.

1 /2 oz Appleton Estate Reserve

1 /6 oz Agave nectar

1 /2 oz Green Chartreuse

1 /2 oz Chilled water

origin: reminiscent of a Blue Blazer,

one of the earliest recorded flamed

cocktails.

Herbaceous and unique.

from:

dustin davis

bar:

sling bar (brisbane)

buffalo soldier

glass: Rocks

garnish: None

method: Muddle Pineapple with

brown sugar, add all ingredients,

shake and double strain into rocks

glass.

1 oz Appleton Estate Reserve

1 /2 oz Appleton Estate V/X

1 /2 oz Butterscotch Schnapps

4 chunks Char grilled pineapple

1 tsp Brown sugar

1 oz Pineapple Juice

origin: Named after the Bob Marley

song by the same name.

The combination of caramel

notes in the rum and the char-grill

of the pineapple makes an excellent

concoction.

double apple

granny

glass: Cocktail

garnish: Apple slice and cinnamon

stick

method: Add all ingredients into a

cocktail shaker filled with ice, shake,

and strain into cocktail glass.

2 oz Appleton Estate Reserve

1 oz Amaretto

1 1 /2 oz Sour apple liqueur

appleton estate reserve cocktails appleton estate reserve cocktails

from:

damion crezny

bar:

red bone’s blues café (kingston)

origin: A cocktail created for a friend

who loves green apple.

A short, sweet cocktail that

packs a punch.


jamaican

manhattan

glass: Coupette

Australia New Zealand

Australia Mexico

from:

jared plummer

bar:

hugos bar pizza (sydney)

garnish: Twist orange peel over the

drink and discard. Garnish with a

cherry

method: Add the first 4 ingredients

into a chilled, ice filled mixing glass.

Stir 16 times and then strain into a

chilled glass.

11 /2 oz Appleton Estate Reserve

3 /4 oz Punt e Mes or sweet vermouth

1 dash Peychauds Bitters

1 dash Orange Bitters

1 Range twist

1 Cherry

origin: Hugos Bar Pizza is a vibrant

cocktail bar that has a great selection

of spirits, open 7 nights a week.

A classy Manhattan-inspired

cocktail.

from:

mike alldred

bar:

killer prawn (whangarei)

jar-tini

glass: Martini

garnish: none

method: Shake all ingredients over

ice and strain into a martini glass.

1 oz Appleton Estate Reserve

1 oz Dark crème de cacao

1 oz Butterscotch liqueur

origin: A bar that pours Appleton

products with pride, and strives to

cerate new cocktails for the brand.

A drinkable, rich dessert.

from:

william balleau

bar:

byblos (hamilton)

joyous flip

glass: Wine

garnish: Garnish with a

vanilla bean.

method: Add all ingredients to a

cocktail shaker and fill with large ice

cubes. Shake hard and strain into a

wine glass.

2 oz Appleton Estate Reserve

1 oz Amaro Montenegro

1 oz Stout (Guinness works well)

1 oz Vanilla Sugar Syrup

4 Egg yolk

origin: Named in honour of Joy

Spence, the master blender at

Appleton Estate, and the early

cocktails.

A subtle cocktail in the vein of the

early American inventions

combining rum, egg, ale, and herbs and

spices.

from:

carlos solorzano

bar:

kings pub (mexico city)

kings tai

glass: Highball

garnish: Dash of salt

method: Fill a highball glass with ice.

Add all ingredients and stir to mix.

1 1 /2 oz Appleton Estate Reserve

1 oz Orange curacao

1 oz Horchata syrup

(or cinnamon syrup)

1 /2 oz Lemon juice

origin: A premium cocktail.

appleton estate reserve cocktails appleton estate reserve cocktails

Horchata is a unique syrup made

from rice, condensed milk and

spices, and adds a unique viscosity to

the cocktail.


metropolis

glass: Rocks

Jamaica New Zealand

Australia

from:

ben downer

bar:

red bones blues café (kingston)

garnish: Cranberry fruit and

lemon peel

method: Add all ingredients into a

cocktail shaker filled with ice, shake,

and strain into sour glass.

11 /4 oz Appleton Estate Reserve

1 /2 oz Triple Sec

3 /4 oz Lime juice

1 /2 oz Simple Syrup

21 /2 oz Cranberry juice

origin: A cocktail worthy of a busy

Metropolis.

A cosmo-style cocktail with the

warmth of rum.

from:

gilly

bar:

liquid (nelson)

miyabi

glass: Martini

garnish: Cinnamon sugar rim,

apple slice.

method: Shake all ingredients over

ice and double strain into a martini

glass.

1 oz Appleton Estate Reserve

1 oz Pear liqueur

1 1 /2 oz Apple juice

1 1 /2 oz Pear puree

1 /3 oz Vanilla syrup

origin: A seasoned bartender, Gilly

is everybody’s friend, and has been

a finalist in numerous cocktail

competitions.

Apple, pear and vanilla coat the

tongue, and the elegant reserve

flows warmly into the throat.

from:

tim lambden

bar:

gingerboy (melbourne)

poor man’s

treacle

glass: Old Fashioned

garnish: Guava slice and orange zest

method: Muddle orange zest, bitters

and cinnamon syrup in an old

fashioned glass.

Add 1 oz. of Appleton Estate Reserve.

Stir slowly, adding remaining 1 oz.

and topping glass with ice. Float

Guava juice on top.

2 oz Appleton Estate Reserve

1 /2 oz Cinnamon Syrup*

3 drops Peach bitters

(or orange bitters)

1 oz Fresh Guava Juice

*Combine 2 cups sugar, 2 cinnamon sticks and one

cup of water and boil. Remove cinnamon and chill.

appleton estate reserve cocktails appleton estate reserve cocktails

origin: Guavas were traditionally

known as the poor mans apple. The

drink is a twist on a treacle which

uses apple juice as a float.

Appleton Estate Reserve shines

through, with the lovely sweetness

of guava leaving a pleasant mouthfeel.

Rum

Factoids

Appleton Estate as been making

rum since 1749.


mrs. ebdale’s old

fashioned

glass: Old Fashioned

garnish: Fresh apricot

method: Muddle apricot jam with

bitters in the bottom of an Old

Fashioned glass. Fill with ice and add

the remaining ingredients.

2 oz Appleton Estate Reserve

1 /3 oz Lemon and ginger curd or syrup

1 /3 oz Apricot Jam

Dash Orange Bitters

origin: Named after Mrs. Ebdale

who makes the tastiest jams in the

world.

A nice combination that allows the

rum to shine.

New Zealand Cayman Islands

Canada

from:

tim etherington

bar:

suite (auckland)

from:

livia kwong

bar:

margaritaville (george town)

reserved

indulgence

glass: Martini

garnish: None

method: Shake first 3 ingredients

over ice and strain into Martini glass.

Top with heavy cream floater.

1 oz Appleton Estate Reserve

1 /2 oz Godiva dark chocolate liqueur

1 /4 oz Dash of Chambord liqueur

1 oz Heavy cream

origin: For those customers who

want to drink their dessert.

Liquid decadence!

from:

franco regalado

bar:

harbour sixty

steakhouse restaurant (toronto)

yakusa martini

glass: Martini

garnish: Daikon root wheel

method: Add all ingredients to a

cocktail shaker filled with ice, shake

and strain into a martini glass.

11 /2 oz Appleton Estate Reserve

1 /2 oz Sake

1 /4 oz Grand Marnier

1 /2 oz Fresh lime juice

1 /2 oz Passionfruit juice

1 tsp Simple syrup

origin: A blending of exotic

ingredients to create a unique

cocktail.

Interesting and delicate.

Rum

Factoids

appleton estate reserve cocktails appleton estate reserve cocktails

40,000 bottles of Appleton Estate

rum are sold everyday worldwide.


5

the toffee maid the toffee maid


captain jack

glass: Martini

garnish: None

method: Place the first five

ingredients in a cocktail shaker, fill

with ice and shake for 10 seconds.

Strain into a Martini glass and float

the 3 bar spoons of Appleton Estate

Extra 12 Year Old on the top as

garnish.

11 /2 oz Wray and Nephew White

Overproof Rum

11 /2 oz Grand Marnier Cordon

Rouge

3 /4 oz Freshly squeezed lemon

juice

1 /2 oz Simple syrup

3 drops Orange Bitters

3 bar spns Appleton Estate Extra

12 Year Old

Canada New Zealand

Canada

from:

edward

dangerfield

bar:

ii caminetto di

umberto (whistler)

origin: The Captain Jack cocktail

takes it’s name from Captain Jack

Sparrow from the film ‘Pirates of the

Caribbean’.

Notes of orange and the rich

essence of the rum elevates this

creation based on a classic sour.

Rum

Factoids

The pot stills at Appleton, which

were developed in Jamaica, are

unique to the Estate and are the

cornerstone of their hand-crafted

distillation process.

appleton estate extra 12 year old cocktails

from:

dan miles

bar:

eichardt’s (queenstown)

hazy old fashioned

glass: Old Fashioned

garnish: Orange zest

method: Muddle 2 dried sweet figs

in a cocktail shaker with the sugar

syrup. Add Appleton Estate Extra 12

Year Old and pear liqueur and shake

well. Fill glass with ice, add bitters

and strain over liquids. Cut a long

slice of orange zest and gently dust

glass edge before placing it in the

centre of the drink.

2 oz Appleton Estate Extra

12 Year Old

1 /3 oz Crème de Poire (pear liqueur)

2 Dried Sweet Figs

Dash Bitters

Dash Sugar Syrup

origin: Under the lights of the bar,

the cocktail took on a beautiful hazy

hue, with an elusive orange aroma.

The pairing of fig and pear creates

a unique mouthfeel, with the taste

of the rum balancing the flavours.

from:

franco regalado

bar:

harbour sixty

steakhouse restaurant (toronto)

italian ice martini

glass: Martini

garnish: Pomegranate fruit wheel

method: Add all Ingredients to a

cocktail shaker filled with ice, shake

and pour into a Martini glass. Add

teaspoon of crushed ice to the glass

and garnish with a pomegranate fruit

wheel

1 1 /2 oz Appleton Estate Extra

12 Year Old

1 /2 oz Orgeat syrup

1 /2 oz Pama pomegranate Liqueur

1 oz Fresh pomegranate Juice

1 /2 oz Fresh lime juice

origin: The cocktail is named after

the Italian street vendors of Granito

Ice Cream.

An ode to the Mai Tai, but

with the rich colour and taste

of pomegranate, it is a true original.

appleton estate extra 12 year old cocktails


millionaire

glass: Cocktail

garnish: Orange zest pierced with

three cloves

method: Add all ingredients to a

cocktail shaker with ice. Shake and

strain into a chilled glass.

11 /2 oz Appleton Estate Extra

12 Year Old

3 /4 oz Plymouth Sloe Gin

3 /4 oz Clove-infused Apricot Brandy

3 /4 oz Lime Juice

origin: Created for the luxury

bar at the five star Langham Hotel in

London.

A perfectly balanced

cocktail that allows the quality

of the rum to shine through.

UK Mexico Australia Australia

from:

edward viita

bar:

artesian (london)

from:

carlos solorzano

bar:

kings pub (mexico city)

peter pan

glass: Highball

garnish: Orange slice

method: Fill a highball glass with ice.

Add all ingredients and stir to mix.

2 oz Appleton Estate Extra

12 Year Old

2 oz Lemon juice

1 oz Orange liqueur

origin: A strong cocktail to start

the night.

A simple tribute to the sour, the

flavours marry well when shaken

over ice.

appleton estate extra 12 year old cocktails

the toffee maid

glass: Martini

from:

charlie cropper

bar:

the maid (stepney)

garnish: Cracked black pepper

method: Muddle pineapple add

all other ingredients Hard shake

with ice Double strain into a chilled

martini glass

11 /2 oz Appleton Estate Extra

12 Year Old

1 oz Cumquat Toffee*

2 oz Muddled Pineapple

1 tsp Fresh lime juice

1 tsp Cinnamon syrup

*Boil water and blanch cup cumquats. Strain and cool.

Cut fruit and remove all seeds and fruit, then shred the

zest. Boil 2L orange juice with cup white vinegar and 1

cup sugar. Boil until reduced by half. Add the zest and

continue to boil to 1/3 of starting volume.

origin: The uber chic venue, The

Maid, catering to guests with an

adventurous palate.

An interesting combination

of tart citrus and subtle

spice creates a unique flavour profile.

vanilla swizzle

glass: Highball

garnish: Mint sprig

method: Build and stir over crushed

ice in fancy highball. Add more ice

and stir.

2 oz Appleton Estate Extra

12 Year Old

1 /3 oz Licor 43 (or vanilla liqueur)

2 /3 oz Lime juice

2 /3 oz Vanilla-infused simple syrup

1 /2 oz Falernum syrup

(or almond syrup)

origin: Designed by a six year

veteran behind the bar, who feels the

best customer is the next customer.

A simple, stylish cocktail.

appleton estate extra 12 year old cocktails

from:

nick edwards

bar:

byblos bar (hamilton)


6

the player the player


lenders’ brew

glass: Highball

garnish: Lemon slice

New Zealand

from:

adrian doss

bar:

lonestar (napier)

method: Add all ingredients to a

cocktail shaker filled with ice. Stir

and strain into an ice filled glass.

1 oz Appleton Estate Master

Blenders’ Legacy

1 oz Apple juice

1 /2 oz Blackcurrant and apple tea

1 /4 oz Lemon juice

origin: The fruit flavours of Master

Blenders’ Legacy were the inspiration

to use a flavoured tea.

A light summer cocktail that allows

the subtlety of Master Blenders’

Legacy to come through.

the player

glass: Rocks

garnish: Flamed orange zest

method: To a cocktail shaker, add

orange and lime, chopped, and

muddle. Fill the glass with ice and

add Appleton Estate Master Blenders’

Legacy, simple syrup and a dash of

bitters.

2 oz Appleton Estate Master

Blenders’ Legacy

1 /2 oz Orange

1 /4 oz Lime

1 /2 oz Simple syrup

Dash Angostura bitters

origin: A cocktail that blends the

oils and bitters of citrus fruit with

the warm sophistication of Master

Blenders’ Legacy.

A tribute to the caipirinha.

appleton estate master blenders’ legacy cocktails

Canada

from:

laura panter

bar:

the martini club

int’l inc. (toronto)

the player

method: To a cocktail shaker, add

orange and lime, chopped, and

muddle. Fill the shaker with ice

and add Appleton Estate Master

Blenders’ Legacy, simple syrup and

a dash of bitters.

2 oz Appleton Estate Master

Blenders’ Legacy

1 /2 oz Orange

1 /4 oz Lime

1 /2 oz Simple syrup

Dash Angostura bitters


7

boysenberry kill devil boysenberry kill devil


oysenberry kill

devil

glass: Rocks

from:

gilly

bar:

liquid (nelson)

garnish: Boysenberry and

lemongrass blade

method: Shake all ingredients over

ice and double strain into a rocks

glass with ice.

1 oz Appleton Estate 21 Year Old

1 1 /3 oz Pear puree

1 oz Ginger lemongrass syrup

4 Boysenberries

1 tsp Vanilla syrup

origin: A creative use of a

super-premium aged rum.

A lovely combination of

flavours that doesn’t overpower

the elegance of 21 YO.

New Zealand New Zealand

from:

rik carter

bar:

matterhorn (wellington)

rum and cigar

treacle

glass: Rocks

garnish: 3 small cheeks of

orange zest

method: Stir all ingredients well

on ice in a rocks glass

1 1 /2 oz Appleton Estate 21 Year Old

1 /3 oz Cinnamon Liqueur

1 /2 oz Cigar syrup (optional)

Dash Fee Brothers Whiskey

Barrel Bitters

origin: A favourite on a list of over

100 cocktails.

A classicly styled cocktail

that warms the palate.

appleton estate 21 year old cocktails

boysenberry kill

devil

method: Shake all ingredients

over ice and double strain into a

rocks glass with ice.

1 oz Appleton Estate 21 Year Old

1 1 /3 oz Pear puree

1 oz Ginger lemongrass syrup

4 Boysenberries

1 tsp Vanilla syrup


8

brand features

aPPleTOn eSTaTe V/X is the first member of our Appleton Estate family

of aged rums. It is a blend of 15 different select aged rums and because of

its sophisticated flavour profile, it is great for classic cocktails.

Appearance: Harvest gold/honey colour with remarkable

clarity and brilliance.

Nose: Subtle scents of brown sugar, light spice, dried fruits

and orange peel.

Palate: Rich flavors of toasted honey wheat bread and refined sugar.

Finish: Finishes as serenely as it started.

aWarDS

International Wine & Spirit Competition

Gold Medal

Monde Selection

Grand Gold Medal

Gold Medal

World Spirits Championships

Gold Medal

aCCOlaDeS

“A genuine connoisseur’s rum that earns and

deserves every rating star. Reliable, luscious

and ideally balanced.”

F. Paul Pacult –

Editor, F. Paul Pacult’s Spirit Journal

“Full bodied beauty from Jamaica.”

Maxim Magazine Drinks Review


aPPleTOn eSTaTe reSerVe was created as a transition to sipping rums.

It is a blend of 20 select aged rums and because of its flavour profile it is

ideal either for luxury cocktails or for sipping.

Appearance: Dazzling topaz/honey colour with a gold rim

and impeccable purity.

Nose: Delicate scents of brown sugar, honey and holiday spice

with orange peel and vanilla highlights.

Palate: Sweet, honeyed and satiny, melded tastes of marzipan,

caramel and brown sugar.

Finish: Long, tangy and biscuity.

aWarDS

Monde Selection

Grand Gold Medal

International Wine & Spirit Competition

Gold Medal

Trophy for the Best Rum Worldwide

aCCOlaDeS

“An able-bodied but graceful sipping rum. Possesses the

trademark Appleton stateliness that I admire.”

F. Paul Pacult –

Editor, F. Paul Pacult’s Spirit Journal

“What a knockout.”

Edmonton Sun, William Bincoletto

aPPleTOn eSTaTe eXTra 12 Year OlD is a masterpiece of oak ageing.

It has rums that are a minimum of 12 years old in it and because of its

flavour profile it is perfect for sipping.

Appearance: Dazzling and bright rich bronze colour.

Nose: Mature scents of walnuts, nutmeg, orange peel and vanilla.

Palate: Buttery, creamy brown sugar.

Finish: Bittersweet and luscious.

aWarDS

Monde Selection

Grand Gold Medal

Gold Medal

International Spirits Challenge

Gold Medal

World Spirits Championships

Gold Medal, World Champion Rum

aCCOlaDeS

“I would give this rum my highest and most difficult

to attain rating glass. An oak aged rum masterpiece. Bravo!”

F. Paul Pacult –

Editor, F. Paul Pacult’s Spirit Journal

“The finest aged rum from Jamaica, simple as that.”

Dave Broom, The Independent Review, UK

“One of the world’s authentic superstars. ‘Extra’ indeed.”

LCBO, Food and Drink Magazine


aPPleTOn eSTaTe MaSTer blenDerS’ legaCY was created to celebrate 3

generations of blenders. The heart of this rum is a 30 year old rum. It was

also created to celebrate the art of rum making and rum drinking.

Appearance: Bright and shiny topaz/old bronze colour.

Nose: Baked pear, maple, spice and orange peel notes with hints of

ginger and vanilla.

Palate: Honeyed; vanilla bean; creamy butter emerges in a splendid

display of controlled sweetness.

Finish: Superb length in the throat with back notes of ginger and

cola nut.

aWarDS

Duty Free News International

Best New Product

aCCOlaDeS

“An excellent, composed

and harmonious rum experience

that is innately firm, solid and delicious

in the foundation and beautifully balanced.”

F. Paul Pacult –

Editor, F. Paul Pacult’s Spirit Journal

aPPleTOn eSTaTe 21 Year OlD is a true collector’s rum. It was created for

the privilege of ownership, the youngest rum is 21 years old.

Appearance: Coppery/tawny.

Nose: Floral scent that develops into a unique mature nutty

bouquet, with vanilla, orange peel and cocoa notes.

Palate: Baked nuttiness comes on strongly in The tastes of molasses

and oak.

Finish: Long, sap-like, brown sugar-like, dry.

aWarDS

Monde Selection

Grand Gold Medal

International High Quality Trophy

Gold Medal

aCCOlaDeS

“Delicious…unique and completely different. Mature.”

F. Paul Pacult –

Editor, F. Paul Pacult’s Spirit Journal

“Superb. Highly recommended.”

Wine Enthusiast

“Snifter rum par excellence.”

Toronto Life Magazine


FOr eXPerT MiXOlOgY aDViCe

PleaSe COnTaCT uS aT:

Appleton and Appleton devices are registered trademarks.

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