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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 


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. 


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.


rum classics 

6. HurriCane 


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. 


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. 


franco regalado 

bar: 

harbour sixty 

steakhouse 

restaurant (toronto) 


greg filsell 

bar: 

mu steakhouse (christchurch) 

apple mule 


garnish: Lime twist 

method: Shake first four ingredients 

over ice and strain into a glass with 

ice. Top with ginger beer. 


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. 


tea-digestif 


garnish: None 

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


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 /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 


adam seger 

bar: 

national 27 (chicago) 


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. 


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. 


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 /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 



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 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 


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 


origin: Inspired by the desire to offer 

something unique and Jamaican. 

A great party drink. 

duty 73 



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. 


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. 


manuel ablanedo 

bar: 

fishers (mexico city) 

fisher’s ginger 


garnish: Orange twist 

method: Fill a highball glass with ice. 

Add all ingredients and stir to mix. 


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. 


daniel suarez 

bar: 

zydeko (mexico city) 

fresh zydeko 


garnish: Mango slice 





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 


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. 



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. 


1 /2 oz Maraschino liqueur(or triple sec) 

1 /2 oz Pomegranate syrup 


appleton estate v/x cocktails 


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 


garnish: Mint sprig 


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 


2 tsp Sugar 


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 


garnish: Orange slice 



o’niel english 

bar: 

coral cliff (montego bay) 


cocktail shaker filled with ice, shake 

and strain into a glass with ice. 


1 /4 oz Peach Schnapps 

1 /4 oz Galliano 

1 oz Pineapple juice 


origin: An attempt to create a 

cocktail that matched the jungle 

theme of the bar itself. 

Sweet & fruity tiki cocktail.

jamaican 

sour rain 


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 


El Salvador 


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 


carlos solorzano 

bar: 

kings pub (mexico city) 


kings pub punch 


garnish: None 




2 oz Orange juice 



1 oz Simple syrup 

origin: A tasty punch for all 

occasions. 

A tropical combination that 

allows the sweetness of Appleton 

to come through. 


michael jones 

bar: 

ivy (sydney) 

Australia UK 

kingston sky 


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 



origin: Inspired by the setting sun 

from a beach in Jamaica. 

A perfect warm weather cooler. 


giuseppe gallo 

bar: 

purple bar at sanderson (london) 

lapsong souchang 



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. 


1 /2 oz Grand Marnier Centenaire 


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 


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 /3 oz Dubonnet 

1 /3 oz Aperol 


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 


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. 




2 oz Mango juice 

1 /4 tsp Cracked black pepper 

1 oz Sprite or 7-up 

Cayman Islands 


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 


garnish: None 



richard johnson 

bar: 

coral cliff (montego bay) 

method: Mix first 5 ingredients in 

shaker. Shake and pour over ice. 

Float Blue Curacao on top. 


1 /4 oz Amaretto 



1 oz Orange juice 

1 /4 oz Blue Curacao 

origin: Designed for a fun & 

adventurous customer. 

A playful Caribbean cocktail.

Scotland 


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. 


1 /2 oz Xante Liqueur 

(pear cognac liqueur) 

1 /2 Pear (peeled) 

1 tsp Demerara Sugar 


2 oz Fresh grapefruit juice 

1 oz Passionfruit juice 



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 


12 different varietals of sugar cane 

are selected from thousands to be 

used in the creation of Appleton 

Estate rums. 

New Zealand Australia 


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. 


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. 


shae silvestro 

bar: 

seamstress restaurant bar 

(melbourne) 

my fair lady 



garnish: Garnish with a single 

pimento 

method: Shake all ingredients with 

ice and fine strain into a chilled 

cocktail glass. 


1 /4 oz Apricot Brandy 

1 /4 oz Pimento Dram* 


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 


Australia 


daniel gregory 

bar: 

onyx bar (brisbane) 

garnish: Garnish with a chocolate 

music note and/ or with slice of fresh 

passion fruit. 


shaker filled with ice. Shake and fine 

strain into a chilled martini glass. 


1 /2 oz Mozart black chocolate liqueur 

1 /4 oz Lor 43 

1 /4 oz Disaronno amaretto 

1 /2 oz Honey and chilli syrup* 


* Combine 2 parts honey with 1 part boiling water and 

1 chili pepper. Stir until dissolved and chill. Remove 

pepper. 


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 


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 



Slice Banana 

1 /2 oz Frangelico 

2 tsp Demerera sugar 

1 1 /2 oz Still mineral water 

Scotland 


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 


cocktail shaker with ice. Shake and 

strain into a short glass rimmed with 

sugar (optional) and filled with ice. 


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. 


Canada 


don dermo 

bar: 

irie food joint 

(toronto) 

A cocktail that brings back 

memories of the Island.

Jamaica 


albert brown 

bar: 

tgi fridays (kingston) 

peach estate 


garnish: Peach slice 

method: Add all ingredients into a 

cocktail shaker filled with ice, shake, 

and strain into highball glass. 





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 


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. 


8-10 Mint leaves 

1 oz Fresh lime juice 


1 /4 cup Fresh pineapple 

1 oz Soda water 

Canada 


graham warner 

bar: 

raw bar (calgary) 

origin: Designed to be sipped 

poolside. 

A refreshing addition to the mojito 

family. 

USA 

raspberry beret 


garnish: Fresh mint leaf 



and strain into a Martini glass. 

2 oz Infused Appleton Estate V/X 


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. 


frank caiafa 

bar: 

peacock alley @ 

waldorf astoria 

(new york city) 

the royal 



Cayman Islands 


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. 


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 


garnish: Rim glass with sugar, 

strawberry wedge, fresh pineapple 

and cherry. 



all ingredients and strain into a tall 



3 /4 oz Maraschino liqueur 

(or substitute orange liqueur) 


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 


mike astins 

bar: 

the royal york hotel 

- library bar (toronto) 


craig lane 

bar: 

farallon (san francisco) 

san fran buck 

glass: Rocks 

garnish: Slice of lime 

method: Fill a rocks glass with ice. 



1 /2 oz Tangerine juice 


3 dashes Peychaud’s bitters 

2-3 oz Ginger ale 

origin: Inspired by the 

New Orleans Buck. 


A flavourful and light cocktail. 


sophie bratt 

bar: 

mojo (manchester) 

snake oil 

glass: Rocks 

garnish: Green banana slice and 

cracked allspice 



and strain into a rocks glass with ice. 


1 /2 oz Licor 43 (or vanilla liqueur) 


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 


garnish: Lime wedge 



riki carter 

bar: 

matterhorn (wellington) 

method: Build in a glass filled 

with ice. 


1 /3 oz Grand Marnier 

1 /2 oz Orange and clove syrup 


Dash Orange bitters 


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 


New Zealand Canada New Zealand 

New Zealand 


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 


garnish: Lemon and cherry 



strain into a short glass. 




1 /4 tsp Grenadine 

origin: Created after a visit to the 

Reggae Sun Splash party in Jamaica. 

A classic combination 

and great colour. 


jessica castel 

bar: 

joe mamas (toronto) 


shane lagge 

bar: 

toast (dunedin) 

tangy rum truffle 


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 White Crème de Cacao 



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 


garnish: Umbrella, lime, kiwi 

and grape 

method: Build over lots of ice. 


1 /2 oz Melon liqueur 

1 1 /2 oz Raspberry juice 

2 1 /2 oz Mango nectar 




matt goodison 

bar: 

killer prawn (whangarei) 

origin: A tropical cocktail in the 

popular tiki style. 

Colourful and refreshing.

tropical passion 



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. 


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 


garnish: Shake and served over ice 

1 1/2 oz Appleton Estate V/X 

1 /4 oz Blackberry syrup 





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. 


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. 


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. 


george riley 

bar: 

cuddyz (kingston) 

v/xpression 


garnish: Slice of lime 

method: Add all ingredients to 

cocktail shaker with ice. 


1 oz Banana liqueur 

1 /2 oz Blackberry syrup 





origin: A play on words with 

Appleton Estate V/X Jamaica Rum. 

Fruity and sweet treat for a hot 

summer afternoon.

Australia 


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 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 



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 /2 oz Wray & Nephew White 

Overproof 

3 /4 oz Cranberry juice 


3 /4 oz Mango nectar 

3 /4 oz Guava nectar 

1 tsp Grenadine 


owners: fazil mirza & ramnarash sarwan 

(captain of west indies (windies) cricket team) 

bar: 

windies restaurant (toronto) 


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 


Appleton Estate’s Joy Spence is the 

first female Master Blender in the 

spirits industry.

4 

pomegranate martini pomegranate martini


estate reserve 

pomegranate 

martini 


garnish: None 



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 


origin: A very likable cocktail for 

fun-seeking customers. 

Designed with a party in mind! 

UK Canada Australia Jamaica 


ben reed - 

ip bartenders, 

master mixologist 

(london) 

brass monk 

glass: Rocks 

garnish: None 


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 /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. 


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 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 


garnish: Apple slice and cinnamon 

stick 



and strain into cocktail glass. 


1 oz Amaretto 

1 1 /2 oz Sour apple liqueur 

appleton estate reserve cocktails appleton estate reserve cocktails 


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 


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. 


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. 


mike alldred 

bar: 

killer prawn (whangarei) 

jar-tini 


garnish: none 


ice and strain into a martini glass. 


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. 


william balleau 

bar: 

byblos (hamilton) 

joyous flip 

glass: Wine 

garnish: Garnish with a 

vanilla bean. 


cocktail shaker and fill with large ice 

cubes. Shake hard and strain into a 

wine glass. 


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. 



bar: 


kings tai 


garnish: Dash of salt 



1 1 /2 oz Appleton Estate Reserve 

1 oz Orange curacao 

1 oz Horchata syrup 

(or cinnamon syrup) 


origin: A premium cocktail. 


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 


ben downer 

bar: 

red bones blues café (kingston) 

garnish: Cranberry fruit and 

lemon peel 



and strain into sour glass. 


1 /2 oz Triple Sec 


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. 


gilly 

bar: 

liquid (nelson) 

miyabi 


garnish: Cinnamon sugar rim, 

apple slice. 


ice and double strain into a martini 

glass. 


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. 


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. 


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. 


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 


Appleton Estate as been making 

rum since 1749.

mrs. ebdale’s 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. 


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 


tim etherington 

bar: 

suite (auckland) 


livia kwong 

bar: 

margaritaville (george town) 

reserved 

indulgence 


garnish: None 

method: Shake first 3 ingredients 

over ice and strain into Martini glass. 

Top with heavy cream floater. 


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! 



bar: 

harbour sixty 

steakhouse restaurant (toronto) 

yakusa martini 


garnish: Daikon root wheel 



and strain into a martini glass. 


1 /2 oz Sake 

1 /4 oz Grand Marnier 


1 /2 oz Passionfruit juice 

1 tsp Simple syrup 

origin: A blending of exotic 

ingredients to create a unique 

cocktail. 

Interesting and delicate. 

Rum 



40,000 bottles of Appleton Estate 

rum are sold everyday worldwide.

5 

the toffee maid the toffee maid

captain jack 


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 


3 drops Orange Bitters 

3 bar spns Appleton Estate Extra 

12 Year Old 

Canada New Zealand 

Canada 


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 


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 


dan miles 

bar: 

eichardt’s (queenstown) 

hazy 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. 



bar: 

harbour sixty 

steakhouse restaurant (toronto) 

italian ice martini 


garnish: Pomegranate fruit wheel 

method: Add all Ingredients to a 


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 


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 


garnish: Orange zest pierced with 

three cloves 



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 


edward viita 

bar: 

artesian (london) 



bar: 


peter pan 


garnish: Orange slice 




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. 


the toffee maid 



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 


garnish: Mint sprig 

method: Build and stir over crushed 

ice in fancy highball. Add more ice 

and stir. 


12 Year Old 

1 /3 oz Licor 43 (or vanilla liqueur) 


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. 



nick edwards 

bar: 

byblos bar (hamilton)

6 

the player the player

lenders’ brew 


garnish: Lemon slice 

New Zealand 


adrian doss 

bar: 

lonestar (napier) 


cocktail shaker filled with ice. Stir 

and strain into an ice filled glass. 

1 oz Appleton Estate Master 

Blenders’ Legacy 


1 /2 oz Blackcurrant and apple tea 


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. 



1 /2 oz Orange 

1 /4 oz Lime 


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 


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. 



1 /2 oz Orange 

1 /4 oz Lime 


Dash Angostura bitters

7 

boysenberry kill devil boysenberry kill devil

oysenberry kill 

devil 

glass: Rocks 


gilly 

bar: 

liquid (nelson) 

garnish: Boysenberry and 

lemongrass blade 


ice and double strain into a rocks 

glass with ice. 

1 oz Appleton Estate 21 Year Old 


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 


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 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 



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.” 



“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 



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!” 



“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.” 



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 



International High Quality Trophy 

Gold Medal 

aCCOlaDeS 

“Delicious…unique and completely different. Mature.” 



“Superb. Highly recommended.” 

Wine Enthusiast 

“Snifter rum par excellence.” 

Toronto Life Magazine

FOr eXPerT MiXOlOgY aDViCe 

PleaSe COnTaCT uS aT: 

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