Professional Documents
Culture Documents
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table of contents
Section
1
2
3
4
5
6
7
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 11/2 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 11/2 oz. Appleton Estate V/X and top with
soda water. Stir well to mix and garnish with a
mint sprig.
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 11/2 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,
11/2 oz. fresh orange juice, 11/2 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
tropical passion
tropical passion
Brazil
Canada
from:
franco regalado
bar:
harbour sixty
steakhouse
restaurant (toronto)
from:
abelardo lima da silva
bar:
advanced house cigar bar
(sao paulo)
New Zealand
Cayman Islands
from:
greg filsell
bar:
mu steakhouse (christchurch)
from:
ky tyman
bar:
the westin casuarina (george town)
advanced
appleton
estate cider
apple mule
appleton
tea-digestif
glass: Highball
glass: Highball
glass: Highball
garnish: None
1 oz
1/2 oz
11/2 oz
1 oz
1/2 oz
1 oz
/ oz
1/2 oz
5
3 oz
12
USA
from:
adam seger
bar:
national 27 (chicago)
Jamaica
Jamaica
Ecuador
from:
fernando
velasquez pena
bar:
macondo (quito)
from:
stacie a. little
bar:
tgi fridays (kingston)
from:
melissa farquharson
bar:
rib kage bar (kingston)
blueberry-rosemary
caipruva
blaque
braemar fiesta
caribe tropical
glass: Martini
glass: Cocktail
glass: Hurricane
11/2 oz
1/2 oz
1/2 oz
1/2 oz
1/2 oz
1 oz
3/4 oz
1 oz
21/2 oz
21/2 oz
Jamaica
UK
from:
martin taylor
bar:
obsidian bar and
restaurant
(manchester)
from:
howard morgan
bar:
margaritaville (montego bay)
Mexico
Mexico
from:
manuel ablanedo
bar:
fishers (mexico city)
from:
daniel suarez
bar:
zydeko (mexico city)
caribbean relaxer
duty 73
fishers ginger
fresh zydeko
glass: Rocks
glass: Martini
glass: Highball
glass: Highball
11/2 oz
1 oz
3 oz
3 oz
Dash
UK
New Zealand
Scotland
from:
samantha walker
bar:
the living room
(glasgow)
Jamaica
from:
michal zewerbny
bar:
refuel - soho hotel (london)
from:
callum bachelor
bar:
diamond bar (christchurch)
golden cinnamon
hemmingway
grenade
ja mada
jamaican jungle
glass: Martini
glass: Highball
2 oz
1/2 oz
1/2 oz
1/2 oz
1/2 oz
2 tsp
Drinkable, attractive
cocktail that suits all tastes.
1 coin
1/2
1/2 oz
2 tsp
11/2 oz
5
1/2 oz
Fresh ginger
Red apple, diced
Lime juice
Sugar
Appleton Estate V/X
Mint leaves
Apple schnapps
from:
oniel english
bar:
coral cliff (montego bay)
11/4 oz
1/4 oz
1/4 oz
1 oz
1/4 oz
El Salvador
from:
francisco antonio
molina
bar:
republik
(san salvador)
Mexico
Australia
UK
from:
carlos solorzano
bar:
kings pub (mexico city)
from:
michael jones
bar:
ivy (sydney)
from:
giuseppe gallo
bar:
purple bar at sanderson (london)
jamaican
sour rain
kingston sky
lapsong souchang
glass: Martini
glass: Highball
glass: Highball
glass: Martini
garnish: None
6 or 8 Raspberries
2 Slices lemon
1 tsp Brown sugar
11/2 oz Appleton Estate V/X
2 oz
2 oz
2 oz
1/2 oz
1 oz
4
5
8
1/2 oz
1/2 oz
2 oz
2 oz
New Zealand
Cayman Islands
from:
kyle lane
bar:
coconut joes
(cayman islands)
from:
jamie andrew lawton
bar:
suite bar (auckland)
la rouge ange
glass: Wine
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.
Fa
from:
richard johnson
bar:
coral cliff (montego bay)
lover delight
glass: Highball
glass: Highball
garnish: None
Rumctoids
Jamaica
Scotland
New Zealand
Australia
from:
paul attenborough
bar:
the living room (glasgow)
from:
matt chapman
bar:
di lusso bar (christchurch)
from:
shae silvestro
bar:
seamstress restaurant bar
(melbourne)
le petit poire
matts cocktail
my fair lady
glass: Catalina
glass: Cocktail
Rumctoids
Fa
Rightfully selected as a
feature cocktail at the bar,
this is a very drinkable concoction.
Australia
Scotland
from:
nick tootle
bar:
the living room
(glasgow)
from:
daniel gregory
bar:
onyx bar (brisbane)
nutty musician
glass: Martini
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
1/2 oz
1/4 oz
1/4 oz
1/2 oz
1/2 oz
Canada
nut rumbana
the passionate
jamaican
glass: Rocks
glass: Rocks
Rumctoids
Fa
from:
don dermo
bar:
irie food joint
(toronto)
1 oz
/ oz
1/2 oz
2 oz
2 oz
12
Jamaica
Canada
from:
albert brown
bar:
tgi fridays (kingston)
USA
Cayman Islands
from:
frank caiafa
bar:
peacock alley @
waldorf astoria
(new york city)
from:
graham warner
bar:
raw bar (calgary)
from:
stefan candby
petersen
bar:
morgans harbour
(george town)
peach estate
pineapple mojito
raspberry beret
the royal
glass: Highball
glass: Collins
glass: Martini
glass: Highball
1 oz
8-10
1 oz
1/2 oz
1/4 cup
1 oz
2 oz
1 oz
1 oz
3
2-4 oz
Dash
Canada
from:
mike astins
bar:
the royal york hotel
- library bar (toronto)
USA
UK
New Zealand
from:
craig lane
bar:
farallon (san francisco)
from:
sophie bratt
bar:
mojo (manchester)
from:
riki carter
bar:
matterhorn (wellington)
snake oil
glass: Highball
glass: Rocks
glass: Rocks
glass: Highball
2 oz
/ oz
1/2 oz
1 oz
1 oz
34
New Zealand
Canada
from:
brian keating
bar:
indochine (christchurch)
from:
jessica castel
bar:
joe mamas (toronto)
New Zealand
New Zealand
from:
shane lagge
bar:
toast (dunedin)
from:
matt goodison
bar:
killer prawn (whangarei)
tiki-tastic
glass: Highball
glass: Rocks
glass: Highball
glass: Highball
1 oz
1 oz
2 oz
1/2
1 tsp
Stem
A classic combination
and great colour.
1 oz
1 oz
1/2 oz
1/2 oz
1 tsp
1 oz
1/2 oz
11/2 oz
21/2 oz
1/8 oz
An interesting combination of
sweetness and tart citrus.
Jamaica
Jamaica
from:
stacie a. little
bar:
tgi fridays
(kingston)
from:
ricardo dixon
bar:
pier 1 restaurant and bar
(montego bay)
tropical passion
Jamaica
Jamaica
from:
troy watson
bar:
strawberry hill hotel (kingston)
from:
george riley
bar:
cuddyz (kingston)
tropical wave
troys trouble
in a flute
v/xpression
glass: Highball
glass: Highball
glass: Flute
glass: Highball
garnish: Nutmeg
An excellent combination
of flavours creates a light yet
fulfilling cocktail.
2 oz
1 oz
1/2 oz
4 oz
1/4 oz
1/4 oz
An interesting take
on a creamy cocktail.
Australia
Canada
from:
owners: fazil mirza & ramnarash sarwan
(captain of west indies (windies) cricket team)
bar:
windies restaurant (toronto)
from:
stuart reeves
bar:
park hyatt (sydney)
vaccaris 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
Rumctoids
Fa
glass: Hurricane
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
1/2 oz
3/4 oz
3/4 oz
3/4 oz
3/4 oz
1 tsp
A delicious variation
on a classic rum punch.
Rumctoids
Fa
pomegranate martini
pomegranate martini
UK
Canada
from:
ben reed ip bartenders,
master mixologist
(london)
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
Australia
Jamaica
from:
dustin davis
bar:
sling bar (brisbane)
from:
damion crezny
bar:
red bones blues caf (kingston)
brass monk
buffalo soldier
double apple
granny
glass: Rocks
glass: Rocks
glass: Cocktail
garnish: None
garnish: None
from:
graham warner
bar:
raw bar (calgary)
Australia
New Zealand
Australia
Mexico
from:
jared plummer
bar:
hugos bar pizza (sydney)
from:
mike alldred
bar:
killer prawn (whangarei)
from:
william balleau
bar:
byblos (hamilton)
from:
carlos solorzano
bar:
kings pub (mexico city)
jamaican
manhattan
jar-tini
joyous flip
kings tai
glass: Coupette
glass: Martini
glass: Wine
glass: Highball
garnish: none
11/2 oz
3/4 oz
1 dash
1 dash
1
1
A classy Manhattan-inspired
cocktail.
Jamaica
New Zealand
Australia
from:
ben downer
bar:
red bones blues caf (kingston)
from:
gilly
bar:
liquid (nelson)
from:
tim lambden
bar:
gingerboy (melbourne)
metropolis
miyabi
poor mans
treacle
glass: Rocks
glass: Martini
Rumctoids
Fa
New Zealand
from:
tim etherington
bar:
suite (auckland)
Cayman Islands
from:
livia kwong
bar:
margaritaville (george town)
Canada
from:
franco regalado
bar:
harbour sixty
steakhouse restaurant (toronto)
reserved
indulgence
yakusa martini
glass: Martini
glass: Martini
garnish: None
2 oz
1/3 oz
1/3 oz
Dash
12
Liquid decadence!
Rumctoids
Fa
Canada
New Zealand
from:
edward
dangerfield
bar:
ii caminetto di
umberto (whistler)
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
Rumctoids
Fa
Canada
from:
dan miles
bar:
eichardts (queenstown)
from:
franco regalado
bar:
harbour sixty
steakhouse restaurant (toronto)
glass: Martini
11/2 oz
1/2 oz
1/2 oz
1 oz
1/2 oz
UK
from:
edward viita
bar:
artesian (london)
Mexico
Australia
Australia
from:
charlie cropper
bar:
the maid (stepney)
from:
carlos solorzano
bar:
kings pub (mexico city)
from:
nick edwards
bar:
byblos bar (hamilton)
millionaire
peter pan
vanilla swizzle
glass: Cocktail
glass: Highball
glass: Martini
glass: Highball
A perfectly balanced
cocktail that allows the quality
of the rum to shine through.
An interesting combination
of tart citrus and subtle
spice creates a unique flavour profile.
the player
the player
New Zealand
Canada
from:
laura panter
bar:
the martini club
intl inc. (toronto)
from:
adrian doss
bar:
lonestar (napier)
blenders brew
the player
glass: Highball
glass: Rocks
2 oz
1/2 oz
1/4 oz
1/2 oz
Dash
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
New Zealand
from:
gilly
bar:
liquid (nelson)
New Zealand
from:
rik carter
bar:
matterhorn (wellington)
boysenberry kill
devil
glass: Rocks
glass: Rocks
A lovely combination of
flavours that doesnt overpower
the elegance of 21 YO.
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
11/3 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.
AWARDS
Monde Selection
Grand Gold Medal
AWARDS
Monde Selection
Grand Gold Medal
Gold Medal
International Spirits Challenge
Gold Medal
ACCOLADES
An able-bodied but graceful sipping rum. Possesses the
trademark Appleton stateliness that I admire.
F. Paul Pacult
Editor, F. Paul Pacults Spirit Journal
ACCOLADES
I would give this rum my highest and most difficult
toattain rating glass. An oak aged rum masterpiece. Bravo!
F. Paul Pacult
Editor, F. Paul Pacults Spirit Journal
What a knockout.
Edmonton Sun, William Bincoletto
APPLETON ESTATE 21 YEAR OLD is a true collectors 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
Deliciousunique and completely different. Mature.
F. Paul Pacult
Editor, F. Paul Pacults Spirit Journal
Superb. Highly recommended.
Wine Enthusiast
Snifter rum par excellence.
Toronto Life Magazine