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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

Top 10 Classic Rum Drinks

Introducing The Martini Club
Appleton Estate V/X
Appleton Estate Reserve
Appleton Estate Extra 12 Year Old
Appleton Estate Master Blenders Legacy
Appleton Estate 21 Year Old
Our Brand Story
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
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.
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
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
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 Clubs
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. Its
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, HGTVs Designer Guys and the Food
Networks 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 its 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.
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: Cider Mug
glass: Highball
glass: Highball
garnish: Star fruit, cherry, mint
garnish: Cinnamon stick
garnish: Lime twist
garnish: None
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.
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.
method: Shake first four ingredients

over ice and strain into a glass with
ice. Top with ginger beer.
method: Muddle fresh mint, orange

slice, vanilla. Brew the tea and pour
over the other ingredients.
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: A featured cocktail special to

highlight Appleton rums.
1 oz
1/2 oz
11/2 oz
1 oz
1/2 oz
Appleton Estate V/X

Cointreau
Peach juice
Coconut water
Peach syrup
origin: A Sao Paulo cigar bar.
Very light on the nose and

the palate- a real patio cooler.
1 oz
/ oz
1/2 oz
5
3 oz
12
Appleton Estate V/X

Apple vodka
Lime juice
Mint leaves
Ginger beer
The apple flavour adds a neat

twist to a classic Dark & Stormy.
1 oz Appleton Estate V/X

1/4 oz Crme 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.
origin: Inspired by the cold

Canadian winter
A lovely, warm and

soothing cocktail.
appleton estate v/x cocktails
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: 12 oz. Rock
glass: Martini
glass: Cocktail
glass: Hurricane
garnish: Sprig of rosemary
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.
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.
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.
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.
11/2 oz
1/2 oz
1/2 oz
1/2 oz
1/2 oz
Appleton Estate V/X

Pomegranate Liqueur
Blue Curacao
Cranberry Juice
Grenadine
origin: A salute to Jamaican people,

strong but sensual and funloving.
A great martini style drink

with a very neat colour.

/ 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
12
origin: Inspired by the joy of

experimentation and derived from
the bars location and its carnival
season.
1 oz
3/4 oz
1 oz
21/2 oz
21/2 oz
Appleton Estate V/X

Cointreau
Melon liqueur
Orange juice
Pineapple juice
origin: Created in homage to

tanning and cocktailing on a hot
beach.
A sweet Caribbean-style cocktail.
A nicely balanced and unique

cocktail.
A fragrant and delicious cocktail.
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
garnish: Lime and Cherry
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.
garnish: Orange twist
garnish: Mango slice
method: Fill a highball glass with ice.

Add all ingredients and stir to mix.

method: Mix in shaker and strain

over ice.
11/2 oz
1/2 oz
2 oz
1/4 oz
Appleton Estate V/X

Apricot brandy
Pineapple Juice
Lime juice
origin: Inspired by the desire to offer

something unique and Jamaican.
A great party drink.

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

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.
11/2 oz
1 oz
3 oz
3 oz
Dash
Appleton Estate V/X

Mango syrup
Soda water
Lemon-lime soda
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.
origin: The name of the cocktail

releates to the Jamaican Excise Duty
Law No 73 that defines rum.
A well balanced and delicious

cocktail.
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: Chilled Martini
glass: Fluted Old Fashioned
glass: Martini
glass: Highball
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.
garnish: 3 lime wedges and a small

handful of blueberries
method: Shake all ingredients over
ice and pour over ice into the glass.
garnish: Mint sprig
garnish: Orange slice
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.

cocktail shaker filled with ice, shake
and strain into a glass with ice.

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

2 oz
1/2 oz
1/2 oz
1/2 oz
1/2 oz
2 tsp
Appleton Estate V/X

Maraschino liqueur(or triple sec)
Pomegranate syrup
Lime juice
Ruby red grapefruit juice
Crushed raspberries
origin: The winning cocktail at the

Appleton Estate Cocktail Challenge.
Drinkable, attractive
cocktail that suits all tastes.
origin: Designed in homage of the

beautiful Jamaican sunshine.
A warming cocktail with the

spice of cinnamon tempered by
tart apple and lemon.
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
origin: This cocktail was created as a

winter warmer.
from:
oniel english
bar:
coral cliff (montego bay)
11/4 oz
1/4 oz
1/4 oz
1 oz
1/4 oz
Appleton Estate V/X

Peach Schnapps
Galliano
Pineapple juice
Grenadine
origin: An attempt to create a

cocktail that matched the jungle
theme of the bar itself.
Sweet & fruity tiki cocktail.
The heat of the ginger gives a nice

warmth, lightened up with the
apple and lime.
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
kings pub punch
kingston sky
lapsong souchang
glass: Martini
glass: Highball
glass: Highball
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.
garnish: None
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 crackedice.
Top with ginger beer and crushed ice.
garnish: Fresh mint leaves
6 or 8 Raspberries

2 Slices lemon
1 tsp Brown sugar
origin: Created in honour of The

Jamaican Spirit, at an Irish pub in
El Salvador.


2 oz
2 oz
2 oz
1/2 oz
1 oz
Appleton Estate V/X

Orange juice
Pineapple juice
Lemon juice
Simple syrup
origin: A tasty punch for all

occasions.
A tropical combination that

allows the sweetness of Appleton
to come through.
A simple and beautiful summer

cocktail.
4
5
8
1/2 oz
1/2 oz
2 oz
2 oz
Large chunks of Watermelon

Lime wedges
Mint Leaves
Lime Juice
Cinnamon syrup
Appleton Estate V/X
Ginger beer
origin: Inspired by the setting sun

from a beach in Jamaica.
A perfect warm weather cooler.
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 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.
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.

5 Zests of orange peel

1 Sugar cube soaked with
Angostura Bitters
1/2 oz Mandarin Napolon
(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.
Fa
from:
richard johnson
bar:
coral cliff (montego bay)
lemon pepper rum
lover delight
glass: Highball
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.
garnish: None

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
Rumctoids
Jamaica
origin: A lively outdoor restaurant

and bar on Seven Mile Beach.
method: Mix first 5 ingredients in

shaker. Shake and pour over ice.
Float Blue Curacao on top.
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.
The pepper provides a nice bite

to the sweetness of mango.
Sugar cane, the source of rum, was

said to be introduced to the West
Indies by Christopher Columbus
in 1493.
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
garnish: Pomegranate seeds and

lime wedge
garnish: Garnish with a single

pimento
method: Shake all ingredients with
ice and fine strain into a chilled
cocktail glass.
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
1/4 oz Lemon juice
2 oz Fresh grapefruit juice
1 oz Passionfruit juice
1/2 oz Simple syrup
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.
Rumctoids
Fa
12 different varietals of sugar cane

are selected from thousands to be
used in the creation of Appleton
Estate rums.
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.

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.
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.
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

Appleton Estate V/X

Mozart black chocolate liqueur
Lor 43
Disaronno amaretto
Honey and chilli syrup*
Lemon juice
* Combine 2 parts honey with 1 part boiling water and

1 chili pepper. Stir until dissolved and chill. Remove
pepper.
Canada
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.
nut rumbana
the passionate
jamaican
glass: Rocks
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
garnish: Slice of lemon

Slice Banana
1/2 oz Frangelico
2 tsp Demerera sugar
11/2 oz Still mineral water
Rumctoids
Fa
from:
don dermo
bar:
irie food joint
(toronto)
origin: Creating a Caribbean flair

without typical ingredients, bananas
and nut become the base flavours.
A distinctive title combining the

drinks ingredients.

cocktail shaker with ice. Shake and
strain into a short glass rimmed with
sugar (optional) and filled with ice.

1 oz
/ oz

1/2 oz
2 oz
2 oz
12
Appleton Estate V/X

Wray & Nephew White
Overproof Rum
Peach schnapps
Passionfruit juice
Mango juice
origin: A cool, relaxed

neighbourhood lounge.
A cocktail that brings back

memories of the Island.
Sugarcane is a type of grass.
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
garnish: Peach slice
garnish: Pineapple leaf
garnish: Fresh mint leaf
garnish: Basil sprig and lime wedge
method: Add all ingredients into a

cocktail shaker filled with ice, shake,
and strain into highball glass.
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.

and strain into a Martini glass.
method: Muddle the fresh basil

leaves, cane sugar and lime juice.
Add rum and ice and top with Sprite
and a dash of bitters.

1/2 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.
1 oz
8-10
1 oz
1/2 oz
1/4 cup
1 oz
Appleton Estate V/X

Mint leaves
Fresh lime juice
Simple syrup
Fresh pineapple
Soda water
origin: Designed to be sipped

poolside.
A refreshing addition to the mojito

family.
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.
2 oz
1 oz
1 oz

3
2-4 oz
Dash
Appleton Estate V/X

Freshly squeezed lime juice
Cane sugar
Fresh basil leaves, torn
Sprite
Angostura bitters
origin: Created to celebrate the visit

of Appleton Estate Jamaica Rums
Master Blender to the Cayman
Islands.
An herbaceous tribute to the

mojito.
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)
the royal apple dack
san fran buck
snake oil
spiced and stormy
glass: Highball
glass: Rocks
glass: Rocks
glass: Highball
garnish: Rim glass with sugar,

strawberry wedge, fresh pineapple
and cherry.
all ingredients and strain into a tall
garnish: Slice of lime
garnish: Green banana slice and

cracked allspice
and strain into a rocks glass with ice.
garnish: Lime wedge
2 oz
/ oz

1/2 oz
1 oz
1 oz
34
Appleton Estate V/X

Maraschino liqueur
(or substitute orange liqueur)
Fresh lime juice
Grapefruit juice
Simple syrup
method: Fill a rocks glass with ice.

1/2 oz Tangerine juice
1/2 oz Lime juice
3 dashes Peychauds bitters
2-3 oz Ginger ale
origin: Inspired by the

New Orleans Buck.
A flavourful and light cocktail.
origin: The Royal York Hotel is one

of the oldest hotels in Canada, and
sees customers from all corners of
the world.

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.
method: Build in a glass filled

with ice.
1/3 oz Grand Marnier
1/2 oz Orange and clove syrup
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 nutty undertones and sweet

honey balance well with the rum.
The addition of spices to a

classic dark & stormy is lovely.
A light, lovely sipping cocktail.
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)
star anise mojito
the sun splash
tangy rum truffle
tiki-tastic
glass: Highball
glass: Rocks
glass: Highball
glass: Highball
garnish: Star anise and mint leaf
garnish: Lemon and cherry
garnish: Cinnamon and sugar rim
method: Muddle lime, mint and

vanilla syrup, fill the glass with ice
and add remaining ingredients.

strain into a short glass.
garnish: Umbrella, lime, kiwi

and grape
method: Build over lots of ice.
1 oz

1 oz

2 oz
1/2

1 tsp
Stem


1/2 oz Cointreau
1/4 tsp Grenadine
method: Muddle lime and sugar in a

cocktail shaker. Fill with ice and add
all ingredients. Shake and strain into
Highball glass with ice.
Appleton Estate V/X,

infused with vanilla
Appleton White, infused with
star anise and cinnamon
Lemon flavoured white tea
Lime, diced
Vanilla syrup
Mint
(preferable Vietnamese variety)
origin: Created after a visit to the

Reggae Sun Splash party in Jamaica.
A classic combination
and great colour.
origin: A twist on a mojito with an

Asian influence.
1 oz
1 oz
1/2 oz
1/2 oz
1 tsp
Appleton Estate V/X

White Crme de Cacao
Cointreau
Lime juice
Sugar
origin: This cocktail was created to

marry the likes of sweet chocolate
with the quenching tang of real fruit.
1 oz
1/2 oz
11/2 oz
21/2 oz
1/8 oz
Appleton Estate V/X

Melon liqueur
Raspberry juice
Mango nectar
Lime juice
origin: A tropical cocktail in the

popular tiki style.
Colourful and refreshing.
An interesting combination of
sweetness and tart citrus.
Very light, with lingering notes of

anise and cinnamon.
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: Apricot slice and a grape
garnish: Shake and served over ice
garnish: Nutmeg
garnish: Slice of lime
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.

1/4 oz Blackberry syrup
1/4 oz Grenadine
method: add all ingredients to a

blender with ice.
method: Add all ingredients to

cocktail shaker with ice.

1 oz Passoa Passion Fruit Liquer
2 oz Apple Juice
1/2 Apricot

5 Seedless Grapes
1 tsp Sugar
origin: The name comes from living

in the tropics with the desire to offer
a cocktail that is cool and tropical.

1/2 oz Crme de Cacao
1/3 oz Tia Maria
1/3 oz Kahlua
3/4 oz Baileys
11/4 oz Milk
1/2 cup Pineapple chunks
2 oz Raw Peanuts
1/4 cup Condensed Milk
1 tsp Vanilla extract
A cool beachside cocktail.
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.
origin: A guest had requested

something strong and creamy.
2 oz
1 oz
1/2 oz
4 oz
1/4 oz
1/4 oz
Appleton Estate V/X

Banana liqueur
Blackberry syrup
Pineapple juice
Lime juice
Grenadine
origin: A play on words with

Appleton Estate V/X Jamaica Rum.
Fruity and sweet treat for a hot

summer afternoon.
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 Galliano liqueur
1/2 oz Fresh lemon juice
1-2 tsp Caster sugar
2 dashes Egg white
1/4 Fresh mandarin

1 Orange wedge
windies rum punch

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.
Rumctoids
Fa
Nestled in Jamaicas Nassau Valley

in the centre of the island, the
Appleton Estate covers over 11,000
acres of land.
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
Appleton Estate V/X

Wray & Nephew White
Overproof
Cranberry juice
Orange juice
Mango nectar
Guava nectar
Grenadine
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.
Rumctoids
Fa
Appleton Estates Joy Spence is the

first female Master Blender in the
spirits industry.
pomegranate martini
pomegranate martini
UK
Canada
from:
ben reed ip bartenders,
master mixologist
(london)
appleton
estate reserve
pomegranate
martini
glass: 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!
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
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.
method: Muddle Pineapple with

brown sugar, add all ingredients,
shake and double strain into rocks
glass.
garnish: Apple slice and cinnamon

stick
and strain into cocktail glass.
from:
graham warner
bar:
raw bar (calgary)
/ oz Appleton Estate Reserve

1/6 oz Agave nectar
1/2 oz Green Chartreuse
1/2 oz Chilled water
12
origin: reminiscent of a Blue Blazer,

one of the earliest recorded flamed
cocktails.
Herbaceous and unique.
appleton estate reserve cocktails
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.

1 oz Amaretto
11/2 oz Sour apple liqueur
origin: A cocktail created for a friend

who loves green apple.
A short, sweet cocktail that

packs a punch.
The combination of caramel

notes in the rum and the char-grill
of the pineapple makes an excellent
concoction.
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:
jamaican
manhattan
jar-tini
joyous flip
kings tai
glass: Coupette
glass: Martini
glass: Wine
glass: Highball
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.
garnish: none
garnish: Garnish with a

vanilla bean.
cocktail shaker and fill with large ice
cubes. Shake hard and strain into a
wine glass.
garnish: Dash of salt
11/2 oz
3/4 oz
1 dash
1 dash

1

1

Punt e Mes or sweet vermouth
Peychauds Bitters
Orange Bitters
Range twist
Cherry

ice and strain into a martini glass.


1 oz Dark crme 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.
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.

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.

11/2 oz
1 oz
1 oz

1/2 oz

Orange curacao
Horchata syrup
(or cinnamon syrup)
Lemon juice
origin: A premium cocktail.
Horchata is a unique syrup made

from rice, condensed milk and
spices, and adds a unique viscosity to
the cocktail.
A subtle cocktail in the vein of the

early American inventions
combining rum, egg, ale, and herbs and
spices.
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
glass: Old Fashioned
garnish: Cranberry fruit and

lemon peel
garnish: Guava slice and orange zest

and strain into sour glass.
garnish: Cinnamon sugar rim,

apple slice.
ice and double strain into a martini
glass.

1/2 oz Triple Sec
3/4 oz Lime juice
1/2 oz Simple Syrup
21/2 oz Cranberry juice

1 oz Pear liqueur
11/2 oz Apple juice
11/2 oz Pear puree
1/3 oz Vanilla syrup
origin: A cocktail worthy of a busy

Metropolis.
origin: A seasoned bartender, Gilly

is everybodys friend, and has been
a finalist in numerous cocktail
competitions.
A cosmo-style cocktail with the

warmth of rum.
Apple, pear and vanilla coat the

tongue, and the elegant reserve
flows warmly into the throat.
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.
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.

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.
Rumctoids
Fa
Appleton Estate as been making

rum since 1749.
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)
mrs. ebdales old

fashioned
reserved
indulgence
yakusa martini
glass: Martini
glass: Martini
garnish: Fresh apricot
garnish: None
garnish: Daikon root wheel
method: Muddle apricot jam with

bitters in the bottom of an Old
Fashioned glass. Fill with ice and add
the remaining ingredients.
method: Shake first 3 ingredients

over ice and strain into Martini glass.
Top with heavy cream floater.

and strain into a martini glass.

/ oz Godiva dark chocolate liqueur
1/4 oz Dash of Chambord liqueur
1 oz Heavy cream

1/2 oz Sake
1/4 oz Grand Marnier
1/2 oz Passionfruit juice
1 tsp Simple syrup
2 oz
1/3 oz
1/3 oz
Dash

Lemon and ginger curd or syrup
Apricot Jam
Orange Bitters
origin: Named after Mrs. Ebdale

who makes the tastiest jams in the
world.
12
origin: For those customers who

want to drink their dessert.
Liquid decadence!
A nice combination that allows the

rum to shine.
origin: A blending of exotic

ingredients to create a unique
cocktail.
Interesting and delicate.
Rumctoids
Fa
40,000 bottles of Appleton Estate

rum are sold everyday worldwide.
the toffee maid
the toffee maid
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
origin: The Captain Jack cocktail

takes its 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.
Rumctoids
Fa
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
Canada
from:
dan miles
bar:
eichardts (queenstown)
from:
franco regalado
bar:
harbour sixty
steakhouse restaurant (toronto)
hazy old fashioned
italian ice martini
glass: Martini
garnish: Orange zest
garnish: Pomegranate fruit wheel
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.
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
2 oz Appleton Estate Extra

12 Year Old
1/3 oz Crme 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.
11/2 oz

1/2 oz
1/2 oz
1 oz
1/2 oz
Appleton Estate Extra

12 Year Old
Orgeat syrup
Pama pomegranate Liqueur
Fresh pomegranate Juice
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.
The pairing of fig and pear creates

a unique mouthfeel, with the taste
of the rum balancing the flavours.
UK
from:
edward viita
bar:
artesian (london)
Mexico
Australia
Australia
from:
charlie cropper
bar:
the maid (stepney)
from:
carlos solorzano
bar:
from:
nick edwards
bar:
byblos bar (hamilton)
millionaire
peter pan
the toffee maid
vanilla swizzle
glass: Cocktail
glass: Highball
glass: Martini
glass: Highball
garnish: Orange zest pierced with

three cloves
garnish: Orange slice
garnish: Cracked black pepper
garnish: Mint sprig

method: Muddle pineapple add

all other ingredients Hard shake
with ice Double strain into a chilled
martini glass
method: Build and stir over crushed

ice in fancy highball. Add more ice
and stir.

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.

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.
A perfectly balanced
cocktail that allows the quality
of the rum to shine through.

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)
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: Designed by a six year

veteran behind the bar, who feels the
best customer is the next customer.
origin: The uber chic venue, The

Maid, catering to guests with an
adventurous palate.
A simple, stylish cocktail.
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
garnish: Lemon slice
garnish: Flamed orange zest

cocktail shaker filled with ice. Stir
and strain into an ice filled glass.
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 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.
2 oz

1/2 oz
1/4 oz
1/2 oz
Dash
Appleton Estate Master

Blenders Legacy
Orange
Lime
Simple syrup
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
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
boysenberry kill devil
boysenberry kill devil
New Zealand
from:
gilly
bar:
liquid (nelson)
New Zealand
from:
rik carter
bar:
matterhorn (wellington)
boysenberry kill
devil
rum and cigar

treacle
glass: Rocks
glass: Rocks
garnish: Boysenberry and

lemongrass blade
ice and double strain into a rocks
glass with ice.
garnish: 3 small cheeks of

orange zest
method: Stir all ingredients well
on ice in a rocks glass
1 oz Appleton Estate 21 Year Old

11/3 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 doesnt overpower
the elegance of 21 YO.
11/2 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
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.
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 connoisseurs rum that earns and
deserves every rating star. Reliable, luscious
and ideally balanced.
F. Paul Pacult
Editor, F. Paul Pacults 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.
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 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.
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
AWARDS
Monde Selection
Grand Gold Medal
Gold Medal
International Spirits Challenge
Gold Medal
International Wine & Spirit Competition

Gold Medal
Trophy for the Best Rum Worldwide
World Spirits Championships

Gold Medal, World Champion Rum
ACCOLADES
An able-bodied but graceful sipping rum. Possesses the
trademark Appleton stateliness that I admire.
F. Paul Pacult
ACCOLADES
I would give this rum my highest and most difficult
toattain rating glass. An oak aged rum masterpiece. Bravo!
F. Paul Pacult
What a knockout.
Edmonton Sun, William Bincoletto
The finest aged rum from Jamaica, simple as that.

Dave Broom, The Independent Review, UK
One of the worlds 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
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
Superb. Highly recommended.
Wine Enthusiast
Snifter rum par excellence.
Toronto Life Magazine
For expert mixology advice

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n

the finest appleton estate cocktails

a guide for the

Top 10 Classic Rum Drinks

5. Rum and Water

the martini club

The Martini Club International regularly consults to event

glass: Cider Mug

garnish: Star fruit, cherry, mint

garnish: Cinnamon stick

garnish: Lime twist

method: Add the first three

method: Put apple juice, cinnamon

method: Shake first four ingredients

method: Muddle fresh mint, orange

11/2 oz Appleton Estate V/X

origin: A featured cocktail special to

Appleton Estate V/X

origin: A Sao Paulo cigar bar.

Very light on the nose and

Appleton Estate V/X

The apple flavour adds a neat

1 oz Appleton Estate V/X

origin: A cool tall cocktail with a

Light and refreshing.

origin: Inspired by the cold

A lovely, warm and

appleton estate v/x cocktails

glass: 12 oz. Rock

garnish: Sprig of rosemary

garnish: Drop a cherry without

garnish: Lime wedge, pineapple

garnish: Pineapple flag, red cherry,

method: Muddle the lime and

origin: The Blueberry-Rosemary

Appleton Estate V/X

origin: A salute to Jamaican people,

A great martini style drink

1 oz Appleton Estate V/X

origin: Inspired by the joy of

Appleton Estate V/X

origin: Created in homage to

A sweet Caribbean-style cocktail.

A nicely balanced and unique

A fragrant and delicious cocktail.

appleton estate v/x cocktails

appleton estate v/x cocktails

garnish: Lime and Cherry

garnish: 2 orange zest triangles and

garnish: Orange twist

garnish: Mango slice

method: Fill a highball glass with ice.

method: Fill a highball glass with ice.

method: Mix in shaker and strain

Appleton Estate V/X

origin: Inspired by the desire to offer

A great party drink.

11/2 oz Appleton Estate V/X

2 oz Appleton Estate V/X

origin: From the school of simplicity,

A long orange twist snaked through

Appleton Estate V/X

origin: Named after the bar where