We swinged into holiday season and we all know what that means: a lot of toasting and cheering. To celebrate, Appleton Estate Jamaica Rum has some unique cocktails featuring Appleton Estate V/X and Appleton Estate Reserve, perfectly crafted for this festive time. The cocktail recipes below, including the Falling Buds and Buccaneer’s Booty Trap, all feature seasonally-inspired ingredients and will serve as the perfect party starters.
1 oz. Appleton Estate Reserve Jamaica Rum
1 oz. Calvados
3/4 oz. Combier
½ oz. Carpano Antica Formula
1 bar spoon St. Elizabeth All Spice Dram
Garnish: long orange and lemon peel
Preparation: Stir and strain over big cube into a double Old Fashioned glass, then garnish with long orange and lemon peels.
Buccaneer’s Booty Trap
½ oz. honey syrup (3:1)
1 ½ oz. Appleton Estate Reserve Jamaica Rum
1 bar spoon Cinnamon Butter Mix*
Garnish: cinnamon stick
*Cinnamon Butter Mix
½ stick of unsalted butter melted
¼ tsp. ground cinnamon
Stir together, then refrigerate.
Preparation: Add all ingredients into a footed tempered glass or mug, and steam under a cappuccino maker until hot, then stir. Garnish with cinnamon stick and serve.
Maple Apple Cooler
4 oz. Appleton Estate V/X Jamaica Rum
2 oz. apple cider
1 oz. maple syrup
1 oz. fresh lemon juice
Preparation: Combine ingredients in a cocktail shaker with ice and stir well. Pour into Collins glass and garnish with slice of lemon.
2 oz. Appleton Estate V/X Jamaica Rum
1 oz. CAMUS VSOP Cognac
1/4 oz. peach liqueur
1/2 oz. cinnamon simple syrup**
1 oz. lemon juice
1 oz. seltzer
4 sugar cubes
1 1/2 oz. Crémant d’Alsace (or other sparkling wine)
*Cinnamon simple syrup: Make the cinnamon bark syrup by boiling three cinnamon sticks with one cup of water and one cup of sugar for 15 minutes; strain; refrigerate unused portion.
Preparation: In a mixing glass, dissolve the sugar cubes in the club soda. After the sugar cubes are dissolved, add the spirits and lemon juice one at a time, stirring as added. Add ice, continuing to stir until the individual serving of punch is chilled. Strain into a punch glass and top with 2 oz. Crémant d’Alsace (or other sparkling wine). Garnish with raspberries.
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