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Must Try Fall & Holiday Rum Cocktails from Appleton Estate Jamaica Rum

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.

Learn more about Appleton Estate Jamaica Rum.

Falling Buds


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.

FallingBuds-4-Must Try Fall & Holiday Rum Cocktails from Appleton Estate Jamaica Rum

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.

Buccaneer's BootyTrap-3-Must Try Fall & Holiday Rum Cocktails from Appleton Estate Jamaica Rum

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.

Style: "Neutral"

Autumn Leaves


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)

2 Raspberries

*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.

Appleton Estate Autumn Leaves-Must Try Fall & Holiday Rum Cocktails from Appleton Estate Jamaica Rum

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