Aejr Global Cocktail Collection

8/11/2019 Aejr Global Cocktail Collection

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Appleton

Collection

Estate

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The resurgence of cocktail culture can be felt in all corners ofthe globe. Passionate mixologists may look to the past to gaininspiration, but it is their style and originality that thrusts usforward in the new millenium.

In honour of these innovators, we reached out to every continentin search of the nest bartenders and their creations, and foundthem honing their craft in ve star hotels, established and reveredlandmark bars, and cutting edge nightclubs. Within these pages,you will nd the most excellent cocktails from these expertmixologists; cocktails that can be re-created by following thePrecise Mixing Instructions (P.M.I.s), detailing each invention.

This book was designed with the bartender in mind. AppletonEstate creates a variety of rums to suit every occasion, and eachconcoction is categorized by the rum that best suits the cocktaildesign. The recipes were submitted, then tested to ensure thatevery combination you sample is perfected and ready to serve.The book is waterproof and perfect for use behind the bar, andwe have enclosed a mini CD of all recipes if you wish to integratethese cocktails into your computer system.

We hope the cocktails in these pages inspire, entice and exciteyou. Let your inner mixologist shine, and raise a toast to TheGlobal Cocktail Revolution.

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Scto

Top 10Classic Rum Drinks 1

Introducing The Martini Club 2

Appleton Estate V/X3

Appleton Estate Reserve 4

Appleton Estate Extra 12Year Old 5

Appleton Estate Master Blenders Legacy 6

Appleton Estate 21Year Old 7

Our Brand Story 8

t of cotts

dcp:

Original DaiquiriIn a cocktail shaker lled with ic

add 2oz. Appleton Estate V/X,1oz. simple syrup and the juiceof 1lime. Shake and strain intoa cocktail glass lled with ice.Garnish with a slice of lime.


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1. Original Daiquiri

In a cocktail shaker lled with ice, add 2oz.Appleton Estate V/X, 1oz. simple syrup andthe juice of 1lime. Shake and strain into acocktail glass lled with ice. Garnish with aslice of lime.

2. Mai TaiIn a cocktail shaker lled with ice, add 2oz.

Appleton Estate V/X, 1oz. lime juice 1/2oz.

orange curacao, 1/4oz. Orgeat syrup, 1/4oz.rock candy syrup (or cane syrup). Shake andstrain into a double old fashioned glass overcrushed ice. Garnish with a spent lime shelland a mint sprig.

top t

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1

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m csscs3. ruM & COke

Fill a rocks glass with ice. Add 11/2oz.

Appleton Estate V/X, the juice of 1/8fresh limeand top with fresh coke. Garnish with a wedgeof lime.

4. MOjiTO

To a highball glass, add 1sprig of mint,1

/2oz.lime juice, 1/2oz. simple syrup or 2tsp. canesugar. Muddle well. Fill the glass with ice and

add 11/2oz. Appleton Estate V/X and top withsoda water. Stir well to mix and garnish with amint sprig.

5. ruM anD WaTer

To a rocks glass, add 2oz. Appleton Estate V/X.Add 2oz. chilled still water.


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9. ruM runner

In a cocktail shaker lled with ice, add 1/4freshlime (squeeze and drop in), 1oz. AppletonWhite rum, 1oz. Appleton Estate V/X rum,2oz. pineapple juice, 1oz. simple syrup,1small egg white, dash of Peychaud bittersand a dash of Angostura bitters. Shake welland strain into a Collins glass lled with ice.Garnish with tropical fruits.

10. ZOMbie

In a cocktail shaker lled with ice, add 1/2oz.

fresh lime juice, 1/2oz. fresh lemon juice,

11/2oz. fresh orange juice, 11/2oz. fresh

pasionfruit juice, 1/4oz. grenadine, 1oz.apricot brandy, 1oz. Appleton Estate V/X, 1oz.Appleton White and 2dashes bitters. Shakeand strain into a zombie glass lled with ice.

Add1

/4oz. oat of Wray & Nephew WhiteOverproof Rum on top, and garnish with freshmint.

6. HurriCane

In a cocktail shaker lled with ice, add 1oz.Appleton Estate V/X, 1oz. Appleton White

rum, 1/2oz. lime juice, 2oz. passionfruit juice,2oz. orange juice, 2oz. pineapple juice, 1/2oz.simple syrup and a dash of bitters. Shake andstrain into a hurricane glass and garnish withpassionfruit and pineapple slices.

7. ruM PunCH

In a punch bowl, combine 1-750ml AppletonEstate V/X, 1-750ml Coruba dark Jamaicanrum, 1-750ml Wray & Nephew white overproof rum, 2L orange juice, 2L pineapple

juice, 1cup lime juice, 1/2cup grenadine andseveral dashes of Angostura bitters. Stir to mixand add a block of ice to chill. Serve in punchcups and garnish with fresh fruit.

8. jaMaiCan Mule

Fill a highball glass with ice and add 11/2oz.

Appleton Estate V/X, the juice of 1/8fresh limeand top with ginger beer. Garnish with a limewedge.

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The Martini Club International regularly consults to eventplanners, caterers, media companies and TV shows alike. Their

lively concoctions and uniquely fun and professional approachhas seen them as guests on numerous TV shows, includingEntertainment Tonight, HGTVs Designer Guys and the FoodNetworks Partydish. Their cocktail podcasts, produced inconjunction with the LCBO in the summer of 2007, ousted JamieOliver from the number one spot on itunes, and remained on thecharts for months. Their growing prole in the North Americanmarketplace has culminated in their producing the rst everNorth American Drinks Show which launched in Toronto in2004. Now in its fourth year, the show draws international pressas the rst ever interactive, consumer-based cocktail party, and

features over one hundred custom designed cocktails and sixthousand guests.

With over thirty years of experience between them, Michelle andLaura created the rst company of its kind in North America,and their commitment to excellence has set the standard for allwho follow. From their unmatchable media contacts, clients andfriends, to their complete dedication to the art of mixology, thebusiness of cocktails and worldwide cocktail trends, the MartiniClub International continues to raise the bar in the world ofbeverage alcohol.

After tasting each of these recipes, the experts at the Martini Cluboffer their comments on the style and taste of each cocktail.

Cocktail development is equal parts art, alchemy and inspiration

The Martini Club International Inc. was formed in 1996tointroduce the cocktail back in to modern culture. Beveragealcohol experts and innovators in the eld of mixology andcocktail design, co-owners Michelle Hunt and Laura Panter

share a passion for mixology, and shared their expertise witha select group of mixologists who formed The Martini Clubsspecialty bar catering division. Michelle and Laura have traveledwith their highly trained staff from coast to coast: Los Angeles toPalm Beach to Halifax, stirring up hundreds of combinations forpatrons to sip on.

Their incredible energy and enthusiasm for the business isevident, and imbues a sense of excitement throughout their entireorganization. In 1998, The Martini Club began customizingtraining programs, covering everything from mixology toproduct knowledge; service excellence to bar design and product

recommendations.

In 1997, The Martini Club created a guide of 101Martini recipeswhich was distributed in LCBO stores throughout Canada. Itssuccess was so widespread that The Martini Club created theMartini 201guide, and their original cocktail creations numbersin the thousands.

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2


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3

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dvcd

ss: Highball

sh: Star fruit, cherry, mint

mthod: Add the rst threeingredients to a cocktail shakerwith ice. Shake and pour into aglass with ice. Top with coconutwater and peach juice.

1oz Appleton Estate V/X

1/2oz Cointreau

11/2oz Peach juice

1oz Coconut water1/2oz Peach syrup

o: A Sao Paulo cigar bar.

Very light on the nose andthe palate- a real patio cooler.

pptostt cdss: Cider Mug

sh: Cinnamon stick

mthod: Put apple juice, cinnamonstick, cloves and maple syrup into aheated container until it is hot andtransfer mixture into a shaker withno ice. Add Appleton Estate V/X, sour

apple and lemon juice, shake andstrain into a glass cider mug rimmedwith lemon and powdered cinnamonand garnish with a cinnamon stick.

11/2oz Appleton Estate V/X

1/2oz Sour Apple Liqueur

11/2oz Fresh Apple Juice

1oz Lemon Juice

1/4oz Maple Syrup

1 Cinnamon stick

3 Cloves

o: Inspired by the coldCanadian winter

A lovely, warm andsoothing cocktail.

pp m

ss: Highball

sh: Lime twist

mthod: Shake rst four ingredientsover ice and strain into a glass withice. Top with ginger beer.


1/2oz Apple vodka 1/2oz Lime juice

5 Mint leaves

3oz Ginger beer

o: A featured cocktail special tohighlight Appleton rums.

The apple avour adds a neattwist to a classic Dark & Stormy.

pptot-dstfss: Highball

sh: None

mthod: Muddle fresh mint, orangslice, vanilla. Brew the tea and pourover the other ingredients.


1/4oz Crme de Peche1/2oz DeKuyper Apricot Brandy

4oz Infused Black tea

Steep black tea with orange zest, jasmin

mint and vanilla

o: A cool tall cocktail with along vanilla nish.

Light and refreshing.

from:do m d svbar:dvcd hos c (so po)

from: sbar:m sthos (chstchch)

appleton estatev/x cocktails appleton estatev/x cocktails

from:y tymbar:th wst cs (o tow

Brazil New Zealand Cayman Islands

from:fco dobar:ho sxtysthosstt (tooto)

Canada


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y-osmycpvss: 12oz. Rock

sh: Sprig of rosemary

mthod: Muddle the lime andblueberries. Add the Rosemary syrupand Appleton Estate Rum then llglass with crushed ice. Shake or mixwell with spoon.

1 Lime cut into 8wedges

1/4cup Fresh blueberries

1oz Rosemary Syrup

11/2oz Appleton Estate VX

Rosemary Syrup: In a saucepan, bring 1

cup water and 1cup sugar to a simmer

until sugar has dissolved. Remove from

heat and add cup rosemary leaves. Allow

the mixture to cool, strain, refrigerate.

o: The Blueberry-RosemaryCaipruva was inspired by a blueberry-rosemary avoured pastry by AnneJuilles of Brassiere Rubliman.

A fragrant and delicious cocktail.

ss: Martini

sh: Drop a cherry withoutstem into glass and garnish with astemmed cherry.

mthod: Add all ingredients tococktail shaker lled with ice. Shakeand pour into a chilled Martini glass.


1/2oz Pomegranate Liqueur

1/2oz Blue Curacao

1/2oz Cranberry Juice

1/2oz Grenadine

o: A salute to Jamaican people,strong but sensual and funloving.

A great martini style drinkwith a very neat colour.

m st

ss: Cocktail

sh: Lime wedge, pineappleslice and drop a cherry on top.

mthod: Add all ingredients to ablender with ice. Blend and pour intoa cocktail glass.

1

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

1oz Sorrell juice (or hibiscus juice)

1/2oz Mango puree

1/2oz Strawberry puree

1/4oz Sour mix

o: Inspired by the joy ofexperimentation and derived fromthe bars location and its carnivalseason.

A nicely balanced and uniquecocktail.

c topc

ss: Hurricane

sh: Pineapple ag, red cherrymelon ball and umbrella.

mthod: Add ice to a glass. Layermelon liqueur, Cointreau and rum,orange juice and pineapple juice.

1

oz Appleton Estate V/X 3/4oz Cointreau

1oz Melon liqueur

21/2oz Orange juice

21/2oz Pineapple juice

o: Created in homage totanning and cocktailing on a hotbeach.

A sweet Caribbean-style cocktail

from:dm sbar:to 27 (chco)

from:mss fhsobar: (sto)


from:stc . ttbar:t fdys (sto)

from:fdovsz pbar:mcodo (to)

USA EcuadorJamaica Jamaica


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c x

ss: Rocks

sh: Lime and Cherry

mthod: Mix in shaker and strainover ice.


1/2oz Apricot brandy

2oz Pineapple Juice 1/4oz Lime juice

o: Inspired by the desire to offersomething unique and Jamaican.

A great party drink.

dty 73

ss: Martini

sh: 2orange zest triangles and1lime zest triangle.

mthod: Add all ingredients to thecocktail shaker, ll with ice. Shakeand then double strain into a Martiniglass.

11/2oz Appleton Estate V/X1/2oz Creole Clement

(or orange liqueur)

1oz Apple juice

3/4oz Fresh lime juice

2tsp Punt e Mes

(or sweet red vermouth)

1tsp Passion fruit Syrup

2dashes Angostura orange bitters

o: The name of the cocktailreleates to the Jamaican Excise DutyLaw No 73that denes rum.

A well balanced and deliciouscocktail.

shs

ss: Highball

sh: Orange twist

mthod: Fill a highball glass with ice.Add all ingredients and stir to mix.


6oz Ginger ale

o: From the school of simplicity,a quick & easy sipper.

A long orange twist snaked throughthe glass adds a nice avour of the

orange oil to the cocktail.

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ss: Highball

sh: Mango slice

mthod: Fill a highball glass with iAdd all ingredients and stir to mix.


1oz Mango syrup

3oz Soda water 3oz Lemon-lime soda

Dash Cassis

o: Named after the bar wherethe cocktail was created.

A very light drink, with hintsof sweet mango and rum

lengthened by the sodas.

from:howd mobar:mtv (moto y)

from:m dobar:shs (mxco cty)


from:mt tyobar:osd dstt(mchst)

from:d szbar:zydo (mxco cty)

MexicoJamaica UK Mexico


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md

ss: Martini

sh: Mint sprig

mthod: To a cocktail shaker, add therst four ingredients and muddle.Fill the shaker with ice and add theremaining ingredients. Shake anddouble strain into a martini glass.

1coin Fresh ginger

1/2 Red apple, diced

1/2oz Lime juice

2tsp Sugar


5 Mint leaves

1/2oz Apple schnapps

o: This cocktail was created as awinter warmer.

The heat of the ginger gives a nicewarmth, lightened up with the

apple and lime.

mc

ss: Highball

sh: Orange slice

mthod: Add all ingredients to acocktail shaker lled with ice, shakand strain into a glass with ice.


1

/4oz Peach Schnapps 1/4oz Galliano

1oz Pineapple juice

1/4oz Grenadine

o: An attempt to create acocktail that matched the jungletheme of the bar itself.

Sweet & fruity tiki cocktail.

od cmo

ss: Chilled Martini

sh: Apple slice and cinnamonstick

mthod: Muddle fresh apple and thecinnamon stick in a Boston shakerglass. Add all ingredients and shakevigorously. Double strain into a

pre-chilled martini glass.


1/2oz Cointreau

1/4oz Manzana Verde

(green apple liqueur)

1/4oz Lemon juice

1/8oz Gomme syrup

3/4 Cinnamon stick

1/4 Fresh apple

o: Designed in homage of thebeautiful Jamaican sunshine.

A warming cocktail with thespice of cinnamon tempered by

tart apple and lemon.

hmmwydss: Fluted Old Fashioned

sh: 3lime wedges and a smallhandful of blueberries

mthod: Shake all ingredients overice and pour over ice into the glass.


1

/2oz Maraschino liqueur(or triple sec) 1/2oz Pomegranate syrup

1/2oz Lime juice

1/2oz Ruby red grapefruit juice

2tsp Crushed raspberries

o: The winning cocktail at theAppleton Estate Cocktail Challenge.

Drinkable, attractivecocktail that suits all tastes.

from:smth wbar:th v oom(sow)

from:mch zwybar:f - soho hot (odo)

appleton estatev/x cocktailsappleton estatev/x cocktails

from:o shbar:co cff (moto y)

from:cm chobar:dmod (chstchch)

ScotlandUK JamaicaNew Zealand


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appleton estatev/x cocktails

mcso ss: Martini

sh: Lemon wedge and lemontwist

mthod: Add raspberries and sugarto a cocktail shaker and muddle.Fill the shaker with ice and add1oz. Appleton Estate V/X and a

squeeze of lemon. Shake and straininto a martini glass.

6or 8 Raspberries

2 Slices lemon

1tsp Brown sugar


o: Created in honour of TheJamaican Spirit, at an Irish pub inEl Salvador.

A simple and beautiful summercocktail.

s p pch

ss: Highball

sh: None



2oz Orange juice

2 oz Pineapple juice 1/2oz Lemon juice

1oz Simple syrup

o: A tasty punch for alloccasions.

A tropical combination thatallows the sweetness of Appleton

to come through.

from:mch osbar:vy (sydy)

from:spp obar:pp t sdso (odo

Australia UK

sto sy

ss: Highball

sh: Wrap a cinnamon quill inthe lime peel so it looks like a greensnake wrapped around a tree.

mthod: 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

1/2oz Lime Juice

1/2oz Cinnamon syrup


2oz Ginger beer

o: Inspired by the setting sun

from a beach in Jamaica.

A perfect warm weather cooler.

pso soch

ss: Martini

sh: Fresh mint leaves

mthod: Muddle mint leaves in acocktail shaker, squeeze half of afresh lemon, the simple syrup, thetea, Appleton Estate V/X and GrandMarnier. Shake hard and double

strain in a Martini glass.


1/2oz Grand Marnier Centenaire

1/3oz Lemon juice

1/3oz Simple syrup

1/2oz Lapsong Souchang Tea

7-9 Fresh mint leaves

o: The inspiration for thiscocktail was Bob Marley and Jamaic

The smoky avour of thetea lingers, along with the

warmth of the rum.


from:fcsco toomobar:p(s svdo)

from:cos soozobar:s p (mxco cty)

MexicoEl Salvador


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o

ss: Wine

sh: None

mthod: Squeeze orange peels into alarge crystal wine glass.Place sugar cube and orangeliqueur in glass. Flame for 15sec.While glass is still aming, pour inremaining ingredients and stir witha spoon until the sugar is dissolved.Serve on a plate lying the body ofthe glass on a rosemary scented hotsteaming white hand towel.

5 Zests of orange peel

1 Sugar cube soaked with

Angostura Bitters

1/2oz Mandarin Napolon

(or Grand Marnier)

1oz Appleton Estate V/X 1/3oz Dubonnet

1/3oz Aperol

o: Created behind the bar thatboasts the best rum selection NewZealand has to offer.

A complex cocktail that takes time,and really impresses.

from:m dw wtobar:st (cd)


New Zealand

Sugar cane, the source of rum, wassaid to be introduced to the WestIndies by Christopher Columbusin 1493.

RumFactoids

mo ppp m

ss: Highball

sh: Candied lemon peel,lemon wheel

mthod: Add the rst veingredients to a cocktail shakerwith ice. Shake and strain into aglass with ice. Top with sprite.

11/2oz Appleton Estate V/X1/2oz Lemon juice

1/2oz Simple syrup

2oz Mango juice

1/4tsp Cracked black pepper

1oz Sprite or 7-up

o: A lively outdoor restaurantand bar on Seven Mile Beach.

The pepper provides a nice biteto the sweetness of mango.

ov dht

ss: Highball

sh: None

mthod: Mix rst 5ingredients inshaker. Shake and pour over ice.Float Blue Curacao on top.


1

/4oz Amaretto 1/4oz Peach Schnapps

1oz Pineapple juice

1oz Orange juice

1/4oz Blue Curacao

o: Designed for a fun &adventurous customer.

A playful Caribbean cocktail.


from:y bar:cocot os(cym sds)

Cayman Islands

from:chd ohsobar:co cff (moto y)

Jamaica


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from:mtt chpmbar:d sso (chstchch)

from:sh svstobar:smstss stt (mo)

New Zealand Australia

mtts coct

ss: Catalina

sh: Pomegranate seeds andlime wedge

mthod: Shake and strain into aglass lled with ice.


1/2 Pomegranate, squeezedwith seeds

1/2 Lime, juiced

1/2oz Vanilla cognac

1tsp Pomegranate molasses

o: Designed with food pairingin mind; fresh prawns, lobster &salad.

Rightfully selected as a

feature cocktail at the bar,this is a very drinkable concoction.

my f dy

ss: Cocktail

sh: Garnish with a singlepimento

mthod: Shake all ingredients withice and ne strain into a chilledcocktail glass.

11/2oz Appleton Estate V/X 1/4oz Apricot Brandy

1/4oz Pimento Dram*

1/2oz Orange juice

1tsp Sugar syrup

1tsp Lime juice

1/2 Egg white

* Substitute with allspice syrup; boil cup allspice,crushed, with 1cup sugar and cup water. Fine straand chill.

o: A holiday inspired cocktail.

A light cocktail with a lovelyspiced kick.

appleton estatev/x cocktailsappleton estatev/x cocktails

ptt po

ss: Brandy Balloon

sh: Lemon twist and 2cocktailstraws

mthod: Muddle pear, sugar, andlemon juice in a cocktail shaker. AddAppleton Estate V/X and Xante andshake with ice. Strain over crushed

ice.


1/2oz Xante Liqueur

(pear cognac liqueur)

1/2 Pear (peeled)

1tsp Demerara Sugar

1/4oz Lemon juice

2oz Fresh grapefruit juice

1oz Passionfruit juice

1/2oz Simple syrup

o: The inspiration was the SideCar. Being keen with classic cocktails,the initial thought was to use Rumwith Cognac and lemon avours.

The pear is a nice surprise, andblends well with the rum.

from:p ttoohbar:th v oom (sow)

Scotland

12different varietals of sugar caneare selected from thousands to beused in the creation of AppletonEstate rums.

RumFactoids


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tty msc

ss: Martini

sh: Garnish with a chocolatemusic note and/ or with slice of freshpassion fruit.

mthod: Add all ingredients to ashaker lled with ice. Shake and nestrain into a chilled martini glass.


1/2oz Mozart black chocolate liqueur

1/4oz Lor 43

1/4oz Disaronno amaretto

1/2oz Honey and chilli syrup*

1/2oz Lemon juice

* Combine 2parts honey with 1part boiling water and1chili pepper. Stir until dissolved and chill. Removepepper.

o: Former pastry chef Danielinvented the honey & chili syruprst, then balanced the nuances ofAppleton and sweet liqueurs to createthis cocktail.

A palate- teasing dessertcocktail. If you prefer a less sweet

version, increase the lemon juice to 1oz.

from:d oybar:oyx (s)


Australia

t m

ss: Rocks

sh: Banana leaves wrappedaround glass

mthod: Muddle banana, Frangelicoand sugar in a cocktail shaker.Fill with ice and add remainingingredients. Shake and strain into a

glass lled with ice.


Slice Banana

1/2oz Frangelico

2tsp Demerera sugar

11/2oz Still mineral water

o: Creating a Caribbean airwithout typical ingredients, bananasand nut become the base avours.

A distinctive title combining thedrinks ingredients.

th pssotmcss: Rocks

sh: Slice of lemon

mthod: Add all ingredients to acocktail shaker with ice. Shake andstrain into a short glass rimmed wisugar (optional) and lled with ice.

1

oz Appleton Estate V/X 1/2oz Wray & Nephew White

Overproof Rum

1/2oz Peach schnapps

2oz Passionfruit juice

2oz Mango juice

o: A cool, relaxedneighbourhood lounge.

A cocktail that brings backmemories of the Island.


from:c tootbar:th v oom(sow)

Scotland

from:do dmobar: food ot(tooto)

Canada

Sugarcane is a type of grass.RumFactoids


16/36

pch stt

ss: Highball

sh: Peach slice

mthod: Add all ingredients into acocktail shaker lled with ice, shake,and strain into highball glass.


1

/2oz Peach Schnapps 1oz Apple juice

1/2oz Simple syrup

o: Intended to make you feellike you are on a tropical estate.

Refreshing, with a nice lingeringsweet nish.

ppp moto

ss: Collins

sh: Pineapple leaf

mthod: Add pineapple chunks,mint and simple syrup to the glassand muddle. Add Appleton EstateV/X and lime juice, ll the glass withice and stir. Top with soda.


8-10 Mint leaves

1oz Fresh lime juice

1/2oz Simple syrup

1/4cup Fresh pineapple

1oz Soda water

o: Designed to be sippedpoolside.

A refreshing addition to the mojito

family.


USACanada

spy t

ss: Martini

sh: Fresh mint leaf

mthod: Add all ingredients to acocktail shaker lled with ice. Shakeand strain into a Martini glass.

2oz Infused Appleton Estate V/X

1

/2oz Cointreau 11/2oz Raspberry puree

Infused Rum (infuse for 5-7days)

1 750ml bottle of Appleton Estate V/X

Rum, 5Black peppercorns, 5Slices of

Orange rind, 4Calmyrna gs (cut up), 6

Fuji apple chunks, 3Fresh ginger chunks

2Coriander sprigs, 3Vanilla beans

o: The Rasperry Beret cocktailwas inspired by the desire to create

something Summery.

A fruity, fun cocktail.

th oy

ss: Highball

sh: Basil sprig and lime wedg

mthod: Muddle the fresh basilleaves, cane sugar and lime juice.Add rum and ice and top with Spritand a dash of bitters.

2oz Appleton Estate V/X 1oz Freshly squeezed lime juice

1oz Cane sugar

3 Fresh basil leaves, torn

2-4 oz Sprite

Dash Angostura bitters

o: Created to celebrate the visof Appleton Estate Jamaica RumsMaster Blender to the CaymanIslands.

An herbaceous tribute to themojito.

from:f cfbar:pcoc y @wdof sto(w yo cty)

from:hm wbar:w (cy)


from:t owbar:t fdys (sto)

Jamaica

from:stf cdyptsbar:mos ho(o tow)

Cayman Islands


17/36

th oy pp -dcss: Highball

sh: Rim glass with sugar,strawberry wedge, fresh pineappleand cherry.

mthod: Add all ingredients to acocktail shaker lled with ice. Shakeall ingredients and strain into a tall

glass lled with ice.


3/4oz Maraschino liqueur

(or substitute orange liqueur)


1oz Grapefruit juice

1oz Simple syrup

o: The Royal York Hotel is oneof the oldest hotels in Canada, and

sees customers from all corners ofthe world.

A light, lovely sipping cocktail.

s f c

ss: Rocks

sh: Slice of lime

mthod: Fill a rocks glass with ice.Add all ingredients and stir to mix.


1/2oz Tangerine juice

1

/2oz Lime juice3dashes Peychauds bitters

2-3oz Ginger ale

o: Inspired by theNew Orleans Buck.

A avourful and light cocktail.

from:m stsbar:th oy yo hot- y (tooto)


from:c bar:fo (s fcsco)

Canada UKUSA

s o

ss: Rocks

sh: Green banana slice andcracked allspice

mthod: Add all ingredients to acocktail shaker lled with ice, shakeand strain into a rocks glass with ice.

11

/2

oz Appleton Estate V/X1/2oz Licor 43(or vanilla liqueur)

1/2oz Lime juice

1/4oz Frangelico

1tsp Jamaican logwood Honey

o: Created for the AppletonManchester competition, 2007.

The nutty undertones and sweethoney balance well with the rum.

spcd d stomy

ss: Highball

sh: Lime wedge

mthod: Build in a glass lledwith ice.


1/3oz Grand Marnier

1

/2oz Orange and clove syrup 1/3oz Fresh lime juice

Dash Orange bitters

2oz Ginger beer

Orange and clove syrup: boil 1cup wate

1cup sugar, 12cloves and the zest of

1orange

o: A homage to the rum trade

The addition of spices to aclassic dark & stormy is lovely.

from:soph ttbar:moo (mchst)


from: ctbar:mttho (wto)

New Zealand


18/36

st s moto

ss: Highball

sh: Star anise and mint leaf

mthod: Muddle lime, mint andvanilla syrup, ll the glass with iceand add remaining ingredients.

1oz Appleton Estate V/X,

infused with vanilla1oz Appleton White, infused with

star anise and cinnamon

2oz Lemon avoured white tea

1/2 Lime, diced

1tsp Vanilla syrup

Stem Mint

(preferable Vietnamese variety)

o: A twist on a mojito with anAsian inuence.

Very light, with lingering notes ofanise and cinnamon.

th s spsh

ss: Rocks

sh: Lemon and cherry

mthod: Add all ingredients to acocktail shaker with ice. Shake andstrain into a short glass.


1

/2

oz Cointreau 6oz Pineapple juice

1/4tsp Grenadine

o: Created after a visit to theReggae Sun Splash party in Jamaica.

A classic combinationand great colour.

from: tbar:doch (chstchch)


New Zealand New Zealand

ty m tf

ss: Highball

sh: Cinnamon and sugar rim

mthod: Muddle lime and sugar in acocktail shaker. Fill with ice and addall ingredients. Shake and strain intoHighball glass with ice.

1

oz Appleton Estate V/X 1oz White Crme de Cacao

1/2oz Cointreau

1/2oz Lime juice

1tsp Sugar

o: This cocktail was created tomarry the likes of sweet chocolatewith the quenching tang of real fruit.

An interesting combination ofsweetness and tart citrus.

t-tstc

ss: Highball

sh: Umbrella, lime, kiwiand grape

mthod: Build over lots of ice.


1/2oz Melon liqueur

11

/2oz Raspberry juice 21/2oz Mango nectar

1/8oz Lime juice

o: A tropical cocktail in thepopular tiki style.

Colourful and refreshing.

from:ssc cstbar:o mms (tooto)


from:mtt oodsobar: pw (wh)

from:sh bar:tost (dd)

Canada New Zealand


19/36

topc psso

ss: Highball

sh: Apricot slice and a grape

mthod: Dice apricot and muddlewith grapes and sugar in a cocktailshaker. Fill with ice and addremaining ingredients. Shake andpour into a highball glass.


1oz Passoa Passion Fruit Liquer

2oz Apple Juice

1/2 Apricot

5 Seedless Grapes

1tsp Sugar

o: The inspiration is Jamaicaand the tropics, where fresh fruitsgrow, and new blends and creations

are found. An excellent combination

of avours creates a light yetfullling cocktail.

topc wv

ss: Highball

sh: Shake and served over ice


1/4oz Blackberry syrup

1/4oz Grenadine

2oz Pineapple juice

o: The name comes from livingin the tropics with the desire to offera cocktail that is cool and tropical.

A cool beachside cocktail.


from:stc . ttbar:t fdys(sto)

Jamaica JamaicaJamaica

toys to tss: Flute

sh: Nutmeg

mthod: add all ingredients to ablender with ice.


1/2oz Crme de Cacao

1

/3oz Tia Maria 1/3oz Kahlua

3/4oz Baileys

11/4oz Milk

1/2cup Pineapple chunks

2oz Raw Peanuts

1/4cup Condensed Milk

1tsp Vanilla extract

o: A guest had requestedsomething strong and creamy.

An interesting takeon a creamy cocktail.

v/xpsso

ss: Highball

sh: Slice of lime

mthod: Add all ingredients tococktail shaker with ice.


1oz Banana liqueur

1

/2oz Blackberry syrup 4oz Pineapple juice

1/4oz Lime juice

1/4oz Grenadine

o: A play on words withAppleton Estate V/X Jamaica Rum.

Fruity and sweet treat for a hotsummer afternoon.

from:toy wtsobar:stwy h hot (sto)


from:o ybar:cddyz (sto)

from:cdo dxobar:p 1 stt d (moto y)

Jamaica


20/36

wds m pch

ss: Hurricane

sh: Slice of fresh pineapple,maraschino cherry

mthod: Rim glass with lime andorganic granulated cane sugar andll with ice. Shake all ingredients ina cocktail shaker lled with ice and

strain into the glass.

1oz Appleton Estate V/X1/2oz Wray & Nephew White

Overproof

3/4oz Cranberry juice

3/4oz Orange juice

3/4oz Mango nectar

3/4oz Guava nectar

1tsp Grenadine

o: The Windies Rum Punchwas rst created by owner Fazil Mito commemorate the 1st anniversaof Windies Restaurant and its WestIndian clientele.

A delicious variationon a classic rum punch.


from:ows: fz mz & msh sw(cpt of wst ds (wds) cct tm)bar:wds stt (tooto)

Canada

vccs p

ss: Balloon

sh: Garnish with grated lemonzest & light ground cinnamondusting.

mthod: Muddle well fresh fruit withlemon juice & sugar. Add remainingingredients & shake hard/double-

strain into glass.


1oz Galliano liqueur

1/2oz Fresh lemon juice

1-2tsp Caster sugar

2dashes Egg white

1/4 Fresh mandarin

1 Orange wedge

o: Named after the inventor ofItalian liqueur Galliano, this ip-stylecocktail was custom designed for aguest at the bar.

A smooth taste with just theright hit of citrus.

from:stt vsbar:p hytt (sydy)


Australia

Appleton Estates Joy Spence is therst female Master Blender in thespirits industry.

RumFactoids

Nestled in Jamaicas Nassau Valleyin the centre of the island, theAppleton Estate covers over 11,000acres of land.

RumFactoids


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4

pomt mt pomt mt


22/36

pptostt svpomtmtss: Martini

sh: None

mthod: Add all ingredients to acocktail shaker lled with ice, shakeand strain into a martini glass.

11/2oz Appleton Estate Reserve1/2oz Mango nectar

1/2oz Pomegranate liqueur

1/2oz Triple sec

3oz Pineapple juice

o: A very likable cocktail forfun-seeking customers.

Designed with a party in mind!

ss mo

ss: Rocks

sh: None

mthod: Add agave nectar andChartreuse to a rocks glass and lightwith a match. Add Appleton EstateReserve and water, then ll the glasswith ice.

1/2oz Appleton Estate Reserve

1/6oz Agave nectar

1/2oz Green Chartreuse

1/2oz Chilled water

o: reminiscent of a Blue Blazer,one of the earliest recorded amedcocktails.

Herbaceous and unique.

ffo sod

ss: Rocks

sh: None

mthod: Muddle Pineapple withbrown sugar, add all ingredients,shake and double strain into rocksglass.

1

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

1/2oz Butterscotch Schnapps

4chunks Char grilled pineapple

1tsp Brown sugar

1oz Pineapple Juice

o: Named after the Bob Marleysong by the same name.

The combination of caramelnotes in the rum and the char-grill

of the pineapple makes an excellentconcoction.

do ppyss: Cocktail

sh: Apple slice and cinnamonstick

mthod: Add all ingredients into acocktail shaker lled with ice, shakand strain into cocktail glass.

2

oz Appleton Estate Reserve 1oz Amaretto

11/2oz Sour apple liqueur

o: A cocktail created for a friewho loves green apple.

A short, sweet cocktail thatpacks a punch.

from: d -p tds,mst mxoost(odo)

from:dst dvsbar:s (s)

appleton estatesv cocktails appleton estatesv cocktails

from:dmo czybar:d os s cf (sto)

from:hm wbar:w (cy)

UK Canada Australia Jamaica


23/36

mcmhttss: Coupette

sh: Twist orange peel over thedrink and discard. Garnish with acherry

mthod: Add the rst 4ingredientsinto a chilled, ice lled mixing glass.

Stir 16times and then strain into a

chilled glass.

11/2oz Appleton Estate Reserve3/4oz Punt e Mes or sweet vermouth

1dash Peychauds Bitters

1dash Orange Bitters

1 Range twist

1 Cherry

o: Hugos Bar Pizza is a vibrantcocktail bar that has a great selection

of spirits, open 7nights a week. A classy Manhattan-inspired

cocktail.

-t

ss: Martini

sh: none

mthod: Shake all ingredients overice and strain into a martini glass.

1oz Appleton Estate Reserve

1oz Dark crme de cacao

1

oz Butterscotch liqueur

o: A bar that pours Appletonproducts with pride, and strives tocerate new cocktails for the brand.

A drinkable, rich dessert.

oyos p

ss: Wine

sh: Garnish with avanilla bean.

mthod: Add all ingredients to acocktail shaker and ll with large icecubes. Shake hard and strain into awine glass.


1oz Amaro Montenegro

1oz Stout (Guinness works well)

1oz Vanilla Sugar Syrup

4 Egg yolk

o: Named in honour of JoySpence, the master blender atAppleton Estate, and the earlycocktails.

A subtle cocktail in the vein of theearly American inventions

combining rum, egg, ale, and herbs andspices.

s t

ss: Highball

sh: Dash of salt

mthod: Fill a highball glass with iAdd all ingredients and stir to mix.


1oz Orange curacao

1

oz Horchata syrup(or cinnamon syrup)

1/2oz Lemon juice

o: A premium cocktail.

Horchata is a unique syrup madfrom rice, condensed milk and

spices, and adds a unique viscosity tothe cocktail.

from:d pmmbar:hos pzz (sydy)

from:wm bar:yos (hmto)



from:m ddbar: pw (wh)

Australia Australia MexicoNew Zealand


24/36

mtopos

ss: Rocks

sh: Cranberry fruit andlemon peel

mthod: Add all ingredients into acocktail shaker lled with ice, shake,and strain into sour glass.


1/2oz Triple Sec

3/4oz Lime juice1/2oz Simple Syrup

21/2oz Cranberry juice

o: A cocktail worthy of a busyMetropolis.

A cosmo-style cocktail with thewarmth of rum.

my

ss: Martini

sh: Cinnamon sugar rim,apple slice.

mthod: Shake all ingredients overice and double strain into a martiniglass.


1oz Pear liqueur

11/2oz Apple juice

11/2oz Pear puree

1/3oz Vanilla syrup

o: A seasoned bartender, Gillyis everybodys friend, and has beena nalist in numerous cocktailcompetitions.

Apple, pear and vanilla coat the

tongue, and the elegant reserveows warmly into the throat.

poo mstcss: Old Fashioned

sh: Guava slice and orange zest

mthod: Muddle orange zest, bittersand cinnamon syrup in an oldfashioned glass.

Add 1oz. of Appleton Estate Reserve.Stir slowly, adding remaining 1oz.

and topping glass with ice. FloatGuava juice on top.


1/2oz Cinnamon Syrup*

3drops Peach bitters

(or orange bitters)

1oz Fresh Guava Juice

*Combine 2cups sugar,2cinnamon sticks and onecup of water and boil. Remove cinnamon and chill.

o: Guavas were traditionallyknown as the poor mans apple. Thedrink is a twist on a treacle whichuses apple juice as a oat.

Appleton Estate Reserve shinesthrough, with the lovely sweetnes

of guava leaving a pleasant mouthfeel

from: dowbar:d os s cf (sto)

from:tm mdbar:oy (mo)


from:ybar:d (so)

Jamaica AustraliaNew Zealand

Appleton Estate as been makingrum since 1749.

RumFactoids


25/36

ms. ds odfshodss: Old Fashioned

sh: Fresh apricot

mthod: Muddle apricot jam withbitters in the bottom of an OldFashioned glass. Fill with ice and addthe remaining ingredients.


1/3oz Lemon and ginger curd or syrup

1/3oz Apricot Jam

Dash Orange Bitters

o: Named after Mrs. Ebdalewho makes the tastiest jams in theworld.

A nice combination that allows therum to shine.

svddcss: Martini

sh: None

mthod: Shake rst 3ingredientsover ice and strain into Martini glass.Top with heavy cream oater.


1/2oz Godiva dark chocolate liqueur1/4oz Dash of Chambord liqueur

1oz Heavy cream

o: For those customers whowant to drink their dessert.

Liquid decadence!

ys mt

ss: Martini

sh: Daikon root wheel

mthod: Add all ingredients to acocktail shaker lled with ice, shakeand strain into a martini glass.

11/2oz Appleton Estate Reserve1/2oz Sake

1/4oz Grand Marnier


1/2oz Passionfruit juice

1tsp Simple syrup

o: A blending of exoticingredients to create a uniquecocktail.

Interesting and delicate.

from:tm thtobar:st (cd)

from:fco dobar:ho sxtysthos stt (tooto)


from:v wobar:mtv (o tow)

New Zealand CanadaCayman Islands

40,000bottles of Appleton Estaterum are sold everyday worldwide.

RumFactoids


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5

th toff md th toff md


27/36

hzy od fshod

ss: Old Fashioned

sh: Orange zest

mthod: Muddle 2dried sweet gsin a cocktail shaker with the sugarsyrup. Add Appleton Estate Extra 12Year Old and pear liqueur and shakewell. Fill glass with ice, add bitters

and strain over liquids. Cut a longslice of orange zest and gently dustglass edge before placing it in thecentre of the drink.

2oz Appleton Estate Extra

12Year Old1/3oz Crme de Poire (pear liqueur)

2 Dried Sweet Figs

Dash Bitters

Dash Sugar Syrup

o: Under the lights of the bar,the cocktail took on a beautiful hazyhue, with an elusive orange aroma.

The pairing of g and pear createsa unique mouthfeel, with the taste

of the rum balancing the avours.

t c mt

ss: Martini

sh: Pomegranate fruit wheel

mthod: Add all Ingredients to acocktail shaker lled with ice, shakand pour into a Martini glass. Addteaspoon of crushed ice to the glassand garnish with a pomegranate fr

wheel

11/2oz Appleton Estate Extra

12Year Old

1/2oz Orgeat syrup

1/2oz Pama pomegranate Liqueur

1oz Fresh pomegranate Juice


o: The cocktail is named afterthe Italian street vendors of GranitoIce Cream.

An ode to the Mai Tai, butwith the rich colour and taste

of pomegranate, it is a true original.

appleton estatext 12y od cocktails

from:fco dobar:ho sxtysthos stt (tooto)

cpt c

ss: Martini

sh: None

mthod: Place the rst veingredients in a cocktail shaker, llwith ice and shake for 10seconds.Strain into a Martini glass and oatthe 3bar spoons of Appleton Estate

Extra 12 Year Old on the top asgarnish.

11/2oz Wray and Nephew White

Overproof Rum

11/2oz Grand Marnier Cordon

Rouge

3/4oz Freshly squeezed lemon

juice

1/2oz Simple syrup

3drops Orange Bitters

3bar spns Appleton Estate Extra12Year Old

o: The Captain Jack cocktailtakes its name from Captain JackSparrow from the lm Pirates of theCaribbean.

Notes of orange and the richessence of the rum elevates this

creation based on a classic sour.

from:d msbar:chdts (stow)


from:dwdddbar: cmtto dmto (whst)

Canada CanadaNew Zealand

The pot stills at Appleton, whichwere developed in Jamaica, areunique to the Estate and are thecornerstone of their hand-crafteddistillation process.

RumFactoids


28/36

th toff mdss: Martini

sh: Cracked black pepper

mthod: Muddle pineapple addall other ingredients Hard shakewith ice Double strain into a chilledmartini glass


12Year Old

1oz Cumquat Toffee*

2oz Muddled Pineapple

1tsp Fresh lime juice

1tsp Cinnamon syrup

*Boil water and blanch cup cumquats. Strain and cool.Cut fruit and remove all seeds and fruit, then shred thezest. Boil 2L orange juice with cup white vinegar and 1cup sugar. Boil until reduced by half. Add the zest andcontinue to boil to 1/3 of starting volume.

o: The uber chic venue, TheMaid, catering to guests with an

adventurous palate.

An interesting combinationof tart citrus and subtle

spice creates a unique avour prole.

v swzzss: Highball

sh: Mint sprig

mthod: Build and stir over crusheice in fancy highball. Add more iceand stir.


12Year Old1/3oz Licor 43(or vanilla liqueur)

2/3oz Lime juice

2/3oz Vanilla-infused simple syrup

1/2oz Falernum syrup

(or almond syrup)

o: Designed by a six yearveteran behind the bar, who feels thbest customer is the next customer

A simple, stylish cocktail.

from:ch coppbar:th md (stpy)


moss: Cocktail

sh: Orange zest pierced withthree cloves

mthod: Add all ingredients to acocktail shaker with ice. Shake andstrain into a chilled glass.


12Year Old

3/4oz Plymouth Sloe Gin

3/4oz Clove-infused Apricot Brandy

3/4oz Lime Juice

o: Created for the luxurybar at the ve star Langham Hotel inLondon.

A perfectly balancedcocktail that allows the quality

of the rum to shine through.

pt pss: Highball

sh: Orange slice



12Year Old

2oz Lemon juice

1

oz Orange liqueur

o: A strong cocktail to startthe night.

A simple tribute to the sour, theavours marry well when shaken

over ice.

from:dwd vtbar:ts (odo)



from:c dwdsbar:yos (hmt

UK Mexico Australia Australia


29/36

6

th py th py


30/36

ds w

ss: Highball

sh: Lemon slice

mthod: Add all ingredients to acocktail shaker lled with ice. Stirand strain into an ice lled glass.

1oz Appleton Estate Master

Blenders Legacy

1oz Apple juice

1/2oz Blackcurrant and apple tea

1/4oz Lemon juice

o: The fruit avours of MasterBlenders Legacy were the inspirationto use a avoured tea.

A light summer cocktail that allowsthe subtlety of Master Blenders

Legacy to come through.

th py

ss: Rocks

sh: Flamed orange zest

mthod: To a cocktail shaker, addorange and lime, chopped, andmuddle. Fill the glass with ice andadd Appleton Estate Master BlendersLegacy, simple syrup and a dash of

bitters. 2oz Appleton Estate Master

Blenders Legacy1/2oz Orange

1/4oz Lime

1/2oz Simple syrup


o: A cocktail that blends theoils and bitters of citrus fruit withthe warm sophistication of Master

Blenders Legacy.

A tribute to the caipirinha.

from:d dossbar:ost (p)

appleton estatemst ds cy cocktails

from: ptbar:th mt ct c. (tooto)

CanadaNew Zealand

th py

mthod: To a cocktail shaker, adorange and lime, chopped, andmuddle. Fill the shaker with iceand add Appleton Estate MasterBlenders Legacy, simple syrup aa dash of bitters.

2oz Appleton Estate Master

Blenders Legacy

1/2oz Orange 1/4oz Lime

1/2oz Simple syrup



31/36

7

oysy dv oysy dv


32/36

oysy dvss: Rocks

sh: Boysenberry andlemongrass blade

mthod: Shake all ingredients overice and double strain into a rocksglass with ice.

1oz Appleton Estate 21Year Old

11/3oz Pear puree

1oz Ginger lemongrass syrup

4 Boysenberries

1tsp Vanilla syrup

o: A creative use of asuper-premium aged rum.

A lovely combination ofavours that doesnt overpower

the elegance of 21YO.

m d ctcss: Rocks

sh: 3small cheeks oforange zest

mthod: Stir all ingredients wellon ice in a rocks glass

11/2oz Appleton Estate 21Year Old1/3oz Cinnamon Liqueur

1/2oz Cigar syrup (optional)

Dash Fee Brothers Whiskey

Barrel Bitters

o: A favourite on a list of over100cocktails.

A classicly styled cocktailthat warms the palate.

from:ybar:d (so)

appleton estate21y od cocktails

from: ctbar:mttho (wto)

New Zealand New Zealand

oysy dvmthod: Shake all ingredientsover ice and double strain into arocks glass with ice.

1oz Appleton Estate 21Year Ol

11/3oz Pear puree 1oz Ginger lemongrass syrup

4 Boysenberries

1tsp Vanilla syrup


33/36

d fts

8aPPleTOn eSTaTe V/X is the rst member of our Appleton Estate familyof aged rums. It is a blend of 15different select aged rums and because ofits sophisticated avour prole, it is great for classic cocktails.

Appearance: Harvest gold/honey colour with remarkableclarity and brilliance.

Nose: Subtle scents of brown sugar, light spice, dried fruitsand orange peel.

Palate: Rich avors of toasted honey wheat bread and rened sugar.

Finish: Finishes as serenely as it started.

aWarDS

International Wine & Spirit CompetitionGold Medal

Monde SelectionGrand Gold MedalGold Medal

World Spirits ChampionshipsGold Medal

aCCOlaDeS

A genuine connoisseurs rum that earns anddeserves every rating star. Reliable, lusciousand ideally balanced.

F. Paul Pacult Editor, F. Paul Pacults Spirit Journal

Full bodied beauty from Jamaica.Maxim Magazine Drinks Review


34/36

aPPleTOn eSTaTe reSerVe was created as a transition to sipping rums.It is a blend of 20select aged rums and because of its avour prole it isideal either for luxury cocktails or for sipping.

Appearance: Dazzling topaz/honey colour with a gold rimand impeccable purity.

Nose: Delicate scents of brown sugar, honey and holiday spicewith orange peel and vanilla highlights.

Palate: Sweet, honeyed and satiny, melded tastes of marzipan,caramel and brown sugar.

Finish: Long, tangy and biscuity.

aWarDS

Monde SelectionGrand Gold Medal

International Wine & Spirit CompetitionGold MedalTrophy for the Best Rum Worldwide

aCCOlaDeS

An able-bodied but graceful sipping rum. Possesses thetrademark Appleton stateliness that I admire.F. Paul Pacult Editor, F. Paul Pacults Spirit Journal

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 12years old in it and because of itsavour prole 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

Monde SelectionGrand Gold MedalGold Medal

International Spirits ChallengeGold Medal

World Spirits ChampionshipsGold Medal, World Champion Rum

aCCOlaDeS

I would give this rum my highest and most difcultto attain rating glass. An oak aged rum masterpiece. Bravo!F. Paul Pacult Editor, F. Paul Pacults Spirit Journal

The nest 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


35/36

aPPleTOn eSTaTe MaSTer blenDerS legaCY was created to celebrate 3generations of blenders. The heart of this rum is a 30year old rum. It wasalso 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 ofginger and vanilla.

Palate: Honeyed; vanilla bean; creamy butter emerges in a splendiddisplay of controlled sweetness.

Finish: Superb length in the throat with back notes of ginger andcola nut.

aWarDS

Duty Free News InternationalBest New Product

aCCOlaDeS

An excellent, composedand harmonious rum experiencethat is innately rm, solid and deliciousin the foundation and beautifully balanced.F. Paul Pacult Editor, F. Paul Pacults Spirit Journal

aPPleTOn eSTaTe 21 Year OlD is a true collectors rum. It was created forthe privilege of ownership, the youngest rum is 21years 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 SelectionGrand Gold Medal

International High Quali ty TrophyGold 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


36/36

Appleton and Appleton devices are registered trademarks.

FOr eXPerT MiXOlOgY aDViCe

PleaSe COnTaCT uS aT:

Aejr Global Cocktail Collection

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