to Download Appleton Estate Cocktail Recipes from ... - Astaphans
to Download Appleton Estate Cocktail Recipes from ... - Astaphans to Download Appleton Estate Cocktail Recipes from ... - Astaphans
Appleton The Estate Collection the finest appleton estate cocktails from around the world
- Page 2 and 3: a guide for the passionate mixologi
- Page 4 and 5: 1 top ten rum classics 1. Original
- Page 6 and 7: 2 introducing the martini club Cock
- Page 8 and 9: advanced glass: Highball Brazil Can
- Page 10 and 11: caribbean relaxer glass: Rocks Jama
- Page 12 and 13: jamaican sour rain glass: Martini g
- Page 14 and 15: Scotland from: paul attenborough ba
- Page 16 and 17: Jamaica from: albert brown bar: tgi
- Page 18 and 19: star anise mojito glass: Highball N
- Page 20 and 21: Australia from: stuart reeves bar:
- Page 22 and 23: appleton estate reserve pomegranate
- Page 24 and 25: metropolis glass: Rocks Jamaica New
- Page 26 and 27: 5 the toffee maid the toffee maid
- Page 28 and 29: millionaire glass: Cocktail garnish
- Page 30 and 31: lenders’ brew glass: Highball gar
- Page 32 and 33: oysenberry kill devil glass: Rocks
- Page 34 and 35: aPPleTOn eSTaTe reSerVe was created
- Page 36: FOr eXPerT MiXOlOgY aDViCe PleaSe C
Apple<strong>to</strong>n<br />
The<br />
<strong>Estate</strong><br />
Collection<br />
the finest apple<strong>to</strong>n estate cocktails<br />
<strong>from</strong> around the world
a guide for the<br />
passionate mixologist<br />
The resurgence of cocktail culture can be felt in all corners of<br />
the globe. Passionate mixologists may look <strong>to</strong> the past <strong>to</strong> gain<br />
inspiration, but it is their style and originality that thrusts us<br />
forward in the new millenium.<br />
In honour of these innova<strong>to</strong>rs, we reached out <strong>to</strong> every continent<br />
in search of the finest bartenders and their creations, and found<br />
them honing their craft in five star hotels, established and revered<br />
landmark bars, and cutting edge nightclubs. Within these pages,<br />
you will find the most excellent cocktails <strong>from</strong> these expert<br />
mixologists; cocktails that can be re-created by following the<br />
Precise Mixing Instructions (P.M.I.’s), detailing each invention.<br />
This book was designed with the bartender in mind. Apple<strong>to</strong>n<br />
<strong>Estate</strong> creates a variety of rums <strong>to</strong> suit every occasion, and each<br />
concoction is categorized by the rum that best suits the cocktail<br />
design. The recipes were submitted, then tested <strong>to</strong> ensure that<br />
every combination you sample is perfected and ready <strong>to</strong> serve.<br />
The book is waterproof and perfect for use behind the bar, and<br />
we have enclosed a mini CD of all recipes if you wish <strong>to</strong> integrate<br />
these cocktails in<strong>to</strong> your computer system.<br />
We hope the cocktails in these pages inspire, entice and excite<br />
you. Let your inner mixologist shine, and raise a <strong>to</strong>ast <strong>to</strong> The<br />
Global <strong>Cocktail</strong> Revolution.
table of contents<br />
Section<br />
Top 10 Classic Rum Drinks 1<br />
Introducing The Martini Club 2<br />
Apple<strong>to</strong>n <strong>Estate</strong> V/X 3<br />
Apple<strong>to</strong>n <strong>Estate</strong> Reserve 4<br />
Apple<strong>to</strong>n <strong>Estate</strong> Extra 12 Year Old 5<br />
Apple<strong>to</strong>n <strong>Estate</strong> Master Blenders’ Legacy 6<br />
Apple<strong>to</strong>n <strong>Estate</strong> 21 Year Old 7<br />
Our Brand S<strong>to</strong>ry 8<br />
daquiri<br />
recipe:<br />
Original Daiquiri<br />
In a cocktail shaker filled with ice,<br />
add 2 oz. Apple<strong>to</strong>n <strong>Estate</strong> V/X,<br />
1 oz. simple syrup and the juice<br />
of 1 lime. Shake and strain in<strong>to</strong><br />
a cocktail glass filled with ice.<br />
Garnish with a slice of lime.
1<br />
<strong>to</strong>p ten<br />
rum classics<br />
1. Original Daiquiri<br />
In a cocktail shaker filled with ice, add 2 oz.<br />
Apple<strong>to</strong>n <strong>Estate</strong> V/X, 1 oz. simple syrup and<br />
the juice of 1 lime. Shake and strain in<strong>to</strong> a<br />
cocktail glass filled with ice. Garnish with a<br />
slice of lime.<br />
2. Mai Tai<br />
In a cocktail shaker filled with ice, add 2 oz.<br />
Apple<strong>to</strong>n <strong>Estate</strong> V/X, 1 oz. lime juice 1/2 oz.<br />
orange curacao, 1/4 oz. Orgeat syrup, 1/4 oz.<br />
rock candy syrup (or cane syrup). Shake and<br />
strain in<strong>to</strong> a double old fashioned glass over<br />
crushed ice. Garnish with a spent lime shell<br />
and a mint sprig.<br />
<strong>to</strong>p ten<br />
rum classics<br />
3. ruM & COke<br />
Fill a rocks glass with ice. Add 1 1/2 oz.<br />
Apple<strong>to</strong>n <strong>Estate</strong> V/X, the juice of 1/8 fresh lime<br />
and <strong>to</strong>p with fresh coke. Garnish with a wedge<br />
of lime.<br />
4. MOjiTO<br />
To a highball glass, add 1 sprig of mint, 1/2 oz.<br />
lime juice, 1/2 oz. simple syrup or 2 tsp. cane<br />
sugar. Muddle well. Fill the glass with ice and<br />
add 1 1/2 oz. Apple<strong>to</strong>n <strong>Estate</strong> V/X and <strong>to</strong>p with<br />
soda water. Stir well <strong>to</strong> mix and garnish with a<br />
mint sprig.<br />
5. ruM anD WaTer<br />
To a rocks glass, add 2 oz. Apple<strong>to</strong>n <strong>Estate</strong> V/X.<br />
Add 2 oz. chilled still water.
<strong>to</strong>p ten<br />
rum classics<br />
6. HurriCane<br />
In a cocktail shaker filled with ice, add 1 oz.<br />
Apple<strong>to</strong>n <strong>Estate</strong> V/X, 1 oz. Apple<strong>to</strong>n White<br />
rum, 1/2 oz. lime juice, 2 oz. passionfruit juice,<br />
2 oz. orange juice, 2 oz. pineapple juice, 1/2 oz.<br />
simple syrup and a dash of bitters. Shake and<br />
strain in<strong>to</strong> a hurricane glass and garnish with<br />
passionfruit and pineapple slices.<br />
7. ruM PunCH<br />
In a punch bowl, combine 1-750ml Apple<strong>to</strong>n<br />
<strong>Estate</strong> V/X, 1-750ml Coruba dark Jamaican<br />
rum, 1-750ml Wray & Nephew white over<br />
proof rum, 2L orange juice, 2L pineapple<br />
juice, 1 cup lime juice, 1/2 cup grenadine and<br />
several dashes of Angostura bitters. Stir <strong>to</strong> mix<br />
and add a block of ice <strong>to</strong> chill. Serve in punch<br />
cups and garnish with fresh fruit.<br />
8. jaMaiCan Mule<br />
Fill a highball glass with ice and add 1 1/2 oz.<br />
Apple<strong>to</strong>n <strong>Estate</strong> V/X, the juice of 1/8 fresh lime<br />
and <strong>to</strong>p with ginger beer. Garnish with a lime<br />
wedge.<br />
<strong>to</strong>p ten<br />
rum classics<br />
9. ruM runner<br />
In a cocktail shaker filled with ice, add 1/4 fresh<br />
lime (squeeze and drop in), 1 oz. Apple<strong>to</strong>n<br />
White rum, 1 oz. Apple<strong>to</strong>n <strong>Estate</strong> V/X rum,<br />
2 oz. pineapple juice, 1 oz. simple syrup,<br />
1 small egg white, dash of Peychaud bitters<br />
and a dash of Angostura bitters. Shake well<br />
and strain in<strong>to</strong> a Collins glass filled with ice.<br />
Garnish with tropical fruits.<br />
10. ZOMbie<br />
In a cocktail shaker filled with ice, add 1/2 oz.<br />
fresh lime juice, 1/2 oz. fresh lemon juice,<br />
1 1/2 oz. fresh orange juice, 1 1/2 oz. fresh<br />
pasionfruit juice, 1/4 oz. grenadine, 1 oz.<br />
apricot brandy, 1 oz. Apple<strong>to</strong>n <strong>Estate</strong> V/X, 1 oz.<br />
Apple<strong>to</strong>n White and 2 dashes bitters. Shake<br />
and strain in<strong>to</strong> a zombie glass filled with ice.<br />
Add 1/4 oz. float of Wray & Nephew White<br />
Overproof Rum on <strong>to</strong>p, and garnish with fresh<br />
mint.
2<br />
introducing<br />
the martini club<br />
<strong>Cocktail</strong> development is equal parts art, alchemy and inspiration<br />
The Martini Club International Inc. was formed in 1996 <strong>to</strong><br />
introduce the cocktail back in <strong>to</strong> modern culture. Beverage<br />
alcohol experts and innova<strong>to</strong>rs in the field of mixology and<br />
cocktail design, co-owners Michelle Hunt and Laura Panter<br />
share a passion for mixology, and shared their expertise with<br />
a select group of mixologists who formed The Martini Club’s<br />
specialty bar catering division. Michelle and Laura have traveled<br />
with their highly trained staff <strong>from</strong> coast <strong>to</strong> coast: Los Angeles <strong>to</strong><br />
Palm Beach <strong>to</strong> Halifax, stirring up hundreds of combinations for<br />
patrons <strong>to</strong> sip on.<br />
Their incredible energy and enthusiasm for the business is<br />
evident, and imbues a sense of excitement throughout their entire<br />
organization. In 1998, The Martini Club began cus<strong>to</strong>mizing<br />
training programs, covering everything <strong>from</strong> mixology <strong>to</strong><br />
product knowledge; service excellence <strong>to</strong> bar design and product<br />
recommendations.<br />
In 1997, The Martini Club created a guide of 101 Martini recipes<br />
which was distributed in LCBO s<strong>to</strong>res throughout Canada. It’s<br />
success was so widespread that The Martini Club created the<br />
Martini 201 guide, and their original cocktail creations numbers<br />
in the thousands.<br />
The Martini Club International regularly consults <strong>to</strong> event<br />
planners, caterers, media companies and TV shows alike. Their<br />
lively concoctions and uniquely fun and professional approach<br />
has seen them as guests on numerous TV shows, including<br />
Entertainment Tonight, HGTV’s “Designer Guys” and the Food<br />
Network’s “Partydish”. Their cocktail podcasts, produced in<br />
conjunction with the LCBO in the summer of 2007, ousted Jamie<br />
Oliver <strong>from</strong> the number one spot on itunes, and remained on the<br />
charts for months. Their growing profile in the North American<br />
marketplace has culminated in their producing the first ever<br />
North American Drinks Show which launched in Toron<strong>to</strong> in<br />
2004. Now in it’s fourth year, the show draws international press<br />
as the first ever interactive, consumer-based cocktail party, and<br />
features over one hundred cus<strong>to</strong>m designed cocktails and six<br />
thousand guests.<br />
With over thirty years of experience between them, Michelle and<br />
Laura created the first company of its’ kind in North America,<br />
and their commitment <strong>to</strong> excellence has set the standard for all<br />
who follow. From their unmatchable media contacts, clients and<br />
friends, <strong>to</strong> their complete dedication <strong>to</strong> the art of mixology, the<br />
business of cocktails and worldwide cocktail trends, the Martini<br />
Club International continues <strong>to</strong> raise the bar in the world of<br />
beverage alcohol.<br />
After tasting each of these recipes, the experts at the Martini Club<br />
offer their comments on the style and taste of each cocktail.
3<br />
tropical passion tropical passion
advanced<br />
glass: Highball<br />
Brazil Canada<br />
New Zealand Cayman Islands<br />
<strong>from</strong>:<br />
abelardo lima da silva<br />
bar:<br />
advanced house cigar bar<br />
(sao paulo)<br />
garnish: Star fruit, cherry, mint<br />
method: Add the first three<br />
ingredients <strong>to</strong> a cocktail shaker<br />
with ice. Shake and pour in<strong>to</strong> a<br />
glass with ice. Top with coconut<br />
water and peach juice.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Cointreau<br />
11 /2 oz Peach juice<br />
1 oz Coconut water<br />
1 /2 oz Peach syrup<br />
origin: A Sao Paulo cigar bar.<br />
Very light on the nose and<br />
the palate- a real patio cooler.<br />
apple<strong>to</strong>n<br />
estate cider<br />
glass: Cider Mug<br />
garnish: Cinnamon stick<br />
method: Put apple juice, cinnamon<br />
stick, cloves and maple syrup in<strong>to</strong> a<br />
heated container until it is hot and<br />
transfer mixture in<strong>to</strong> a shaker with<br />
no ice. Add Apple<strong>to</strong>n <strong>Estate</strong> V/X, sour<br />
apple and lemon juice, shake and<br />
strain in<strong>to</strong> a glass cider mug rimmed<br />
with lemon and powdered cinnamon<br />
and garnish with a cinnamon stick.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Sour Apple Liqueur<br />
11 /2 oz Fresh Apple Juice<br />
1 oz Lemon Juice<br />
1 /4 oz Maple Syrup<br />
1 Cinnamon stick<br />
3 Cloves<br />
origin: Inspired by the cold<br />
Canadian winter<br />
A lovely, warm and<br />
soothing cocktail.<br />
<strong>from</strong>:<br />
franco regalado<br />
bar:<br />
harbour sixty<br />
steakhouse<br />
restaurant (<strong>to</strong>ron<strong>to</strong>)<br />
<strong>from</strong>:<br />
greg filsell<br />
bar:<br />
mu steakhouse (christchurch)<br />
apple mule<br />
glass: Highball<br />
garnish: Lime twist<br />
method: Shake first four ingredients<br />
over ice and strain in<strong>to</strong> a glass with<br />
ice. Top with ginger beer.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Apple vodka<br />
1 /2 oz Lime juice<br />
5 Mint leaves<br />
3 oz Ginger beer<br />
origin: A featured cocktail special <strong>to</strong><br />
highlight Apple<strong>to</strong>n rums.<br />
The apple flavour adds a neat<br />
twist <strong>to</strong> a classic Dark & S<strong>to</strong>rmy.<br />
apple<strong>to</strong>n<br />
tea-digestif<br />
glass: Highball<br />
garnish: None<br />
apple<strong>to</strong>n estate v/x cocktails apple<strong>to</strong>n estate v/x cocktails<br />
<strong>from</strong>:<br />
ky tyman<br />
bar:<br />
the westin casuarina (george <strong>to</strong>wn)<br />
method: Muddle fresh mint, orange<br />
slice, vanilla. Brew the tea and pour<br />
over the other ingredients.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /4 oz Crème de Peche<br />
1 /2 oz DeKuyper Apricot Brandy<br />
4 oz Infused Black tea<br />
Steep black tea with orange zest, jasmine,<br />
mint and vanilla<br />
origin: A cool tall cocktail with a<br />
long vanilla finish.<br />
Light and refreshing.
lueberry-rosemary<br />
caipruva<br />
glass: 12 oz. Rock<br />
garnish: Sprig of rosemary<br />
method: Muddle the lime and<br />
blueberries. Add the Rosemary syrup<br />
and Apple<strong>to</strong>n <strong>Estate</strong> Rum then fill<br />
glass with crushed ice. Shake or mix<br />
well with spoon.<br />
1 Lime cut in<strong>to</strong> 8 wedges<br />
1 /4 cup Fresh blueberries<br />
1 oz Rosemary Syrup<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> VX<br />
Rosemary Syrup: In a saucepan, bring 1<br />
cup water and 1 cup sugar <strong>to</strong> a simmer<br />
until sugar has dissolved. Remove <strong>from</strong><br />
heat and add cup rosemary leaves. Allow<br />
the mixture <strong>to</strong> cool, strain, refrigerate.<br />
origin: The Blueberry-Rosemary<br />
Caipruva was inspired by a blueberryrosemary<br />
flavoured pastry by Anne<br />
Juilles of Brassiere Rubliman.<br />
A fragrant and delicious cocktail.<br />
USA Jamaica Jamaica<br />
Ecuador<br />
<strong>from</strong>:<br />
adam seger<br />
bar:<br />
national 27 (chicago)<br />
<strong>from</strong>:<br />
stacie a. little<br />
bar:<br />
tgi fridays (kings<strong>to</strong>n)<br />
blaque<br />
glass: Martini<br />
garnish: Drop a cherry without<br />
stem in<strong>to</strong> glass and garnish with a<br />
stemmed cherry.<br />
method: Add all ingredients <strong>to</strong><br />
cocktail shaker filled with ice. Shake<br />
and pour in<strong>to</strong> a chilled Martini glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Pomegranate Liqueur<br />
1 /2 oz Blue Curacao<br />
1 /2 oz Cranberry Juice<br />
1 /2 oz Grenadine<br />
origin: A salute <strong>to</strong> Jamaican people,<br />
strong but sensual and funloving.<br />
A great martini style drink<br />
with a very neat colour.<br />
<strong>from</strong>:<br />
melissa farquharson<br />
bar:<br />
rib kage bar (kings<strong>to</strong>n)<br />
braemar fiesta<br />
glass: <strong>Cocktail</strong><br />
garnish: Lime wedge, pineapple<br />
slice and drop a cherry on <strong>to</strong>p.<br />
method: Add all ingredients <strong>to</strong> a<br />
blender with ice. Blend and pour in<strong>to</strong><br />
a cocktail glass.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Citrus vodka<br />
1 oz Sorrell juice (or hibiscus juice)<br />
1 /2 oz Mango puree<br />
1 /2 oz Strawberry puree<br />
1 /4 oz Sour mix<br />
origin: Inspired by the joy of<br />
experimentation and derived <strong>from</strong><br />
the bar’s location and it’s carnival<br />
season.<br />
A nicely balanced and unique<br />
cocktail.<br />
caribe tropical<br />
glass: Hurricane<br />
apple<strong>to</strong>n estate v/x cocktails apple<strong>to</strong>n estate v/x cocktails<br />
<strong>from</strong>:<br />
fernando<br />
velasquez pena<br />
bar:<br />
macondo (qui<strong>to</strong>)<br />
garnish: Pineapple flag, red cherry,<br />
melon ball and umbrella.<br />
method: Add ice <strong>to</strong> a glass. Layer<br />
melon liqueur, Cointreau and rum,<br />
orange juice and pineapple juice.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
3 /4 oz Cointreau<br />
1 oz Melon liqueur<br />
21 /2 oz Orange juice<br />
21 /2 oz Pineapple juice<br />
origin: Created in homage <strong>to</strong><br />
tanning and cocktailing on a hot<br />
beach.<br />
A sweet Caribbean-style cocktail.
caribbean relaxer<br />
glass: Rocks<br />
Jamaica UK Mexico<br />
Mexico<br />
<strong>from</strong>:<br />
howard morgan<br />
bar:<br />
margaritaville (montego bay)<br />
garnish: Lime and Cherry<br />
method: Mix in shaker and strain<br />
over ice.<br />
1 1 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Apricot brandy<br />
2 oz Pineapple Juice<br />
1 /4 oz Lime juice<br />
origin: Inspired by the desire <strong>to</strong> offer<br />
something unique and Jamaican.<br />
A great party drink.<br />
duty 73<br />
glass: Martini<br />
<strong>from</strong>:<br />
martin taylor<br />
bar:<br />
obsidian bar and<br />
restaurant<br />
(manchester)<br />
garnish: 2 orange zest triangles and<br />
1 lime zest triangle.<br />
method: Add all ingredients <strong>to</strong> the<br />
cocktail shaker, fill with ice. Shake<br />
and then double strain in<strong>to</strong> a Martini<br />
glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Creole Clement<br />
(or orange liqueur)<br />
1 oz Apple juice<br />
3 /4 oz Fresh lime juice<br />
2 tsp Punt e Mes<br />
(or sweet red vermouth)<br />
1 tsp Passion fruit Syrup<br />
2 dashes Angostura orange bitters<br />
origin: The name of the cocktail<br />
releates <strong>to</strong> the Jamaican Excise Duty<br />
Law No 73 that defines rum.<br />
A well balanced and delicious<br />
cocktail.<br />
<strong>from</strong>:<br />
manuel ablanedo<br />
bar:<br />
fishers (mexico city)<br />
fisher’s ginger<br />
glass: Highball<br />
garnish: Orange twist<br />
method: Fill a highball glass with ice.<br />
Add all ingredients and stir <strong>to</strong> mix.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
6 oz Ginger ale<br />
origin: From the school of simplicity,<br />
a quick & easy sipper.<br />
A long orange twist snaked through<br />
the glass adds a nice flavour of the<br />
orange oil <strong>to</strong> the cocktail.<br />
<strong>from</strong>:<br />
daniel suarez<br />
bar:<br />
zydeko (mexico city)<br />
fresh zydeko<br />
glass: Highball<br />
garnish: Mango slice<br />
apple<strong>to</strong>n estate v/x cocktails apple<strong>to</strong>n estate v/x cocktails<br />
method: Fill a highball glass with ice.<br />
Add all ingredients and stir <strong>to</strong> mix.<br />
1 1 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 oz Mango syrup<br />
3 oz Soda water<br />
3 oz Lemon-lime soda<br />
Dash Cassis<br />
origin: Named after the bar where<br />
the cocktail was created.<br />
A very light drink, with hints<br />
of sweet mango and rum<br />
lengthened by the sodas.
UK New Zealand<br />
Scotland<br />
Jamaica<br />
<strong>from</strong>:<br />
michal zewerbny<br />
bar:<br />
refuel - soho hotel (london)<br />
golden cinnamon<br />
glass: Chilled Martini<br />
garnish: Apple slice and cinnamon<br />
stick<br />
method: Muddle fresh apple and the<br />
cinnamon stick in a Bos<strong>to</strong>n shaker<br />
glass. Add all ingredients and shake<br />
vigorously. Double strain in<strong>to</strong> a<br />
pre-chilled martini glass.<br />
11 /4 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Cointreau<br />
1 /4 oz Manzana Verde<br />
(green apple liqueur)<br />
1 /4 oz Lemon juice<br />
1 /8 oz Gomme syrup<br />
3 /4 Cinnamon stick<br />
1 /4 Fresh apple<br />
origin: Designed in homage of the<br />
beautiful Jamaican sunshine.<br />
A warming cocktail with the<br />
spice of cinnamon tempered by<br />
tart apple and lemon.<br />
hemmingway<br />
grenade<br />
glass: Fluted Old Fashioned<br />
garnish: 3 lime wedges and a small<br />
handful of blueberries<br />
method: Shake all ingredients over<br />
ice and pour over ice in<strong>to</strong> the glass.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Maraschino liqueur(or triple sec)<br />
1 /2 oz Pomegranate syrup<br />
1 /2 oz Lime juice<br />
apple<strong>to</strong>n estate v/x cocktails<br />
<strong>from</strong>:<br />
callum bachelor<br />
bar:<br />
diamond bar (christchurch)<br />
1 /2 oz Ruby red grapefruit juice<br />
2 tsp Crushed raspberries<br />
origin: The winning cocktail at the<br />
Apple<strong>to</strong>n <strong>Estate</strong> <strong>Cocktail</strong> Challenge.<br />
Drinkable, attractive<br />
cocktail that suits all tastes.<br />
ja mada<br />
glass: Martini<br />
garnish: Mint sprig<br />
<strong>from</strong>:<br />
samantha walker<br />
bar:<br />
the living room<br />
(glasgow)<br />
method: To a cocktail shaker, add the<br />
first four ingredients and muddle.<br />
Fill the shaker with ice and add the<br />
remaining ingredients. Shake and<br />
double strain in<strong>to</strong> a martini glass.<br />
1 coin Fresh ginger<br />
1 /2 Red apple, diced<br />
1 /2 oz Lime juice<br />
2 tsp Sugar<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
5 Mint leaves<br />
1 /2 oz Apple schnapps<br />
origin: This cocktail was created as a<br />
winter warmer.<br />
The heat of the ginger gives a nice<br />
warmth, lightened up with the<br />
apple and lime.<br />
jamaican jungle<br />
glass: Highball<br />
garnish: Orange slice<br />
apple<strong>to</strong>n estate v/x cocktails<br />
<strong>from</strong>:<br />
o’niel english<br />
bar:<br />
coral cliff (montego bay)<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker filled with ice, shake<br />
and strain in<strong>to</strong> a glass with ice.<br />
11 /4 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /4 oz Peach Schnapps<br />
1 /4 oz Galliano<br />
1 oz Pineapple juice<br />
1 /4 oz Grenadine<br />
origin: An attempt <strong>to</strong> create a<br />
cocktail that matched the jungle<br />
theme of the bar itself.<br />
Sweet & fruity tiki cocktail.
jamaican<br />
sour rain<br />
glass: Martini<br />
garnish: Lemon wedge and lemon<br />
twist<br />
method: Add raspberries and sugar<br />
<strong>to</strong> a cocktail shaker and muddle.<br />
Fill the shaker with ice and add<br />
1 oz. Apple<strong>to</strong>n <strong>Estate</strong> V/X and a<br />
squeeze of lemon. Shake and strain<br />
in<strong>to</strong> a martini glass.<br />
6 or 8 Raspberries<br />
2 Slices lemon<br />
1 tsp Brown sugar<br />
1 1 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
El Salvador<br />
<strong>from</strong>:<br />
francisco an<strong>to</strong>nio<br />
molina<br />
bar:<br />
republik<br />
(san salvador)<br />
origin: Created in honour of ‘The<br />
Jamaican Spirit’, at an Irish pub in<br />
El Salvador.<br />
A simple and beautiful summer<br />
cocktail.<br />
Mexico<br />
<strong>from</strong>:<br />
carlos solorzano<br />
bar:<br />
kings pub (mexico city)<br />
apple<strong>to</strong>n estate v/x cocktails<br />
kings pub punch<br />
glass: Highball<br />
garnish: None<br />
method: Fill a highball glass with ice.<br />
Add all ingredients and stir <strong>to</strong> mix.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
2 oz Orange juice<br />
2 oz Pineapple juice<br />
1 /2 oz Lemon juice<br />
1 oz Simple syrup<br />
origin: A tasty punch for all<br />
occasions.<br />
A tropical combination that<br />
allows the sweetness of Apple<strong>to</strong>n<br />
<strong>to</strong> come through.<br />
<strong>from</strong>:<br />
michael jones<br />
bar:<br />
ivy (sydney)<br />
Australia UK<br />
kings<strong>to</strong>n sky<br />
glass: Highball<br />
garnish: Wrap a cinnamon quill in<br />
the lime peel so it looks like a green<br />
snake wrapped around a tree.<br />
method: Add all fruit and muddle.<br />
Add juices, syrup, rum and ice.<br />
Shake and strain over cracked ice.<br />
Top with ginger beer and crushed ice.<br />
4 Large chunks of Watermelon<br />
5 Lime wedges<br />
8 Mint Leaves<br />
1 /2 oz Lime Juice<br />
1 /2 oz Cinnamon syrup<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
2 oz Ginger beer<br />
origin: Inspired by the setting sun<br />
<strong>from</strong> a beach in Jamaica.<br />
A perfect warm weather cooler.<br />
<strong>from</strong>:<br />
giuseppe gallo<br />
bar:<br />
purple bar at sanderson (london)<br />
lapsong souchang<br />
glass: Martini<br />
apple<strong>to</strong>n estate v/x cocktails<br />
garnish: Fresh mint leaves<br />
method: Muddle mint leaves in a<br />
cocktail shaker, squeeze half of a<br />
fresh lemon, the simple syrup, the<br />
tea, Apple<strong>to</strong>n <strong>Estate</strong> V/X and Grand<br />
Marnier. Shake hard and double<br />
strain in a Martini glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Grand Marnier Centenaire<br />
1 /3 oz Lemon juice<br />
1 /3 oz Simple syrup<br />
1 /2 oz Lapsong Souchang Tea<br />
7-9 Fresh mint leaves<br />
origin: The inspiration for this<br />
cocktail was Bob Marley and Jamaica.<br />
The smoky flavour of the<br />
tea lingers, along with the<br />
warmth of the rum.
la rouge ange<br />
glass: Wine<br />
New Zealand<br />
<strong>from</strong>:<br />
jamie andrew law<strong>to</strong>n<br />
bar:<br />
suite bar (auckland)<br />
garnish: None<br />
method: Squeeze orange peels in<strong>to</strong> a<br />
large crystal wine glass.<br />
Place sugar cube and orange<br />
liqueur in glass. Flame for 15 sec.<br />
While glass is still flaming, pour in<br />
remaining ingredients and stir with<br />
a spoon until the sugar is dissolved.<br />
Serve on a plate lying the body of<br />
the glass on a rosemary scented hot<br />
steaming white hand <strong>to</strong>wel.<br />
5 Zests of orange peel<br />
1 Sugar cube soaked with<br />
Angostura Bitters<br />
1 /2 oz Mandarin Napoléon<br />
(or Grand Marnier)<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /3 oz Dubonnet<br />
1 /3 oz Aperol<br />
apple<strong>to</strong>n estate v/x cocktails<br />
origin: Created behind the bar that<br />
boasts the best rum selection New<br />
Zealand has <strong>to</strong> offer.<br />
A complex cocktail that takes time,<br />
and really impresses.<br />
Rum<br />
Fac<strong>to</strong>ids<br />
Sugar cane, the source of rum, was<br />
said <strong>to</strong> be introduced <strong>to</strong> the West<br />
Indies by Chris<strong>to</strong>pher Columbus<br />
in 1493.<br />
lemon pepper rum<br />
glass: Highball<br />
garnish: Candied lemon peel,<br />
lemon wheel<br />
method: Add the first five<br />
ingredients <strong>to</strong> a cocktail shaker<br />
with ice. Shake and strain in<strong>to</strong> a<br />
glass with ice. Top with sprite.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Lemon juice<br />
1 /2 oz Simple syrup<br />
2 oz Mango juice<br />
1 /4 tsp Cracked black pepper<br />
1 oz Sprite or 7-up<br />
Cayman Islands<br />
<strong>from</strong>:<br />
kyle lane<br />
bar:<br />
coconut joe’s<br />
(cayman islands)<br />
origin: A lively outdoor restaurant<br />
and bar on Seven Mile Beach.<br />
The pepper provides a nice bite<br />
<strong>to</strong> the sweetness of mango.<br />
Jamaica<br />
lover delight<br />
glass: Highball<br />
garnish: None<br />
apple<strong>to</strong>n estate v/x cocktails<br />
<strong>from</strong>:<br />
richard johnson<br />
bar:<br />
coral cliff (montego bay)<br />
method: Mix first 5 ingredients in<br />
shaker. Shake and pour over ice.<br />
Float Blue Curacao on <strong>to</strong>p.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /4 oz Amaret<strong>to</strong><br />
1 /4 oz Peach Schnapps<br />
1 oz Pineapple juice<br />
1 oz Orange juice<br />
1 /4 oz Blue Curacao<br />
origin: Designed for a fun &<br />
adventurous cus<strong>to</strong>mer.<br />
A playful Caribbean cocktail.
Scotland<br />
<strong>from</strong>:<br />
paul attenborough<br />
bar:<br />
the living room (glasgow)<br />
le petit poire<br />
glass: Brandy Balloon<br />
garnish: Lemon twist and 2 cocktail<br />
straws<br />
method: Muddle pear, sugar, and<br />
lemon juice in a cocktail shaker. Add<br />
Apple<strong>to</strong>n <strong>Estate</strong> V/X and Xante and<br />
shake with ice. Strain over crushed<br />
ice.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Xante Liqueur<br />
(pear cognac liqueur)<br />
1 /2 Pear (peeled)<br />
1 tsp Demerara Sugar<br />
1 /4 oz Lemon juice<br />
2 oz Fresh grapefruit juice<br />
1 oz Passionfruit juice<br />
1 /2 oz Simple syrup<br />
apple<strong>to</strong>n estate v/x cocktails<br />
origin: The inspiration was the Side<br />
Car. Being keen with classic cocktails,<br />
the initial thought was <strong>to</strong> use Rum<br />
with Cognac and lemon flavours.<br />
The pear is a nice surprise, and<br />
blends well with the rum.<br />
Rum<br />
Fac<strong>to</strong>ids<br />
12 different varietals of sugar cane<br />
are selected <strong>from</strong> thousands <strong>to</strong> be<br />
used in the creation of Apple<strong>to</strong>n<br />
<strong>Estate</strong> rums.<br />
New Zealand Australia<br />
<strong>from</strong>:<br />
matt chapman<br />
bar:<br />
di lusso bar (christchurch)<br />
matt’s cocktail<br />
glass: Catalina<br />
garnish: Pomegranate seeds and<br />
lime wedge<br />
method: Shake and strain in<strong>to</strong> a<br />
glass filled with ice.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 Pomegranate, squeezed<br />
with seeds<br />
1 /2 Lime, juiced<br />
1 /2 oz Vanilla cognac<br />
1 tsp Pomegranate molasses<br />
origin: Designed with food pairing<br />
in mind; fresh prawns, lobster &<br />
salad.<br />
Rightfully selected as a<br />
feature cocktail at the bar,<br />
this is a very drinkable concoction.<br />
<strong>from</strong>:<br />
shae silvestro<br />
bar:<br />
seamstress restaurant bar<br />
(melbourne)<br />
my fair lady<br />
glass: <strong>Cocktail</strong><br />
apple<strong>to</strong>n estate v/x cocktails<br />
garnish: Garnish with a single<br />
pimen<strong>to</strong><br />
method: Shake all ingredients with<br />
ice and fine strain in<strong>to</strong> a chilled<br />
cocktail glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /4 oz Apricot Brandy<br />
1 /4 oz Pimen<strong>to</strong> Dram*<br />
1 /2 oz Orange juice<br />
1 tsp Sugar syrup<br />
1 tsp Lime juice<br />
1 /2 Egg white<br />
* Substitute with allspice syrup; boil cup allspice,<br />
crushed, with 1 cup sugar and cup water. Fine strain<br />
and chill.<br />
origin: A holiday inspired cocktail.<br />
A light cocktail with a lovely<br />
spiced kick.
nutty musician<br />
glass: Martini<br />
Australia<br />
<strong>from</strong>:<br />
daniel gregory<br />
bar:<br />
onyx bar (brisbane)<br />
garnish: Garnish with a chocolate<br />
music note and/ or with slice of fresh<br />
passion fruit.<br />
method: Add all ingredients <strong>to</strong> a<br />
shaker filled with ice. Shake and fine<br />
strain in<strong>to</strong> a chilled martini glass.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Mozart black chocolate liqueur<br />
1 /4 oz Lor 43<br />
1 /4 oz Disaronno amaret<strong>to</strong><br />
1 /2 oz Honey and chilli syrup*<br />
1 /2 oz Lemon juice<br />
* Combine 2 parts honey with 1 part boiling water and<br />
1 chili pepper. Stir until dissolved and chill. Remove<br />
pepper.<br />
apple<strong>to</strong>n estate v/x cocktails<br />
origin: Former pastry chef Daniel<br />
invented the honey & chili syrup<br />
first, then balanced the nuances of<br />
Apple<strong>to</strong>n and sweet liqueurs <strong>to</strong> create<br />
this cocktail.<br />
A palate- teasing dessert<br />
cocktail. If you prefer a less sweet<br />
version, increase the lemon juice <strong>to</strong> 1 oz.<br />
Rum<br />
Fac<strong>to</strong>ids<br />
Sugarcane is a type of grass.<br />
nut rumbana<br />
glass: Rocks<br />
garnish: Banana leaves wrapped<br />
around glass<br />
method: Muddle banana, Frangelico<br />
and sugar in a cocktail shaker.<br />
Fill with ice and add remaining<br />
ingredients. Shake and strain in<strong>to</strong> a<br />
glass filled with ice.<br />
1 1 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
Slice Banana<br />
1 /2 oz Frangelico<br />
2 tsp Demerera sugar<br />
1 1 /2 oz Still mineral water<br />
Scotland<br />
<strong>from</strong>:<br />
nick <strong>to</strong>otle<br />
bar:<br />
the living room<br />
(glasgow)<br />
origin: Creating a Caribbean flair<br />
without typical ingredients, bananas<br />
and nut become the base flavours.<br />
A distinctive title combining the<br />
drinks’ ingredients.<br />
the passionate<br />
jamaican<br />
glass: Rocks<br />
garnish: Slice of lemon<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker with ice. Shake and<br />
strain in<strong>to</strong> a short glass rimmed with<br />
sugar (optional) and filled with ice.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Wray & Nephew White<br />
Overproof Rum<br />
1 /2 oz Peach schnapps<br />
2 oz Passionfruit juice<br />
2 oz Mango juice<br />
origin: A cool, relaxed<br />
neighbourhood lounge.<br />
apple<strong>to</strong>n estate v/x cocktails<br />
Canada<br />
<strong>from</strong>:<br />
don dermo<br />
bar:<br />
irie food joint<br />
(<strong>to</strong>ron<strong>to</strong>)<br />
A cocktail that brings back<br />
memories of the Island.
Jamaica<br />
<strong>from</strong>:<br />
albert brown<br />
bar:<br />
tgi fridays (kings<strong>to</strong>n)<br />
peach estate<br />
glass: Highball<br />
garnish: Peach slice<br />
method: Add all ingredients in<strong>to</strong> a<br />
cocktail shaker filled with ice, shake,<br />
and strain in<strong>to</strong> highball glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Peach Schnapps<br />
1 oz Apple juice<br />
1 /2 oz Simple syrup<br />
origin: Intended <strong>to</strong> make you feel<br />
like you are on a tropical estate.<br />
Refreshing, with a nice lingering<br />
sweet finish.<br />
pineapple moji<strong>to</strong><br />
glass: Collins<br />
garnish: Pineapple leaf<br />
apple<strong>to</strong>n estate v/x cocktails<br />
method: Add pineapple chunks,<br />
mint and simple syrup <strong>to</strong> the glass<br />
and muddle. Add Apple<strong>to</strong>n <strong>Estate</strong><br />
V/X and lime juice, fill the glass with<br />
ice and stir. Top with soda.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
8-10 Mint leaves<br />
1 oz Fresh lime juice<br />
1 /2 oz Simple syrup<br />
1 /4 cup Fresh pineapple<br />
1 oz Soda water<br />
Canada<br />
<strong>from</strong>:<br />
graham warner<br />
bar:<br />
raw bar (calgary)<br />
origin: Designed <strong>to</strong> be sipped<br />
poolside.<br />
A refreshing addition <strong>to</strong> the moji<strong>to</strong><br />
family.<br />
USA<br />
raspberry beret<br />
glass: Martini<br />
garnish: Fresh mint leaf<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker filled with ice. Shake<br />
and strain in<strong>to</strong> a Martini glass.<br />
2 oz Infused Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Cointreau<br />
11 /2 oz Raspberry puree<br />
Infused Rum (infuse for 5-7 days)<br />
1 750 ml bottle of Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
Rum, 5 Black peppercorns, 5 Slices of<br />
Orange rind, 4 Calmyrna figs (cut up), 6<br />
Fuji apple chunks, 3 Fresh ginger chunks<br />
2 Coriander sprigs, 3 Vanilla beans<br />
origin: The Rasperry Beret cocktail<br />
was inspired by the desire <strong>to</strong> create<br />
something “Summery”.<br />
A fruity, fun cocktail.<br />
<strong>from</strong>:<br />
frank caiafa<br />
bar:<br />
peacock alley @<br />
waldorf as<strong>to</strong>ria<br />
(new york city)<br />
the royal<br />
glass: Highball<br />
apple<strong>to</strong>n estate v/x cocktails<br />
Cayman Islands<br />
<strong>from</strong>:<br />
stefan candby<br />
petersen<br />
bar:<br />
morgan’s harbour<br />
(george <strong>to</strong>wn)<br />
garnish: Basil sprig and lime wedge<br />
method: Muddle the fresh basil<br />
leaves, cane sugar and lime juice.<br />
Add rum and ice and <strong>to</strong>p with Sprite<br />
and a dash of bitters.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 oz Freshly squeezed lime juice<br />
1 oz Cane sugar<br />
3 Fresh basil leaves, <strong>to</strong>rn<br />
2-4 oz Sprite<br />
Dash Angostura bitters<br />
origin: Created <strong>to</strong> celebrate the visit<br />
of Apple<strong>to</strong>n <strong>Estate</strong> Jamaica Rum’s<br />
Master Blender <strong>to</strong> the Cayman<br />
Islands.<br />
An herbaceous tribute <strong>to</strong> the<br />
moji<strong>to</strong>.
the royal apple -<br />
dack<br />
glass: Highball<br />
garnish: Rim glass with sugar,<br />
strawberry wedge, fresh pineapple<br />
and cherry.<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker filled with ice. Shake<br />
all ingredients and strain in<strong>to</strong> a tall<br />
glass filled with ice.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
3 /4 oz Maraschino liqueur<br />
(or substitute orange liqueur)<br />
1 /2 oz Fresh lime juice<br />
1 oz Grapefruit juice<br />
1 oz Simple syrup<br />
origin: The Royal York Hotel is one<br />
of the oldest hotels in Canada, and<br />
sees cus<strong>to</strong>mers <strong>from</strong> all corners of<br />
the world.<br />
A light, lovely sipping cocktail.<br />
Canada USA<br />
UK<br />
<strong>from</strong>:<br />
mike astins<br />
bar:<br />
the royal york hotel<br />
- library bar (<strong>to</strong>ron<strong>to</strong>)<br />
<strong>from</strong>:<br />
craig lane<br />
bar:<br />
farallon (san francisco)<br />
san fran buck<br />
glass: Rocks<br />
garnish: Slice of lime<br />
method: Fill a rocks glass with ice.<br />
Add all ingredients and stir <strong>to</strong> mix.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Tangerine juice<br />
1 /2 oz Lime juice<br />
3 dashes Peychaud’s bitters<br />
2-3 oz Ginger ale<br />
origin: Inspired by the<br />
New Orleans Buck.<br />
apple<strong>to</strong>n estate v/x cocktails<br />
A flavourful and light cocktail.<br />
<strong>from</strong>:<br />
sophie bratt<br />
bar:<br />
mojo (manchester)<br />
snake oil<br />
glass: Rocks<br />
garnish: Green banana slice and<br />
cracked allspice<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker filled with ice, shake<br />
and strain in<strong>to</strong> a rocks glass with ice.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Licor 43 (or vanilla liqueur)<br />
1 /2 oz Lime juice<br />
1 /4 oz Frangelico<br />
1 tsp Jamaican logwood Honey<br />
origin: Created for the Apple<strong>to</strong>n<br />
Manchester competition, 2007.<br />
The nutty under<strong>to</strong>nes and sweet<br />
honey balance well with the rum.<br />
New Zealand<br />
spiced and s<strong>to</strong>rmy<br />
glass: Highball<br />
garnish: Lime wedge<br />
apple<strong>to</strong>n estate v/x cocktails<br />
<strong>from</strong>:<br />
riki carter<br />
bar:<br />
matterhorn (welling<strong>to</strong>n)<br />
method: Build in a glass filled<br />
with ice.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /3 oz Grand Marnier<br />
1 /2 oz Orange and clove syrup<br />
1 /3 oz Fresh lime juice<br />
Dash Orange bitters<br />
2 oz Ginger beer<br />
Orange and clove syrup: boil 1 cup water,<br />
1 cup sugar, 12 cloves and the zest of<br />
1 orange<br />
origin: A homage <strong>to</strong> the rum trade.<br />
The addition of spices <strong>to</strong> a<br />
classic dark & s<strong>to</strong>rmy is lovely.
star anise moji<strong>to</strong><br />
glass: Highball<br />
New Zealand Canada New Zealand<br />
New Zealand<br />
<strong>from</strong>:<br />
brian keating<br />
bar:<br />
indochine (christchurch)<br />
garnish: Star anise and mint leaf<br />
method: Muddle lime, mint and<br />
vanilla syrup, fill the glass with ice<br />
and add remaining ingredients.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X,<br />
infused with vanilla<br />
1 oz Apple<strong>to</strong>n White, infused with<br />
star anise and cinnamon<br />
2 oz Lemon flavoured white tea<br />
1 /2 Lime, diced<br />
1 tsp Vanilla syrup<br />
Stem Mint<br />
(preferable Vietnamese variety)<br />
origin: A twist on a moji<strong>to</strong> with an<br />
Asian influence.<br />
Very light, with lingering notes of<br />
anise and cinnamon.<br />
the sun splash<br />
glass: Rocks<br />
apple<strong>to</strong>n estate v/x cocktails<br />
garnish: Lemon and cherry<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker with ice. Shake and<br />
strain in<strong>to</strong> a short glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Cointreau<br />
6 oz Pineapple juice<br />
1 /4 tsp Grenadine<br />
origin: Created after a visit <strong>to</strong> the<br />
Reggae Sun Splash party in Jamaica.<br />
A classic combination<br />
and great colour.<br />
<strong>from</strong>:<br />
jessica castel<br />
bar:<br />
joe mamas (<strong>to</strong>ron<strong>to</strong>)<br />
<strong>from</strong>:<br />
shane lagge<br />
bar:<br />
<strong>to</strong>ast (dunedin)<br />
tangy rum truffle<br />
glass: Highball<br />
garnish: Cinnamon and sugar rim<br />
method: Muddle lime and sugar in a<br />
cocktail shaker. Fill with ice and add<br />
all ingredients. Shake and strain in<strong>to</strong><br />
Highball glass with ice.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 oz White Crème de Cacao<br />
1 /2 oz Cointreau<br />
1 /2 oz Lime juice<br />
1 tsp Sugar<br />
origin: This cocktail was created <strong>to</strong><br />
marry the likes of sweet chocolate<br />
with the quenching tang of real fruit.<br />
An interesting combination of<br />
sweetness and tart citrus.<br />
tiki-tastic<br />
glass: Highball<br />
garnish: Umbrella, lime, kiwi<br />
and grape<br />
method: Build over lots of ice.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Melon liqueur<br />
1 1 /2 oz Raspberry juice<br />
2 1 /2 oz Mango nectar<br />
1 /8 oz Lime juice<br />
apple<strong>to</strong>n estate v/x cocktails<br />
<strong>from</strong>:<br />
matt goodison<br />
bar:<br />
killer prawn (whangarei)<br />
origin: A tropical cocktail in the<br />
popular tiki style.<br />
Colourful and refreshing.
tropical passion<br />
glass: Highball<br />
<strong>from</strong>:<br />
stacie a. little<br />
bar:<br />
tgi fridays<br />
(kings<strong>to</strong>n)<br />
garnish: Apricot slice and a grape<br />
method: Dice apricot and muddle<br />
with grapes and sugar in a cocktail<br />
shaker. Fill with ice and add<br />
remaining ingredients. Shake and<br />
pour in<strong>to</strong> a highball glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 oz Passoa Passion Fruit Liquer<br />
2 oz Apple Juice<br />
1 /2 Apricot<br />
5 Seedless Grapes<br />
1 tsp Sugar<br />
origin: The inspiration is Jamaica<br />
and the tropics, where fresh fruits<br />
grow, and new blends and creations<br />
are found.<br />
An excellent combination<br />
of flavours creates a light yet<br />
fulfilling cocktail.<br />
Jamaica Jamaica<br />
Jamaica<br />
Jamaica<br />
tropical wave<br />
glass: Highball<br />
garnish: Shake and served over ice<br />
1 1/2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /4 oz Blackberry syrup<br />
1 /4 oz Grenadine<br />
2 oz Pineapple juice<br />
apple<strong>to</strong>n estate v/x cocktails<br />
<strong>from</strong>:<br />
ricardo dixon<br />
bar:<br />
pier 1 restaurant and bar<br />
(montego bay)<br />
origin: The name comes <strong>from</strong> living<br />
in the tropics with the desire <strong>to</strong> offer<br />
a cocktail that is cool and tropical.<br />
A cool beachside cocktail.<br />
<strong>from</strong>:<br />
troy watson<br />
bar:<br />
strawberry hill hotel (kings<strong>to</strong>n)<br />
troy’s trouble<br />
in a flute<br />
glass: Flute<br />
garnish: Nutmeg<br />
method: add all ingredients <strong>to</strong> a<br />
blender with ice.<br />
3 /4 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Crème de Cacao<br />
1 /3 oz Tia Maria<br />
1 /3 oz Kahlua<br />
3 /4 oz Baileys<br />
1 1 /4 oz Milk<br />
1 /2 cup Pineapple chunks<br />
2 oz Raw Peanuts<br />
1 /4 cup Condensed Milk<br />
1 tsp Vanilla extract<br />
origin: A guest had requested<br />
something strong and creamy.<br />
An interesting take<br />
on a creamy cocktail.<br />
<strong>from</strong>:<br />
george riley<br />
bar:<br />
cuddyz (kings<strong>to</strong>n)<br />
v/xpression<br />
glass: Highball<br />
garnish: Slice of lime<br />
method: Add all ingredients <strong>to</strong><br />
cocktail shaker with ice.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 oz Banana liqueur<br />
1 /2 oz Blackberry syrup<br />
4 oz Pineapple juice<br />
1 /4 oz Lime juice<br />
1 /4 oz Grenadine<br />
apple<strong>to</strong>n estate v/x cocktails<br />
origin: A play on words with<br />
Apple<strong>to</strong>n <strong>Estate</strong> V/X Jamaica Rum.<br />
Fruity and sweet treat for a hot<br />
summer afternoon.
Australia<br />
<strong>from</strong>:<br />
stuart reeves<br />
bar:<br />
park hyatt (sydney)<br />
vaccari’s flip<br />
glass: Balloon<br />
garnish: Garnish with grated lemon<br />
zest & light ground cinnamon<br />
dusting.<br />
method: Muddle well fresh fruit with<br />
lemon juice & sugar. Add remaining<br />
ingredients & shake hard/doublestrain<br />
in<strong>to</strong> glass.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 oz Galliano liqueur<br />
1 /2 oz Fresh lemon juice<br />
1-2 tsp Caster sugar<br />
2 dashes Egg white<br />
1 /4 Fresh mandarin<br />
1 Orange wedge<br />
origin: Named after the inven<strong>to</strong>r of<br />
Italian liqueur Galliano, this flip-style<br />
cocktail was cus<strong>to</strong>m designed for a<br />
guest at the bar.<br />
A smooth taste with just the<br />
right hit of citrus.<br />
Rum<br />
apple<strong>to</strong>n estate v/x cocktails<br />
Fac<strong>to</strong>ids<br />
Nestled in Jamaica’s Nassau Valley<br />
in the centre of the island, the<br />
Apple<strong>to</strong>n <strong>Estate</strong> covers over 11,000<br />
acres of land.<br />
windies rum punch<br />
glass: Hurricane<br />
Canada<br />
garnish: Slice of fresh pineapple,<br />
maraschino cherry<br />
method: Rim glass with lime and<br />
organic granulated cane sugar and<br />
fill with ice. Shake all ingredients in<br />
a cocktail shaker filled with ice and<br />
strain in<strong>to</strong> the glass.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Wray & Nephew White<br />
Overproof<br />
3 /4 oz Cranberry juice<br />
3 /4 oz Orange juice<br />
3 /4 oz Mango nectar<br />
3 /4 oz Guava nectar<br />
1 tsp Grenadine<br />
<strong>from</strong>:<br />
owners: fazil mirza & ramnarash sarwan<br />
(captain of west indies (windies) cricket team)<br />
bar:<br />
windies restaurant (<strong>to</strong>ron<strong>to</strong>)<br />
apple<strong>to</strong>n estate v/x cocktails<br />
origin: The Windies Rum Punch<br />
was first created by owner Fazil Mirza<br />
<strong>to</strong> commemorate the 1st anniversary<br />
of Windies Restaurant and its West<br />
Indian clientele.<br />
A delicious variation<br />
on a classic rum punch.<br />
Rum<br />
Fac<strong>to</strong>ids<br />
Apple<strong>to</strong>n <strong>Estate</strong>’s Joy Spence is the<br />
first female Master Blender in the<br />
spirits industry.
4<br />
pomegranate martini pomegranate martini
apple<strong>to</strong>n<br />
estate reserve<br />
pomegranate<br />
martini<br />
glass: Martini<br />
garnish: None<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker filled with ice, shake<br />
and strain in<strong>to</strong> a martini glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 /2 oz Mango nectar<br />
1 /2 oz Pomegranate liqueur<br />
1 /2 oz Triple sec<br />
3 oz Pineapple juice<br />
origin: A very likable cocktail for<br />
fun-seeking cus<strong>to</strong>mers.<br />
Designed with a party in mind!<br />
UK Canada Australia Jamaica<br />
<strong>from</strong>:<br />
ben reed -<br />
ip bartenders,<br />
master mixologist<br />
(london)<br />
brass monk<br />
glass: Rocks<br />
garnish: None<br />
<strong>from</strong>:<br />
graham warner<br />
bar:<br />
raw bar (calgary)<br />
method: Add agave nectar and<br />
Chartreuse <strong>to</strong> a rocks glass and light<br />
with a match. Add Apple<strong>to</strong>n <strong>Estate</strong><br />
Reserve and water, then fill the glass<br />
with ice.<br />
1 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 /6 oz Agave nectar<br />
1 /2 oz Green Chartreuse<br />
1 /2 oz Chilled water<br />
origin: reminiscent of a Blue Blazer,<br />
one of the earliest recorded flamed<br />
cocktails.<br />
Herbaceous and unique.<br />
<strong>from</strong>:<br />
dustin davis<br />
bar:<br />
sling bar (brisbane)<br />
buffalo soldier<br />
glass: Rocks<br />
garnish: None<br />
method: Muddle Pineapple with<br />
brown sugar, add all ingredients,<br />
shake and double strain in<strong>to</strong> rocks<br />
glass.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> V/X<br />
1 /2 oz Butterscotch Schnapps<br />
4 chunks Char grilled pineapple<br />
1 tsp Brown sugar<br />
1 oz Pineapple Juice<br />
origin: Named after the Bob Marley<br />
song by the same name.<br />
The combination of caramel<br />
notes in the rum and the char-grill<br />
of the pineapple makes an excellent<br />
concoction.<br />
double apple<br />
granny<br />
glass: <strong>Cocktail</strong><br />
garnish: Apple slice and cinnamon<br />
stick<br />
method: Add all ingredients in<strong>to</strong> a<br />
cocktail shaker filled with ice, shake,<br />
and strain in<strong>to</strong> cocktail glass.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 oz Amaret<strong>to</strong><br />
1 1 /2 oz Sour apple liqueur<br />
apple<strong>to</strong>n estate reserve cocktails apple<strong>to</strong>n estate reserve cocktails<br />
<strong>from</strong>:<br />
damion crezny<br />
bar:<br />
red bone’s blues café (kings<strong>to</strong>n)<br />
origin: A cocktail created for a friend<br />
who loves green apple.<br />
A short, sweet cocktail that<br />
packs a punch.
jamaican<br />
manhattan<br />
glass: Coupette<br />
Australia New Zealand<br />
Australia Mexico<br />
<strong>from</strong>:<br />
jared plummer<br />
bar:<br />
hugos bar pizza (sydney)<br />
garnish: Twist orange peel over the<br />
drink and discard. Garnish with a<br />
cherry<br />
method: Add the first 4 ingredients<br />
in<strong>to</strong> a chilled, ice filled mixing glass.<br />
Stir 16 times and then strain in<strong>to</strong> a<br />
chilled glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
3 /4 oz Punt e Mes or sweet vermouth<br />
1 dash Peychauds Bitters<br />
1 dash Orange Bitters<br />
1 Range twist<br />
1 Cherry<br />
origin: Hugos Bar Pizza is a vibrant<br />
cocktail bar that has a great selection<br />
of spirits, open 7 nights a week.<br />
A classy Manhattan-inspired<br />
cocktail.<br />
<strong>from</strong>:<br />
mike alldred<br />
bar:<br />
killer prawn (whangarei)<br />
jar-tini<br />
glass: Martini<br />
garnish: none<br />
method: Shake all ingredients over<br />
ice and strain in<strong>to</strong> a martini glass.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 oz Dark crème de cacao<br />
1 oz Butterscotch liqueur<br />
origin: A bar that pours Apple<strong>to</strong>n<br />
products with pride, and strives <strong>to</strong><br />
cerate new cocktails for the brand.<br />
A drinkable, rich dessert.<br />
<strong>from</strong>:<br />
william balleau<br />
bar:<br />
byblos (hamil<strong>to</strong>n)<br />
joyous flip<br />
glass: Wine<br />
garnish: Garnish with a<br />
vanilla bean.<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker and fill with large ice<br />
cubes. Shake hard and strain in<strong>to</strong> a<br />
wine glass.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 oz Amaro Montenegro<br />
1 oz S<strong>to</strong>ut (Guinness works well)<br />
1 oz Vanilla Sugar Syrup<br />
4 Egg yolk<br />
origin: Named in honour of Joy<br />
Spence, the master blender at<br />
Apple<strong>to</strong>n <strong>Estate</strong>, and the early<br />
cocktails.<br />
A subtle cocktail in the vein of the<br />
early American inventions<br />
combining rum, egg, ale, and herbs and<br />
spices.<br />
<strong>from</strong>:<br />
carlos solorzano<br />
bar:<br />
kings pub (mexico city)<br />
kings tai<br />
glass: Highball<br />
garnish: Dash of salt<br />
method: Fill a highball glass with ice.<br />
Add all ingredients and stir <strong>to</strong> mix.<br />
1 1 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 oz Orange curacao<br />
1 oz Horchata syrup<br />
(or cinnamon syrup)<br />
1 /2 oz Lemon juice<br />
origin: A premium cocktail.<br />
apple<strong>to</strong>n estate reserve cocktails apple<strong>to</strong>n estate reserve cocktails<br />
Horchata is a unique syrup made<br />
<strong>from</strong> rice, condensed milk and<br />
spices, and adds a unique viscosity <strong>to</strong><br />
the cocktail.
metropolis<br />
glass: Rocks<br />
Jamaica New Zealand<br />
Australia<br />
<strong>from</strong>:<br />
ben downer<br />
bar:<br />
red bones blues café (kings<strong>to</strong>n)<br />
garnish: Cranberry fruit and<br />
lemon peel<br />
method: Add all ingredients in<strong>to</strong> a<br />
cocktail shaker filled with ice, shake,<br />
and strain in<strong>to</strong> sour glass.<br />
11 /4 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 /2 oz Triple Sec<br />
3 /4 oz Lime juice<br />
1 /2 oz Simple Syrup<br />
21 /2 oz Cranberry juice<br />
origin: A cocktail worthy of a busy<br />
Metropolis.<br />
A cosmo-style cocktail with the<br />
warmth of rum.<br />
<strong>from</strong>:<br />
gilly<br />
bar:<br />
liquid (nelson)<br />
miyabi<br />
glass: Martini<br />
garnish: Cinnamon sugar rim,<br />
apple slice.<br />
method: Shake all ingredients over<br />
ice and double strain in<strong>to</strong> a martini<br />
glass.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 oz Pear liqueur<br />
1 1 /2 oz Apple juice<br />
1 1 /2 oz Pear puree<br />
1 /3 oz Vanilla syrup<br />
origin: A seasoned bartender, Gilly<br />
is everybody’s friend, and has been<br />
a finalist in numerous cocktail<br />
competitions.<br />
Apple, pear and vanilla coat the<br />
<strong>to</strong>ngue, and the elegant reserve<br />
flows warmly in<strong>to</strong> the throat.<br />
<strong>from</strong>:<br />
tim lambden<br />
bar:<br />
gingerboy (melbourne)<br />
poor man’s<br />
treacle<br />
glass: Old Fashioned<br />
garnish: Guava slice and orange zest<br />
method: Muddle orange zest, bitters<br />
and cinnamon syrup in an old<br />
fashioned glass.<br />
Add 1 oz. of Apple<strong>to</strong>n <strong>Estate</strong> Reserve.<br />
Stir slowly, adding remaining 1 oz.<br />
and <strong>to</strong>pping glass with ice. Float<br />
Guava juice on <strong>to</strong>p.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 /2 oz Cinnamon Syrup*<br />
3 drops Peach bitters<br />
(or orange bitters)<br />
1 oz Fresh Guava Juice<br />
*Combine 2 cups sugar, 2 cinnamon sticks and one<br />
cup of water and boil. Remove cinnamon and chill.<br />
apple<strong>to</strong>n estate reserve cocktails apple<strong>to</strong>n estate reserve cocktails<br />
origin: Guavas were traditionally<br />
known as the poor mans apple. The<br />
drink is a twist on a treacle which<br />
uses apple juice as a float.<br />
Apple<strong>to</strong>n <strong>Estate</strong> Reserve shines<br />
through, with the lovely sweetness<br />
of guava leaving a pleasant mouthfeel.<br />
Rum<br />
Fac<strong>to</strong>ids<br />
Apple<strong>to</strong>n <strong>Estate</strong> as been making<br />
rum since 1749.
mrs. ebdale’s old<br />
fashioned<br />
glass: Old Fashioned<br />
garnish: Fresh apricot<br />
method: Muddle apricot jam with<br />
bitters in the bot<strong>to</strong>m of an Old<br />
Fashioned glass. Fill with ice and add<br />
the remaining ingredients.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 /3 oz Lemon and ginger curd or syrup<br />
1 /3 oz Apricot Jam<br />
Dash Orange Bitters<br />
origin: Named after Mrs. Ebdale<br />
who makes the tastiest jams in the<br />
world.<br />
A nice combination that allows the<br />
rum <strong>to</strong> shine.<br />
New Zealand Cayman Islands<br />
Canada<br />
<strong>from</strong>:<br />
tim ethering<strong>to</strong>n<br />
bar:<br />
suite (auckland)<br />
<strong>from</strong>:<br />
livia kwong<br />
bar:<br />
margaritaville (george <strong>to</strong>wn)<br />
reserved<br />
indulgence<br />
glass: Martini<br />
garnish: None<br />
method: Shake first 3 ingredients<br />
over ice and strain in<strong>to</strong> Martini glass.<br />
Top with heavy cream floater.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 /2 oz Godiva dark chocolate liqueur<br />
1 /4 oz Dash of Chambord liqueur<br />
1 oz Heavy cream<br />
origin: For those cus<strong>to</strong>mers who<br />
want <strong>to</strong> drink their dessert.<br />
Liquid decadence!<br />
<strong>from</strong>:<br />
franco regalado<br />
bar:<br />
harbour sixty<br />
steakhouse restaurant (<strong>to</strong>ron<strong>to</strong>)<br />
yakusa martini<br />
glass: Martini<br />
garnish: Daikon root wheel<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker filled with ice, shake<br />
and strain in<strong>to</strong> a martini glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> Reserve<br />
1 /2 oz Sake<br />
1 /4 oz Grand Marnier<br />
1 /2 oz Fresh lime juice<br />
1 /2 oz Passionfruit juice<br />
1 tsp Simple syrup<br />
origin: A blending of exotic<br />
ingredients <strong>to</strong> create a unique<br />
cocktail.<br />
Interesting and delicate.<br />
Rum<br />
Fac<strong>to</strong>ids<br />
apple<strong>to</strong>n estate reserve cocktails apple<strong>to</strong>n estate reserve cocktails<br />
40,000 bottles of Apple<strong>to</strong>n <strong>Estate</strong><br />
rum are sold everyday worldwide.
5<br />
the <strong>to</strong>ffee maid the <strong>to</strong>ffee maid
captain jack<br />
glass: Martini<br />
garnish: None<br />
method: Place the first five<br />
ingredients in a cocktail shaker, fill<br />
with ice and shake for 10 seconds.<br />
Strain in<strong>to</strong> a Martini glass and float<br />
the 3 bar spoons of Apple<strong>to</strong>n <strong>Estate</strong><br />
Extra 12 Year Old on the <strong>to</strong>p as<br />
garnish.<br />
11 /2 oz Wray and Nephew White<br />
Overproof Rum<br />
11 /2 oz Grand Marnier Cordon<br />
Rouge<br />
3 /4 oz Freshly squeezed lemon<br />
juice<br />
1 /2 oz Simple syrup<br />
3 drops Orange Bitters<br />
3 bar spns Apple<strong>to</strong>n <strong>Estate</strong> Extra<br />
12 Year Old<br />
Canada New Zealand<br />
Canada<br />
<strong>from</strong>:<br />
edward<br />
dangerfield<br />
bar:<br />
ii caminet<strong>to</strong> di<br />
umber<strong>to</strong> (whistler)<br />
origin: The Captain Jack cocktail<br />
takes it’s name <strong>from</strong> Captain Jack<br />
Sparrow <strong>from</strong> the film ‘Pirates of the<br />
Caribbean’.<br />
Notes of orange and the rich<br />
essence of the rum elevates this<br />
creation based on a classic sour.<br />
Rum<br />
Fac<strong>to</strong>ids<br />
The pot stills at Apple<strong>to</strong>n, which<br />
were developed in Jamaica, are<br />
unique <strong>to</strong> the <strong>Estate</strong> and are the<br />
corners<strong>to</strong>ne of their hand-crafted<br />
distillation process.<br />
apple<strong>to</strong>n estate extra 12 year old cocktails<br />
<strong>from</strong>:<br />
dan miles<br />
bar:<br />
eichardt’s (queens<strong>to</strong>wn)<br />
hazy old fashioned<br />
glass: Old Fashioned<br />
garnish: Orange zest<br />
method: Muddle 2 dried sweet figs<br />
in a cocktail shaker with the sugar<br />
syrup. Add Apple<strong>to</strong>n <strong>Estate</strong> Extra 12<br />
Year Old and pear liqueur and shake<br />
well. Fill glass with ice, add bitters<br />
and strain over liquids. Cut a long<br />
slice of orange zest and gently dust<br />
glass edge before placing it in the<br />
centre of the drink.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> Extra<br />
12 Year Old<br />
1 /3 oz Crème de Poire (pear liqueur)<br />
2 Dried Sweet Figs<br />
Dash Bitters<br />
Dash Sugar Syrup<br />
origin: Under the lights of the bar,<br />
the cocktail <strong>to</strong>ok on a beautiful hazy<br />
hue, with an elusive orange aroma.<br />
The pairing of fig and pear creates<br />
a unique mouthfeel, with the taste<br />
of the rum balancing the flavours.<br />
<strong>from</strong>:<br />
franco regalado<br />
bar:<br />
harbour sixty<br />
steakhouse restaurant (<strong>to</strong>ron<strong>to</strong>)<br />
italian ice martini<br />
glass: Martini<br />
garnish: Pomegranate fruit wheel<br />
method: Add all Ingredients <strong>to</strong> a<br />
cocktail shaker filled with ice, shake<br />
and pour in<strong>to</strong> a Martini glass. Add<br />
teaspoon of crushed ice <strong>to</strong> the glass<br />
and garnish with a pomegranate fruit<br />
wheel<br />
1 1 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> Extra<br />
12 Year Old<br />
1 /2 oz Orgeat syrup<br />
1 /2 oz Pama pomegranate Liqueur<br />
1 oz Fresh pomegranate Juice<br />
1 /2 oz Fresh lime juice<br />
origin: The cocktail is named after<br />
the Italian street vendors of Grani<strong>to</strong><br />
Ice Cream.<br />
An ode <strong>to</strong> the Mai Tai, but<br />
with the rich colour and taste<br />
of pomegranate, it is a true original.<br />
apple<strong>to</strong>n estate extra 12 year old cocktails
millionaire<br />
glass: <strong>Cocktail</strong><br />
garnish: Orange zest pierced with<br />
three cloves<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker with ice. Shake and<br />
strain in<strong>to</strong> a chilled glass.<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> Extra<br />
12 Year Old<br />
3 /4 oz Plymouth Sloe Gin<br />
3 /4 oz Clove-infused Apricot Brandy<br />
3 /4 oz Lime Juice<br />
origin: Created for the luxury<br />
bar at the five star Langham Hotel in<br />
London.<br />
A perfectly balanced<br />
cocktail that allows the quality<br />
of the rum <strong>to</strong> shine through.<br />
UK Mexico Australia Australia<br />
<strong>from</strong>:<br />
edward viita<br />
bar:<br />
artesian (london)<br />
<strong>from</strong>:<br />
carlos solorzano<br />
bar:<br />
kings pub (mexico city)<br />
peter pan<br />
glass: Highball<br />
garnish: Orange slice<br />
method: Fill a highball glass with ice.<br />
Add all ingredients and stir <strong>to</strong> mix.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> Extra<br />
12 Year Old<br />
2 oz Lemon juice<br />
1 oz Orange liqueur<br />
origin: A strong cocktail <strong>to</strong> start<br />
the night.<br />
A simple tribute <strong>to</strong> the sour, the<br />
flavours marry well when shaken<br />
over ice.<br />
apple<strong>to</strong>n estate extra 12 year old cocktails<br />
the <strong>to</strong>ffee maid<br />
glass: Martini<br />
<strong>from</strong>:<br />
charlie cropper<br />
bar:<br />
the maid (stepney)<br />
garnish: Cracked black pepper<br />
method: Muddle pineapple add<br />
all other ingredients Hard shake<br />
with ice Double strain in<strong>to</strong> a chilled<br />
martini glass<br />
11 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> Extra<br />
12 Year Old<br />
1 oz Cumquat Toffee*<br />
2 oz Muddled Pineapple<br />
1 tsp Fresh lime juice<br />
1 tsp Cinnamon syrup<br />
*Boil water and blanch cup cumquats. Strain and cool.<br />
Cut fruit and remove all seeds and fruit, then shred the<br />
zest. Boil 2L orange juice with cup white vinegar and 1<br />
cup sugar. Boil until reduced by half. Add the zest and<br />
continue <strong>to</strong> boil <strong>to</strong> 1/3 of starting volume.<br />
origin: The uber chic venue, The<br />
Maid, catering <strong>to</strong> guests with an<br />
adventurous palate.<br />
An interesting combination<br />
of tart citrus and subtle<br />
spice creates a unique flavour profile.<br />
vanilla swizzle<br />
glass: Highball<br />
garnish: Mint sprig<br />
method: Build and stir over crushed<br />
ice in fancy highball. Add more ice<br />
and stir.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> Extra<br />
12 Year Old<br />
1 /3 oz Licor 43 (or vanilla liqueur)<br />
2 /3 oz Lime juice<br />
2 /3 oz Vanilla-infused simple syrup<br />
1 /2 oz Falernum syrup<br />
(or almond syrup)<br />
origin: Designed by a six year<br />
veteran behind the bar, who feels the<br />
best cus<strong>to</strong>mer is the next cus<strong>to</strong>mer.<br />
A simple, stylish cocktail.<br />
apple<strong>to</strong>n estate extra 12 year old cocktails<br />
<strong>from</strong>:<br />
nick edwards<br />
bar:<br />
byblos bar (hamil<strong>to</strong>n)
6<br />
the player the player
lenders’ brew<br />
glass: Highball<br />
garnish: Lemon slice<br />
New Zealand<br />
<strong>from</strong>:<br />
adrian doss<br />
bar:<br />
lonestar (napier)<br />
method: Add all ingredients <strong>to</strong> a<br />
cocktail shaker filled with ice. Stir<br />
and strain in<strong>to</strong> an ice filled glass.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> Master<br />
Blenders’ Legacy<br />
1 oz Apple juice<br />
1 /2 oz Blackcurrant and apple tea<br />
1 /4 oz Lemon juice<br />
origin: The fruit flavours of Master<br />
Blenders’ Legacy were the inspiration<br />
<strong>to</strong> use a flavoured tea.<br />
A light summer cocktail that allows<br />
the subtlety of Master Blenders’<br />
Legacy <strong>to</strong> come through.<br />
the player<br />
glass: Rocks<br />
garnish: Flamed orange zest<br />
method: To a cocktail shaker, add<br />
orange and lime, chopped, and<br />
muddle. Fill the glass with ice and<br />
add Apple<strong>to</strong>n <strong>Estate</strong> Master Blenders’<br />
Legacy, simple syrup and a dash of<br />
bitters.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> Master<br />
Blenders’ Legacy<br />
1 /2 oz Orange<br />
1 /4 oz Lime<br />
1 /2 oz Simple syrup<br />
Dash Angostura bitters<br />
origin: A cocktail that blends the<br />
oils and bitters of citrus fruit with<br />
the warm sophistication of Master<br />
Blenders’ Legacy.<br />
A tribute <strong>to</strong> the caipirinha.<br />
apple<strong>to</strong>n estate master blenders’ legacy cocktails<br />
Canada<br />
<strong>from</strong>:<br />
laura panter<br />
bar:<br />
the martini club<br />
int’l inc. (<strong>to</strong>ron<strong>to</strong>)<br />
the player<br />
method: To a cocktail shaker, add<br />
orange and lime, chopped, and<br />
muddle. Fill the shaker with ice<br />
and add Apple<strong>to</strong>n <strong>Estate</strong> Master<br />
Blenders’ Legacy, simple syrup and<br />
a dash of bitters.<br />
2 oz Apple<strong>to</strong>n <strong>Estate</strong> Master<br />
Blenders’ Legacy<br />
1 /2 oz Orange<br />
1 /4 oz Lime<br />
1 /2 oz Simple syrup<br />
Dash Angostura bitters
7<br />
boysenberry kill devil boysenberry kill devil
oysenberry kill<br />
devil<br />
glass: Rocks<br />
<strong>from</strong>:<br />
gilly<br />
bar:<br />
liquid (nelson)<br />
garnish: Boysenberry and<br />
lemongrass blade<br />
method: Shake all ingredients over<br />
ice and double strain in<strong>to</strong> a rocks<br />
glass with ice.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> 21 Year Old<br />
1 1 /3 oz Pear puree<br />
1 oz Ginger lemongrass syrup<br />
4 Boysenberries<br />
1 tsp Vanilla syrup<br />
origin: A creative use of a<br />
super-premium aged rum.<br />
A lovely combination of<br />
flavours that doesn’t overpower<br />
the elegance of 21 YO.<br />
New Zealand New Zealand<br />
<strong>from</strong>:<br />
rik carter<br />
bar:<br />
matterhorn (welling<strong>to</strong>n)<br />
rum and cigar<br />
treacle<br />
glass: Rocks<br />
garnish: 3 small cheeks of<br />
orange zest<br />
method: Stir all ingredients well<br />
on ice in a rocks glass<br />
1 1 /2 oz Apple<strong>to</strong>n <strong>Estate</strong> 21 Year Old<br />
1 /3 oz Cinnamon Liqueur<br />
1 /2 oz Cigar syrup (optional)<br />
Dash Fee Brothers Whiskey<br />
Barrel Bitters<br />
origin: A favourite on a list of over<br />
100 cocktails.<br />
A classicly styled cocktail<br />
that warms the palate.<br />
apple<strong>to</strong>n estate 21 year old cocktails<br />
boysenberry kill<br />
devil<br />
method: Shake all ingredients<br />
over ice and double strain in<strong>to</strong> a<br />
rocks glass with ice.<br />
1 oz Apple<strong>to</strong>n <strong>Estate</strong> 21 Year Old<br />
1 1 /3 oz Pear puree<br />
1 oz Ginger lemongrass syrup<br />
4 Boysenberries<br />
1 tsp Vanilla syrup
8<br />
brand features<br />
aPPleTOn eSTaTe V/X is the first member of our Apple<strong>to</strong>n <strong>Estate</strong> family<br />
of aged rums. It is a blend of 15 different select aged rums and because of<br />
its sophisticated flavour profile, it is great for classic cocktails.<br />
Appearance: Harvest gold/honey colour with remarkable<br />
clarity and brilliance.<br />
Nose: Subtle scents of brown sugar, light spice, dried fruits<br />
and orange peel.<br />
Palate: Rich flavors of <strong>to</strong>asted honey wheat bread and refined sugar.<br />
Finish: Finishes as serenely as it started.<br />
aWarDS<br />
International Wine & Spirit Competition<br />
Gold Medal<br />
Monde Selection<br />
Grand Gold Medal<br />
Gold Medal<br />
World Spirits Championships<br />
Gold Medal<br />
aCCOlaDeS<br />
“A genuine connoisseur’s rum that earns and<br />
deserves every rating star. Reliable, luscious<br />
and ideally balanced.”<br />
F. Paul Pacult –<br />
Edi<strong>to</strong>r, F. Paul Pacult’s Spirit Journal<br />
“Full bodied beauty <strong>from</strong> Jamaica.”<br />
Maxim Magazine Drinks Review
aPPleTOn eSTaTe reSerVe was created as a transition <strong>to</strong> sipping rums.<br />
It is a blend of 20 select aged rums and because of its flavour profile it is<br />
ideal either for luxury cocktails or for sipping.<br />
Appearance: Dazzling <strong>to</strong>paz/honey colour with a gold rim<br />
and impeccable purity.<br />
Nose: Delicate scents of brown sugar, honey and holiday spice<br />
with orange peel and vanilla highlights.<br />
Palate: Sweet, honeyed and satiny, melded tastes of marzipan,<br />
caramel and brown sugar.<br />
Finish: Long, tangy and biscuity.<br />
aWarDS<br />
Monde Selection<br />
Grand Gold Medal<br />
International Wine & Spirit Competition<br />
Gold Medal<br />
Trophy for the Best Rum Worldwide<br />
aCCOlaDeS<br />
“An able-bodied but graceful sipping rum. Possesses the<br />
trademark Apple<strong>to</strong>n stateliness that I admire.”<br />
F. Paul Pacult –<br />
Edi<strong>to</strong>r, F. Paul Pacult’s Spirit Journal<br />
“What a knockout.”<br />
Edmon<strong>to</strong>n Sun, William Bincolet<strong>to</strong><br />
aPPleTOn eSTaTe eXTra 12 Year OlD is a masterpiece of oak ageing.<br />
It has rums that are a minimum of 12 years old in it and because of its<br />
flavour profile it is perfect for sipping.<br />
Appearance: Dazzling and bright rich bronze colour.<br />
Nose: Mature scents of walnuts, nutmeg, orange peel and vanilla.<br />
Palate: Buttery, creamy brown sugar.<br />
Finish: Bittersweet and luscious.<br />
aWarDS<br />
Monde Selection<br />
Grand Gold Medal<br />
Gold Medal<br />
International Spirits Challenge<br />
Gold Medal<br />
World Spirits Championships<br />
Gold Medal, World Champion Rum<br />
aCCOlaDeS<br />
“I would give this rum my highest and most difficult<br />
<strong>to</strong> attain rating glass. An oak aged rum masterpiece. Bravo!”<br />
F. Paul Pacult –<br />
Edi<strong>to</strong>r, F. Paul Pacult’s Spirit Journal<br />
“The finest aged rum <strong>from</strong> Jamaica, simple as that.”<br />
Dave Broom, The Independent Review, UK<br />
“One of the world’s authentic superstars. ‘Extra’ indeed.”<br />
LCBO, Food and Drink Magazine
aPPleTOn eSTaTe MaSTer blenDerS’ legaCY was created <strong>to</strong> celebrate 3<br />
generations of blenders. The heart of this rum is a 30 year old rum. It was<br />
also created <strong>to</strong> celebrate the art of rum making and rum drinking.<br />
Appearance: Bright and shiny <strong>to</strong>paz/old bronze colour.<br />
Nose: Baked pear, maple, spice and orange peel notes with hints of<br />
ginger and vanilla.<br />
Palate: Honeyed; vanilla bean; creamy butter emerges in a splendid<br />
display of controlled sweetness.<br />
Finish: Superb length in the throat with back notes of ginger and<br />
cola nut.<br />
aWarDS<br />
Duty Free News International<br />
Best New Product<br />
aCCOlaDeS<br />
“An excellent, composed<br />
and harmonious rum experience<br />
that is innately firm, solid and delicious<br />
in the foundation and beautifully balanced.”<br />
F. Paul Pacult –<br />
Edi<strong>to</strong>r, F. Paul Pacult’s Spirit Journal<br />
aPPleTOn eSTaTe 21 Year OlD is a true collec<strong>to</strong>r’s rum. It was created for<br />
the privilege of ownership, the youngest rum is 21 years old.<br />
Appearance: Coppery/tawny.<br />
Nose: Floral scent that develops in<strong>to</strong> a unique mature nutty<br />
bouquet, with vanilla, orange peel and cocoa notes.<br />
Palate: Baked nuttiness comes on strongly in The tastes of molasses<br />
and oak.<br />
Finish: Long, sap-like, brown sugar-like, dry.<br />
aWarDS<br />
Monde Selection<br />
Grand Gold Medal<br />
International High Quality Trophy<br />
Gold Medal<br />
aCCOlaDeS<br />
“Delicious…unique and completely different. Mature.”<br />
F. Paul Pacult –<br />
Edi<strong>to</strong>r, F. Paul Pacult’s Spirit Journal<br />
“Superb. Highly recommended.”<br />
Wine Enthusiast<br />
“Snifter rum par excellence.”<br />
Toron<strong>to</strong> Life Magazine
FOr eXPerT MiXOlOgY aDViCe<br />
PleaSe COnTaCT uS aT:<br />
Apple<strong>to</strong>n and Apple<strong>to</strong>n devices are registered trademarks.