The fast approaching festive season provides opportunities for get togethers of family, friends, and many cases, office employees or in large
companies all employees.
When people get together on such occasions, alcohol and alcohol-based drinks function as “lubricants” of animated conversations and good cheer.
Party organizers must be careful and tactful in monitoring consumption to prevent complications or tragedies during, and after
such parties.
There are often a few people in each crowd who misjudge their drinking capacity and behave very inappropriately.
A good way to monitor alcohol consumption is to offer cocktails rather than straight “spirits”, which when not taken with soft drinks, affect consumers
much faster.
You can use rum to make appealing punches that go a long way to keep conversations going, or make cocktails.
Rum, a potent by-product of sugar manufacturing, was popularized by the Englsih, particularly when the Admiralty in London decreed in the 17th
century that all sailors of the Royal Navy receive a pint of rum daily.
English merchants, traders, and big trading companies like East India Co. became active pretty much all over the world, thus making rum the “in” spirit.
You can enjoy a well-aged rum from Jamaica, a large producer, in the Caribbean, in a snifter after an extended meal, or to “meditate”, or you can
choose “entry level” products for your cocktails. Appleton has many levels of quality rums,each of which offer more pleasure than the next.
All cocktails below should be mixed using Appleton rums as they are the most suitable for the cocktail.
Here are a few cocktail recipes you may want to try this festive season.
RESERVE HOLIDAY SAZERAC
2 oz. (60ml) Appleton Estate Reserve Rum (Infused with Vanilla Bean)
Rinse of Canton Ginger Liqueur & Absinthe
0.5 oz.(1 Tbsp.) Demerara Syrup
4 Dash Peychauds
Lemon Peel
Orange Peel
Garnish: Vanilla Bean Piece on Rim of Glass
Glass:
10 oz. on-the-Rocks
Preparation:
Take a 10 oz. rocks glass and fill it with ice. In your pint glass add the Demerara sugar, bitters, citrus peels and muddle to a paste.
Add the Appleton and then ice and stir till freezing. Remove the ice and rinse with Canton Ginger Liqueur & Absinthe. Strain the contents from the
stirred pint glass into the seasoned glass and garnish.
RESERVE JAMAICAN HOT BUTTERED RUM
Ingredients:
Large batch recipe for cocktail base:
– 1 lb. Brown Sugar
– 0.25 lb. Butter
– Pinch of Salt
– 4.0 oz. Fresh Apple Cider
– 0.5 oz. Fresh Extracted Ginger Juice
– 0.5 tsp. Nutmeg
– 0.5 tsp. Allspice
Individual cocktail recipe:
Using this prepared cocktail base, select an appropriate mug.
Then add:
– 2 Heaping Tablespoons of the Prepared Cocktail
Base
– 2.0 oz. Appleton Estate Reserve
– Approximately 6.0 oz. of Hot Water, Stir
– Garnish: Cinnamon Stick
Glass:
Mug
Preparation:
Blend the above ingredients and bring to a boil before
removing from the heat then let cool in refrigerator.
RESERVE PUMPKIN EGG NOG
Ingredients:
– 1.5 oz. Appleton Estate Reserve Rum (Infused with
– Cloves, Allspice, Cinnamon)
– 0.5 oz. Navan Vanilla Liqueur
– 1 oz. Eggnog
– 1 oz. Pumpkin PurŽe (From the Can)
– 4 Dash Fees Aromatic Bitters
– 1 Bar Spoon Maple Syrup Grade B
– Optional: Fresh Whipped Cream Top (Heavy
Whipping Cream)
Glass:
7 oz Martini or Coop
Preparation:
Build all ingredients in your shaker; shake and strain into a
chilled martini or coop glass; top with fresh whipped cream
(optional).
RESERVE DE MURE
Ingredients:
– 1 oz. Appleton Estate Reserve Rum
– 1 Muddled Fresh Blackberry
– 0.5 oz. Pom Wonderful Pomegranate Juice
– 1 oz. Massanez Cream De Mure
– 1 oz. Whipped Fresh Cream
– Cinnamon Grated on Top
– Garnish: 3 Blackberries and Cinnamon Dust
Glass:
Wine glass
Preparation:
Muddle the blackberry; add all ingredients except the heavy
cream; shake and strain into wine glass top with fresh
whipped heavy cream; garnish and dust with cinnamon.
