Let’s do some Appleton Cocktails
Posted by Arctic Wolf on June 20, 2010
Today I decided to work on bring the rest of my Appleton Estate cocktails onto my cocktail menu. Appleton Estate rums have that sharp oak and orange peel flavour that brings such a nice character to the cocktail experience. (For each recipe just click on the title and it will bring you to the recipe page for that cocktail.)
I think I will start with a recipe more so than a cocktail, an Old-Fashioned Rum Punch. This punch uses a combination of Appleton Overproof Rum and Appleton VX Rum, worked into an old-fashioned style of punch constructed from a recipe from I found which was printed in the 1908 New York Times:
Next I will move to another old style cocktail called the Celebration. I found this cocktail in an old cocktail recipe book from 1937, Cafe Royal Cocktail Book, Coronation Edition, compiled by W.J. Tarling, printed in Great Britain by The Sidney Press, London and Bedford. I used the recipe when I wrote my review of Appleton Estate Reserve. Then I tweaked it and made a more modern version. Here are the two cocktails:
Now I noted in the beginning that Appleton has a nice oak and orange peel in its flavour profile. When I reviewed the Appleton Estate Extra 12 Yr I used that particular characteristic to bring an extra depth and character to the rum swizzle. You can view the write-up here:
And I guess perhaps I should finish this posting with a nice recipe I use when that oak and orange peel becomes too much. Sometimes, when I believe a rum perhaps has aged a little too long and the oak begins to dominate and turn the sweetness of a rum to a profile that for my palate is too bitter, then I will use Frangelico to massage the flavour profile. This was the case with the Appleton Estate 21 YR. I call this gem of a recipe:
And there you have it. My Appleton Estate rum cocktails and recipes. I hope you enjoyed them.
And always remember the aim is not to drink more it is to drink better!
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