By Tym Glaser, Associate Editor - Sport
Liquid pleasures come straight up or in exotic mixes to create a festive mood
THE NEWEST member of the Appleton Estate rum stable was unveiled recently at a special function at the headquarters of J. Wray and Nephew Ltd. on Spanish Town Road in Kingston.
Appleton Estate Reserve 250th Anniversary Jamaica Rum, which will likely be more commonly known simply as 'Reserve', was developed in response to a growing world-wide demand for premium aged rum, said the company.
Reserve is a blend of rums for the estate, which have been aged for 12 years and has been positioned between Appleton's V/X and Extra brands near the top end of the market.
While novices said: "Yeah, it's good" after a brief nosing and tasting, experts have waxed lyrical, claiming Reserve "displays a dazzling topaz/honey colour with a gold rim and impeccable purity. The bouquet emits delicate scents of brown sugar and honey in the first nosing, further aeration compels the aroma to open up as it offers biscuity scents of molasses, holiday spice and dried red fruit ..."
Okay, you get the picture from
F. Paul Pacult, editor of his own
Spirit Journal.
Appleton's Master Blender, Joy Spence, selected the aged rums which went into producing Reserve and took those attending the launch through the process of making rum and learning to identify a good 'un.
Finally, the guests were allowed to "blend" their own special concoctions. No fatalities were reported. (A 750ml bottle of Reserve is likely to set you back about $572 plus GCT).
Well, dear readers, you can mix your own concoctions and we've taken out the guesswork by providing the recipes below.
APPLETON RUM SPECIAL JAMAICA RUM
Jamaican Sangria
8 oz Appleton Special Jamaica Rum
2 bottles red wine
16 ozs. orange juice
6 ozs pineapple juice
36 ozs. ginger ale, or Sprite
or a combination of both
Fruit slices (lime, orange,
apple, grape) or fruit cocktail.
METHOD
Mix all ingredients except the ginger ale/Sprite in a punch bowl and refrigerate until chilled. Just before serving add the ginger ale/Sprite.
Guava Daiquiri (pictured)
1 1/2 ozs. Appleton Special
Jamaica Rum
3 ozs. guava nectar
Juice of 1 lime
1 tbsp. of sugar syrup
METHOD
Combine all the ingredients in a blender with ice and blend well. Serve in a cocktail or hurricane glass and garnish with a lime spiral.
Appletini
1 1/2 ozs Appleton Estate
V/X Jamaica Rum
6 ozs. cranberry juice
METHOD
Combine ingredients in a shaker filled with ice and mix well. Serve in a martini glass and garnish with an olive.
Peach on the Beach
1 1/2 ozs. Appleton Estate
V/X Jamaica Rum
1/2 oz. peach schnapps
2 ozs. mango nectar
1/2 oz. clear syrup
Juice of 1/4 lime
METHOD
Combine ingredients in a shaker with ice and mix well. Serve in a martini glass and garnish with a lime wedge.
Jamaica Sunset
1 1/2 ozs. Appleton Estate
V/X Jamaica Rum
2 1/2 ozs. cranberry juice
3 1/2 ozs. orange juice
Ice
METHOD
In a highball or stemware glass pour V/X and cranberry juice over ice. Slowly add orange juice and garnish with an orange wedge.
Hot Buttered Rum
1 1/2 ozs. Appleton Estate
V/X Jamaica Rum
1 tsp. brown sugar or honey
1 tsp. butter
A pinch of nutmeg
4 drops vanilla essence
Cinnamon stick
METHOD
Heat rum, water and sugar in saucepan until almost boiling. Pour into a heatproof glass mug or beer mug and add nutmeg, vanilla essence and butter. Garnish with the cinnamon stick and serve when butter is melted.
Rum Snuggle
1 1/2 ozs. Appleton Estate
V/X Jamaica Rum
6 ozs. hot cocoa
Grated chocolate
Whipped cream
METHOD
Combine ingredients in a heatproof glass or coffee mug, top with whipped cream and sprinkle with grated chocolate
Kicking Nephew
4 red and 4 white grapes
50 ml White Overproof Rum
10 ml Lillifield Cherry Brandy
15ml sugar syrup
METHOD
Place grapes in a shaker and muddle (crush). Add Wray & Nephew White Overproof Rum, Lillifield Cherry Brandy and sugar syrup, shake and strain into a tumbler over crushed ice. Garnish with 4 red grapes cut in half.
Cool Breeze
50ml White Overproof Rum
200ml cranberry juice
200 ml grapefruit juice
METHOD
Pour cranberry juice into glass, over ice. Pour Wray & Nephew White Overproof and grapefruit juice into cocktail shaker, over ice and shake vigorously. Gently pour over the Cranberry Juice. Garnish with a grapefruit wedge.
Reggae Rum Punch
1 part White Overproof Rum
2 parts orange juice
2 parts pineapple juice
A dash of strawberry syrup
A squeeze of lime
METHOD
Mix ingredients over ice in cocktail shaker and shake vigorously. Pour over ice. Alternatively mix ingredients in a punch bowl and stir. Garnish with orange and lime and pineapple slices.
