#appleton rum

[crownedstoat]

Tonight’s libation is a Cuba Libre

[darkerangels]

Ok… I’m officially obsessed!

[exploremymind88]

In honor of #nationalrumday

[the-sweet-life-ja]

Appleton Estate Jamaica Rum Tour (St. Elizabeth: Jamaica)

[divinecight]

[the-sweet-life-ja]

[the-sweet-life-ja]

2 oz. Appleton Estate Reserve 

 1/2 oz. fresh lemon juice 

 3/4 oz. pomegranate grenadine* 

Fresh mint 

*Pomegranate grenadine: Simmer 1 part pomegranate juice and 1 part sugar over low heat until dissolved. Let it cool.

[sugarlocoofficial]

New Post has been published on Insane for Drinks

New Post has been published on http://insanefordrinks.com/cocktail-syrups-to-celebrate-fall/

Cocktail Syrups to Celebrate Fall

As the leaves continue to change colors, many fulfill their obsession with all things autumn. From apple cider to pumpkin spice lattes, there are many (sweet) ways to get in into the fall spirit, including cocktails. The craft cocktail movement has been sweeping across the nation in recent years with seasoned mixologists abandoning heavy sweeteners in favor of flavorful handcrafted syrups. Luckily, most cocktail syrups are simple to make at home to amp up your favorite cocktails. You can also prepare them in advance of any company.

To get you started, we teamed up with Mixologist Elizabeth Powell from Liberty in Seattle to whip up the below syrup recipes and cocktails to try them out!

Sage Peppercorn Syrup (Makes 6 servings)

By Elizabeth Powell (Liberty, Seattle)

  Ingredients:

2 cups rough chopped cleaned ginger

6 1/3 cups water

4 tablespoons pink peppercorn

4 tablespoons black peppercorn

4 tablespoons green peppercorn

2-3 sage leaves

6 1/3 cups sugar

Zest of one lemon

Preparation: Bring all but the sugar and sage to a boil in a sauce pan. Bring it to a simmer, add sugar and sage. Stir to dissolve sugar and then, simmer for 25 minutes. Strain with a fine strainer.

  Clove and Currant Maple Syrup (Makes 6 servings)

By Elizabeth Powell (Liberty, Seattle)

  Ingredients:

2 teaspoons whole cloves

3 tablespoons fresh or dried currants

Zest of one grapefruit

2 cups grade b maple syrup

2 cups water

Preparation: Bring water to boil with currants, add maple syrup and grapefruit zest, bring off heat, and let sit for 10 minutes. Add cloves and let sit for 5 more minutes. Strain with a fine strainer.

  No Postage Required

By Elizabeth Powell (Liberty, Seattle)

  Ingredients:

1.5 oz. Appleton® Estate Signature Blend

.75 oz. Grilled Pineapple

.25 oz. Fresh Lemon

.5 oz. Sage Peppercorn Syrup

2 dashes Coffee bitters

Cava

Preparation: Shake, strain, serve up, top with cava and garnish with a mint sprig.

  Appleton Bittered Sling

By Elizabeth Powell (Liberty, Seattle)

Ingredients:

2 oz. Appleton® Estate Rare Blend 12 Year Old

.5 oz. Clove and Currant Maple Syrup

3 dashes Bittermen’s Mole Bitters

Preparation: Stirred with a cinnamon stick in a double rocks on a large cube, garnish with a grapefruit zest.