In keeping with the holiday ‘spirit’, Thursday Food shares with you cocktail recipes created by the Champions in the 2010 Appleton Estate Jamaica Rum International Bartender Showcase. Using local ingredients they share with us the best ways to ‘stir and shake’ things up this New Year’s Eve.

Jollytini

Ingredients:

1 oz Appleton Estate V/X Jamaica Rum

1 oz peach schnapps

1 oz guava purée

2 oz sorrel

Method:

Combine all ingredients in a cocktail shaker over ice and shake vigorously. Pour into a martini glass that has been ‘rimmed’ with a mixture of nutmeg, cinnamon and sugar. Drop a cherry in the glass as a treat after having this wonderful cocktail.

Created by St Aublyn Kidd – Champion – Appleton Estate Jamaica Rum Bartender Challenge – Jamaica 2010.

Caipisorrel

Ingredients:

2 oz Appleton Estate V/X Jamaica Rum

1/2 oz Cointreau

2 oz sorrel

2 oz lychee juice

Juice of 2 lime wedges

1/2 oz clear syrup

Method:

Combine ingredients in a rock glass and stir gently to mix. Garnish with a lime wedge.

Created by Manuel Cigarrostegui – Champion – Appleton Estate Jamaica Rum Bartender Challenge – Peru 2010.

Sunny and Cool

This recipe is a twist on the traditional Dark and Stormy recipe. It has been renamed for the wonderful weather that we enjoy in Jamaica during the festive season.

Ingredients:

2 oz Appleton Estate Reserve Jamaica Rum

1/2 oz limejuice

3/4 oz ginger syrup (see recipe below)

Jamaican ginger beer

Method:

Combine all ingredients in a shaker with ice and shake well. Strain into a high-ball glass, and garnish with a lime wheel.

Ginger syrup

Combine 3/4 cup of ginger root slices, 1-cup sugar and 2 cups water in a saucepan. Bring to a boil and then reduce heat and simmer for approximately 10 minutes. Allow to cool, and then strain into a glass container. This will keep in fridge up to two weeks.

Created by Bran Miller – Champion – Appleton Estate Jamaica Rum Bartender Challenge – USA 2010.