The Grand Finals of the Appleton Estate Jamaica Rum Bartender Challenge – Jamaica 2012 was held Friday last, September 7, 2012 at the Knutsford Court Hotel.

Five finalists from across the island competed for the honour of representing Jamaica in the Appleton Estate Jamaica Rum International Bartender Challenge which will be held this October in Kingston.

Cecil Smith, Marketing Manager for Rums at J Wray & Nephew Limited stated that the Appleton Estate Jamaica Rum Bartender Challenge – Jamaica 2012 was “a wonderful opportunity to showcase the art and science of bartending and to further develop the skills of our local bartenders. It also is the perfect platform to demonstrate the versaility of the Appleton Estate Jamaica Rum range of premium aged rums and to promote the use of fresh Jamaican ingredients in cocktails.”

The winner of the Appleton Estate Jamaica Rum International Bartender Challenge was Ryan Mitto of Kingson’s Bars To Go. Mitto impressed the judges with his creations Appleton 6:30 and Neighbourhood Watch.

The other finalists were Sherica Morgan, from bartender, OMG Restaurant and Bar, who represented Mandeville, and John Samuels of Grand Palladium, who represented the Negril region. Cleverton Little of Pier One, competed for Montego Bay, while Gregory Shaw of Gran Bahia Principe, who won the Ocho Rios heat, represented that region.

After his victory, Mitto said “I want to raise the bar for bartending in Jamaica. A lot of other countries are far ahead of us with this skill. Today I presented one of my edible cocktails and I plan on continuing to experiment with different tastes and textures in preparation for the international challenge.”

Mitto will go on to represent Jamaica in The Appleton Estate Jamaica Rum International Bartender Challenge, which will see nine bartenders representing key Appleton Estate Jamaica Rum markets around the world competing for the coveted title of Appleton Estate International Bartender Champion.

In addition to Jamaica, bartenders from the United Kingdom, the United States of America, Canada, Australia, New Zealand, Mexico, Peru and the Cayman Islands will be participating in the Appleton Estate Jamaica Rum International Bartender Challenge. Bartenders from these markets will also compete in local Bartender Challenges held in their market to earn the honour of representing their country in Jamaica.

Thursday Life now features the winning cocktails from the Appleton Estate Jamaica Rum Bartender Challenge-Regional Heats

Mixed by Ryan Mitto

Appleton 6:30

Ingredients:

1 oz honey

1/2 oz fresh lime

1 1/2 oz orange juice

1 1/2 oz cranberry juice

1 1/2 oz Appleton Estate V/X

1/2 oz J Wray & Nephew white rum

2-5 dashes Angostura orange bitters

Method:

Add ingredients to shaker with ice, shake vigorously. Pour over crushed ice in rocks glass.

Ingredients:

Neighbourhood Watch

1/8 oz molasses

1/2 oz. fresh lime juice

2 oz pineapple Juice

11/2 oz pomegranate syrup

11/2 oz Appleton Estate V/X infused with thyme, ginger & Scotch bonnet pepper

Method:

Add ingredients to shaker with ice, shake vigorously. Pour over crushed ice in rocks glass.

Mixed By Sherica Morgan of OMG Mandeville

OMG-Spot

Ingredients:

2 oz Appleton Estate Reserve Jamaica Rum

Shavings of Scotch bonnet pepper

2 oz evaporated milk

2 oz crème de cocoa

3 drops Angostura Bitters

Method:

Combine liquid ingredients and shake over ice. Pour mixture in a rock glass and put pepper shavings on top. Garnish with chocolate flakes.

Tropical Storm

Mixed by Sherica Morgan of OMG Mandeville.

Ingredients:

2 oz Appleton Estate V/X Jamaica Rum

1.5 oz Crème de Banana

1 oz orange juice

Method:

Chill martini glass. Pour all ingredients in shaker over ice. Shake until chill and pour in chilled martini glass. Garnish with ripe banana, orange wedge and cherry

Passion Reserve

Mixed by Gregory Shaw

Ingredients:

2 oz passion papaya juice

1 oz pumpkin juice

1/2 oz Peach Schnapps

1/4 oz Triple Sec

1 1/2 oz Appleton Estate Reserve

Dash of brown sugar

Method:

Add ingredients to shaker with ice, shake vigorously. Pour over ice in highball glass.

Appleton Jubilee

Mixed by Gregory Shaw

Ingredients:

1 oz hibiscus extract

1 oz cucumber extract

1/4 oz fresh lime juice

1/4 oz ginger extract

1/2 oz apricot liqueur

Dash of Angostura Bitters

1oz Appleton Estate V/X

Method:

Add ingredients to shaker with ice, shake vigorously. Pour over crushed ice in rocks glass.

Sop Atap

Mixed by John Samuels

Ingredients:

1/2 oz coconut rum

1 1/2 oz Appleton Estate Reserve Jamaica Rum

2 1/2 oz pineapple juice

1 1/2 oz orange juice

5 oz soursop pulp

2 tsp brown sugar

Splash of lime juice

2 drops Angostura bitters

Method:

Add soursop pulp to shaker with brown sugar then muddle.

Add remaining ingredients, shake vigorously and pour in hurricane glass.

Melodious

Mixed by John Samuels

1/2 oz Wray and Nephew White Overproof Rum

1 1/2 oz Appleton Estate V/X Jamaica Rum

4 oz melon

1/2 oz apricot liqueur

3 oz pineapple juice

Splash of lime juice

Splash of strawberry syrup

Method:

Muddle melon in shaker, add remaining ingredients, shake

vigorously and pour in highball glass

Summer Blaze

Mixed by Cleverton Little

1/2 oz bell pepper

1 1/2 oz Appleton Estate V/X Jamaica Rum

2 oz cranberry juice

1 lime wedge

3 drops special jerk sauce

3 drops Angostura bitters

Method:

Muddle sweet peppers and lime with bitters and syrup in a shaker. Add Appleton V/X, cranberry juice and jerk sauce. Add ice and

shake. Strain into a martini glass and garnish.

Roots Rock

Mixed by Cleverton Little

Ingredients:

3 oz sarsaparilla and strong back extract

2 oz pineapple juice

1/4 oz simple syrup

11/2 oz Appleton Estate Extra Jamaica Rum

A splash of coconut water

Method:

Combine ingredients in a shaker with ice, stir and pour over ice. Pour over ice in rocks glass.