Savor the taste of the tropics without leaving your kitchen! Whether you’re mixing up a classic cocktail or adding a boozy twist to desserts, Appleton’s Rum brings sunshine to every sip. Get ready to shake, stir, and sip your way through 21 deliciously creative recipes that’ll make any occasion feel like a vacation. Let’s dive into these flavorful ideas—your next favorite drink is waiting!
Appletons Rum Punch
Crafting the perfect rum punch is easier than you think, especially with this classic Appletons version. You’ll love how the tropical flavors come together in just minutes. It’s the ideal drink for any gathering or a quiet evening at home.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1½ cups Appleton Estate Signature Blend rum
– ¾ cup freshly squeezed lime juice, strained
– ½ cup demerara sugar syrup
– ½ cup freshly squeezed orange juice, strained
– ¼ cup freshly squeezed grapefruit juice, strained
– 2 dashes Angostura aromatic bitters
– 1 cup crushed ice
– 6 orange wheels, for garnish
– 6 fresh mint sprigs, for garnish
Instructions
1. Combine 1½ cups Appleton Estate Signature Blend rum, ¾ cup freshly squeezed lime juice, ½ cup demerara sugar syrup, ½ cup freshly squeezed orange juice, ¼ cup freshly squeezed grapefruit juice, and 2 dashes Angostura aromatic bitters in a large pitcher.
2. Stir the mixture vigorously with a long-handled bar spoon for 30 seconds to fully integrate the ingredients and lightly aerate the punch.
3. Fill six highball glasses with 1 cup crushed ice, dividing it evenly among them.
4. Pour the punch mixture over the crushed ice in each glass, leaving about ½ inch of space at the top.
5. Garnish each glass with 1 orange wheel and 1 fresh mint sprig by gently placing them on the ice.
6. Serve immediately with a straw, encouraging guests to stir before sipping to blend the flavors as the ice melts.
What you get is a beautifully balanced cocktail with a vibrant citrus aroma and a smooth, slightly spicy finish from the bitters. The crushed ice keeps it refreshingly cold without diluting the punch too quickly. Try serving it in hollowed-out pineapples for a festive tropical presentation that’ll impress your friends.
Coconut Rum Mojito with Appletons
Ready to shake up your holiday season? This Coconut Rum Mojito with Appletons is the tropical escape you need when the winter chill sets in. It combines the warmth of Jamaican rum with refreshing mint and creamy coconut for a drink that feels like a vacation in a glass.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 4 oz Appleton Estate Signature Blend Jamaican rum
– 1 cup coconut cream, chilled
– ½ cup fresh lime juice, strained
– ¼ cup simple syrup
– 20 fresh mint leaves
– 2 cups crushed ice
– 4 oz club soda, chilled
– 2 lime wheels for garnish
– 2 sprigs fresh mint for garnish
Instructions
1. Place 10 fresh mint leaves in each of two highball glasses.
2. Add 1 oz simple syrup to each glass.
3. Gently muddle the mint and simple syrup for 15 seconds to release the mint oils without tearing the leaves.
4. Fill each glass halfway with 1 cup of crushed ice.
5. Pour 2 oz Appleton Estate Signature Blend Jamaican rum into each glass.
6. Add ½ cup chilled coconut cream to each glass.
7. Pour ¼ cup strained fresh lime juice into each glass.
8. Stir the mixture vigorously with a bar spoon for 30 seconds until well combined and slightly frothy.
9. Top each glass with the remaining crushed ice.
10. Slowly pour 2 oz chilled club soda down the side of each glass.
11. Gently stir once more to incorporate the soda without losing carbonation.
12. Garnish each drink with a lime wheel and a fresh mint sprig.
13. Serve immediately with a reusable straw.
What makes this mojito special is the silky texture from the coconut cream that balances the bright acidity of the lime. The Appleton rum adds warm vanilla and oak notes that deepen the tropical profile. Try serving it alongside grilled pineapple skewers or with a sprinkle of toasted coconut flakes on top for extra texture.
Jamaican Rum Cake with Appletons Glaze
A rich, boozy dessert that’s perfect for holiday gatherings or whenever you’re craving something special. This Jamaican rum cake is moist, flavorful, and topped with a glossy Appletons glaze that makes it truly irresistible. You’ll love how the rum soaks into every bite, creating a dessert that’s both sophisticated and comforting.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup unsalted butter, clarified and cooled
– 1 cup granulated sugar
– 4 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk, at room temperature
– 1/2 cup Appleton Estate Signature Blend rum
– 1 tsp pure vanilla extract
– 1 tsp baking powder
– 1/2 tsp fine sea salt
– 1/4 tsp freshly grated nutmeg
– For the glaze: 1 cup confectioners’ sugar, sifted, and 3 tbsp Appleton Estate Signature Blend rum
Instructions
1. Preheat your oven to 350°F and grease a 9-inch Bundt pan thoroughly with clarified butter, ensuring all crevices are coated to prevent sticking.
2. In a large mixing bowl, cream the clarified butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until light and fluffy, which incorporates air for a tender crumb.
3. Gradually add the lightly beaten pasture-raised eggs to the butter-sugar mixture, mixing on low speed after each addition until fully incorporated to avoid curdling.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, and freshly grated nutmeg to ensure even distribution of leavening agents.
5. Alternately add the flour mixture and whole milk to the wet ingredients in three additions, starting and ending with the flour, mixing on low speed just until combined to avoid overmixing.
6. Fold in the Appleton Estate Signature Blend rum and pure vanilla extract with a spatula until the batter is smooth and homogeneous.
7. Pour the batter into the prepared Bundt pan and tap it gently on the counter to release any air bubbles.
8. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set before inverting.
10. While the cake cools, prepare the glaze by whisking the sifted confectioners’ sugar and 3 tbsp Appleton Estate Signature Blend rum in a small bowl until smooth and pourable.
11. Invert the cooled cake onto a serving plate and immediately drizzle the glaze evenly over the top, allowing it to soak in slightly for maximum flavor infusion.
12. Let the glazed cake rest for at least 30 minutes before slicing to allow the flavors to meld.
Just out of the oven, this cake boasts a moist, dense crumb that’s infused with the warm, caramel notes of rum, while the glaze adds a sweet, glossy finish. Serve it slightly warm with a dollop of whipped cream or alongside a cup of strong coffee to balance the richness, making it a standout dessert for any occasion.
Tropical Rum Colada with Appletons
Ready to bring a taste of the tropics to your kitchen? This Tropical Rum Colada with Appletons is your ticket to a mini-vacation in a glass. You’ll love how the rich rum blends with creamy coconut and bright pineapple for a drink that feels both indulgent and refreshing.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 4 oz Appleton Estate Signature Blend Jamaican rum
– 4 oz unsweetened coconut cream
– 4 oz fresh pineapple juice, chilled
– 2 oz freshly squeezed lime juice
– 2 tbsp simple syrup (1:1 ratio of granulated sugar dissolved in water)
– 2 cups crushed ice
– Fresh pineapple wedges, for garnish
– Toasted coconut flakes, for garnish
Instructions
1. Combine 4 oz Appleton Estate Signature Blend Jamaican rum, 4 oz unsweetened coconut cream, 4 oz fresh pineapple juice, 2 oz freshly squeezed lime juice, and 2 tbsp simple syrup in a cocktail shaker.
2. Add 2 cups crushed ice to the shaker.
3. Secure the lid tightly on the shaker.
4. Shake vigorously for 15 seconds, until the outside of the shaker feels frosty and the ingredients are well-chilled.
5. Strain the mixture into two chilled highball glasses filled with fresh crushed ice, using a Hawthorne strainer to catch any ice shards.
6. Garnish each glass with a fresh pineapple wedge and a sprinkle of toasted coconut flakes.
7. Serve immediately with a reusable straw.
You’ll notice the drink has a luxuriously creamy texture from the coconut cream, balanced by the bright acidity of the lime and pineapple. The Appleton rum adds a smooth, slightly funky backbone that makes this more than just a sweet sip—try serving it alongside grilled shrimp skewers for a perfect summer pairing.
Spiced Appletons Rum Old Fashioned
Gather around, friends—this isn’t your grandpa’s Old Fashioned. We’re giving the classic cocktail a warm, spiced twist with Appleton Estate rum, perfect for cozying up on a chilly evening. You’ll love how the rich molasses notes of the rum play with aromatic bitters and a hint of citrus.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz Appleton Estate Signature Blend rum
– 1 demerara sugar cube
– 3 dashes Angostura aromatic bitters
– 1 orange peel, for expressing
– 1 large ice cube
– 2 dashes orange bitters
Instructions
1. Place the demerara sugar cube in the bottom of a rocks glass.
2. Add the 3 dashes of Angostura aromatic bitters directly onto the sugar cube.
3. Using a muddler, gently crush the sugar cube until it forms a paste with the bitters, being careful not to crack the glass—this ensures even sweetness throughout the drink.
4. Pour the 2 oz of Appleton Estate Signature Blend rum over the sugar paste in the glass.
5. Add the 2 dashes of orange bitters to the mixture.
6. Stir the contents with a bar spoon for exactly 30 seconds to properly dissolve the sugar and integrate the flavors.
7. Place the large ice cube into the glass—using one large cube slows dilution, keeping your cocktail stronger and colder longer.
8. Stir the cocktail again for 15 seconds to chill it thoroughly.
9. Hold the orange peel over the glass, skin-side down, and express the oils by gently squeezing it, then rub the peel around the rim of the glass before dropping it in as a garnish.
10. Let the cocktail rest for 1 minute before serving to allow the flavors to meld—this brief rest enhances the aromatic complexity.
But the magic is in that first sip: you get a velvety, full-bodied texture with deep caramel and spice notes from the rum, balanced by the bright citrus oils. Serve it alongside dark chocolate or a cheese board for a sophisticated pairing that highlights its rich, warming character.
Appletons Dark and Stormy Cocktail
Dive into a classic cocktail that’s perfect for cozy evenings or festive gatherings. You’ll love the bold, spicy kick of ginger beer paired with the rich, molasses notes of dark rum. It’s a simple yet sophisticated drink that comes together in minutes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 fluid ounces of premium dark rum (preferably Appleton Estate Signature Blend)
– 4 fluid ounces of high-quality ginger beer (such as Fever-Tree or Reed’s)
– ½ fluid ounce of freshly squeezed lime juice
– 1 lime wheel, for garnish
– Crushed ice
Instructions
1. Fill a highball glass to the brim with crushed ice, ensuring it’s tightly packed to keep the drink chilled without excessive dilution.
2. Pour 2 fluid ounces of premium dark rum directly over the ice in the glass.
3. Squeeze ½ fluid ounce of lime juice from a fresh lime, straining out any seeds or pulp for a smooth texture.
4. Slowly top the mixture with 4 fluid ounces of high-quality ginger beer, pouring it down the side of the glass to preserve the carbonation and create a layered effect.
5. Gently stir the cocktail with a bar spoon for 5–7 seconds to combine the ingredients without over-mixing, which can flatten the ginger beer.
6. Garnish the rim of the glass with a lime wheel, placing it on the edge for an aromatic touch as you sip.
7. Serve immediately to enjoy the crisp, effervescent bubbles and balanced flavors at their peak.
Makes for a refreshingly bold cocktail with a spicy ginger bite and smooth rum finish. The crushed ice keeps it frosty, while the lime adds a bright, zesty note—try serving it with a sprig of fresh mint or a dash of aromatic bitters for an extra twist.
Banana Rum Bread with Appletons Glaze
Mmm, picture this: you’ve got a few overripe bananas on the counter and a craving for something cozy. This banana bread gets a grown-up twist with a splash of rum and a sticky-sweet glaze that’ll make your kitchen smell like a holiday bakery.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 65 minutes
Ingredients
– 3 large overripe bananas, mashed (about 1 ½ cups)
– 1 ¾ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsalted butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– ¼ cup Appleton Estate Signature Blend rum
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon kosher salt
– ½ cup chopped toasted pecans
– For the glaze: 1 cup confectioners’ sugar, sifted, and 2 tablespoons Appleton Estate Signature Blend rum
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter, then line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the mashed bananas, melted butter, lightly beaten eggs, ¼ cup rum, and vanilla extract, whisking until fully incorporated.
3. In a separate bowl, sift together the all-purpose flour, granulated sugar, baking soda, and kosher salt to ensure even distribution and prevent lumps.
4. Tip: Gently fold the dry ingredients into the wet mixture using a spatula until just combined; overmixing can lead to a dense texture.
5. Fold in the chopped toasted pecans until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with the spatula for an even bake.
7. Bake in the preheated oven for 60–65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Tip: Let the bread cool in the pan on a wire rack for 15 minutes before transferring it out to cool completely; this prevents it from becoming soggy.
9. While the bread cools, prepare the glaze by whisking the sifted confectioners’ sugar with 2 tablespoons of rum until smooth and pourable.
10. Tip: Drizzle the glaze over the cooled bread in a zigzag pattern for an elegant finish, allowing it to set for 10 minutes before slicing.
11. Slice the bread into 10 even portions using a serrated knife for clean cuts.
Warm from the oven, this bread boasts a moist, tender crumb with pockets of toasted pecans, while the rum-infused glaze adds a caramel-like sweetness that balances the banana’s natural richness. Serve it slightly warmed with a dollop of whipped cream or alongside a cup of coffee for a decadent breakfast treat.
Mango Rum Sour with Appletons
Tired of the same old cocktails? This Mango Rum Sour with Appleton’s is your ticket to a tropical escape, blending sweet, tart, and boozy into one seriously refreshing glass. It’s the perfect way to use up ripe mango and impress your friends with minimal effort.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz Appleton Estate Signature Blend rum
– 1 oz fresh lime juice, strained
– ¾ oz rich simple syrup (1:1 sugar-to-water ratio)
– 2 oz ripe mango purée (from about ½ medium mango, peeled and seeded)
– 1 large egg white
– 3 dashes Angostura aromatic bitters
– Ice cubes (for shaking)
– 1 large ice cube (for serving)
– Lime wheel (for garnish)
Instructions
1. Combine the Appleton Estate Signature Blend rum, strained fresh lime juice, rich simple syrup, ripe mango purée, and large egg white in a cocktail shaker without ice.
2. Seal the shaker and perform a “dry shake” vigorously for 15 seconds to emulsify the egg white and create a silky foam—this prevents a watery texture.
3. Add ice cubes to the shaker, filling it about two-thirds full.
4. Shake the mixture vigorously again for 10–12 seconds until the shaker feels frosty and well-chilled.
5. Strain the cocktail through a Hawthorne strainer into a chilled rocks glass over one large ice cube to minimize dilution.
6. Hold a small spoon upside down just above the drink’s surface and gently layer 3 dashes of Angostura aromatic bitters over the foam for a decorative finish.
7. Garnish with a lime wheel placed on the rim of the glass.
Gorgeously smooth with a velvety foam cap, this drink balances the rum’s oak notes against the mango’s tropical sweetness and lime’s bright acidity. Serve it alongside spicy snacks to let the bitters’ aromatic spice shine, or double the batch for a pitcher-friendly party cocktail that feels effortlessly fancy.
Appletons Rum Butter Shrimp
Dinner just got a major upgrade with this Caribbean-inspired dish that’s surprisingly simple to pull off. You’ll love how the sweet, boozy rum butter sauce clings to plump shrimp, creating a restaurant-worthy meal in under 30 minutes. It’s the perfect quick yet impressive dish for weeknights or casual entertaining.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ pounds large wild-caught shrimp (16/20 count), peeled and deveined, tails on
– 3 tablespoons clarified butter, divided
– 4 garlic cloves, finely minced
– ¼ cup Appleton Estate Signature Blend rum
– ⅓ cup heavy cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon finely chopped fresh cilantro
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the shrimp completely dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
2. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until it shimmers, about 90 seconds.
3. Add the shrimp in a single layer and sear undisturbed for 2 minutes, until the bottoms turn opaque and pink.
4. Flip each shrimp and cook for an additional 1 minute, just until cooked through, then transfer to a plate. Tip: Avoid overcrowding the skillet to ensure proper searing instead of steaming.
5. Reduce the heat to medium and add the remaining 1 tablespoon of clarified butter to the same skillet.
6. Add the minced garlic and sauté for 45 seconds, stirring constantly, until fragrant but not browned.
7. Carefully pour in the rum—it may flame briefly—and simmer for 2 minutes to cook off the alcohol, scraping up any browned bits from the pan bottom.
8. Stir in the heavy cream and bring the sauce to a gentle simmer, cooking for 3 minutes until slightly thickened. Tip: For a richer sauce, let it reduce for an extra minute.
9. Remove the skillet from heat and whisk in the lime juice and chopped cilantro.
10. Return the shrimp and any accumulated juices to the skillet, tossing gently to coat in the sauce for 30 seconds. Tip: Briefly reheating the shrimp in the sauce ensures they stay tender without overcooking.
11. Taste and adjust seasoning with a pinch of salt if needed.
Each bite delivers succulent, perfectly seared shrimp enveloped in a velvety, aromatic sauce with a balanced kick of rum and bright lime. Enjoy it immediately over steamed jasmine rice or with crusty bread to soak up every last drop of that incredible butter sauce.
Pineapple Rum Upside-Down Cake
Zesty and tropical, this pineapple rum upside-down cake is the perfect way to bring a little sunshine to your table. You’ll love how the caramelized fruit melds with the rich, boozy cake. It’s surprisingly simple to make and always a crowd-pleaser.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
- 1/2 cup unsalted butter, clarified
- 1 cup dark brown sugar, firmly packed
- 1 fresh pineapple, peeled, cored, and sliced into 1/2-inch rings
- 1 1/2 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/4 cup dark rum
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by generously greasing it with clarified butter.
- Evenly sprinkle the firmly packed dark brown sugar over the bottom of the prepared pan.
- Arrange the 1/2-inch pineapple rings in a single, tight layer over the brown sugar, ensuring full coverage.
- In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully incorporated.
- In a separate large bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together for 3-4 minutes, until pale and fluffy. Tip: Proper creaming incorporates air, which is key for a light cake crumb.
- With the mixer on low, gradually add the lightly beaten pasture-raised eggs to the butter-sugar mixture, mixing just until combined after each addition.
- Beat in the pure vanilla extract.
- Alternately add the dry flour mixture and the room-temperature whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed after each addition until just combined; do not overmix.
- Fold in the dark rum with a spatula until the batter is smooth and uniform.
- Carefully pour the batter over the arranged pineapple layer in the pan, using a spatula to spread it into an even layer.
- Place the pan on the center rack of the preheated oven and bake for 45-50 minutes. Tip: The cake is done when a toothpick inserted into the center comes out clean and the top springs back lightly when touched.
- Immediately upon removing the cake from the oven, run a thin knife around the edge of the pan to loosen it.
- Place a serving plate upside-down over the cake pan. Using oven mitts, firmly invert the pan and plate together in one confident motion.
- Gently lift the cake pan away, leaving the cake on the plate. Tip: Invert while still hot to ensure the caramelized topping releases cleanly.
- Allow the cake to cool for at least 20 minutes before slicing.
Now, for the best part. Notice how the caramel has seeped into the cake, creating a moist, tender crumb with a sticky-sweet top. The rum adds a warm, sophisticated depth that perfectly balances the bright pineapple. Serve it slightly warm with a dollop of freshly whipped cream for an extra-indulgent treat.
Appletons Rum Ginger Beer Float
Diving into the holiday season calls for a festive treat that’s both nostalgic and refreshing. Picture this: a creamy scoop of vanilla ice cream slowly melting into a fizzy, spiced ginger beer, all lifted by the warm, caramel notes of Appleton Estate rum. It’s the ultimate adult float that’ll have you feeling cozy and celebratory in minutes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 fl oz Appleton Estate Signature Blend rum
– 6 fl oz premium ginger beer, chilled
– 1 large scoop premium vanilla bean ice cream
– Freshly grated nutmeg, for garnish
Instructions
1. Chill a 12-ounce highball glass in the freezer for 5 minutes to ensure your float stays cold longer.
2. Pour 2 fl oz of Appleton Estate Signature Blend rum into the chilled glass.
3. Slowly add 6 fl oz of chilled premium ginger beer to the glass, tilting it slightly to minimize foam.
4. Using an ice cream scoop, place 1 large scoop of premium vanilla bean ice cream gently into the center of the liquid.
5. Garnish the float with a light dusting of freshly grated nutmeg over the top.
6. Serve immediately with a long spoon and a straw for the best sipping experience.
So, what makes this float truly special? The vanilla bean ice cream creates a rich, velvety foam as it mingles with the ginger beer’s sharp spice, while the rum adds a smooth, oak-aged depth that balances the sweetness. For a creative twist, try serving it in a mason jar with a cinnamon stick stirrer—it’s perfect for holiday gatherings or a quiet night by the fire.
Citrus Rum Punch with Appletons
Ready to shake up your holiday gatherings? This vibrant citrus rum punch is the perfect crowd-pleaser—it’s refreshing, easy to batch, and brings a sunny Caribbean vibe to any table. You’ll love how the bright citrus and smooth Appleton’s rum mingle for a drink that feels both festive and effortlessly cool.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups Appleton’s Estate Signature Blend rum
– 1 cup fresh-squeezed orange juice, strained
– 1 cup fresh-squeezed grapefruit juice, strained
– ½ cup fresh-squeezed lime juice, strained
– ½ cup rich simple syrup (1:1 granulated sugar to water)
– 2 cups chilled sparkling water
– 1 orange, thinly sliced into wheels
– 1 lime, thinly sliced into wheels
– 8 sprigs fresh mint, for garnish
– 2 cups crushed ice
Instructions
1. In a large punch bowl or pitcher, combine the Appleton’s Estate Signature Blend rum, strained orange juice, strained grapefruit juice, and strained lime juice.
2. Stir in the rich simple syrup until fully incorporated. Tip: For a clearer punch, double-strain the citrus juices through a fine-mesh sieve to remove pulp.
3. Gently add the chilled sparkling water to the mixture, stirring slowly to preserve carbonation.
4. Place the crushed ice into the punch bowl or divide evenly among 8 serving glasses filled halfway.
5. Float the thinly sliced orange wheels and lime wheels on top of the punch. Tip: For enhanced aroma, lightly slap the mint sprigs between your palms before garnishing to release their essential oils.
6. Ladle the punch over the ice in the bowl or pour directly into prepared glasses.
7. Garnish each serving with a fresh mint sprig. Tip: For optimal flavor, serve immediately after mixing to maintain the sparkling water’s effervescence and the citrus’s bright notes.
Effortlessly balanced, this punch offers a silky texture with lively bubbles and a bold citrus-forward flavor that’s subtly sweetened. Try serving it in hollowed-out citrus shells for a playful presentation, or pair it with spicy appetizers to let the rum’s warm notes shine.
Rum-Soaked Tropical Fruit Salad
Dazzle your taste buds with this vibrant, grown-up twist on fruit salad. You’ll love how the dark rum melds with tropical fruits for a dessert that feels both refreshing and indulgent. It’s the perfect make-ahead treat for any summer gathering.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
- 1 large, ripe pineapple, peeled, cored, and cut into 1-inch chunks
- 2 large, ripe mangoes, peeled, pitted, and diced into 3/4-inch pieces
- 2 large, ripe kiwis, peeled and sliced into 1/4-inch thick half-moons
- 1 pint fresh raspberries
- 1/4 cup premium dark rum (such as Gosling’s Black Seal)
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon wildflower honey
- 1/4 teaspoon finely grated lime zest
- 1/8 teaspoon Maldon sea salt flakes
- Fresh mint leaves, for garnish
Instructions
- Combine the pineapple chunks, diced mangoes, kiwi slices, and raspberries in a large, non-reactive glass or ceramic mixing bowl.
- In a separate small bowl, whisk together the dark rum, freshly squeezed lime juice, wildflower honey, finely grated lime zest, and Maldon sea salt flakes until the honey is fully dissolved. Tip: Warming the honey slightly in a microwave for 5 seconds makes it easier to incorporate.
- Pour the rum-honey mixture evenly over the prepared tropical fruits in the large bowl.
- Using a large silicone spatula, gently fold the fruit until every piece is lightly and evenly coated with the dressing. Tip: Fold carefully to avoid crushing the delicate raspberries.
- Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the flavors to meld and the fruit to macerate. Tip: For best flavor infusion, stir the salad once halfway through the marinating time.
- Just before serving, transfer the rum-soaked fruit salad to a chilled serving dish.
- Garnish generously with fresh mint leaves.
Fragrant and lush, this salad offers a beautiful contrast between the soft, rum-infused fruit and the bright pop of fresh mint. The honey balances the rum’s warmth perfectly, creating a sophisticated yet easy dessert. Try serving it over a scoop of vanilla bean ice cream or alongside buttery shortbread cookies for an extra-special treat.
Appletons Rum Barbecue Sauce
Kick your barbecue game up a notch with this smoky-sweet Appletons Rum Barbecue Sauce. You’ll love how the deep molasses and warm spices mingle with that distinct rum kick. It’s the perfect way to add a grown-up twist to your next grill session.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup ketchup
– 1/2 cup dark brown sugar, firmly packed
– 1/2 cup Appletons Estate Signature Blend Rum
– 1/4 cup apple cider vinegar
– 1/4 cup Worcestershire sauce
– 2 tablespoons unsalted butter
– 1 tablespoon Dijon mustard
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Combine the ketchup, firmly packed dark brown sugar, Appletons Estate Signature Blend Rum, apple cider vinegar, and Worcestershire sauce in a medium saucepan over medium heat.
2. Whisk the mixture constantly until the sugar is completely dissolved, about 3-4 minutes.
3. Add the unsalted butter, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, and freshly cracked black pepper to the saucepan.
4. Bring the sauce to a gentle simmer, then immediately reduce the heat to low.
5. Simmer the sauce uncovered for 20-25 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. (Tip: For a deeper flavor, let it simmer for the full 25 minutes.)
6. Remove the saucepan from the heat and let the sauce cool for 10 minutes. (Tip: The sauce will continue to thicken as it cools.)
7. Carefully transfer the warm sauce to a blender or use an immersion blender to puree until completely smooth, about 1 minute.
8. Pour the finished sauce into a clean glass jar or airtight container. (Tip: For best flavor, let the sauce rest in the refrigerator for at least 2 hours before using to allow the flavors to meld.)
The finished sauce boasts a glossy, clingy texture that beautifully coats ribs or chicken. You get an initial hit of sweet molasses and tomato, followed by the warm, oaky notes of rum and a subtle smoky heat. Try brushing it on grilled pineapple for an incredible dessert or using it as a dipping sauce for sweet potato fries.
Vanilla Rum Cheesecake with Appletons Drizzle
Just imagine a dessert that feels like a cozy holiday hug. You get creamy cheesecake with a hint of vanilla, all jazzed up with a warm, boozy drizzle of Appleton rum. It’s the kind of treat that makes any evening feel a little more special.
Serving: 10 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups finely ground graham cracker crumbs
– 1/2 cup unsalted butter, melted and clarified
– 1 1/2 cups granulated sugar, divided
– 32 oz full-fat cream cheese, at room temperature
– 4 pasture-raised eggs, lightly beaten
– 1 cup sour cream
– 1 tbsp pure vanilla extract
– 1/4 cup Appleton Estate Signature Blend rum
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the center.
2. In a medium bowl, combine the graham cracker crumbs, clarified butter, and 1/4 cup of the granulated sugar until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust, using the bottom of a measuring cup for compaction.
4. Bake the crust for 10 minutes until lightly golden, then transfer to a wire rack to cool completely.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 3 minutes until smooth and lump-free.
6. Gradually add the remaining 1 1/4 cups of granulated sugar, beating for 2 more minutes until fully incorporated and creamy.
7. Tip: Scrape down the sides of the bowl with a rubber spatula after each addition to ensure even mixing.
8. With the mixer on low speed, add the lightly beaten eggs one at a time, mixing just until each is combined to avoid over-aeration.
9. Blend in the sour cream and vanilla extract until the batter is homogeneous, about 1 minute.
10. Pour the cheesecake batter over the cooled crust and smooth the top with an offset spatula.
11. Place the springform pan in a larger roasting pan and create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
12. Tip: Wrap the bottom of the springform pan in aluminum foil to prevent water seepage during baking.
13. Bake for 55-60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
14. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent surface cracking from rapid temperature change.
15. Remove the cheesecake from the water bath and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight until fully chilled and firm.
16. In a small saucepan over low heat, combine the Appleton rum and heavy cream, warming gently for 3-4 minutes until just simmering.
17. Tip: Do not boil the mixture to preserve the rum’s aromatic notes and prevent curdling.
18. Drizzle the warm rum sauce over individual slices of cheesecake just before serving.
Velvety and rich, this cheesecake boasts a silky-smooth texture that melts with each bite, complemented by the caramel and spice notes from the rum drizzle. For a creative twist, serve it with a side of toasted pecans or a dollop of whipped cream infused with a hint of cinnamon.
Jerk Chicken with Appletons Rum Glaze
Kick back and get ready for a flavor explosion that’ll make your taste buds dance. This jerk chicken with Appletons rum glaze brings the heat and sweetness together in perfect harmony, and it’s easier to pull off than you might think. You’ll love how the bold spices mingle with that rich, caramelized glaze.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken thighs, patted dry
– 2 tablespoons clarified butter
– ¼ cup Appletons Estate Signature Blend rum
– 2 tablespoons dark brown sugar, packed
– 1 tablespoon freshly squeezed lime juice
– 2 teaspoons jerk seasoning blend
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 scallions, thinly sliced
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the jerk seasoning blend, kosher salt, and freshly ground black pepper.
3. Rub the spice mixture evenly over the chicken thighs, ensuring full coverage on both sides.
4. Heat the clarified butter in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the chicken thighs skin-side down in the skillet and sear until the skin is golden brown and crisp, approximately 5-7 minutes.
6. Flip the chicken thighs and transfer the skillet to the preheated oven to bake for 25 minutes.
7. While the chicken bakes, prepare the glaze by combining the Appletons Estate Signature Blend rum, dark brown sugar, and freshly squeezed lime juice in a small saucepan.
8. Bring the glaze mixture to a simmer over medium heat, stirring constantly until the sugar dissolves completely.
9. Reduce the heat to low and cook the glaze for 5 minutes, stirring occasionally, until it thickens slightly.
10. Remove the chicken from the oven and brush half of the rum glaze evenly over the thighs.
11. Return the chicken to the oven and bake for an additional 5 minutes to set the glaze.
12. Transfer the chicken to a serving platter and drizzle with the remaining glaze.
13. Garnish with the thinly sliced scallions before serving.
Enjoy the crispy skin giving way to tender, juicy meat infused with warm spices. Each bite delivers a kick of heat balanced by the sweet, boozy glaze—perfect alongside coconut rice or grilled pineapple for a tropical twist.
Rum-Infused Chocolate Truffles
Kick off your holiday baking with these decadent rum-infused chocolate truffles. They’re surprisingly simple to make, yet impressively rich and boozy—perfect for gifting or indulging yourself. You’ll love how the dark chocolate and rum meld into a smooth, sophisticated treat.
Serving: 24 truffles | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 1/2 cup heavy cream
– 2 tbsp unsalted butter, at room temperature
– 3 tbsp dark rum
– 1/4 cup Dutch-process cocoa powder, for coating
Instructions
1. Place the finely chopped dark chocolate in a medium heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 3–4 minutes; you’ll see small bubbles form around the edges.
3. Immediately pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute to allow the chocolate to melt.
4. Gently whisk the chocolate and cream together until completely smooth and glossy, about 2 minutes.
5. Whisk in the room-temperature unsalted butter until fully incorporated, which helps create a silky texture.
6. Stir in the dark rum until evenly combined.
7. Cover the bowl with plastic wrap and refrigerate the mixture until firm enough to scoop, about 2 hours; for best results, chill until it holds its shape when pressed.
8. Using a small cookie scoop or teaspoon, portion the chilled mixture into 24 equal balls, each about 1 inch in diameter, rolling quickly between your palms to smooth them.
9. Place the Dutch-process cocoa powder in a shallow dish and roll each truffle in it until fully coated, tapping off any excess.
10. Arrange the coated truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set before serving.
Enjoy these truffles chilled for a firm, fudgy bite that melts luxuriously on the tongue. Each one bursts with deep chocolate notes, balanced by the warm, aromatic kick of rum. For a festive twist, try rolling them in crushed peppermint candies or drizzling with white chocolate after coating.
Appletons Rum Hot Toddy
Brrr, winter’s chill is definitely here, and you need something to warm you from the inside out. This Appletons Rum Hot Toddy is your cozy, spiced-up answer, perfect for sipping by the fire after a long day.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
- 1 cup filtered water
- 1 whole cinnamon stick
- 3 whole cloves
- 2 thin slices of fresh ginger root
- 1 tbsp raw honey
- 1.5 oz Appleton Estate Signature Blend rum
- 1 fresh lemon wedge
Instructions
- Pour 1 cup of filtered water into a small saucepan.
- Add 1 whole cinnamon stick, 3 whole cloves, and 2 thin slices of fresh ginger root to the water.
- Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, which should take about 3-4 minutes.
- Once simmering, reduce the heat to low and let the spices steep for 5 minutes to fully infuse the water, creating a fragrant base.
- Tip: To avoid a bitter taste, do not let the mixture come to a rolling boil after adding the spices.
- Strain the hot spiced water through a fine-mesh sieve into a heatproof mug, discarding the solids.
- Immediately stir in 1 tbsp of raw honey until it is completely dissolved into the hot liquid.
- Pour 1.5 oz of Appleton Estate Signature Blend rum into the mug and stir gently to combine.
- Tip: For a smoother integration, add the rum after the honey to prevent the alcohol from evaporating too quickly.
- Squeeze the juice from 1 fresh lemon wedge directly into the toddy, then drop the spent wedge into the mug for added aroma.
- Tip: Use a warm mug by rinsing it with hot water beforehand to help maintain the drink’s temperature longer.
- Serve immediately while hot, using the cinnamon stick as a stirrer if desired.
You’ll love the velvety warmth that coats your throat, with the rum’s caramel notes shining through the spicy, citrus-kissed blend. Try garnishing it with a star anise or a twist of orange peel for an extra festive touch on a chilly evening.
Coconut Rum Pancakes with Rum Syrup
Ready to kick your weekend brunch up a notch? These coconut rum pancakes with rum syrup are the tropical escape you need. You’ll love how the rum flavor carries through both the fluffy pancakes and the sweet syrup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon kosher salt
– 1 cup full-fat coconut milk
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons dark rum
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, for cooking
– ½ cup pure maple syrup
– 2 tablespoons dark rum, for syrup
– ½ cup sweetened shredded coconut, for garnish
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until fully combined.
2. In a separate bowl, combine the full-fat coconut milk, lightly beaten pasture-raised egg, 2 tablespoons dark rum, and pure vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—do not overmix, as a few lumps are fine for tender pancakes.
4. Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of clarified butter, swirling to coat the surface evenly.
5. For each pancake, pour ¼ cup of batter onto the hot skillet, cooking until bubbles form on the surface and the edges look set, about 2–3 minutes.
6. Flip each pancake carefully and cook for an additional 1–2 minutes, until golden brown and cooked through—adjust heat if needed to prevent burning.
7. Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more clarified butter as necessary.
8. In a small saucepan over low heat, warm the pure maple syrup with 2 tablespoons dark rum, stirring constantly for 1–2 minutes until just combined and slightly thickened.
9. Remove the rum syrup from heat immediately to preserve the alcohol’s flavor and aroma.
10. Serve pancakes warm, drizzled generously with the rum syrup and sprinkled with sweetened shredded coconut for added texture.
Enjoy the fluffy, tender texture of these pancakes, which perfectly soaks up the rich rum syrup. The coconut adds a delightful chewiness, making this dish feel like a vacation on a plate—try serving it with fresh pineapple slices for an extra tropical twist.
Iced Coffee Rum Shake with Appletons
Venturing into the world of adult milkshakes? You’ve got to try this Iced Coffee Rum Shake with Appletons. It’s the perfect blend of rich coffee, creamy vanilla, and smooth rum for a seriously indulgent treat. Think of it as your new favorite happy hour dessert in a glass.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups strong cold brew coffee
– 1 cup premium vanilla bean ice cream
– 4 oz Appleton Estate Signature Blend rum
– ½ cup whole milk
– ¼ cup granulated sugar
– 1 tsp pure vanilla extract
– 1 cup ice cubes
– Whipped cream, for garnish
– Chocolate shavings, for garnish
Instructions
1. Combine 2 cups of strong cold brew coffee, 1 cup of premium vanilla bean ice cream, 4 oz of Appleton Estate Signature Blend rum, ½ cup of whole milk, ¼ cup of granulated sugar, and 1 tsp of pure vanilla extract in a high-powered blender.
2. Add 1 cup of ice cubes to the blender. For a smoother texture, use large ice cubes, which melt slower and prevent over-dilution.
3. Secure the blender lid tightly and blend on high speed for 45–60 seconds, or until the mixture is completely smooth and frothy, with no visible ice chunks.
4. Divide the shake evenly between two chilled glasses. Chilling the glasses in the freezer for 10 minutes beforehand helps keep the shake cold longer.
5. Top each glass generously with whipped cream. For best results, use freshly whipped cream for a lighter, airier finish.
6. Sprinkle chocolate shavings over the whipped cream as a garnish. Use a vegetable peeler on a bar of dark chocolate for elegant, delicate curls.
Enjoy the velvety, frothy texture that balances bold coffee notes with the caramel warmth of rum. Serve it immediately with a straw and a spoon for the full experience—it’s decadent enough to double as a dessert after a summer barbecue.
Appletons Rum-Marinated Grilled Pineapple
Let’s be honest—you’ve probably had grilled pineapple before, but this version with Appleton’s rum takes it to a whole new level. It’s sweet, smoky, and has a subtle boozy kick that makes it perfect for summer gatherings or a fancy dessert. You’ll love how simple it is to pull off, even if you’re not a grill master.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large ripe pineapple, peeled, cored, and cut into 1-inch thick rings
– 1/2 cup Appleton’s Estate Reserve rum
– 1/4 cup pure maple syrup
– 2 tbsp freshly squeezed lime juice
– 1 tsp pure vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp freshly grated nutmeg
– 2 tbsp unsalted butter, clarified
– Fresh mint leaves, for garnish
– Vanilla bean ice cream, for serving (optional)
Instructions
1. In a medium bowl, whisk together the Appleton’s Estate Reserve rum, pure maple syrup, freshly squeezed lime juice, pure vanilla extract, ground cinnamon, and freshly grated nutmeg until fully combined.
2. Place the pineapple rings in a shallow dish and pour the rum marinade over them, ensuring each ring is evenly coated. Tip: Let the pineapple marinate at room temperature for at least 10 minutes to allow the flavors to penetrate, but avoid over-marinating to prevent mushiness.
3. Preheat a grill or grill pan to medium-high heat, approximately 400°F, and lightly brush the grates with clarified butter to prevent sticking.
4. Remove the pineapple rings from the marinade, reserving the liquid, and place them directly on the preheated grill. Tip: Grill the pineapple for 4–5 minutes per side, or until distinct grill marks form and the edges caramelize slightly.
5. While grilling, transfer the reserved marinade to a small saucepan and bring it to a simmer over medium heat. Cook for 3–4 minutes, stirring occasionally, until it reduces to a syrupy glaze. Tip: Use a pastry brush to baste the pineapple with the glaze during the last minute of grilling for extra shine and flavor.
6. Remove the grilled pineapple from the heat and arrange on a serving platter. Drizzle any remaining glaze over the top and garnish with fresh mint leaves.
7. Serve immediately, optionally accompanied by a scoop of vanilla bean ice cream for a contrasting coolness.
Now, you’ve got a dessert that’s tender with a smoky char, balanced by the warm notes of rum and spices. It’s fantastic on its own or paired with ice cream for a decadent treat—try it with a sprinkle of toasted coconut for extra crunch.
Summary
Gather inspiration for your next gathering with these 21 deliciously boozy Appleton Rum recipes! From classic cocktails to tropical punches, there’s a perfect sip for every occasion. We’d love to hear which one becomes your new favorite—leave a comment below and don’t forget to share this roundup on Pinterest to spread the tropical cheer. Cheers to your next delicious creation!
