London bartenders ‘Craft with Joy’ as part of unique cocktail competition

Eight of London’s top bartenders have been carefully selected to take part in a unique cocktail competition to celebrate 20 years of Joy Spence as the Master Blender of Appleton Estate Rum. Now available at each of the participating bars including The Savoy, Callooh Callay and Trailer Happiness, dedicated rum lovers are invited to taste each of the cocktails over the next month.

The group of bartenders competing with Joy Spence

Known as the Joyful Eight, the selected bartenders have created one-of-a-kind cocktails following an exclusive meeting with Joy during her recent UK visit from the Appleton Estate in Jamaica. Each cocktail is inspired by Joy’s passion, craft and expertise whilst also embodying the sheer joy in which they are made.

The winning cocktail will be served to thousands of thirsty festival go-ers at the Appleton bar at Wilderness this summer, but for those who can’t make it, here are the recipes to recreate these joyful moments at home.

-The Cocktails-

Joy Punch

by Rasa Gaidelyte at Treves and Hyde

Joy Punch


  • 40ml Appleton Estate Rare Blend 12YO
  • 15ml Jerk falernum;
  • 15ml Jamaican fruit syrup
  • 15ml grapefruit juice
  • 20ml lime juice
  • 3 dashes of angostura bitters

Shake all ingredients and strain into a banana leaf wrapped glass. Top with a Tapioca crisp.

The Estate

by Robyn Wilkie at The Curtain

The Estate


  • 50ml Appleton Estate Rare Blend 12YO
  • 20ml coconut orgeat
  • 15ml cocchi americano (infused with coffee beans, 50g per 700ml)
  • 10ml lime juice
  • 3 dashes of orange bitters

Shake all ingredients and strain before topping with coconut water.  Garnish with pineapple and a sage leaf.

By Layton Campbell at The Ned



  • 35ml Appleton Estate Rare Blend 12YO
  • 15ml lillet
  • 15ml grapefruit and nutmeg syrup (homemade)
  • 25ml egg white
  • 5ml lime juice
  • 5ml green charteuse
  • 2 dashes angostura bitter

Shake all ingredients dry and then shake again with ice. Double strain and then shake again before pouring into a glass filled with ice cubes. Garnish with 5 grates of nutmeg and grapefruit zest before discarding and adding a grapefruit spiral.

Joy of Kingston Cobbler
By Stefan Anderberg at Satan’s Whiskers

Joy of Kingstone Cobbler


  • 50 ml Appleton Estate Rare Blend 12YO
  • 2 wedges pineapple
  • 5ml sugar syrup
  • 10 ml orange curacao
  • 15ml velvet falernum
  • 2 wedges lemon
  • 2 slices orange
  • 1 dash of orange bitters

Muddle the fruit and shake the rest of the ingredients before serving over crushed ice in a highball glass. Garnish with mint, an orange slice, pineapple wedge and a maraschino cherry.

Sp’iced’ Coffee
By Fraser Stancombe at Trailer Happiness

Sp'iced Coffee


  • 35ml Appleton Rare Blend 12YO
  • 15ml Amer Picon
  • 7.5ml Mr Blacks coffee liqueur

Mix the ingredients and build over ice before topping with jerk spiced pineapple soda. Garnish with candied jerk pineapple slice.

First Jamaican
By Manu Alonso at The Savoy

First Jamaican


  • 40 ml Appleton Rare Blend;
  • 30ml lemon juice
  • 15ml pineapple syrup
  • 1-ml Manzanilla sherry
  • 15ml salted banana liqueur
  • 20ml pineapple juice

Shake all ingredients over ice and strain into a highball glass. Garnish with coconut powder on the glass and a sprig of mint.

Karst Cooler
By Carey Hanlon at Callooh Callay

Karst Cooler


  • 40 Appleton Estate Rare Blend 12YO
  • 20ml Amontillado sherry
  • 15ml poached pineapple syrup
  • 20ml lime juice
  • 2 dashes of angostura bitters
  • 2 dashes of mole bitters
  • a splash of soda

Shake all ingredients and strain into a highball glass. Garnish with a pineapple leaf.

Smoke ‘n’ Molasses
By Ash Lambert at Burlock

Smoke 'n' Molasses


  • 40ml Appleton Estate Rare Blend 12 YO
  • 10ml Wray & Nephew
  • 30ml Pink Grapefruit
  • 10ml Angostura reduced smoked caramel molasses
  • 5ml Passion fruit

Shake all ingredients and finely strain. Pour into a rocks glass and add a twist of grapefruit.

Last updated Jun 26 2017