All the Appleton Rum Cocktails at Terrine + My New Favorite Steak
I recently swung by Terrine for a spirited dinner with Appleton Estate Rum. Terrine opened late last year and is already an essential restaurant in LA. I love how they do Friday (through Sunday) brunch. I was very excited to try the food paired with Appleton cocktails master minded by Terrine’s Ryan Wainwright.
Appleton has rebranded some of their rums. The former VX is now known as the Estate Signature Blend. The Estate Reserve is now the Estate Reserve Blend and the Estate Extra 12-Year is now the Estate Rare Blend 12-Year. While the names and labels have changed, the rum is unchanged.
We started the night at the bar with daiquiris made with the Appleton Estate Signature (formerly VX).
Appleton Daiquiri – Appleton Estate Signature Blend rum, lime, simple
Then we commenced our meal with chips and dip, charcuterie and Jamaican Airmails. An Airmail is actually made with rum but since Appleton comes from Jamaica, it’s nice to acknowledge that. We toasted to a good night!
Jamaican Airmail – Appleton Estate Signature Blend rum, honey syrup, lime, prosecco
With our fluke crudo and my new favorite Spring time salad, we moved to a Negroni riff, the Negril Negroni. I enjoyed it with the Appleton Estate Reserve Blend rum and Dale Degroff’s pimento bitters. Chef Kris Morningstar then sent out a bonus course of his famous agnolotti. I know some would shy away from a heavy hitter cocktail with these light courses but I feel the slight bitterness helps open up the appetite, preparing us for our meaty courses.
Negril Negroni – – Appleton Estate Reserve Blend, Campari, Cinzano sweet vermouth, Dale DeGroff’s Pimento bitters
Then came the roasted chicken and Bavette steak (more on that in a bit). I was very impressed with the Cacao de Mer, my favorite cocktail of the night. J. Wray and Nephew is one of the oldest distilleries in Jamaica and it owns Appleton rum, another old distillery. They are both are owned by the Campari group. It was really cool to have a drink with both rums as well as Cardamaro and chocolate bitters smooths it out.
Cacao de Mer – Appleton Estate Rare Blend 12-Year-Old rum, Wray & Nephew rum, Cardamaro, chocolate bitters
As I was eating the Bavette steak, I whispered to my friend, “there must be a little butter in this.” It almost seemed like something we don’t talk about in health-conscious LA. But we were in a French inspired brasserie. Of course there was butter. And probably a goodly amount. It is my new favorite steak! The meat was so tender. I’ve had great meals at Terrine including one that was a foie gras blow out but this reaffirmed why I could not be a vegetarian. Butter! Beef! Perfection.
We had a trio of desserts including the apple pie with our dessert drink, the Bless Up Iced Coffee. Using local coffee and the 12-Year, it was decadent drink. This is what I call dessert!
Bless Up Iced Coffee – Appleton Estate Rare Blend 12-Year-Old rum, Grand Marinier, vanilla demerara, four barrel cold brew coffee
Through out dinner, we tasted the rums on their own but I may have been biased towards the last; the special 21-year.