Coo Deh – Appleton Rum Cocktail With Edible Post Card

Coo Deh is an Appleton rum cocktail, which, a few years ago, I decided to submit to the Appleton Estates Rum promotion/competition in Toronto, Canada. They asked bartenders or anyone interested in mixology to submit a recipe using one of their products while highlighting their mixing versatility.

I got the inspiration for this drink from my vacation to Jamaica two years before that. Some of the things I’ll never forget from my trip there, besides the hospitality and the great time I had, are the beautiful sunrises, the lovely breezy mornings, and the aroma of fresh-brewed Jamaican coffee.

That led me to try to capture and recreate these moments in the best way I know how. I wanted to create a drink that looks like a sunrise, with white clouds in the sky, the fruity flavour of the tropics, and the aroma of fresh-brewed Jamaican Blue Mountain coffee.

I used Appleton Estate V/X as the base of this tropical-style drink, which I named Coo Deh, a Jamaican patois expression—look at that! At that time, I was working with edible wafer paper menus, so I thought, what if I also created an edible postcard showing the seamless connection between one of the greatest and finest rums in the World and one of the World’s wonders—the Niagara Falls waterfalls—blending and complementing each other?

I used phyllo dough and tortilla as two different bases for the postcard, on top of which I placed a photo card printed on edible paper.

Phyllo Dough: I spread one sheet of the dough, folded it two times to a rectangular shape slightly larger than a photo size 4″ x,” and lightly brushed the top with olive oil. After that, I sprinkled coconut flakes, mango dust, or finely chopped mango dry fruit.

Edible paper photo – after printing the picture, I flipped it over and spread a piping gel lightly, see how to in my other post, add more coconut flakes, but leave the edges free of flavoring, as it helps the paper to stick better to the dough. Place the card on top of the phyllo, press it slightly to make sure it sticks, put it in the oven over parchment paper, and cover it. Bake for 5 min at 375F.

Here is the same cocktail recipe but with a tortilla as the base for the edible postcard.

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Yield: 1

Coo Deh

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Appleton Rum Cocktail with Edible Post Card

Prep Time 30 minutes

Cook Time 5 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• 1 1/2 oz Appleton V/X
• ½ oz Navan Vanilla liqueur
• ½ oz Falernum*
• 5 Lime quarters
• 1 Bar spoon cane sugar
• Few drops of grenadine
• Top with Passion fruit foam
• Garnish with Jamaican Blue Mountain coffee powder

Instructions

1. Muddle the limes, the cane sugar, and the Falernum in a mixing glass.
2. Add Appleton V/X, Navan, ice, and shake for 10 seconds.
3. Double strain into a chilled cocktail glass.
4. Drop a few grenadine dashes into the drink's center to create the sunrise effect.
5. Top with Passion fruit foam.
6. Garnish with Jamaican Blue Mountain coffee powder.

Passion Fruit foam

See the post for making foams; substitute the ingredients with Passion fruit juice. For 1 L canisters, use around 500-600 ml of juice.

Edible Post Card

1. Warm a little piping gel in a microwave for 10-15 sec.
2. Let it cool down for 1-2 min. Brush it over the tortilla; it will act as glue and help the paper stick.
3. Sprinkle over with coconut flakes and mango dust.
4. Press the edible photo paper on the tortilla lightly so it sticks.
5. Bake it at 350F between 5-8 minutes.
6. I placed parchment paper over it while baking.

Notes

Serve the drink with an edible postcard/menu aside. The edible card has a light coconut taste and a crispy texture. A dip can be added as a side dish; I've served it with a Mango chilli dip.

The idea behind the edible photo card is to highlight two of the country's most famous tourist attractions, Niagara Falls in Canada and Appleton Estate in Jamaica, and recreate the effect of having chips and a dip while enjoying a drink.

Optional - Rim the glass with Nutella powder

* Falernum—You can use a store-bought one, but I prefer a homemade one. The recipe I used is from the Serious EatsSeriouseats site.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 574Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 80mgCarbohydrates: 121gFiber: 34gSugar: 58gProtein: 8g

This data was provided and calculated by Nutritionix.