Coo deh - Appleton rum with edible post card

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 were asking 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 these moments and recreate them in the best way I know. I wanted to create a drink that looks like a sunrise, with the white clouds in the sky, the fruity flavor of the tropics, and with 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 with 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 then lightly brushed the top with olive oil. After that, sprinkle coconut flakes and mango dust or finely chopped mango dry fruit over it.

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.

Yield: 1

Coo Deh

edible post card, Appleton V/X, mango foam

Appleton Rum Cocktail with Edible Post Card

Prep Time 30 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 40 minutes


  • 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


    1. Muddle the limes, the cane sugar, and the Falernum in a mixing glass.
    2. Add Appleton V/X, Navan, and ice, and shake for about 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 bit of 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. Place the edible photo paper on top of the tortilla and press it lightly, so it sticks.
    5. Bake it at 350F between 5-8 minutes.
    6. I placed parchment paper over it while baking.


    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 aside with a Mango chili dip.

    The ideas behind the edible photo card are to highlight two of the country's most famous tourist attractions, Niagara Falls – Canada, and Appleton estate – Jamaica, and recreate the effect of having chips and a dip while enjoying the 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 Seriouseats site.

    Nutrition Information:



    Serving Size:


    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.

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