#Appleton Estate Rhum

[ravensvalley]

#BecauseThereIsNoSuchThingAsOneDrink

[yolandashoshana]

A big box from Campari arrived and inside was this magickal bottle of Appleton Estate 8 Years Old Reserve Rum (sample)  Did you know that Appleton Estate is the oldest continuously producing rum distillery in Jamaica? BOOM! 💃🏾 The new 8 Year Old Reserve is crafted by Master Blender Joy Spence to commemorate the 250th anniversary. Every drop in the bottle has been aged for a minimum of 8 years. The versatile expression of aged rum brings aromas of spicy fruit and oak, followed by hints of honey, vanilla and our signature orange peel note.   Think I'll have a few sips of it with the slice of chocolate cake that I just got. What's in your glass? Cheers! #rum #jamaica #imbibe #cocktails #sipping #drinks #rhum #foodie #culinaryhistory #eeeats #appletonestate #homebartender #yolandshoshana #gastronomy #drinkporn #rumpunch (at Boogie Down Bronx) https://www.instagram.com/p/CESNOe6Den0/?igshid=1511tcsjxa7qs

[delightfullychilled]

The 10 Best Rum Brands to Drink Right Now

For the past few years, we’ve been hearing that rum is about to have its breakout moment. We've been told that whiskey drinkers will discover the joys of an alternative brown spirit (when properly aged, that is) as rum brands finally get their Pappy Rum Winkle-some limited-release, impossibly rare rum that'll spawn a thousand dudes posting selfies on Instagram after waiting in line for 24 hours to score a bottle.

Well, it hasn’t quite happened yet, and that might actually be a good thing. While there are some really expensive expressions out there on par with the most coveted bourbon or scotch, you can still get a quality bottle of rum aged for more than 20 years for less than $150, which is something of a steal. Of course, it should be noted that age doesn’t necessarily equal quality, but a carefully matured rum brings layers of flavor and complexity that can rival any whiskey.  Read about Booze Delivery Ottawa, Booze Delivery Toronto, and much more related to the same.

One problem that rum has faced over the years is its reputation as an unregulated, duplicitous spirit. There are good reasons for that: Manufacturers sometimes put meaningless numbers on bottles, leading us drinkers to mistake them for age group statements, and sugar or other additives are sometimes used to adulterate taste without any notification. There’s nothing inherently wrong with the latter point; some rum with added sugar is actually quite good.

And it’s not that rum is totally unregulated. On the contrary, there are specific rules regarding production, but they vary from country to nation, piling on confusion for anyone trying to figure out exactly what’s inside the bottle they spent their hard-earned cash on. Kenneth McCoy of New York’s The Rum House, sums it up: “I think we should have an idea of how [rum is] made, and if it’s made with quality ingredients, not just additives, coloring, and sugar, sugar, sugars.”

The bottom line is that there is a rum for everyone, and likely from a distillery that's transparent about its process. If you are looking for something with zero additives, you are in luck. And if you prefer something sweeter to use for your Dark ‘n Stormy (more on that below), there’s a rum for that, too. Here are 10 of the best rum-and rhum agricole-brands, in all styles, to drink this summer.

Mount Gay Barbados’s Mount Gay has been around in one form or another for about 300 many years, but master blender Trudiann Branker has only held her title at the distillery for a little more than a year. Still, she’s produced a big impact upon some of the core expressions in the portfolio. The ages of the rum in the Black Barrel blend have increased from two-to-seven yrs to three-to-seven years, and the finish time in heavily charred bourbon barrels offers been dramatically expanded from four weeks to six months, really amping up the flavors. For XO, the age range in the blend has shifted as well, and rum aged in cognac barrels is now included. Last year, Branker contributed her first Master Blender Collection expression called Mount Gay Pot Nevertheless Rum, which was just distilled in pot stills, instead of the usual combination of pot and column stills. We ought to see more special releases like this in the coming years.

The Real McCoy Foursquare is another Barbados distillery known for making great rum, some of that is sold under other brand names. THE TRUE McCoy is one of those, and founder Bailey Pryor was drawn to grasp distiller Richard Seale’s no-bullshit approach-no glucose or flavor added. You can find currently three main expressions, aged three years, five many years, and 12 yrs in bourbon barrels. Most recently, a 14-year-old rum joined the family in a release of just six thousand bottles. That commitment to transparency appeals to many dedicated drinkers.

Appleton Estate Appleton Estate expert blender Joy Spence, the first woman to hold that job title, believes there should be two categories of rum: flavored rum (with sugar) and true rum (no sugars added). In Fred Minnick’s book Rum Curious, she is quoted as saying, “You want to add glucose? You can, but the two should be separated.” By law, Jamaican rum is not allowed to have sugar additional, and the quality of Appleton Estate’s earthy rums show why it’s not needed. The 12- and 21-year-aged expressions are excellent (and the latter is relatively affordable, considering its age), and there are even older bottles like the 25-year-old Pleasure Anniversary Blend, which contains rum aged up to about 35 years and was created to commemorate Spence’s 20 years at the distillery. This is high-end rum for both serious sippers and people who want to make a good cocktail.

Plantation Alexandre Gabriel, owner of Maison Ferrand, takes a cue from his native France for his Plantation Rum brand. Sugar is sometimes added to the rum, and Gabriel compares this to the dosage used in champagne manufacturing. The company will be upfront about it (the website contains detailed information), which goes a long way in the spirits industry. Various bottlings are sourced from countries around the Caribbean, most of which are usually aged for a second period of time in French cognac casks. And you can find so numerous bottles to explore from Plantation, including a range of single cask expressions and vintage releases from nations like Fiji, Panama, and Peru. Two new releases coming out this summer are the Isle of Fiji rum, a permanent addition to the portfolio that's aged for two to 3 years in ex-bourbon casks and another year in Ferrand cognac casks, and the Fiji 2005 limited-edition vintage, aged for 14 many years in bourbon barrels and another 12 months in cognac casks.

Holmes Cay Holmes Cay is focused on one point: releasing the best solitary cask rum it can find, with no sugar or even adulterants added. These bottles are pretty high-octane, with ABVs ranging from about 55 percent to a hefty 64 %. But add a little water if that seems a bit intense, and the tastes really start to shine. There are two fresh releases from the brand name. The first is a 2004 vintage from Fiji, which is 100 percent pot still rum aged for 12 yrs in ex-bourbon barrels, and then another four years in American oak casks in the UK. The second release is Guyana Port Mourant Demerara 2005, that is distilled in a double wooden pot nevertheless (the brand says this is the only one currently in use) at Demerara Distillers, before being aged for 15 many years in utilized United states oak barrels in the united kingdom. These are rums that you should take your time with, the way you might with a complex scotch whisky.

Diplomático Diplomático is produced in Venezuela from molasses and sugarcane honey, which the distillery describes as “the syrup left over after the first boiling of sugarcane,” with a higher sugar content than molasses. Reserva Exclusiva is a dependable spirit to have in your home bar, made in a variety of still types and aged for up to 12 yrs in oak casks. The higher-finish Ambassador is also quite good, a rum aged for a minimum of 12 years in white oak before becoming finished for just two many years in PX sherry casks. The latest release, Pot Still Rum, is the third in Diplomático’s Distillery Selection. The trilogy is meant to showcase the different methods of distillation, so this one focuses singularly on copper pot stills. As permitted by Venezuelan law, there is some sugar put into the rum during aging, however the sweetness complements a palate full of banana, oak, and vanilla.

Rhum JM On the island of Martinique, the rum produced is known as rhum agricole, and this indicates an important distinction. Instead of using molasses to make the spirit, sugarcane juice is fermented and distilled into something that is somewhat familiar but decidedly different. Try Rhum JM’s whitened rum to really experience how unique the spirit will be, with grassy and earthy notes that complement this pleasantly dry, unaged rhum. The brand takes its cues from cognac in terms of age group designations, with VO, VSOP (aged three years), and XO expressions. There are also some excellent classic releases to try, which range from 10 to 15 years old and bottled at cask strength.

Don Q Bacardi may be the biggest rum distillery in Puerto Rico, but Destileria Serralles makes what might be the most popular as far as the locals are concerned: Don Q. This inexpensive rum is named after Don Quixote and has been around since the end of Prohibition. The brand name has a slew of various expressions, which includes an añejo consisting of a blend of rum aged from three to ten years, a couple of individual barrel releases, and an interesting Vermouth Cask Finish that spends four to six weeks in Italian oak vermouth barrels after ageing in American oak for five to eight yrs. One of the most recent releases has been the Double Aged Sherry Cask Finished rum, which adds another layer of dried fruit sweetness to the spirit.

Goslings When you think of a Dark ‘n Stormy, Goslings would like you to think of its rum, and its rum alone. In fact, the brand provides trademarked the cocktail’s name, insisting that it must be made out of Goslings Dark Seal rum and Goslings ginger beer. Needless to say, you’ll (probably) be safe making it with whatever rum you fancy at home. But there is a reason Goslings is as popular as it is: It’s cheap and it goes down easy. Goslings doesn't have a distillery; instead, the Bermuda-based company sources barrels from some other countries, age groups and blends in Bermuda, and ships the rum to Kentucky for bottling. The rum in Black Seal is aged in bourbon barrels for several years, but that dark color is amplified by the addition of molasses from one of the distillates in the final blend, according to Malcolm Gosling. If you’re looking for something more complex, check out Papa Seal Single Barrel, a delicious 15-year-older rum that is released in very limited numbers.

Rhum Barbancourt Like Martinique, Haiti produces rhum agricole made from sugarcane juice instead of molasses. Rhum Barbancourt is the largest and best known rum producer on the island, with a range that's affordable and available with different age statements, providing solid options for sipping on its own or putting to use in an interesting cocktail. These include the high-finish Estate Reserve, a 15-year-outdated spirit that is best enjoyed neat or maybe with a large ice cube; 3 Star, which is aged for four years despite the title; and Pango Rhum, an aged rum that's flavored with macerated pineapples and mangos.

[rumshopboy]

Guadeloupe

54% £300 (50cl)

Pure Single Rum: 100% Pot Still from a single distillery * P

I have something unusual in my glass to write about today. A rum distilled in the year I was born, 1972, and aged for an incredible 38 years.

Yes, I did say 38 years.

Recently, this has popped up on a few rum auction websites so I thought it was a good time for me to crack open one of my bottles and write about it.

The Courcelles distillery was founded in the 1930s and closed in 1964. Amédée Huygues Despointes, the owner, transferred operation to the Distillery Ste-Marthe where storing of quality rums continued and the Courcelles alembic still operated.

Production ceased in 1972. This particular edition was put into 220 litre french oak barrels in January 1973 and 38 years later in July 2011, it was removed from them. It was bottled in 2014 although it is not clear why there was a gap of three years between removing it from the casks and bottling.

There are various different editions of this rum floating around, bottlings at 42%, 47%, 54% and 58%. There are various independent bottlers releasing this juice including Velier and the one I am reviewing today, Rhumhouse from Switzerland.

Domaine de Courcelles (1972) is a Pure Single Rum: 100% Pot Still from a single distillery.

Bottle/Presentation 2/3

The bottle is small, square, squat and 50cl. It has a natural cork enclosure, encased in wax, which rather irritatingly, is like a wine cork and does not have a top/stopper on it, so each time you remove it, you have to put it back, or use your own enclosure.

The labels have some useful and historical info about the bottling.

Domaine de Courcelles (1972) Bottle (Front)

Domaine de Courcelles (1972) Bottle (Side)

Domaine de Courcelles (1972) Bottle (Rear Label)

Glass/Aroma 9/10

The initial aroma reminds me of an old oak dusty cabinet. Behind that lies a herbal, almost menthol nose that initially is quite powerful. Red cherries in dark chocolate, almonds, cinnamon and baked pears. A touch of water reveals something reminiscent of a pina colada aroma, like sun tan lotion.

Taste, Initial-middle 35/40

Initially sweet, almost sticky caramel sweet, but with powerful oak notes leading to baked fruits – apples, pears and bananas as well as dried fruits. Dark chocolate, cherries and spicy notes that build through the mid-palate are joined by vanilla and licorice.

Taste, Middle/Throat 38/40

Marzipan, cherries and coconut give a sweet impression but the old oak takes over and creates dried tannins and an astringency that builds with multiple tastings. Licorice and caramel are present, too.

At this point, I thought given that it is from Guadeloupe, it was one of the best agricole rhums I had ever tasted, but soon realised that was because it is actually a rum distilled from molasses. Oops!

Afterburn/Finish 6/7

The finish is medium long but is rather pleasant. Some of the dried oak and spice linger but are offset by some sweeter fruity notes, making it very appealing indeed.

TOTAL 90/100

Domaine de Courcelles (1972) Bottle (Side)

Overall

It is not every day that you drink rum distilled in the year of your birth – especially when you are heading towards 50. So, this is a special experience!

But more than just an experience, the rum is really tasty – It did not blow me away with my first taste, but as I have now nearly finished my first bottle, I have got know it and appreciate it so much more and it will sit “up there” in terms of one of the more unusual and special rums I have tried.

Truly a remarkable historical spirit giving an insight into distillates from almost 50 years ago combined with an incredibly long ageing.

If you get the chance to buy a bottle, do so.

Value: 6/10

Amazing rum, something unique from history and with 38 years of tropical ageing too. That said circa £300 for 50cl is a lot of money but as I have said before, if your budget stretches to this, your tastebuds will thank you forever.

Flavour Profile:

Review No. 144

* P Denotes the rum contains POT still distillate. C Denotes the rum contains traditional/Coffey COLUMN still distillate. B Denotes the rum contains a BLEND of POT and COLUMN still distillate. M Denotes the rum contains MULTI-COLUMN still distillate or is a MODERN rum. A Denotes the rum is an AGRICOLE i.e. from Cane Juice. S Denotes the rum is presented in a SWEETENED style.

Marking Guide: Bottle/Presentation Out of 3 Glass/Aroma Out of 10 Taste, Initial-middle Out of 40 Taste, Middle/Throat Out of 40 Afterburn Out of 7 TOTAL 100

Domaine de Courcelles: Distilled in 1972 and aged for 38 years. A remarkable historical spirit giving an insight into distillates from almost 50 years ago combined with an incredibly long ageing. https://rumshopboy.com/?p=15275 Guadeloupe 54% £300 (50cl) Pure Single Rum: 100% Pot Still from a single distillery * P…

[laforchettasullatlante]

Coccola serale: Rhum Appleton estate 21 anni e Arriba azienda Victoria, cioccolato @domorichoc fondente al 70% . . . #laforchettasullatlante #rum #rhum #ron #appleton #appletonestate #appletonestaterum #appletonestate21 #choco #chocolate #darkchocolate #domori #domorichocolate #cioccolato #arribachocolates #foodporn #rumandchocolate #aifb #fuudly #infoodwetrust #socialgnock #goodnight #saturdaynight #couple #noi #love #family (presso Rome, Italy)

[anisettarosati]

🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹 💢🍸"SIBILLLINI PUNCH" 🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹 🍸Ingredients: ~ Anisetta Rosati (20 ml.); ~ Trois Rivières Rhum Blanc Agricole (30 ml.); ~ Appleton Estate Reserve Blend Jamaica Rum (30 ml.); ~ Fresh Orange Juice (1 orange); ~ Fresh Lemon Juice (15 ml.). crafted by: @fabijac La Cantinaza ~ Milano Marittima. 🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹 #LaCantinaza #MilanoMarittima #AnisettaRosati #FabiJac #mixologist #Cantinaza #RivieraGin #BestBars #SpeakEasy #mixology #bartending #anisetta #AnisettaRosati1877 #AscoliPiceno #Picenoshire #anisette #igersRomagna #GentlemansCompanion #craftcocktails #cltdrink #craftcocktail cocktails #mixologymovement #IgersMilanoMarittima #cltdrinks #TheBonVivantsCompanion #VolgoRavenna #VolgoRomagna #lovemixology #InstaMilanoMarittima #AnisettaRosatiCocktails 🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹 (presso La Cantinaza Milano Marittima)

[ilovefrancefan]

Rum is an incredibly interesting spirit, from its rich history to modern-day debates on its true definition. It can be sipped straight or mixed into a cocktail. There’s also its cheeky tiki side. En plus, it’s got a real French connection with artisanal rhum agricole hailing from the islands. If you’re already a rum lover or are ready to explore a bit more, then get ready for this year’s Rhumfest 22 and 23 April (general public) and 24 April (professionals) at the Parc Floral (and, note the nod to the Parc on this year’s poster with the peacocks recalling those that roam the grounds…) Rhumfest is a salon that will showcase the spirit through tastings, master classes, talks and more. For example, catch big rum personalities like Ian Burrell giving an Appleton Estate Master Class or historian Matthieu Lange presenting rum from the mid-19th century to 1930 (Be sure to reserve online ahead of time for the classes and talks to ensure a spot). In addition, there will be an “Eveil des Sens” session that will awaken your senses as well as tasting classes overseen by rum experts Cyrille Mald and Alexandre Vingtier. Finally, a Central Park Bar promises plenty of rum cocktails and more fun. If you can’t make the event, master classes and many of the events will be broadcast live on social networks. There will be 138 brands present, meaning you’ll have the chance to interact with some old standbys like Havana and try their new reference Pacto Navio (available in France and Cuba –only) or taste something new and excellent like the O.F.T.D. from Plantation, created by an impressive team of rum experts. >more The post Rum’s French Accent appeared first on .

http://www.theparisblog.com/rums-french-accent/

[wineanddinosaur]

With New Classifications and Surging Sales, Super-Premium Dark Rum is Eyeing Bourbon Lovers

In 2018, rare bottles of bourbon, Japanese whisky, and single-malt Scotch broke worldwide auction records. No fewer than three Scotch whiskies sold for more than $1 million apiece.

There’s clearly money to be made in top-shelf dark spirits, which explains why smart producers, marketers, and collectors are now betting on a rum boom. “I’ve personally seen a lot of bourbon guys who are liquidating their collections, and buying rum,” says Jan Warren, a veteran New York bartender and portfolio specialist at La Maison and Velier, a global spirits distributor.

“It’s no big secret that all the money has moved to super-premium and high-end brands,” says spirits writer Wayne Curtis. “Everyone is scrambling to get there so they don’t get left behind.”

The Distilled Spirits Council defines super premium rum as bottles priced at $35 or more. In 2018, the category grew nearly 30 percent. It’s now valued at $179 million, a small-but-not-insignificant chunk of the $27 billion U.S. spirits market.

Rum brands — particularly dark rum — are eager to replicate the recent successes of other dark spirits. Among those trying to capture lightning in a bottle are: Bermuda-based Goslings, which released a limited-run, 15-year-aged bottling in January 2019; Trinidadian distiller Angostura, which debuted a limited-edition, Oloroso-sherry-cask-aged rum in September 2018; and Jamaica’s Appleton Estate, who released 4,000 bottles of 30-year-aged rum at $495 each.

Bacardí added a premium collection of aged rums to its lineup in April 2018. In 2013, it launched its “Facundo” line, named for the brand’s founder, Don Facundo Bacardí Masso. The exclusive series includes three aged dark rums, ranging from $60 to $250 a bottle.

With vanilla, caramel, and barrel spice notes, dark rums are well-positioned to entice bourbon drinkers. The brands are well aware of this: “Premium dark spirits consumers” are the target market for Appleton Estate, according to Melanie Batchelor, vice president of marketing at Campari America, Appleton’s parent company.

Rum drinks were largely left out of the early 21st-century classic cocktail revival, which brought Negronis and Old Fashioneds out of retirement and into millennials’ glassware. Now, however, Daiquiris and rum-centric tiki drinks are resurging. “When [bartenders] begin to champion your brand, that’s half the battle,” Robert Nieves, a NYC bartender and Facundo brand ambassador, says.

Darnell Holguin, beverage director at Las’ Lap, typically serves high-end, aged dark rum neat. But if he’s mixing up a “super-premium” cocktail, he opts for Bacardí 10 on the rocks, with a dash of bitters. The drink is essentially a rum Old Fashioned, a cocktail Nieves has spent the last two or three years championing. Dark rum has enough natural sweetness that you don’t need to add simple syrup or sugar, Nieves says. Besides, there’s absolutely nothing wrong with enjoying a little sugar in your booze.

“People like sweet things, they just don’t want to admit it,” Ed Hamilton, a longtime rum importer and author of multiple books on the spirit, says. “Ask a whiskey drinker if they like sweet, and they’ll say ‘no,’ but you give them a sweet bourbon or a sweet whiskey and they like it. Same thing with wine.”

Another challenge for rum producers is transparency. “If you buy a bottle, you want to be sure of what’s in it, especially when it is a certain price,” Nadège Perrot, international senior brand manager for Martinique-­made rhum agricole Saint James, told Liquor.com in 2018.

“Unlike bourbon, which is highly regulated, rum is very fragmented,” Batchelor writes. Around 70 countries produce rum, each via different methods and raw materials. Some are stricter than others when it comes to labeling. The age statement on one bottle might represent that of the youngest spirit, while on another, the number represents the oldest. For some, that number might be a complete work of fiction.

To combat this, Jamaica is currently working towards a Geographical Indicator (GI) for its rums. “Only Jamaican rum made to strict quality control standards can claim the origin name,” Batchelor writes. “Key components of the GI protection include minimum aging standards and also ‘no added sugar’ to affect the taste or aroma profiles.”

Ultimately, quality will prevail. “[We’re seeing] bottlings now that I think will carry the torch for the category,” Warren says of distillers like Neisson, Worthy Park, Hampden Estate, and Foursquare (the latter has been described as the “Pappy of rum”). Each retails for less than $100, but regularly fetches hundreds of dollars on the secondary market. For those of us who didn’t board the Pappy ship before it set sail, super-premium dark rum might just be the next best bet.

The article With New Classifications and Surging Sales, Super-Premium Dark Rum is Eyeing Bourbon Lovers appeared first on VinePair.

source https://vinepair.com/articles/best-premium-dark-rum-2019/

[wineanddinosaur]

A Real-Time Countdown to Celebrating New Year’s Eve Around the World

It’s been a long year. So believe us when we say we’re ready for New Year’s Eve — that special time of year when counting in unison is fun, and exuberantly singing strangers seem kind of nice. Whether you celebrate in a packed club, alone under so many blankets, or up in space getting sauced with astronauts (more on that later), New Year’s is a special time on our troubled little planet. It’s our annual, international keg stand to honor Father Time.

To celebrate the global New Year, and because a lot of us are working on NYE and need a way to rationalize some light day drinking, we’re clocking the arrival of 2019 around the world. Thanks to this incredible New Year Map from TimeandDate.com, it’s entirely possible to track who sees it first and who sees it last.

In the spirit of global community, we’ve compiled 10 ways to celebrate as the day progresses, inspired by 30-plus destinations around the world. We based our timeline on Eastern Standard Time (ET) — not due to any East Coast U.S. snobbery, but because that’s where the ball drops in NYC’s Times Square. Besides, we all need a starting (or ending?) point.

6:00 a.m. ET

If you’re on America’s East Coast you’re currently cursing at your alarm (New Year’s Eve is a Monday?), but Samoa and New Zealand’s Chatham Islands are 17 hours ahead and already celebrating. They’re the first to see 2019. Fiji celebrates an hour later, most likely because a poolside massage ran long.

If you’re functioning at 6:00 a.m. and want to toast the South Pacific, you could whip up a quick tiki cocktail in celebration of that timeworn, all-American ode to Polynesian fantasia (here are drink recs from the pros). Or you could try to get your hands on kava, a beverage made from the roots of a plant found in Fiji and other South Pacific islands, and increasingly popular in the U.S.

The clock strikes midnight in Fiji at 7:00 a.m. ET.

10:00 a.m. ET

Brunch-o-clock ET is when Tokyo and Darwin, Australia ring in the new year. Japanese New Year’s is traditionally pretty quiet, but you can honor Tokyo with a tumbler of Hibiki (since that whole “Japanese whisky shortage” thing isn’t likely to get better in 2019).

Australians are deep into summertime by Dec. 31; if Outback commercials are to be believed, they’re mostly limbo-ing the days and nights away. You could limber up, or you could make like Oz’s own Penfolds winemaker Steph Dutton and drink all the Chardonnay.

Beijing, which is 13 hours ahead of ET, will soon ring in 2019. Raise a celebratory shot of Baiju, the No. 1-selling spirit in the world.

Fireworks over Sydney, Australia, which celebrates NYE at 10:00 a.m. ET.

Noon ET

Whether it’s your lunch hour and you’re about to write an email foolishly titled “F this job, it’s New Year’s,” or you’re currently getting out of bed, think of Bangkok, Laos, Jakarta, and Vietnam, where the clock just struck midnight.

The actual Thai New Year isn’t until April, but Vietnamese “Tet,” the Lunar New Year celebration, begins Jan. 1. If you can get your hands on Vietnamese sticky rice wine, or a bottle of Singha, here’s to counting down 12 more hours.

Bangkok celebrates its new year at 12:00 p.m. ET.

3:00 p.m. ET

It’s officially New Year’s in Moscow, which means our national frenemy is already cheersing 2019 with a bunch of ice-cold vodka (we assume they’re careful when they celebrate, though, because they did run out of it that one time).

If you have access to Champagne and fire, you could make like the Muscovites by writing a New Year’s wish on a piece of paper, burning it, and then dumping the ashes into bubbly. In Russia, they down the whole glass before the clock strikes 12:01 a.m.

When celebrating NYE in Moscow, revelers write a New Year’s wish on a piece of paper, burn it, and pour the ashes into bubbly. They are then tasked with drinking the Champagne before 12:01 a.m.

7:00 p.m. ET

At this hour, those of us in this time zone probably still have shreds of civility. But in Edinburgh, where 2019 has just made her 12:00 a.m. GMT appearance, revelers are deep in the clutches of Hogmanay, a three-day New Year’s celebration with ancient Norse, Gaelic, and French roots. Honor their inebriation by sipping on a smooth Macallan. Alternately, drink like a real-life Scottish bartender, or see if they have any of those Tiny Cans for Tiny Hands left available from Trump’s visit.

Frankfurt, Paris, Prague, Warsaw, Madrid, Stockholm, and Amsterdam all hit New Year’s at 6:00 p.m. ET, so feel free to start your dinner with the Pilsner, Pinot, or, um, edible of your choice.

When it’s midnight in Edinburgh, revelers are deep in the clutches of Hogmanay, a three-day New Year’s celebration with ancient Norse, Gaelic, and French roots.

10:00 p.m. ET

It’s midnight in parts of Brazil and Buenos Aires, Argentina, which probably means a lot of people are dancing really, really well somewhere. An easy way to honor the global celebration is to mix something light and fresh with Cachaca, the Brazilian spirit used in the Caipirinha. It’s somewhat similar to rhum agricole and unaged tequilas. Try it on ice, in a Caipirinha, or even as a stand-in for gin in a Negroni.

Toast the new year in Brazil by drinking Caipirinhas and dancing really, really well.

Midnight ET

That’s you! Happy New Year! If you’re actually in New York and find yourself in Times Square (on a dare?), godspeed. You need a drink. Any drink.

But it’s also New Year’s in Peru, Ecuador, Jamaica, Cuba, Montreal, and a super-northerly place called Grise Fjord, an Inuit territory in Canada that’s one of the coldest inhabited places in the world and has awesome sled dogs like this.

So drink some Champagne, or Pisco, or some Appleton Estate, and toast to the pets and pours that keep us happy all year long.

If you find yourself in Times Square at midnight in NYC, you likely need a drink. Any drink.

3:00 a.m. ET

If you’re on ET, you’re either rationalizing another cocktail or you’ve made the incredibly wise choice of finding greasy food to (maybe?) fend off the first hangover of 2019. It’s just turning into 2019 in L.A., Seattle, and (almost) Juneau. If you’re somehow still drinking, grab an Alaskan Amber or sip some of Juneau’s own Malaga gin.

It’s also 2019 in a place called Pitcairn Island, a British territory in the South Pacific, which is interesting because it’s the only place we know of where pissed-off sailors comprise a significant portion of the population. (The volcanic island’s tiny population is descended from Tahitians and 1789 mutineers from the HMS Bounty, as in “Mutiny on the Bounty”.) You could toast Pitcairn with navy-strength gin.

Seattle, Los Angeles, and Pitcairn Island, in the South Pacific, celebrate New Year’s at 3:00 a.m. ET.

6:00 a.m. ET

Only a couple of places still haven’t seen the new year, including American Samoa and Baker Island. Because time zones are so very arbitrary, Baker Island is a stone’s throw, Earth-wise, from Samoa, but they celebrate the New Year 26 hours apart. Neither of these Pacific islands is particularly known for its coffee (fun fact: American Samoa’s largest export is canned tuna!), but probably that’s what you should be drinking right about now.

It is midnight in American Samoa at 6:00 a.m. ET. If you’re on eastern time, you should probably switch to coffee.

Sweet Dreams

If you think you’ve had a long night, remember that the International Space Station rings in the new year 16 times. That’s 16 attempts at remembering the words to “Auld Lang Syne.” In a tiny space capsule. Happy 2019!

The post A Real-Time Countdown to Celebrating New Year’s Eve Around the World appeared first on VinePair.

source https://vinepair.com/articles/best-new-years-eve-drinks-world/