The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One
@Pronghorn.co partnered with the Chilled 100 Bartenders to craft innovative cocktails showcasing @TenToOneRum. Known for its exceptional quality, @TenToOneRum reimagines the spirit by artfully blending pan-Caribbean heritage with a modern twist.
The elegance of this Cocktail is the complement of the Ten To One Caribbean white Rum that has a smooth taste on the palate and has a great ending especially with flavors. This invention comes from my childhood in Jamaica, for me it was a complete ecstasy to wait for the 12th month to make that sorrel Hibiscus Rum cocktail. Now I have found the right rum to enhance the quality of this Classic Christmas Cocktail by Ten To One Caribbean Rum.
Preparation
Combine Ten to One Caribbean White Rum with all ingredients to marry ingredients together, over few cubes of Iced and Shake for 20 sec.
Place wine glass on a flat surface, double strain shaken cocktail neat with a splash of Prosecco with the compliment of Hibiscus infused Pineapple Sorrel Foam.
Additional Notes
Homemade ingredient: In a No2 Bottle, combine Boiled pineapple skin Juice, along with Cinnamon Cranberry and Hibiscus Syrup and closed bottle and shake. Gentle Spray Foam over Rum cocktail with base Spirit (TEN TO ONE) and Garnish with Orchid white flower. Serve Chilled.
Thinking of what I’m most thankful for, I think of the friends I have in my life. The ones that have stuck by me through all the phases of my life.
Most Thankful
by Kristan Arnold – @the_unlucky_bartender
Ingredients
8 pieces whole clove
8 pieces fresh cranberries
1 cube pure cane sugar
2 dashes orange bitters
1/4 oz fresh lemon juice
1/2 oz organic Cranberry juice
1.5 oz Ten To One white rum
2 oz Ginger beer
Fresh thyme
Cubed ice
Preparation
In a shaker tin add Cloves, fresh Cranberries, sugar cube, bitters, and lemon juice.
Muddle those ingredients.
Add Cranberry juice and Rum.
Add ice and shake for 10 seconds.
Add ice and shake for 10 seconds Strain over fresh cubed ice in Colin’s glass.
Top with ginger beer, stir and garnish with your fresh thyme.
This cocktail is inspired by my favorite season! I’m truly a fall girly and I love everything that comes with it. During this time, it seems as if family and friend time brings us all closer. With that taking place so much more fellowship is happening. More food, more cocktails and more laughs!! Pies are a heavy hitter in this season so the inspiration behind the flavor profile is pumpkin pie. The taste too! Small things, like vanilla bitters add hidden bursts of flavor. I chose coconut milk not only because rum is the base but for texture. It’s silky. Everything truly came together which ultimately reminds me of the happiness from everyone coming together at this time of the year. I chose the name because I’m super hospitable but please don’t do too much! I AM NOT YOUR PUMPKIN LOL! Anyway, cheers!
Preparation
All ingredients are combined into a tin shaker.
Add ice and aggressively shake!
I chose to do a reverse dry shake method so after a good shake, I get rid of the ice and shake more for more body.
This cocktail is double strained into a chilled coupe.
The top layer is fluffy so not much is needed.
Garnished with a little ground spiced pumpkin.
*Coconut Pumpkin Puree
Ingredients
coconut milk
pumpkin puree
ground spiced pumpkin
Preparation
I combined coconut milk, pumpkin puree, and ground spiced pumpkin to make the coconut pumpkin puree!
Half an ounce of pumpkin for every ounce of coconut milk.
The ground spice was to taste.
The best and worst thing about rum is the freedom attached to it, this drink will not only help you get through the holidays it will keep a conversation going when you realize you’ve gone through all the sorbet.
Gosh It’s Holiday
by Nate Amato – @american_waste
Ingredients
2 oz Ten To One blanc rum
1 oz cranberry juice
¾ oz mulled falernum
½ oz pink grapefruit
1 scoop raspberry sorbet
Coupe Glass
3 cranberries skewered (for garnish)
Preparation
Whip shake first four ingredients.
Place the sorbet in coupe and pour the cocktail into coupe not directly on the sorbet.
Infuse falernum with two cinnamon sticks, one star anise, four cloves and cardamom pods; combine in a vacuum sealed bag and sous vide for three hours at 160f.
I am big on flavor profiles and cocktails having balance and not lacking integrity. Ten To One Caribbean White Rum has a very distinctive, yet enjoyable flavor that can be pleasurable as a sipper over ice or blend magically as a crafted cocktail. The inspiration behind this creation was simply bringing forth the flavors of the lemongrass, Honeysuckle, and Coriander by marrying them with bananas and vanilla. The subtle bite from the Rum to the sweet and creamy elements the banana oleo adds allows this cocktail to be and become the grand finale of the Fall as we gain kisses from Winter.
Preparation
Add all ingredients (Except for Vanilla Whip Cream) into a glass mixing glass with a half a scoop of ice and stir for 40-45 seconds and strain into a chilled Rocks Glass over large Cubed Ice.
Garnish with Tullie and a dollop of Vanilla Whip Cream.
*Banana Oleo
Ingredients
2 full size Banana peels
1 cup sugar
Preparation
Cover peels with sugar.
Shake well and let sit in a cool dark space for 24-48 hours.
Strain into container and weigh out the sugar and peels.
Take that weight and half it with the weight of water.
Bring water to a boil and cook sugar and peels until sugar dissolves.
Strain everything into one container and label.
Oleo should last about 2 weeks of stored properly.
The post The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One appeared first on Chilled Magazine.