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.
I really wanted to encapsulate the holidays and cold weather in a cocktail. I also wanted to bring in a fun cold weather treat as well. I thought, why not bring together the flavors of hot cocoa and s’mores? I thought Ten To One Dark rum would make a delicious infusion with cinnamon. The flavors of marshmallow, chocolate, and Amaro added complex layers that played nice with the notes of the Ten To Rum dark rum. This is a delicious dessert sipper on a nippy holiday night.
Preparation
Add hot water to kettle.
Add all ingredients except hot water to tin.
Quick dry shake to incorporate ingredients.
Pour into glass cup.
Toast marshmallow on skewer.
Toast marshmallow on skewer.
Add hot water to cup and garnish.
Garnish with a skewered toasted marshmallow.
*Cinnamon graham cracker infused Ten To One
Ingredients
1 cup Ten To One dark rum
4 Sleeves graham cracker
Preparation
Combine both Ten To One and broken up graham crackers into a container.
Sit for 24 hours and strain through coffee filter.
**Toasted Marshmallow syrup
Ingredients
1 cup sugar
1 cup water
2 cups Marshmallows
Preparation
Combine water and sugar in pot.
Heat but do not boil until sugar is dissolved.
Line cookie sheet with aluminum foil.
Lay out marshmallows, and broil until brown, toasty top.
Scrape marshmallows into pot and stir until combined.
Strain and store.
Living in Houston, summer lasts well into November, and for me, rum always makes me think tropical, but in looking for ingredients l was surrounded by the flavors of fall, so I combined the fall flavors with a summer vibe.
Summer into Fall
by Ed Warner II – @theedwarnerexperience
Ingredients
2 oz. Ten To One Caribbean Dark Rum
1 oz. fresh lemon juice
1 oz. guava nectar
2 oz. cinnamon ginger apple cider
¾ oz. vanilla simple syrup
Preparation
Combine ingredients in a shaker with ice and shake passionately for 10 seconds, double strain into a Bordeaux glass with ice and place bruleed apple slice across the top of glass.
I wanted to make something that was very light and flavorful. The cocoa bitters with the tart cherry gives it a feel of complexity on the palate and the yuzu citrus really brings everything together. Apple cider is my favoritr drink for the holidays, so I just wanted to elevate it.
Sweet Lady
by Breyunna Moseley – @bourbonbeautyvibes
Ingredients
1 ½ oz. Ten To One Dark Rum
½ oz. agave
½ oz. yuzu citrus
½ oz. tart cherry juice
4-5 dashes of cocoa bitters
pink lady apple cider
Preparation
Add all ingredients except apple cider to shaker tin, shake for a quick 2-3 seconds.
Add a big cube to your glass and add apple cider halfway, pour mixture on top so that it floats over the apple cider and garnish.
Yuzu citrus half yuzu and half lemon juice.
Other ingredients you can find in your nearest grocery store.
Rocks glass big cube cinnamon stick, and two dark cherries.
This cocktail was inspired by the holiday movie ‘How the Grinch Stole Christmas’ along with my dislike for mint. I wanted to create a minty cocktail I would enjoy without the flavor being overpowering. The Pandan complements the coconut and rum flavor while also adding nuttiness. The powdered sugar represents that first snowfall we all wait for.
How the Grinch Stole Coquito
by Linda Nivar – @latina_rumlover
Ingredients
30 oz. Ten to One Dark Rum
80 oz. Coquito Mix
2 cans evaporated milk
28 oz. coconut milk
2 cans condensed milk
2 cans coco López
5 gr pandan extract (butterfly brand)
4 gr Mint extract
Preparation
80 oz. coquito mix and 30 oz. Ten To One Dark.
Prepare in a frozen drink machine, or blender with ice.
My goal was to craft a cocktail inspired by the name “Ten To One,” using 10 ingredients to create one single drink. I focused on designing something perfect for the holidays: festive, flavorful, and ideal for sharing with loved ones.
Jingle Bells
by Ana Valeria Gonazalez – @Annaglazo
Ingredients
24 oz. Ten To One Rum
9 oz. Pineapple juice
9 oz. Lime
9 oz. Cointreau
9 oz. Pomegranate tea
9 oz. white chocolate syrup
6 cinnamon sticks
4 star anise
10 cloves
14 oz. milk
Preparation
My cocktail is a Clarified Milk Punch.
Start by combining all the ingredients (except the milk) in a container and letting it rest for 24 hours.
Afterward, boil 14 oz. of milk and slowly add it to the punch mixture.
Let it stand for a couple of hours, allowing the milk to curdle.
Finally, strain the mixture through a fine-mesh strainer, followed by a coffee filter, to remove the milk curds and clarify the punch.
Pour into a rocks glass.
Garnish with pomegranate, white chocolate chips and one cinnamon stick.
The post The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One appeared first on Chilled Magazine.