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.
This clarified banana cheesecake-inspired cocktail is more than just a drink—it’s a fun, festive holiday dessert in a glass! Imagine sipping on a creamy, tropical delight that feels like a vacation with every taste. Whether you’re hosting a festive gathering or simply want to add a splash of fun to your night, the Ten-Fun is your ticket to a holiday filled with cheerful and delicious memories. Cheers to the magic of flavor and the joy of celebration!
Ten-Fun
by Andres Labourdette – @Liquorsmith_
Ingredients
1 bottle Ten To One Rum
1 stick of Cream Cheese
1 c. Lime Juice
1 c. Banana Syrup
Bar spoon of Cinnamon
Dash of Vanilla Extract
Preparation
Blend until consistent and clarified overnight in the refrigerator.
Strain through cheesecloth or nut milk bag until you have a clear cocktail.
Bottle and enjoy over a large ice cube!
Keep batched cocktail in the refrigerator.
I wanted to combine two classic holiday drinks that I personally love. Being Boricua, I wanted to represent my culture and do a coquito riff, but I’m also a huge fan of a classic eggnog. A lot of people call coquito “Puerto Rican eggnog,” which I don’t necessarily agree with, but they definitely work well together and have some similarities. I called it El Regalo, which means the gift, in honor of three Kings’ Day, which is essentially Christmas in Puerto Rico. It’s the day the three kings brought their gifts to tiny infant baby Jesus in his origin story. And no matter what holiday you celebrate this season, who wouldn’t want a gift?
El Regalo
by Michael Lebron – @aliastheaddikt
Ingredients
2 oz. Ten To One Aged Rum
¼ oz. Allspice Dram
¼ oz. Milk Syrup (or simple syrup)
1 oz. Cream of Coconut
1 oz. Coconut milk
3/4 oz. Heavy Cream
1 Whole Egg
Dash Cinnamon
Pinch of Nutmeg
Preparation
Combine all ingredients with ice, reverse dry shake, double strain into coupe glass, garnish pinch of nutmeg.
Crema de Bella is inspired by a cherished Coquito recipe that has been passed down through four generations in my family. As kids, we enjoyed the virgin version, savoring those festive flavors and feeling part of the holiday magic. I remember watching my abuela pour Coquito into her morning coffee, transforming an everyday ritual into something special and nostalgic. Now, I carry on the tradition, honoring those memories while sharing this rich, creamy drink with loved ones.
Crema de Bella
by Sineada Cortes – @starrstatuzz
Ingredients
2 ½ oz. Ten To One Rum
1 ½ oz. Cream of Coconut
1 ¼ oz. Coconut Milk
1 ½ oz. Sweetened condensed Milk
1 ¼ oz. Evaporated Milk
1/8 tsp Vanilla Extract
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
Preparation
In a blender, combine the evaporated milk, sweetened condensed milk, coconut milk, and cream of coconut.
In a blender, combine the evaporated milk, sweetened condensed milk, coconut milk, and cream of coconut.
Add Spices and Rum.
Add Spices and Rum: Add the vanilla extract, cinnamon, nutmeg, and a pinch of salt to the blender.
Blend again until the spices are fully incorporated.
Slowly add the rum and blend once more.
Adjust the rum amount based on your preference.
Additional Notes
*Chilled: Transfer the mixture to a glass bottle or pitcher. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld. Shake or stir well before serving. Pour into small glasses, sprinkle with a little ground cinnamon on top, and enjoy!
Coquito can be stored in the refrigerator for up to 1 week. For a thicker texture, you can omit the evaporated milk and use more cream of coconut. For a non-alcoholic version, simply skip the rum.
Get ready to jingle your taste buds with the Yule Mule, a festive twist on the classic mule that’s sure to bring holiday cheer! This cocktail blends the warmth of spiced brown sugar syrup with the zing of fresh lime juice, all topped off with the delightful fizz of peach ginger beer. By swapping out the traditional vodka for the vibrant Ten to One Rum, this reimagined mule offers a burst of fruit and spice that captures the essence of the season. Sip by the fireplace and let the Yule Mule make your holiday gatherings merry and bright!
Yule Mule
by Antone McLarty – @PrivilegeMia
Ingredients
2 oz. Ten To One Rum
½ oz. Monin Spiced Brown Sugar Syrup
½ oz. Fresh Lime Juice
3 oz. Goslings Peach Ginger Beer
Preparation
Whip shake rum, syrup, and lime juice.
Pour over crushed ice in mug.
Top with ginger beer.
Drag spoon through cocktail just enough to incorporate soda.
Top with more crushed ice.
Copper mug and dehydrated apple and lime wheel.
This chilly concoction will have you singing along with a cup in hand. When my friend asked about a grasshopper cocktail, I took it as a challenge to concoct something even more enchanting. Meet the Frosty The Snowdrinker—a boozier, flavor-packed twist on a classic that’ll leave your taste buds dancing in a winter wonderland!
Preparation
Blend with ice and serve in a Collins.
The post The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One appeared first on Chilled Magazine.