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.
Introducing a holiday cocktail that brings together the vibrant flavors of the Caribbean and the Middle East: “Holiday in Jerusalem.” This festive drink starts with a rich pistachio coquito mix, which provides a creamy base infused with coconut and warm spices like cinnamon and ginger. Caribbean rum adds depth and smoothness, perfectly complementing the nutty pistachio flavor. To finish, a subtle splash of Arak from Israel brings an unexpected twist, with its delicate anise and herbal notes, adding complexity and a hint of Mediterranean flair. The result is a luxurious, aromatic cocktail that celebrates the spirit of the season with an exotic blend of flavors and diverse cultures.
Holiday in Jerusalem
by Shaun Gordon – @Last_word_life
Ingredients
1 ¼ oz. Ten To One Silver Rum
¼ oz. Pistachio Arak
Chilled Pistachio Coquito Batch*
Nick and Nora glass
Preparation
Sprinkle with cinnamon and hang a mini candy cane off side of glass.
Add rum and Arak into chilled Nick and Nora glass, top with refrigerated coquito batch.
Stir together and dust with a small amount of ground cinnamon.
*Pistachio Coquito Batch
Ingredients
30 oz. Coco Lopez
28 oz. Condensed Milk
24 oz. Evaporated Milk
1 Tbsp Pure Almond Extract
1 cup Peeled Pistachios
1 Tbsp Ground Ginger
2 Tbsp Ground Cinnamon
5 drops Green Food Coloring
Preparation
Add all ingredients into Vitamix and blend until smooth.
Store and refrigerate!
Embrace the Holiday Spirit with the Merry Ten-tini! With Ten to One White Rum’s distinctive flavor notes of jasmine, honeysuckle, white pepper, and lemongrass, I instantly realized that a martini would be an excellent choice for this cocktail. The Merry Ten-tini captures the holiday spirit by blending the smooth warmth of Ten to One rum with the refined charm of a classic martini. This cocktail, infused with festive spices and a touch of citrus, is a spirited celebration of taste, offering delightful surprises with every sip.
Merry Ten-Tini
by Courtney Cox – @Helloxcoco
Ingredients
2 oz. Ten To One Rum
1 oz. Dry Vermouth infused with cinnamon, cloves, and allspice
1 dash Orange Bitters
1 dash Ginger Bitters
Preparation
Stirred with ice and strain into chilled Nick and Nora glass.
Garnish with orange twist.
Unwrap the magic of the season with ‘Sleigh My Name’ – a festive dance of cranberry and cinnamon, kissed by Caribbean rum. Perfect for your holiday celebrations!
#SleighMyName / #HolidayCheers / #CocktailMagic”
Sleigh My Name
by De’Qustay S. Johnson
Ingredients
2 oz. Ten To One Silver rum
¾ oz. Monin Cinnamon Bun syrup
¾ oz. Fresh Lime Juice
10 Fresh Cranberries, muddled
1 Egg White
Preparation
Muddle cranberries in tin. Add the rest of the ingredients and dry shake hard.
Add ice and wet shake until tin is frosty.
Double strain into chilled coupe glass.
Spray top with allspice dram.
Garnish with fresh cranberries on a pick.
Wassail has always been one of my favorite holiday beverages. It’s a great balance of spice and fruity sweetness that dances across the palate. I choose to play with the idea and make my own variation which pairs wonderfully with Ten to One Caribbean Rum, allowing an escape to the Caribbean seas during even the coldest holiday nights.
Wassail Away
by Jennifer Guerrero – @H_town_enigma
Ingredients
1 ½ oz. Ten to One Dark Rum
¾ oz. House made Wassail Syrup*
½ oz. Fresh Orange Juice
¾ oz. Fresh Lemon Juice
½ oz. Hibiscus Simple Syrup 2/1**
Splash of soda water
Coupe/Expressed orange zest
Preparation
Add all ingredients in to shaker tin, add ice, shake and double strain into chilled coupe.
Top with small amount of soda.
Garnish with expressed orange zest.
*Wassail Syrup Recipe
Ingredients
20 g. Ceylon Cinnamon Sticks
6 g. Clove
8 oz. of Pineapple juice
2 large Oranges (zested and squeezed and dropped in)
500 g. each of Granulated and Raw Sugar
1000 g. Water
Preparation
Bring to boil and reduce heat to low, simmering, and reduce by half and fine strain and press out as much liquid as possible.
Store refrigerated, good for six weeks.
**Hibiscus Syrup
Ingredients
50 g. Dried Hibiscus
1000 g. Granulated Sugar
500 g. Water
Preparation
Bring Hibiscus and water to boil, add sugar and stir until dissolved, fine strain, pressing flowers to get as much syrup out as possible.
Store refrigerated and use within six weeks.
The post The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One appeared first on Chilled Magazine.