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.
When I think of the holidays, sipping on a warm mug of chai tea in the cold snowy weather comes to mind. After a taste of Ten To One Dark Rum, I immediately noticed notes of tropical fruit. I wanted to top the hot tea with a flavored cream, and I found a coconut based dairy free heavy cream. I decided those flavors mixed with caramelized pineapple would highlight the tropical fruit flavors and caramelized notes from the rum. I named this drink Holiday Wish as it is warm and comforting, appropriate for colder weather, but reminds you of a tropical vacation with the notes of coconut and pineapple, playing homage to the base spirit. Hopefully a sip of this cocktail will provide an escape when the cold weather is too much.
Holiday Wish
by Brenda Riepenhoff – @briepenh facebook.com/brenda.riepenhoff
Ingredients
2 oz Ten To One Dark Rum
1/2 oz vanilla simple syrup
6 oz rooibos chai tea
1 oz dairy free caramelized pineapple cream
Nutmeg
Preparation
Add rum and vanilla syrup to an Irish Coffee Mug.
Top with 6 oz hot chai tea.
Top with the caramelized pineapple dairy free cream.
Garnish with freshly grated nutmeg.
For the vanilla syrup, bring one vanilla bean split, 1 cup of sugar, 1 cup of water to a boil.
Simmer for 5 minutes then remove from heat.
Leave overnight and then strain.
For the tea, add one chai tea bag to 8 oz hot water for 5 minutes.
Remove the tea bag then the chai tea is ready.
For the caramelized pineapple heavy cream.
Make caramelized pineapple juice by taking one 20 oz can of pineapple chunks, reserving the juice, and putting it in a skillet on medium high heat with .25 cup of granulated sugar.
Heat until it starts to brown. Once pineapple is caramelized, add to a blender with the reserved juice.
Blend.
Strain out the pulp.
Mix 2 parts dairy free heavy whipping cream with 1-part caramelized pineapple juice.
Shake with the coils from a Hawthorne strainer to whip.
Pine & Dandy is a cocktail that takes me back to being a child and picking out a Christmas tree with my family in the earlier part of the holiday season. Picking out the perfect tree, cutting it down, and toting it away is such a core memory of every holiday season. My childhood home smelling richly of fallen pine needles while decorating the house in anticipation of the festivities to come.
Ten To One White Rum works so harmoniously in this with its balanced green and mineral forward flavor profile. This blend features a pot still Jamaican rum along with a column still Dominican rum, and this combo leans in with strong notes of lemongrass, white pepper, and florals. This accompanied with Braulio and lemongrass Shochu brings forth an evergreen flavor profile that will leave anyone pining for the holiday season.
Pine & Dandy
by Javen McKenzie – @javnmck
Ingredients
1 1/2 oz. Ten To One White Rum
1/4 oz. Braulio Amaro
1/4 oz. Mizu Lemongrass Shochu
1/2 oz. Lime Juice
1/2 oz. Matcha Green Tea*
3/4 oz. Salted Rosemary & Mint Syrup**
6 oz. Sparkling Mineral Water
Preparation
Combine all ingredients into the Pilsner.
Fill glass with Pebble Ice, and then garnish.
*For the Matcha Green Tea, take 1 teaspoon of Matcha powder to 3 oz. of 140 degrees F/ 60 degrees C water.
Whisk back & forth for about 15 seconds until an even froth is formed.
**For the Salted Rosemary & Mint Syrup, steep 10 grams of rosemary leaves & 5 grams of mint leaves for 10 minutes with 200 grams of 205 F/ 93 C water.
Once steeped, strain and combine with 380 grams of honey to a ratio of 1 part tisane tea to 2 parts honey syrup.
Finally, add 4 to 5 oz. of Kosher salt, and then incorporate.
Holiday the Georgia way! You never know what the temperature is going to be, which is why this cocktail can be hot or cold. The warm, tropical flavors from Ten To One Aged Rum merry beautifully with the nutty amaro, fruity cacao, and bitter coffee. Sip it and anxiously await Sabrina’s Xmas album.
Can’t Sleep
by Stephanie Saputo – @wickedwitchofga
Ingredients
1 1/2 oz Ten To One Aged Rum
3/4 oz Amaro Georgiano
3/4 oz espresso
1/2 oz cacao cordial*
Preparation
This cocktail can be made hot or cold.
If hot, warm all ingredients together until desired temp over stove and serve.
If serving chilled, measure all ingredients into shaker with ice and shake.
Strain into coupe and garnish with dehydrated orange and grated cinnamon.
*Cacao cordial
Ingredients
1 Tbsp. cacao tea
8 oz water
1 cup sugar
orange slice (dehydrate for garnish!)
cinnamon stick
black peppercorns
Preparation
Bring all ingredients to a simmer, let steep for 10 mins.
Strain.
Cool.
Keep in refrigerator.
My inspiration for my cocktail is the fall and winter holidays in New York City. Ever since I was a kid, I’ve loved the excitement in the air this time of year! Drinking apple cider, eating roasted chestnuts and fresh baked cookies while walking through the hustle and bustle of the streets of New York. My cocktail invokes these flavors and some very special memories.
New York State of Mind
by Paula Lukas – @paulalukas27 Threads- @paulalukas27 Facebook – Paula Fidler Lukas. X- @penguinbar67
Ingredients
1 1/2 oz Ten To One White Rum
3/4 oz Lustau PX Sherry
3/4 oz Chestnut Syrup*
4 oz Red Jacket Orchards Spiced Apple Cider
2 oz International Delight Sweet Creamy Cold Foam
Pinch of Nutmeg (for garnish)
Cinnamon Stick (for garnish)
Star Anise (for garnish)
Preparation
Combine liquid ingredients except for cold foam in a shaker with ice.
Shake and strain over fresh ice into a large rocks glass.
Top with cold foam and garnish with pinch of nutmeg, cinnamon stick and star anise.
*Chestnut Syrup
Ingredients
1 cup shelled roasted chestnuts
1 cup brown sugar
1.5 cups water
Preparation
Combine ingredients in a saucepan and stir Bring to a boil then simmer for 5 minutes and strain.
Cool before storing in an airtight container in the refrigerator.
This cocktail is a classic coquito but clarified. The sweetness and velvety texture of this drink is unique. My inspiration was the arroz con leche that my grandmother makes every Christmas.
Coco Claro
by Fabio Cristancho – @fabiocrista @avalonvibes
Ingredients
2 oz Ten To One Caribbean dark rum
1/2 oz condensed milk
1/2 oz evaporated milk
1 oz coconut cream
1/2 oz milk
1 pinch of nutmeg
1 pinch of cinnamon
5 drops vanilla
1 oz lime juice
Preparation
Milk punch clarification: Introduce condensed milk, evaporated milk, coconut cream, milk, nutmeg, cinnamon, and vanilla extract in a low heat pot.
Stir until dissolved.
You should get a light brown color.
Filter the coquito milk with a cheese cloth or coffee filter.
Add to the container: Ten To One rum, amaretto, coquito milk and lime juice.
Then cover the container and let it sit for 24hrs in the fridge.
Filter it through a fine mesh strainer, cheese cloth or coffee filter.
It’s going to take a good amount of time.
What we want is to separate the clear liquid to the milk.
Double filter if necessary.
Serve over big ice in a rocks glass and garnish with anis star.
The post The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One appeared first on Chilled Magazine.