@Pronghorn.co partnered with the Chilled 100 Bartenders to craft revolutionary cocktails showcasing @TenToOneRum. Recognized for its distinctive high quality, @TenToOneRum reimagines the spirit by artfully mixing pan-Caribbean heritage with a contemporary twist.
Introducing a vacation cocktail that brings collectively the colourful flavors of the Caribbean and the Center East: “Vacation in Jerusalem.” This festive drink begins with a wealthy pistachio coquito combine, which gives a creamy base infused with coconut and heat spices like cinnamon and ginger. Caribbean rum provides depth and smoothness, completely complementing the nutty pistachio taste. To complete, a refined splash of Arak from Israel brings an sudden twist, with its delicate anise and natural notes, including complexity and a touch of Mediterranean aptitude. The result’s an expensive, fragrant cocktail that celebrates the spirit of the season with an unique mix of flavors and numerous cultures.
Vacation in Jerusalem
by Shaun Gordon – @Last_word_life
Elements
- 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 cling a mini sweet cane off facet of glass.
- Add rum and Arak into chilled Nick and Nora glass, high with refrigerated coquito batch.
- Stir collectively and dirt with a small quantity of floor cinnamon.
*Pistachio Coquito Batch
Elements
- 30 oz. Coco Lopez
- 28 oz. Condensed Milk
- 24 oz. Evaporated Milk
- 1 Tbsp Pure Almond Extract
- 1 cup Peeled Pistachios
- 1 Tbsp Floor Ginger
- 2 Tbsp Floor Cinnamon
- 5 drops Inexperienced Meals Coloring
Preparation
- Add all elements into Vitamix and mix till easy.
- Retailer and refrigerate!
Embrace the Vacation Spirit with the Merry Ten-tini! With Ten to One White Rum’s distinctive taste notes of jasmine, honeysuckle, white pepper, and lemongrass, I immediately realized {that a} martini could be a wonderful selection for this cocktail. The Merry Ten-tini captures the vacation spirit by mixing the graceful heat of Ten to One rum with the refined allure of a basic martini. This cocktail, infused with festive spices and a contact of citrus, is a spirited celebration of style, providing pleasant surprises with each sip.
Merry Ten-Tini
by Courtney Cox – @Helloxcoco
Elements
- 2 oz. Ten To One Rum
- 1 oz. Dry Vermouth infused with cinnamon, cloves, and allspice
- 1 sprint Orange Bitters
- 1 sprint Ginger Bitters
Preparation
- Stirred with ice and pressure into chilled Nick and Nora glass.
- Garnish with orange twist.
Unwrap the magic of the season with ‘Sleigh My Identify’ – a festive dance of cranberry and cinnamon, kissed by Caribbean rum. Good on your vacation celebrations!
#SleighMyName / #HolidayCheers / #CocktailMagic”
Sleigh My Identify
by De’Qustay S. Johnson
Elements
- 2 oz. Ten To One Silver rum
- ¾ oz. Monin Cinnamon Bun syrup
- ¾ oz. Recent Lime Juice
- 10 Recent Cranberries, muddled
- 1 Egg White
Preparation
- Muddle cranberries in tin. Add the remainder of the elements and dry shake laborious.
- Add ice and moist shake till tin is frosty.
- Double pressure into chilled coupe glass.
- Spray high with allspice dram.
- Garnish with recent cranberries on a choose.
Wassail has all the time been one in every of my favourite vacation drinks. It’s a fantastic stability of spice and fruity sweetness that dances throughout the palate. I select to play with the concept and make my very own variation which pairs splendidly with Ten to One Caribbean Rum, permitting an escape to the Caribbean seas throughout even the coldest vacation nights.
Wassail Away
by Jennifer Guerrero – @H_town_enigma
Elements
- 1 ½ oz. Ten to One Darkish Rum
- ¾ oz. Home made Wassail Syrup*
- ½ oz. Recent Orange Juice
- ¾ oz. Recent Lemon Juice
- ½ oz. Hibiscus Easy Syrup 2/1**
- Splash of soda water
- Coupe/Expressed orange zest
Preparation
- Add all elements in to shaker tin, add ice, shake and double pressure into chilled coupe.
- High with small quantity of soda.
- Garnish with expressed orange zest.
*Wassail Syrup Recipe
Elements
- 20 g. Ceylon Cinnamon Sticks
- 6 g. Clove
- 8 oz. of Pineapple juice
- 2 massive Oranges (zested and squeezed and dropped in)
- 500 g. every of Granulated and Uncooked Sugar
- 1000 g. Water
Preparation
- Deliver to boil and scale back warmth to low, simmering, and scale back by half and high quality pressure and press out as a lot liquid as attainable.
- Retailer refrigerated, good for six weeks.
**Hibiscus Syrup
Elements
- 50 g. Dried Hibiscus
- 1000 g. Granulated Sugar
- 500 g. Water
Preparation
- Deliver Hibiscus and water to boil, add sugar and stir till dissolved, high quality pressure, urgent flowers to get as a lot syrup out as attainable.
- Retailer refrigerated and use inside six weeks.
