The Chilled 100 Bartenders Create Cocktails with Ten To One Rum

@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.

Once I consider the vacations, sipping on a heat mug of chai tea within the chilly snowy climate involves thoughts. After a style of Ten To One Darkish Rum, I instantly observed notes of tropical fruit. I wished to high the new tea with a flavored cream, and I discovered a coconut based mostly dairy free heavy cream. I made a decision these flavors blended with caramelized pineapple would spotlight the tropical fruit flavors and caramelized notes from the rum. I named this drink Vacation Want as it’s heat and comforting, applicable for colder climate, however reminds you of a tropical trip with the notes of coconut and pineapple, enjoying homage to the bottom spirit. Hopefully a sip of this cocktail will present an escape when the chilly climate is an excessive amount of.

Vacation Want

by Brenda Riepenhoff – @briepenh fb.com/brenda.riepenhoff

Components

• 2 ozTen To One Darkish Rum
• 1/2 ozvanilla easy syrup
• 6 ozrooibos chai tea
• 1 ozdairy free caramelized pineapple cream
• Nutmeg

Preparation

1. Add rum and vanilla syrup to an Irish Espresso Mug.
2. Prime with 6 ozhot chai tea.
3. Prime with the caramelized pineapple dairy free cream.
4. Garnish with freshly grated nutmeg.
5. For the vanilla syrup, convey one vanilla bean cut up, 1 cup of sugar, 1 cup of water to a boil.
6. Simmer for five minutes then take away from warmth.
7. Go away in a single day after which pressure.
8. For the tea, add one chai tea bag to eight ozhot water for five minutes.
9. Take away the tea bag then the chai tea is prepared.
10. For the caramelized pineapple heavy cream.
11. Make caramelized pineapple juice by taking one 20 ozcan of pineapple chunks, reserving the juice, and placing it in a skillet on medium excessive warmth with .25 cup of granulated sugar.
12. Warmth till it begins to brown. As soon as pineapple is caramelized, add to a blender with the reserved juice.
13. Mix.
14. Pressure out the pulp.
15. Combine 2 elements dairy free heavy whipping cream with 1-part caramelized pineapple juice.
16. Shake with the coils from a Hawthorne strainer to whip.

Pine & Dandy is a cocktail that takes me again to being a toddler and selecting out a Christmas tree with my household within the earlier a part of the vacation season. Choosing out the proper tree, slicing it down, and toting it away is such a core reminiscence of each vacation season. My childhood residence smelling richly of fallen pine needles whereas adorning the home in anticipation of the festivities to come back.

Ten To One White Rum works so harmoniously on this with its balanced inexperienced and mineral ahead taste profile. This mix includes a pot nonetheless Jamaican rum together with a column nonetheless Dominican rum, and this combo leans in with sturdy notes of lemongrass, white pepper, and florals. This accompanied with Braulio and lemongrass Shochu brings forth an evergreen taste profile that may go away anybody pining for the vacation season.

Pine & Dandy

by Javen McKenzie – @javnmck

Components

• 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 Inexperienced Tea*
• 3/4 oz. Salted Rosemary & Mint Syrup** 
• 6 oz. Glowing Mineral Water

Preparation

1. Mix all components into the Pilsner.
2. Fill glass with Pebble Ice, after which garnish.
3. *For the Matcha Inexperienced Tea, take 1 teaspoon of Matcha powder to three oz. of 140 levels F/ 60 levels C water.
4. Whisk again & forth for about 15 seconds till a good froth is fashioned.
5. **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.
6. As soon as steeped, pressure and mix with 380 grams of honey to a ratio of 1 half tisane tea to 2 elements honey syrup.
7. Lastly, add 4 to five oz. of Kosher salt, after which incorporate.

Vacation the Georgia method! You by no means know what the temperature goes to be, which is why this cocktail might be sizzling or chilly. The nice and cozy, tropical flavors from Ten To One Aged Rum merry superbly with the nutty amaro, fruity cacao, and bitter espresso. Sip it and anxiously await Sabrina’s Xmas album.

Can’t Sleep

by Stephanie Saputo – @wickedwitchofga

Components

• 1 1/2 ozTen To One Aged Rum
• 3/4 ozAmaro Georgiano
• 3/4 ozespresso
• 1/2 ozcacao cordial*

Preparation

1. This cocktail might be made sizzling or chilly.
2. If sizzling, heat all components collectively till desired temp over range and serve.
3. If serving chilled, measure all components into shaker with ice and shake.
4. Pressure into coupe and garnish with dehydrated orange and grated cinnamon.

*Cacao cordial

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Components

• 1 Tbsp. cacao tea
• 8 ozwater
• 1 cup sugar
• orange slice (dehydrate for garnish!)
• cinnamon stick
• black peppercorns

Preparation

1. Convey all components to a simmer, let steep for 10 minutes.
2. Pressure.
3. Cool.
4. Maintain in fridge.

My inspiration for my cocktail is the autumn and winter holidays in New York Metropolis. Ever since I used to be a child, I’ve beloved the joy within the air this time of 12 months! Ingesting apple cider, consuming roasted chestnuts and contemporary baked cookies whereas strolling via the hustle and bustle of the streets of New York. My cocktail invokes these flavors and a few very particular reminiscences.

New York State of Thoughts

by Paula Lukas – @paulalukas27 Threads- @paulalukas27  Fb – Paula Fidler Lukas. X- @penguinbar67

Components

• 1 1/2 ozTen To One White Rum
• 3/4 ozLustau PX Sherry
• 3/4 ozChestnut Syrup*
• 4 ozRed Jacket Orchards Spiced Apple Cider
• 2 ozInternational Delight Candy Creamy Chilly Foam
• Pinch of Nutmeg (for garnish)
• Cinnamon Stick (for garnish)
• Star Anise (for garnish)

Preparation

1. Mix liquid components aside from chilly foam in a shaker with ice.
2. Shake and pressure over contemporary ice into a big rocks glass.
3. Prime with chilly foam and garnish with pinch of nutmeg, cinnamon stick and star anise.

*Chestnut Syrup

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Components

• 1 cup shelled roasted chestnuts
• 1 cup brown sugar
• 1.5 cups water

Preparation

1. Mix components in a saucepan and stir  Convey to a boil then simmer for five minutes and pressure.
2. Cool earlier than storing in an hermetic container within the fridge.

This cocktail is a basic coquito however clarified. The sweetness and velvety texture of this drink is exclusive. My inspiration was the arroz con leche that my grandmother makes each Christmas.

Coco Claro

by Fabio Cristancho – @fabiocrista @avalonvibes

Components

• 2 ozTen To One Caribbean darkish rum
• 1/2 ozcondensed milk
• 1/2 ozevaporated milk
• 1 ozcoconut cream
• 1/2 ozmilk

• 1 pinch of nutmeg
• 1 pinch of cinnamon
• 5 drops vanilla
• 1 ozlime juice

Preparation

1. Milk punch clarification: Introduce condensed milk, evaporated milk, coconut cream, milk, nutmeg, cinnamon, and vanilla extract in a low warmth pot.
2. Stir till dissolved.
3. You need to get a light-weight brown colour.
4. Filter the coquito milk with a cheese material or espresso filter.
5. Add to the container: Ten To One rum, amaretto, coquito milk and lime juice.
6. Then cowl the container and let it sit for 24hrs within the fridge.
7. Filter it via a tremendous mesh strainer, cheese material or espresso filter.
8. It’s going to take a very good period of time.
9. What we wish is to separate the clear liquid to the milk.
10. Double filter if essential.
11. Serve over large ice in a rocks glass and garnish with anis star.