@Pronghorn.co partnered with the Chilled 100 Bartenders to craft modern 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 supplies 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 delicate splash of Arak from Israel brings an surprising 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 various cultures.
Vacation in Jerusalem
by Shaun Gordon – @Last_word_life
Components
- 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 dangle 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 mud with a small quantity of floor cinnamon.
*Pistachio Coquito Batch
Components
- 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 substances 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 superb alternative for this cocktail. The Merry Ten-tini captures the vacation spirit by mixing the sleek heat of Ten to One rum with the refined allure of a traditional 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
Components
- 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 Title’ – a festive dance of cranberry and cinnamon, kissed by Caribbean rum. Excellent to your vacation celebrations!
#SleighMyName / #HolidayCheers / #CocktailMagic”
Sleigh My Title
by De’Qustay S. Johnson
Components
- 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 substances and dry shake exhausting.
- 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 decide.
Wassail has at all times been one in all my favourite vacation drinks. It’s a fantastic steadiness of spice and fruity sweetness that dances throughout the palate. I select to play with the thought 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
Components
- 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 substances 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
Components
- 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
- Carry to boil and cut back warmth to low, simmering, and cut back by half and high-quality pressure and press out as a lot liquid as potential.
- Retailer refrigerated, good for six weeks.
**Hibiscus Syrup
Components
- 50 g. Dried Hibiscus
- 1000 g. Granulated Sugar
- 500 g. Water
Preparation
- Carry Hibiscus and water to boil, add sugar and stir till dissolved, high-quality pressure, urgent flowers to get as a lot syrup out as potential.
- Retailer refrigerated and use inside six weeks.
