The Chilled 100 Bartenders Create Distinctive Rum Cocktails Utilizing Ten To One

@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.

The class of this Cocktail is the complement of the Ten To One Caribbean white Rum that has a easy style on the palate and has an important ending particularly with flavors. This invention comes from my childhood in Jamaica, for me it was a whole ecstasy to attend for the twelfth month to make that sorrel Hibiscus Rum cocktail. Now I’ve discovered the proper rum to boost the standard of this Traditional Christmas Cocktail by Ten To One Caribbean Rum.

Rum Sorrelito 

by Ricardo Smikle – @goosetender 

Substances

• 2 oz Ten To One White Rum
• 1/2 oz Decaf Espresso Syrup
• 1 oz Sorrel Syrup
• 1 1/2 Prosecco Martini & Rossi
• 1 oz Sorrel Cranberry Infused with Hibiscus and Pineapple
• Wineglass

Preparation

1. Mix Ten to One Caribbean White Rum with all elements to marry elements collectively, over few cubes of Iced and Shake for 20 sec.
2. Place wine glass on a flat floor, double pressure shaken cocktail neat with a splash of Prosecco with the praise of Hibiscus infused Pineapple Sorrel Foam.

Extra Notes

Selfmade ingredient: In a No2 Bottle, mix Boiled pineapple pores and skin Juice, together with Cinnamon Cranberry and Hibiscus Syrup and closed bottle and shake. Mild Spray Foam over Rum cocktail with base Spirit (TEN TO ONE) and Garnish with Orchid white flower. Serve Chilled.

Considering of what I’m most grateful for, I consider the chums I’ve in my life. Those which have caught by me via all of the phases of my life.

Most Grateful

by Kristan Arnold – @the_unlucky_bartender

Substances

• 8 items complete clove
• 8 items recent cranberries
• 1 dice pure cane sugar
• 2 dashes orange bitters
• 1/4 oz recent lemon juice

• 1/2 oz natural Cranberry juice
• 1.5 oz Ten To One white rum
• 2 oz Ginger beer
• Recent thyme
• Cubed ice

Preparation

1. In a shaker tin add Cloves, recent Cranberries, sugar dice, bitters, and lemon juice.
2. Muddle these elements.
3. Add Cranberry juice and Rum.
4. Add ice and shake for 10 seconds.
5. Add ice and shake for 10 seconds  Pressure over recent cubed ice in Colin’s glass.
6. High with ginger beer, stir and garnish along with your recent thyme.

This cocktail is impressed by my favourite season! I’m really a fall girly and I like all the things that comes with it. Throughout this time, it appears as if household and pal time brings us all nearer. With that happening a lot extra fellowship is going on. Extra meals, extra cocktails and extra laughs!! Pies are a heavy hitter on this season so the inspiration behind the flavour profile is pumpkin pie. The style too! Small issues, like vanilla bitters add hidden bursts of taste. I selected coconut milk not solely as a result of rum is the bottom however for texture. It’s silky. Every little thing really got here collectively which finally jogs my memory of the happiness from everybody coming collectively at the moment of the 12 months. I selected the identify as a result of I’m tremendous hospitable however please don’t do an excessive amount of! I AM NOT YOUR PUMPKIN LOL! Anyway, cheers!

Not Your Pumpkin

by Inez Goodwine – @freshnique

Substances

• 1 1/2 oz Ten To One Rum
• 2 oz Coconut Pumpkin Puree*
• 1/2 oz St. George Spiced Pear Liqueur
• 1/4 oz of lemon juice
• 3 dashes El Guapo vanilla bitters
• Foamer

Preparation

1. All elements are mixed right into a tin shaker.
2. Add ice and aggressively shake!
3. I selected to do a reverse dry shake methodology so after shake, I eliminate the ice and shake extra for extra physique.
4. This cocktail is double strained into a relaxing coupe.
5. The highest layer is fluffy so not a lot is required.
6. Garnished with a little bit floor spiced pumpkin.

*Coconut Pumpkin Puree

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Substances

• coconut milk
• pumpkin puree
• floor spiced pumpkin

Preparation

1. I mixed coconut milk, pumpkin puree, and floor spiced pumpkin to make the coconut pumpkin puree!
2. Half an oz of pumpkin for each ounce of coconut milk.
3. The bottom spice was to style.

The very best and worst factor about rum is the liberty hooked up to it, this drink won’t solely enable you to get via the vacations it’s going to preserve a dialog going while you understand you’ve gone via all of the sorbet.

Gosh It’s Vacation

by Nate Amato – @american_waste

Substances

• 2 oz Ten To One blanc rum
• 1 oz cranberry juice
• ¾ oz mulled falernum
• ½ oz pink grapefruit
• 1 scoop raspberry sorbet
• Coupe Glass
• 3 cranberries skewered (for garnish)

Preparation

1. Whip shake first 4 elements.
2. Place the sorbet in coupe and pour the cocktail into coupe in a roundabout way on the sorbet.
3. Infuse falernum with two cinnamon sticks, one star anise, 4 cloves and cardamom pods; mix in a vacuum sealed bag and sous vide for 3 hours at 160f.

I’m massive on taste profiles and cocktails having steadiness and never missing integrity. Ten To One Caribbean White Rum has a really distinctive, but gratifying taste that may be pleasurable as a sipper over ice or mix magically as a crafted cocktail. The inspiration behind this creation was merely bringing forth the flavors of the lemongrass, Honeysuckle, and Coriander by marrying them with bananas and vanilla. The delicate chunk from the Rum to the candy and creamy components the banana oleo provides permits this cocktail to be and turn out to be the grand finale of the Fall as we acquire kisses from Winter.

Tropical Autumn Kisses

by Justin “Jsleep” McClendon – @moelifendrinks / @ThaRoomHTX

Substances

• 1.5 Ten To One Caribbean White Rum
• 1/2 oz Banana Liqueur
• Bar Spoon Licor 43
• 2 Bar Spoons Cinnamon, Nutmeg & Banana Oleo*
• 3 Sprint Aztec Chocolate Bitters
• 1 Sprint Lemon Bitters

Preparation

1. Add all elements (Apart from Vanilla Whip Cream) right into a glass mixing glass with a half a scoop of ice and stir for 40-45 seconds and pressure into a relaxing Rocks Glass over giant Cubed Ice.
2. Garnish with Tullie and a dollop of Vanilla Whip Cream.

*Banana Oleo

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Substances

• 2 full measurement Banana peels
• 1 cup sugar

Preparation

1. Cowl peels with sugar.
2. Shake nicely and let sit in a cool darkish area for 24-48 hours.
3. Pressure into container and weigh out the sugar and peels.
4. Take that weight and half it with the load of water.
5. Carry water to a boil and prepare dinner sugar and peels till sugar dissolves.
6. Pressure all the things into one container and label.
7. Oleo ought to final about 2 weeks of saved correctly.