@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.
Atlanta Island Sunset is a drink born from history, heritage, and a bit of adventure, just like the diverse city of Atlanta itself. At its heart, Ten To One Rum, distilled in the Dominican Republic, anchors this cocktail, connecting it directly to the rich Caribbean traditions that inspire me. The rum’s smooth warmth reminds me of the spirit within the Caribbeans, where family gatherings and late-night conversations flowed freely, just like the spirit in our glasses. The tamarind layer is a tribute to the flavors that filled my childhood travels. It speaks of family moments in the kitchen and celebrations that brought everyone together. The tang of tamarind grounds the drink in the Caribbean, evoking the bold flavors of home and the journeys that brought our family to new shores.
Hibiscus brings a taste of Southern hospitality, connecting this drink to Atlanta, where my story continues to unfold. Hibiscus, with its deep red hue, is reminiscent of the lush blooms in Southern gardens and a symbol of warmth and welcome. Its sweetness balances the tamarind’s tang, just as the welcoming spirit of Atlanta softens the edges of city life. Hibiscus stands for the beauty of the South, where roots grow deep, family bonds hold strong, and everyone is invited to join the table.
Ginger ale adds a touch of spice and effervescence, a fusion of the bold Caribbean and vibrant Southern cultures. With each sip, it bridges the flavors, just as Atlanta brings together people from every background and path. The ginger is a reminder to embrace life’s surprises, blending the Caribbean heat with Southern charm…a fitting symbol for a drink that invites you to explore the best of both worlds. Atlanta Island Sunset isn’t just a cocktail; it’s an invitation to dive into an island oasis, discover layers of heritage, and look forward to new adventures. Just like the sunset over Atlanta’s skyline, it reminds us that there’s always more to explore and more stories to share, whether from the islands or the South.
Ingredients
- 1 1/2 oz Ten To One Rum
- 3/4 oz Perfect Purée Tamarind Puree
- 1/2 oz Hibiscus Simple Syrup
- 1/2 oz Fresh Lime Juice
- 2 1/2 oz Ginger Ale (to top)
- Ice (for layering)
- Collins Glass and Dried Hibiscus
Preparation
- Fill a Collins glass with ice for easy layering.
- In a shaker, combine Ten To One Rum, the tamarind puree, and fresh lime juice.
- Shake well with ice, then pour this mixture into the glass.
- Gently layer the hibiscus simple syrup over the rum layer using bar spoon to maintain the layers.
- Carefully pour ginger ale and add garnish.
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Ten To One Rum is a combination of liquids from four Caribbean islands, so I wanted to also incorporate spices from each of them into this seasonal treat. Included are cloves and cinnamon from Barbados, allspice (native to both Jamaica and Trinidad), ginger from Trinidad and Tobago, and coriander from the Dominican Republic. The combination of these spices with citrus peels and apple transports you with every sip. The beautiful rum blend is supported so well by all its various native spices that you’ll be able to feel like you’re on an island any time of the year.
While I created this as a chilled libation, it is equally delicious served warm on a cool autumn day!
Ingredients
- 1 1/2 oz Ten To One Caribbean Dark Rum
- 1 oz Spiced Apple Reduction*
- 2 dashes old fashioned bitters
Preparation
- Place all ingredients into mixing glass.
- Add ice and stir gently.
- Strain into cocktail glass.
- Express grapefruit oil over the top and serve.
- Garnish with fresh grapefruit twist (expressed over the top).
*Spiced Apple Reduction
Ingredients
- 2 cups apple juice
- ¼ cup sugar
- 5 whole cloves
- 1 finger fresh ginger (sliced thin)
- 1 cinnamon stick
- 6 dried allspice berries
- the peel of one grapefruit
- the peel of half a lemon
Preparation
- Put all into pan over medium heat and bring to a boil.
- Reduce heat and allow to simmer 10-15 minutes.
- Remove from heat and allow to cool.
- Strain out solids and store in airtight container.
- May be kept refrigerated for up to 3 weeks.
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This cocktail takes you on a journey to Jamaica during the holiday season as families come together as a tradition and make homemade ginger beer. The spice of the ginger beer enhances the notes of white pepper and baking spices of the rum. “One Love”, is the expression used for the inspiration of the name for the cocktail, meaning universal love and respect for all people regardless of race, creed, or color. Anyone can enjoy this refreshing cocktail during the holidays in “Love” with their friends and family.
Ingredients
- 1 1/2 oz Ten To One Rum
- 1/2 oz Amaretto
- 1 1/2 oz Pineapple Juice
- 1/2 oz Lime Juice
- 3-4 Dashes of Polynesian Kiss Bitters
- Top with Jamaican Ginger Beer
Preparation
- Pour the first 5 ingredients into a shaker tin, shake until the tin is frosted (approximately 15 seconds).
- Fill Collins Glass with ice, pour cocktail over fresh ice, then top with Jamaican Ginger Beer.
- Garnish cocktail with caramelized pineapple and pineapple leaf.
- Then enjoy!
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It’s a tropical riff of classic cocktail blood and sand with Ten To One Rum.
Ingredients
- 1 oz Ten To One Caribbean white rum
- 3/4 oz cherry herring liqueur
- 1/2 oz fresh lemon juice
- 3/4 oz port wine Croft
- 1/2 oz banana liqueur tempus
- Citrus wheel dehydrated
Preparation
- Combine all the ingredients into a shaker then add ice and shake vigorously for ten seconds.
- Strain into a coupe glass and add the dehydrated citrus wheel.
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This cocktail draws its inspiration from the cherished holiday tradition of making Coquito in Puerto Rico. The essence of Coquito lies in its Trinity: Puerto Rican rum, rich coconut, and aromatic baking spices. In this creation, I’ve confidently added my unique twist with a hint of Matcha and creamy oat milk, enhancing the body while perfectly complementing the exquisite flavor of Ten To One white rum. The result is a sophisticated nod to the classic Coquito experience, elevated and reimagined for a delightful refreshment.
Ingredients
- 1 1/2 oz Ten To On White
- 1/2 oz Coconut infused aged Puerto Rican rum
- 1 oz Coconut Cream
- 1 oz Oat milk
- 3/4 oz Baking spiced syrup*
- 1 heavy bar spoon Matcha powder
- Coupe glass and Garnished with Cinnamon
Preparation
- All ingredients placed into a cocktail shaker filled with cubed ice.
- Shaken until tin is frosted and double strained into a coupe glass.
- Garnished with a light blanket of grated cinnamon on top.
*Baking spiced syrup
Ingredients
- 2 Cinnamon sticks
- 3G cloves
- 2G allspice
- 1 half nugget of nutmeg
- 1.5 Cups of filtered water
Preparation
- Boil all ingredients.
- Once water is dark in color take off heat and add in 1.5 Cups of white cane sugar, stir until dissolved then strain and let cool before use.
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The post The Chilled 100 Bartenders Create Unique Rum Cocktails Using Ten To One appeared first on Chilled Magazine.
Source: Mixology News
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