Liquid Bailout

10 Cane has created a wide range of tongue-and-cheek recession cocktails that make watching the nightly news a little more bearable.

Liquid Bailout

2 oz. 10 Cane Rum
3-4 oz. Ginger Beer
½ oz. Fresh Squeezed Lime Juice
Garnish:  Lime Wedge and Candied Ginger

Fill a high-ball glass ¾ full with ice.

Combine all ingredients and stir.

Garnish with lime wedge and candied ginger.

10 Cane Penny Punch

2 oz. 10 Cane Rum
½ oz. Fresh Squeezed Lemon Juice
½ oz. Fresh Squeezed Lime Juice
½ oz. Pineapple Juice
¼ oz. Maraschino Cherry Liqueur
Garnish:Lemon Slice

In a mixing glass, combine all ingredients. Add a generous amount of ice and shake vigorously.

Strain into a glass half-filled with ice cubes.

Garnish with a slice of lemon.

10 Carat

2 oz. 10 Cane Rum
1 oz. Fresh Squeezed Lime Juice
1 oz. Simple Syrup
1 oz. Passion Fruit Puree
Splash of Moët & Chandon Champagne Garnish: Lime Wheel

Combine all ingredients into a mixing glass.

Add ice and shake vigorously.

Strain into a chilled cocktail glass and top off with Moët & Chandon Champagne.

Garnish with a lime wheel

10 Cane Liquid Asset

2 oz. 10 Cane Rum
¾ oz. Fresh Squeezed Lime Juice
1 oz. Simple Syrup
5 Dashes of Angostura Bitters
Garnish:  Sugar Cane Stick

Fill a tall glass with cracked ice.Pour 10 Cane, lime juice and simple syrup.

Pour 5 dashes of bitters on top and stir with sugar cane stick.

401 10 Cane

1 ½ oz. 10 Cane
1 oz. Pomegranate Juice
1 oz. Fresh Orange Juice
1 oz. Fresh Squeezed Lemon Juice
1 oz. Simple Syrup
½ oz. Grand Marnier

In a mixing glass, add 10 Cane, pomegranate juice, orange juice, lemon juice, simple syrup, and Grand Marnier. Shake until well blended.

Strain into a chilled rocks glass.

Add crushed ice.

Produced in the wind-swept island of Trinidad,10 Caneis made from first press cane juice, never molasses. Its name comes from the tradition of hand-harvesting and bundling sugar cane stalks in groups of ten.

Edited by Patricia D. Sherman

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