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10 Cane has created new seasonal recipes
including the Pumpkin Nog, Apple Spiced Rum Martini, the Canitas,
and the Nacional - a new twist to the traditional rum and coke.
10 Cane is made from first press cane juice,
not molasses. Named after the tradition of hand-harvesting and
bundling sugar cane stalks in groups of ten. Produced in Trinidad,
10 Cane is made from the first pressing of sugar cane. The
first-press cane juice is then slowly fermented for five days at a
controlled low-temperature and double-distilled in small batches in
French pot stills and then aged in oak barrels.
The
Nacional
Created by Francesco
Lafranconi, Master Mixologist
 2
oz. 10 Cane Rum
2 Dashes of Bitters
5 Lime Wedges
1/2 oz.
Simple Syrup
2 oz. Cola
Float of Disaronno
Garnish: Mint
Sprig
In a
mixing glass, muddle lime wedges, simple syrup, and bitters. Add ice
and 10 Cane.
Shake vigorously and pour (do not strain) into a
highball glass.
Fill up with 2 ounces of cola and stir.
Top
off with a float of Disaronno. Garnish with a mint sprig.
Spiced
Apple Martini
 2
½ oz. 10 Cane Rum
2 oz. Apple Juice
Splash of Amaretto
2 Pinches Ground Cinnamon
Cinnamon/Superfine Sugar mixture
Optional Garnish: Cinnamon Stick
In a
mixing glass, add 10 Cane, apple juice, Amaretto, ground cinnamon,
and ice cubes.
Shake vigorously and strain into a chilled
cocktail glass rimmed with superfine sugar and ground cinnamon.
Garnish with cinnamon stick, if desired.
Pumpkin Nog
Created by Tony
Abou-Ganim, Master Mixologist
Serves 15
 750ml
bottle 10 Cane Rum
12 Eggs
5 Cups Whole Milk
½ lb. Superfine Sugar
1 Teaspoon Vanilla Extract
½ Teaspoon Ground Cinnamon
½ Cup Pumpkin Puree
Whipped Cream
Garnish: Fresh Grated Nutmeg, Dollop of Whipped Cream
Separate eggs. Place egg whites in the refrigerator.
In a mixing
bowl, beat yolks until creamy.
Gradually add ¼ lb. of sugar,
beating at high speeds until thick.
Stir in milk, 10 Cane,
vanilla, cinnamon, and pumpkin puree.
Place in refrigerator to
chill for at least two hours.
Remove egg whites from the
refrigerator and beat until soft peaks form.
Add remaining ¼ lb.
sugar, beating into stiff peaks.
Fold the chilled 10 Cane mixture
into egg whites.
Serve in a martini glass.
Garnish with freshly grated nutmeg and a dollop of whipped cream.
The
Canitas
 2
oz. 10 Cane Rum
1 Shot of Espresso
Sugar (optional)
Optional Garnish: 1 Teaspoon Fresh Whipped Cream
In a
small shot or juice glass add 10 Cane and espresso. Add sugar, if
using.
Garnish with fresh whipped cream, if desired.
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