Rum Cocktails for Fall



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 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
lb. Superfine Sugar
1 Teaspoon Vanilla Extract
Teaspoon Ground Cinnamon
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 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 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.

Edited by Patricia D. Sherman

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