November 2025 100

Digital sensation Ashish Chanchlani is poised to captivate his audience with his directorial debut, Ekaki, a horror-comedy thriller that promises a delightful mix of laughter and chills. The anticipation is building as the first song, "Rum Rum Rum," is set to release on November 12, heightening excitement among fans.

Known for his comedic timing and storytelling prowess, Ashish is stepping into new territory by not only acting but also directing, producing, and writing this project. The show aims to blend elements of suspense, fear, and humor, a signature style that Ashish has mastered.

Since the teaser’s release, the buzz around Ekaki has escalated, with fans engaging enthusiastically on social media. The forthcoming teaser for "Rum Rum Rum" showcases Ashish and the cast indulging in lively dance moves, hinting at the energetic vibe of the song. Directed by the acclaimed duo Bosco-Caesar and performed by Nakash Aziz, it offers fans a glimpse into the imaginative world of Ekaki.

Behind the scenes, a talented team is collaborating on Ekaki, with Kunal Chhabhria as co-producer, Akash Dodeja as the parallel lead, and Jashan Sirwani serving as the executive producer. Tanish Sirwani, as the creative director, along with co-writer Grishim Nawanii and line producer Ritesh Sadhwani, are all contributing expertise to ensure the project is engaging and entertaining.

Ekaki is slated for a pan-India release in five languages and will premiere on ACV Studios’ YouTube channel on November 27, 2025. As the release of "Rum Rum Rum" draws near, fans are eagerly awaiting a taste of the creativity and energy that Ashish is infusing into this ambitious new venture.

Rumble Inc. shares saw a notable increase on Monday following the release of its third-quarter financial results, alongside several new AI-focused agreements. In Q3, Rumble reported a revenue of $24.76 million, which fell short of the analyst projections of $25.86 million. The company posted a loss of 6 cents per share, which was in line with expectations.

Despite a dip in monthly active users—from 51 million in Q2 to 47 million in Q3—Rumble attributed this drop to seasonal fluctuations and a lack of news and political commentary typical of non-election periods.

In a significant move, Rumble announced its acquisition of Northern Data, aiming to bolster its cloud services and international growth strategy. Following this acquisition, Tether committed to purchasing up to $150 million worth of GPU services over two years and pledged a $100 million advertising agreement with Rumble.

CEO Chris Pavlovski expressed optimism about expanding their partnership with Tether, particularly in the realm of AI, emphasizing a commitment to privacy and resilience.

At the time of publication, shares of Rumble were up by nearly 14% to $6.71. For further details on its financials, Rumble executives are set to discuss Q3 results and new business deals in a conference call later today.

For more information, visit Benzinga Pro and follow updates on Rumble Inc..

Mount Gay Rum has released the fourth installment of its Single Estate Series, known as 25_04, marking a significant addition to its portfolio. This rum is produced entirely from sugarcane harvested during the 2019 growing season and has garnered attention for its quality and limited availability, with only 2,754 bottles produced globally.

The history of the Single Estate Series began in 2015 when Mount Gay acquired the Mount Gay and Oxford Estates, allowing them to control the entire production process from cultivation to bottling. They currently cultivate around 13 sugarcane varieties on their estate, though they still source a portion of their cane from other farms. The 25_04 release is particularly noteworthy as it focuses on a single year’s harvest, allowing for a concentrated flavor profile.

Master Blender Trudiann Branker opted to use high-sugar-content molasses from the 2019 harvest, which underwent an extended fermentation process of nine days, contributing to its unique character. The rum is a blend of two pot still distillations, aged for five years in ex-bourbon barrels, and bottled at 55% ABV.

Tasting notes reveal an intricate blend of vibrant fruits and herbal aromas, including spiced apples, poached pears, and hints of maraschino cherry, along with earthy undertones of alfalfa hay and seasoned oak. The palate is characterized by a medley of flavors, showcasing pears in syrup and a distinctive "salty smokiness." The finish is rich and lingering, making it a true delight for rum aficionados.

With only 312 bottles available in the United States, this limited release carries a suggested retail price of $350, solidifying Mount Gay’s commitment to producing exceptional spirits that emphasize the nuances of sugarcane terroir.

Dessert mashups can be hit or miss, yet the Coconut Cream Pie Tiramisu is a delightful success that combines the best of both worlds. This innovative dessert captures the essence of traditional coconut cream pie while embracing the popular Italian classic, tiramisu, in a no-bake format.

The key ingredients work harmoniously: cream of coconut brings a rich coconut flavor and sweetness, while rum adds a hint of warmth without overshadowing. The mascarpone cheese creates a luscious, creamy texture, and when combined with perfectly soaked ladyfingers, the dish becomes a soft and satisfying treat. Topped with delicate, toasted coconut, it’s an appealing option for any occasion.

Recipe Tips From the Test Kitchen

• Soak ladyfingers in the rum mixture for just 4 seconds; longer will lead to sogginess.
• Leftovers should be wrapped tightly and can be stored in the fridge for up to three days.
• Prepare the rum simple syrup up to five days in advance and refrigerate.
• For a non-alcoholic version, replace coconut rum with coconut water or milk and add rum extract.
• Experiment with nuts like toasted almonds or pecans for an alternate flavor.
• Add toasted graham cracker crumbs on top for a pie-like twist.

Ingredients

• 2/3 cup tap water
• 2/3 cup coconut-flavored rum (such as Bacardi)
• 2/3 cup granulated sugar
• 1 (15-oz.) can cream of coconut, well stirred (such as Coco Lopez)
• 1 (8-oz.) container mascarpone cheese (such as BelGioioso)
• 1/4 tsp. coconut extract
• 1 1/2 cups cold heavy whipping cream
• 20 ladyfingers (from a 7-oz. package, such as Alessi)
• 1 cup sweetened flaked coconut, toasted

Directions

1. Prepare the Rum Simple Syrup: Combine water and rum in a microwave-safe bowl, heating until bubbling (about 1 minute). Stir in sugar until dissolved. Chill until needed.

2. Mix the Creamy Base: Beat together cream of coconut, mascarpone, and coconut extract in a bowl until smooth. Gradually add the heavy cream, beating until soft peaks form.

3. Assemble: Quickly dip and roll ladyfingers in the rum mixture for 2 seconds per side. Lay soaked ladyfingers in an 8-inch square baking dish. Spread half of the whipped cream mixture over them and sprinkle half of the toasted coconut. Repeat with remaining ingredients.

4. Chill: Cover and refrigerate for at least 8 hours to let flavors meld.

This Coconut Cream Pie Tiramisu is not just a dessert; it’s a taste of summer captured in layers of flavor that is sure to leave a lasting impression. Perfect for gatherings or a special treat at home, this dessert is bound to become a favorite.

The Caribbean Coffee is a delightful cocktail that beautifully blends the rich flavors of cold brew coffee with rum, creating a drink that’s perfect for coffee enthusiasts and cocktail lovers alike. This concoction features a mix of cold brew coffee liqueur, espresso, demerara syrup, and dark rum, delivering a sweet yet bitter profile that is both satisfying and complex.

This drink is essentially a twist on the classic Espresso Martini, replacing vodka with Ten To One Dark Rum and using more coffee liqueur to elevate its coffee character. The dark rum adds layers of flavor with its notes of tobacco, leather, vanilla, and baking spices, complementing the coffee base perfectly.

The combination of freshly brewed espresso and high-quality coffee liqueur, such as Mr Black Cold Brew, enhances the depth of coffee flavor, counterbalancing with sweet and fruity notes. Furthermore, using demerara syrup introduces a nutty, caramelized flavor, harmonizing beautifully with the rich rum.

Ingredients

• 2 ounces Ten To One Dark Rum
• 1 ounce cold brew coffee liqueur (e.g., Mr Black)
• 1 ounce brewed espresso
• 1/4 ounce demerara syrup
• Pinch of kosher salt
• Unsweetened cocoa powder, for garnish

Directions

1. In a cocktail shaker filled with ice, combine the rum, liqueur, espresso, demerara syrup, and salt. Shake well for about 20 seconds until chilled.
2. Strain the mixture into a martini glass and garnish with a sprinkle of cocoa powder.

How to Make Demerara Syrup

1. Combine 1/2 cup of demerara sugar with 1/2 cup of water in a small saucepan over low heat, stirring until the sugar has dissolved.
2. Remove from heat and allow to cool to room temperature. Store the syrup in an airtight container in the refrigerator for up to three weeks.

The Caribbean Coffee offers a sophisticated yet simple way to enjoy coffee in cocktail form—perfect for gatherings or a cozy evening at home.