Great-tasting food deserves great-tasting drinks the finest cocktails, we love Cabal Rum. We’ve asked their Brand Ambassador, Plato Moysiadis to recommend three cocktails to accompany our burgers, ribs, and steak.
Succulent Aberdeen Angus Burger – delicious with a Cabal Bloody Highball
A delightfully bubbly and fruity concoction, great for wiping your palate clean between bites.
What you need:
- Cabal No.1513 rum
- Orange juice
- Blood orange soda
- Sugar
Method: In a tall glass full of ice, add 50ml of Cabal, 20ml orange juice and 10ml of sugar syrup. Stir well and top up with ice and blood orange soda.
Garnish with a flamed orange peel.
Juicy Pork Belly Spare Ribs – pair them with a Cabal Speyside Mule
A Scottish twist on the Russian classic. Very refreshing with just enough spice to complement the smokey flavours of the ribs.
What you need:
- Cabal No.1513 rum
- Lime juice
- Ginger beer
Method: In a rocks glass full of ice, add 50ml of Cabal, the juice of half a lime and stir well. Top up with ginger beer, add more ice and garnish with a lime wedge.
Rich Ribeye Steak – enjoy with a Spicy Old Fashioned
If you like hot sauce, you’ll love this spicy twist. Add some Cabal and bitters and you have a classic cocktail that pairs with British beef as well as the finest wine does. Best enjoyed after a meal, with good conversation.
What you need:
- Cabal No.15.13 rum
- Angostura bitters
- Tabasco
- Sugar
Method: In a rocks glass full of ice, add 50ml of Cabal, 2 dashes of angostura bitters, 10ml of sugar syrup and 2 dashes (or more if you like it hot) of tabasco. Stir for 40 seconds, top up with ice and garnish with a flamed orange peel.