Meatball Rum & Coke

Recipe By Sihan Lee

Infusing Havana Club Rum with wagyu beef fats helps the spirit find its alter-ego - one that exudes a wilful spirit despite it’s seemingly sweet demeanour. The slight smoky and lace fat helps to prolong the usual sprightly rum & coke.


Makes 1 cocktail

Meatball Rum & Coke

  • 60ml meatball infused Havana Club rum
  • 120ml Coca Cola
  • Lime wedges
  • 45ml of Havana Club rum

Meatball Infused Rum

  • 150g of Raw Wagyu Beef Meatballs
  • 270ml Havana Club rum

Meatball Rum & Coke

  1. In a highball glass, fill it up all the way to the top with ice cubes.
  2. Measure out 60ml of meatball infused rum and then top it up with 120ml of coca cola.
  3. Squeeze a little bit of lime over the top. Garnish with a wedge of lime and enjoy immediately.

To Make Meatball Infused Havana Club Rum

  1. Brown off 150g of raw meatballs in a skillet till the edges are brown.
  2. Deglaze your pan with 45ml of Havana Club rum.
  3. Pour out the liquids into a container and allow to cool to room temperature.
  4. Add 225ml more rum into the mixture.
  5. Give a slight stir, leave it on the container to infuse for 30 minutes and then leave it in the fridge for 4 hours.
  6. Transfer the container to the freezer for the last 30 minutes and strain.