Creative Ways to Cook with Rum and Coke

rum and coke pulled pork in a serving bowl

Rum and Coke is more than a classic cocktail—it’s an untapped culinary ingredient that brings depth, sweetness, and a subtle zing to your kitchen. Home cooks and adventurous foodies alike can transform everyday dishes using this familiar duo. Whether slow-cooking meats, glazing veggies, or whipping up desserts, Rum and Coke delivers unique flavor twists across the menu.

Why Use Rum and Coke in Cooking?

Rum delivers caramel, spice, and fruit notes; cola adds acidity, sweetness, and a touch of bitterness. Together, they balance rich proteins or intensify sticky glazes and sauces. As they cook, alcohol burns off while sugars and aromatics remain, creating complex layers of taste that never overwhelm.

Rum and Coke Pulled Pork Recipe

1.5 kg pork shoulder
240 ml dark rum
360 ml cola
60 ml tomato paste
30 ml apple cider vinegar
15 ml Worcestershire sauce
10 ml smoked paprika
10 ml garlic powder
5 ml black pepper
10 ml salt

Pat pork dry and coat with salt, pepper, paprika, and garlic powder.
Sear pork on all sides in a heavy pan.
Transfer to slow cooker. In a bowl, whisk rum, cola, tomato paste, vinegar, and Worcestershire sauce.
Pour mixture over pork. Cover and cook on low for 8 hours.
Shred pork, toss with reduced cooking juices, and serve on buns or rice.

Rum and Coke Ribs Recipe

1.2 kg pork ribs (baby back or spare ribs)
120 ml dark rum
240 ml cola
30 ml soy sauce
20 ml honey
10 ml garlic powder
5 ml cayenne pepper (optional)
Salt and black pepper to taste

Mix rum, cola, soy sauce, honey, garlic powder, and cayenne to make marinade.
Coat ribs with salt and pepper. Place ribs in a dish, cover with marinade, and refrigerate 2–4 hours.
Preheat oven to 150°C. Place ribs (meaty side up) on a rack over a baking sheet. Brush generously with marinade.
Cover tightly with foil and roast for 2 hours.
Remove foil, increase heat to 200°C, brush with more marinade, and roast 20–30 minutes until caramelized.

Rum and Coke Chicken Thighs

1 kg chicken thighs, bone-in
90 ml dark rum
180 ml cola
20 ml brown sugar
10 ml Dijon mustard
10 ml smoked paprika
5 ml garlic powder
Salt and pepper to taste

Preheat oven to 200°C. Whisk rum, cola, brown sugar, mustard, paprika, and garlic powder to make a sauce.
Rub chicken with salt and pepper. Arrange thighs skin-side up in a snug baking dish.
Pour sauce over chicken, turning pieces for even coating.
Roast 35–40 minutes, basting occasionally, until skin is glossy and caramelized.
Let rest briefly before serving.

rum and coke chicken thighs baked in a pan

More Unexpected Dishes with Rum and Coke

Quick Rum and Coke BBQ glaze for grilled shrimp or tofu skewers.
Sticky Rum and Coke roasted carrots or sweet potatoes—brush veggies a few times during roasting for a sweet, spiced finish.
Use cola and rum to soak raisins or dried fruit for cakes and quick breads, infusing desserts with extra warmth.

Best Tips for Cooking with Rum and Coke

Reduce sauces: Simmer to thicken and deepen flavors. Reserve some glaze to add fresh at the end for a punchy finish.
Use dark or spiced rum for richer caramel character; light rum gives a subtle profile.
Pair with smoked or fatty cuts (like ribs, pork shoulder, chicken thighs) for best contrast.
Always taste and adjust—the sweetness of cola brands varies.