A delicious feast with The Glenlivet Caribbean Reserve and Michelle Trusselle

Celebrate the changing seasons with these recipes that will have you grilling or cooking out or indoors, while sipping on a freshly made The Glenlivet Caribbean Fire cocktail 

A summer feast with The Glenlivet and chef Michelle Trusselle

While the height of summer might be drawing to a close, we have a fair few days of garden parties and BBQs in us yet, and we're almost required to make the most of them. 

After the incredible summer we've had, however, we wouldn't blame you if you've emptied out your BBQ repertoire, ticking off all your recipes and struggling to find inspiration for new and exciting ways to fire up the grill. 

In steps The Glenlivet Caribbean Reserve. No – not just to get your creative juices flowing, but also with a roster of incredible recipes that will light your cooking fire again (pun intended), utilising their incredible collaborative hot sauce, Smokin' Hot Pistols. This unique drop is finished in Caribbean rum barrels, giving the liquid a dark amber colour and a palate that is heavy on the flavour front. And, while it is wonderful for sipping, it's incredible for cooking, with each flavour profile working overtime. 

Partnering with supper club legend Michelle Trusselle, The Glenlivet Caribbean Reserve has brought you these punchy recipes that go big on flavour and, crucially, make the perfect partnership to a series of incredibly quaffable cocktails. Trusselle is known for pushing boundaries of originality, and her passion and unique take on modern Caribbean cooking have made her a rising star in the British supper-club scene. With these recipes, she has masterfully blended the traditions of British barbecue with the pillars of Caribbean cuisine. 

The Glenlivet Caribbean Reserve glazed beef short rib with crispy shallots and king prawn and mango salsa salad

The perfect marriage between smoke and fire, this recipe utilises the unique flavour of The Glenlivet Caribbean Reserve to deepen that flavour of this delicious cut of meat

Serves 6

Preparation time 30 minutes


For the short rib

  • 2.5kg of Beef Short Ribs
  • 35g Onion Powder
  • 35g Garlic Powder
  • 35g Paprika
  • 35g Mustard Powder
  • 2g Salt

For the BBQ sauce

  • 30g Garlic Puree
  • 75g Soft Brown Sugar
  • 100g Tomato Ketchup
  • 75g Cider Vinegar
  • 75g Dark Soy Sauce
  • 100g The Glenlivet Caribbean Reserve
  • 750ml Beef Stock
  • 40g crispy shallots

For the king prawn and mango salad

  • 400g Cooked & Peeled Jumbo Prawns
  • 1 Lime Zest & Juice
  • 100g Mango, diced into 1cm cubes
  • 20g Chilli, finely chopped
  • 40ml Olive Oil
  • 30g Shallot, finely chopped
  • 10g Coriander, finely chopped
  • 1 Baby gem lettuce, washed with leaves separated
  • 2g Salt
  • 2g Pepper


For the short ribs

  1. Combine the onion powder, garlic powder, paprika, mustard powder and salt altogether and then mix thoroughly. Gradually sprinkle the spice mix onto the ribs and rub it into all areas of the meat. Save any remaining spice mix. Leave to marinade, overnight ideally to infuse the meat with the flavour more.
  2. Preheat oven to 160c.
  3. Mix all remaining ingredients, including the remaining spices together in a bowl and whisk. Pour this sauce mixture into an ovenproof dish and then place the marinated short ribs into it also. Cover with foil and put in the oven for 2 hours.
  4. After two hours turn the short ribs over and then cover with foil again. Leave in the oven for another 1.5 hours. After, remove the foil and leave to cook in the oven for a further 30 minutes.
  5. Remove the short ribs from the liquid and set aside on a separate tray. Pour the remaining liquid into a pot and reduce the liquid by two thirds until it is like a glaze. Coat the short ribs with this glaze. Sprinkle each short rib with crispy onions before serving.

For the king prawn and mango salsa salad

  1. Mix the king prawns with the lime zest, lime juice, mango, chillies, olive oil, shallot, coriander, salt and pepper.
  2. When serving, lay the baby gem leaves at the bottom of the bowl and then put the prawn and mango mixture on top. If using a BBQ – before coating the short ribs with the glaze after they’ve cooked, simply finish them off on the BBQ and glaze while on the BBQ instead.

Jerk spiced pork belly with pineapple slaw and The Glenlivet Smokin' Hot Pistols mayonnaise

Rich, spicy, smoky pork belly and fresh, acidic pineapple slaw with a hint of sweetness: this recipe ticks all the big flavour boxes

Serves 6

Preparation time 30 minutes

Cooking time 1.5 hours


For the jerk spiced pork belly 

  • 1kg British Pork belly slices
  • 90g Jerk seasoning - Wet Marinade (Dunns River)
  • 40g Jerk seasoning (Dunns River dry rub)
  • 8 Sprigs of thyme

For the pineapple slaw

  • 1 small Carrot, peeled and grated
  • 100g Red cabbage, thinly sliced
  • 100g White cabbage, thinly sliced
  • 75g Red onion, thinly sliced
  • 160g Pineapple, thinly sliced
  • 5 Sprigs of Coriander, leaves picked
  • 5 Sprigs of Parsley, leaves picked
  • Dressing for the pineapple slaw (below)
  • A pinch of salt

For the pineapple slaw dressing

  • 20ml Cider vinegar
  • 110g Extra rapeseed oil
  • 20g Honey
  • 5ml Lemon juice
  • 30g Shallots, finely chopped

For The Glenlivet Smokin' Hot Pistols mayonnaise

  • 50g The Glenlivet Smokin’ Hot Pistols sauce
  • 150g Mayonnaise
  • Pinch of Cayenne pepper (optional)


For the pork belly

  1. Sprinkle the dry Jerk seasoning onto the pork belly slices and rub in thoroughly, ensure all areas are covered.
  2. Next, add the wet Jerk seasoning and rub this in thoroughly. Pick the thyme leaves and add to the pork belly slices. Rub all together and leave to marinade, ideally overnight.
  3. When ready to cook, preheat the oven to 160c. Place pork belly slices on a lined deep tray and cover with foil. Cook in the oven for 1.5 hours until tender.
  4. Drain the liquid from the tray and reserve.
  5. Grill the pork belly slices. Using a pastry brush, brush the pork belly with a some of the reserved cooking liquid. Grill until they are slightly crispy.
  6. If using a BBQ, once the pork belly slices have been cooked and the liquid has been reserved, finish the pork belly slices on the BBQ until crisp. Using a pastry brush, brush the pork belly with some of the reserved cooking liquid as it grills.

For the pineapple slaw

  1. Mix altogether except the coriander and parsley leaves.
  2. Add the dressing for the Pineapple Slaw and mix thoroughly. Add the coriander and parsley leaves and mix into the slaw just before serving.

For the pineapple slaw dressing

  1. Whisk all wet ingredients together so that they emulsify and then add the shallots.
  2. Whisk again and pour this onto the pineapple slaw mixture above.

For the mayonnaise

  1. Combine both The Glenlivet Smokin’ Hot Pistols sauce and the mayonnaise together in a bowl and whisk until incorporated.
  2. Serve in a bowl and sprinkle with Cayenne pepper.

The Glenlivet Caribbean Fire

Get your evening started right with this lightly spiced cocktail that marries the smoke from the whisky with the fire from the hot sauce

Makes 1

Preparation time 5 minutes


  • 50ml The Glenlivet Caribbean Reserve
  • 25ml Pineapple Juice
  • 2 tsp Smokin' Hot Pistols (can add more, depending on heat preference)
  • 15ml Lime Juice
  • 10ml Agave Nectar
  • Top Pink Grapefruit Soda


  1. Shake all ingredients (apart from the Pink Grapefruit Soda) and strain into a tall glass over cubed ice.
  2. Top with Pink Grapefruit Soda and stir lightly.
  3. Top with more ice if required and garnish with Pineapple Leaves, a Pineapple Wedge and a thin slice of Red Chilli.

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