We have a booth at the trade show in Honolulu that Young’s Market Company is putting on with all their brands!
Check out Sammy’s summertime favorite: Kola Spiced Rum and Coke!
We’re excited to announce that starting immediately, you can now get Sammy’s Beach Bar Rums in new stores located in California, Florida, Hawaii and Missouri! Head over to the LOCATE page to look up a store near you and get directions, bringing you one step closer to the Spirit of Paradise. Don’t forget to let us know when you’ve visited by posting a photo on Facebook/Twitter/Instagram, tagged #SammysRum!
- 1 TBSP Extra Virgin Olive Oil
- 2 shallots (finely diced)
- 2 TBSP Minced Garlic
- 2 cups Red Head Beach Bar Rum
- 2 cups *BBQ Sauce ( I used Head Country Original)
- Place EVOO, finely diced Shallots, and Minced Garlic in sauce pan and Sauté for 1-2 minutes until just starting to turn colors.
- Add 2 cups of Red Head Beach Bar Rum and cook until alcohol burns off and liquid reduces by half.
- Add BBQ Sauce and let simmer for an additional 20 minutes on low heat.
- Remove from heat and add another shot or two of Red Head Beach Bar Rum for more added flavor and Bon Appetite!!
*I use Head Country because I don’t like to use a sweet sauce because it will take away the Great Flavor of Red Head Beach Bar Rum.
Chef Greg Bolton
Downstream Casino Resort
Master distiller Cane bro Mark just bottling a batch of the new Cola spiced rum!
It’s fantastic! It’s only available in Maui, but soon will hit the States. Makes the best rum and Coke you’ll have in your life.
In other Rum news we are presently catching up on the Puerto Rican beach Rum! We will have a spiced, the white, and also a special Redhead Version from Puerto Rico ready to ship next month.
It tastes different than the Maui Rum, a little more traditional taste coming from that area of the world. A lot of my friends say it tastes more like rum haha. See you out there this summer with the circle. – Sammy
For Natl. Margarita this year, Sammys is making a Rum-a-rita, substituting rum for tequila for a lighter version of a margarita. Here’s his recipe:
1 ounce fresh lime juice
1 ounce cointreau or triple sec
1 ounce fresh orange juice
2 ounces Sammy’s Beach Bar Rum
Shake, pour straight up, with an orange slice garnish.
Or just use your favorite margarita recipe replacing tequila with high quality white rum and a splash of orange juice – no salt required. – Sammy
For this year’s Bar Issue, we talked with 21 local bartenders about where they work, their favorite drinks and where they like to go out. Oh, and because we’ve been on a kind of Bloody Mary kick lately, we asked them for their thoughts on the ultimate Bloody Mary. Enjoy!
(And please enjoy responsibly!)
TIM JONES, Hali‘imaile General Store: “We have an inviting, old school Hawaiian plantation atmosphere here at Hali‘imaile General Store. If I am sitting here I am ordering the Lemongrass ginger frost cocktail with coconut. One of my favorite Maui bars is Monkeypod because they serve ice cold draft beer. Come by my bar and I will make you a watermelon Mojito. I made it as a special this week with two ounces of fresh watermelon, two ounces Sammy’s Beach Bar Rum, one ounce fresh lime juice, one ounce simple syrup and generous portion of fresh mint from our front garden. Muddle, shake and top with splash of soda water. Yumm! Our award-winning Tai Mai is made with local rum, fresh limes, homemade kaffir syrup and fresh local lilikoi. Charley’s has a Bloody Mary bar on Sundays that is great to enjoy while watching football. The spices and creative garnishes make their Bloody one of the best.”
Check out the slide show of festival goers enjoying this year’s “Fog Cutter” in our Sammy’s Beach Bar Rum/Fog Cutter selfie booth. Everyone had a blast having their photos taken and taking their own selfies.
Here’s what FogFest had to say about Sammy’s Beach Bar Rum:
“I’d like to thank your team and Sammy again for supporting our festival which in turn ends up helping 50 local organizations who use the funds to help the community. The Pacific Coast Fog Fest is an annual festival held on the coast of Pacifica CA. Now in its 31st year we are happy to announce our 3rd year in working with Sammy Hagar’s Beach Bar Rum to incorporate his trendy rum to our unique signature cocktail, the “Fog Cutter.” Enjoy the slide show to one of Sammy’s early tunes, “Flamingo’s Fly,” one of my personal favorites.”
Alright Redheads and rum lovers, summer is winding down — so sit back, relax, and enjoy this tropical drink. In under a minute we’ll show you how to whip up your own taste of Mexico with Sammy’s Macadamia Pina-Jito!
1 oz. Sammy’s Beach Bar Rum
1 oz. Sammy’s Red Head Macadamia as float
3 oz. Creme of Coconut
4 Pineapple chunks
4 Mint leaves
½ oz. Lime juice
Club soda or sparkling water
Dash of bitters
Toasted Coconut flakes for garnish
Pineapple wedge & cherry for garnish