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
Get your buzz on for Labor Day!! Give us 40 seconds and we’ll give you the joy of how to make a refreshing Mint Macadamia Mule. This tasty cocktail features both Sammy’s Beach Bar Rum and the Red Head topper and is sure to add that something extra to your holiday celebrations.
1 1/2 oz. Sammy’s Beach Bar Rum
Lime Juice + Mint (Muddled)
Top with ginger beer
Float ~1 oz. Sammy’s Red Head
Garnish with lime & macadamia nuts
More on Sammy Hagar at: http://www.redrocker.com/
Today, August 16th is National Rum Day!! We whipped up a classic Mai Tai with a Redhead twist. In under a minute we’ll show you how to make Sammy’s Red Head Mai Tai!
“Mai Tais, Mojitos, Rum and anything are all the perfect summer drinks. No wonder National Rum Day is in August, you need it for the heat of the summer! Enjoy your day, I certainly am!!” – Sammy Hagar (The Red Rocker)
Enjoy many more recipes at http://www.sammysbeachbarrum.com/recipes/
The enclosed recipe appears in a Special Edition (May/June) of an industry trade publication, “Flavor & The Menu”. This issue showcases 125 flavor-forward menu builds created by innovative chefs and menu developers across the food service landscape. The criteria for selection of the recipes was the ability to demonstrate a level of skill, knowledge and execution and also to demonstrate success in the marketplace — the ultimate indicator of a flavor win.
We are very pleased and honored that we were selected to be part of this elite group!
~Sammy’s Beach Bar Rum
Today, February 22nd is National Margarita Day! We know the traditional Margarita is served up with tequila for most of us, but it never hurts to try something new! If you’re a fan of Sammy’s Beach Bar Rum, try out a “Rum-A-Rita” this year for a new twist on an old classic.
Here’s the recipe for Sammy’s Red Rum-A-Rita:
1 oz. Sammy’s Beach Bar Rum
1/2 oz. Cointreau or Triple Sec
1 oz. Fresh Lime Juice
1 oz. Simple Syrup
Splash of Sammy’s Red Head Rum
Add ingredients & ice to shaker (except for Red Head)
Salt or sugar on rim of margarita glass
Pour into margarita glass
Top with Sammy’s Red Head Rum
Garnish with lime or orange
We are also holding another photo contest for the best #MargaritaDay picture! Send us your best photo of a homemade margarita (or Rum-A-Rita) for a chance to win an official Sammy’s Beach Bar Rum Shaker & Bar Mat!!! Send your photos to the Sammy’s Beach Bar Rum facebook page and tag them with #MargaritaDay or email them to us at firstname.lastname@example.org
Happy #MardiGras to all you Sammy’s Beach Bar Rum fans!
Enjoy fat Tuesday with Sammy & Emeril Lagasse’s colorful Tchouptail recipe