Happy 2016 – From Sammy’s Rum Team to Sammy’s Rum Crew!!!
Sammy’s Beach Bar Rum is featured in the Holiday Edition of People Magazine this week! Check out the issue for great ideas this holiday season, including 5 celebrity signature cocktails that will keep your guests buzzing. If you’re looking for a unique cocktail to get your party started this holiday season, the Red Rocker has got your covered!
You may already be familiar with the “Maui Rocker”, but go refresh yourself with this awesome concoction over at http://www.sammysbeachbarrum.com/recipes/all/sammys-maui-rocker/ or just pick up your copy of “Are We Having Any Fun Yet?”
This drink is by Roy Yamaguchi who has restaurants all over the world,but these are featured in his restaurant in Honolulu called “Roy’s”.
He has invented these drinks with Sammy’ Beach Bar Rum – he’s one of my favorite chefs in the world! He’s also the inventor of upscale pacific rim cuisine! Check out the “South Shore Swell” recipe here!
Look out for Sammy’s Beach Bar Rum ON TAP coming to the Cabo Wabo Cantina’s in Tahoe, Vegas, and Cabo in October!! All original barrels prepared by hand from the one and only Aaron Hagar!
The Arizona Bar Brawl Rum Contest had some great contenders, but in the end it was Kyle Mason from Omni Scottsdale Resort & Spa at Montelucia who emerged the winner! His “high-octane” cocktail called “Cant Drive 55” was made with Sammy’s Beach Bar Rum, Gin, Chartreuse, pineapple juice, & mint! Congratulations Kyle!
Uncle Kracker, Kenny Chesney, and myself had a blast last night!!
I sang “Can’t Drive 55”, “I’ll fall in love again”, and “Finish what you started” and then Uncle Kracker came out and did some songs and I joined him for “Drift Away” – it was like going to church with the gospel!
Big giant ass awesome fun. Kenny’s band is one of the greatest bands I’ve ever played with, they play exactly like the record. I felt like I was in the recording sessions doing those songs.
Those guys are great thanks to all of them! Thanks to Kenny! I love me some country once in a while. Tahoe Cabo Wabo was packed with redheads having a good time and enjoying the drink I invented for Kenny which is called “Sammy’s Red White and Blue Chair“.
1oz Sammys redhead.
1oz Kenny’s coconut blue chair
Squeeze of lemon
Splash of club soda.
Pour over ice!
Check out this fantastic review from our friends over at Modern Distillery Age! We’re glad you like it and we’re sure a lot more people will as well.
“Sugarcane is a variety of grass cultivated in nearly every temperate country in the world. As it grows, it absorbs nutrients and rainwater from the soil and basks in the life-sustaining warmth of the sun. Over the five to six months it takes the cane to reach maturity, the environment indelibly stamps the sugarcane with a sense of place, or terroir. As a result, the cane grown on the Hawaiian island of Maui, for example, will have slightly different characteristics than those grown in Louisiana, Mauritius or Antigua.
Such is the mark of distinction associated with Sammy’s Red Head Beach Bar Rum. This super-premium rum is produced on Maui at Haliimaile Distilling. The Maui Gold sugarcane spends two years in the ground, a full four times longer than most. The extra aging is to maximize the maturation of the cane, and to allow it to extract every ounce of flavor from the soil.
After harvesting, the sugarcane is pressed and the juice allowed to slowly ferment over five days using a proprietary strain of yeast. The fermented mash is then passed through the column still only once, which results in the rum retaining as much of its intrinsic aroma and taste as possible. Another production twist involves how the still is heated. The column still is outfitted with numerous heating elements mounted on the inside, rather than the outside of the still, which permits the distillate to more fully develop its beckoning aromatics.
The final step in production is the maceration of the macadamia nuts, which are put in a food-grade mesh bag and steeped in a tank of Sammy’s Beach Bar Rum. Once the macadamia nuts have given all of their oil to the rum, the 100% natural red color is added. The coloring agent is derived from a blend of fruit and vegetable juices. The rum is bottled at 35% ABV.
Be prepared to be wowed, Sammy’s Red Head Beach Bar Rum is absolutely sensational. It has a deep crimson hue, a full, velvety textured body and a generous bouquet saturated with vanilla, caramel, toasted macadamia, cherry blossoms and allspice. The aromatic signature is drop dead gorgeous. The entry onto the palate is semisweet and spicy warm as it quickly expands, filling the mouth with the flavors of macadamia nuts, baking spices, vanilla, cherries and ripe plums. The lingering finish is fruity and spicy. Sammy’s Red Head Rum knows no creative boundaries behind the bar. It is superb served on the rocks, mixed with
fruit juice or featured in a craft cocktail. Of course, the Sammy on the label refers to Sammy Hagar, ex-Van Halen rocker and spirits entrepreneur. Not only did
he create Cabo Wabo Tequila in the mid-90s, but the Rock and Roll Hall of Famer is also the mastermind behind Sammy’s Beach Bar Rum, a dry, brilliantly flavored spirit.
Yo, Sammy! Okole maluna!”
Yo Redheads and Rumnuts, I’ve had so many emails to our website asking where to find my rum and for great drink recipes that I asked our webmaster to re-do our website to include some of this great stuff. We want you to be able to find it and drink it in the best way possible! Check out the new site and let me know what you think!
I want everyone to enjoy this great Hawaiian nectar so I came up with this fun and easy way for you all to help spread the word about the rum!
Post a picture of you and your friends on our Facebook page enjoying one of your favorite Sammy’s Rum drinks from the recipes listed on the new website. You may also email your photo to firstname.lastname@example.org.
I will select five photos that I feel are the most creative/inspired and send these five winners a special “Sammy” package (signed hat, signed book, and signed personalized photo)! September 1st is the deadline for all entries and winners will be posted late September on REDROCKER.com and all of my social media sites.
Hope you are enjoying the rum as much as I do. Tell your friends!!!
Got to see my friend, Chef Rick Moonen, this past weekend in Vegas at the DLVEC. It was awesome to catch up and chat about everything he’s been doing. One thing that blew my mind was the aging process his mixologist team is doin’ with my rum. Very cool stuff used to create some really special drinks! More reasons for rum aficionados to love my rum! I highly recomend checking it out – more to come soon! – Sammy
Wow! What an awesome event! This place was packed to the brim and I’m so thrilled to part of this event. If you didn’t catch the news about it earlier, you can see a clip from last year here: http://www.redrocker.com/news/sammys-beach-bar-rum-nightclub-bar-show
The day started off me and Jon Taffer walkin the red carpet and getting the show rolling with the ribbon cutting ceremony! Those are some real scissors right there.
After that we hit the show room floor and man was it packed with every type of drink imaginable! In particular, our Sammy’s Beach Bar Rum exhibit was killin it! We had Master Distiller Mark Nigbur with us, as well as SBBR President, Stephen Kauffman and some lovely booth gals. My family was there with me as well, so we all had a blast together!
Towards the end of the day I cruised through Vegas a bit to a couple other conferences and got presented with the 1st VIBE Brand Ambassador award! Then I wrote a check for $5000 to an organization called C.O.R.E. (Children of Restaurant Employees) that helps kids with life threatening illnesses and their families. On Monday I also had the oppourtunity to be a keynote speaker at the American Beverage Institute.
Very happy to see the success of Sammy’s Beach Bar Rum. Our newest Red Head flavor was the talk of the show and everyone had to come get a taste espcially after checking out the SBBR Rum Woody in the lobby, that is one slick car!
It’s always an honor being rewarded for something you love doing. It’s kind of a validation that you’re doing the right thing. My restaurants and my Rum/Tequila I feel are as important as my music to the fans at least I hope, so I try and make sure they are always on that level of excellence, I try to obtain the best quality I’m capable of with my food, my beverages, & my music.