• 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)


  1. Place EVOO, finely diced Shallots, and Minced Garlic in sauce pan and Sauté for 1-2 minutes until just starting to turn colors.
  2. Add 2 cups of Red Head Beach Bar Rum and cook until alcohol burns off and liquid reduces by half.
  3. Add BBQ Sauce and let simmer for an additional 20 minutes on low heat.
  4. 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