Carmel Magazine

T he Red Rocker's latest passion is Sammy's Beach Bar Rum, made from Hawaiian sugar cane, said to be the world's finest. As with his Cabo Wabo tequila, Hagar set out to make the best spirit possible, rum that can be enjoyed by itself. "I'm a purist," he says, "if it's really good you don't have to mix it." "A lot of people thought bringing the rum to market was going to be easy for me because I'd done the tequila," Hagar recalls. He sold his tequila company to Gruppo Campari in 2010. "A bunch of celebrities had jumped on the bandwagon after I did Cabo Wabo, putting their names on pre-existing liquor brands." He points out that many of those celebrities merely endorsed a product, while he truly believes in his. "When I came out with my rum, people said I was following the bunch. I said 'No, no, no…you don't understand. I kind of invented that game. I own it.'" He asks that people first try his rum—either the original version or the "Red Head," macadamia nut flavored variety—neat or on ice, to truly appreciate its nuanced flavor. "Then try mixing it. One of my favorite ways is to put an ice cube in a shor t glass and add a couple ounces of Sammy's White Rum and a half ounce of Red Head and a squeeze of Meyer lemon. I call this one a "5150" [after the 1986 Van Halen album]. A variation is to add chunks of fresh pineapple." Here are two more recipes Sammy offers up, perfect for a rock and roll holiday bash. Put on some Sammy CDs, mix 'em up and party down. As Sammy says: "One sip and you'll surrender!" —Michael Chatf ield Sammy's Red Rockin' Christmas 2 oz. Sammy's Red Head Rum ½ oz. Aperol 1 oz. Coconut water 2 oz. Guava nectar Splash of pineapple Serve on the rocks, garnished with a candied pineapple ring. Sammy's White Christmas 1½ oz. Sammy's Beach Bar Rum ¾ oz. Goldschlager ½ oz. Simple syrup 2 dashes Apple bitters Whipped Cream or half/half Pour all ingredients in a mixing glass, fill halfway with whipped cream, shake with ice, serve in a martini glass. Sprinkle cinnamon on top. Red Rocker's Rum 96 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 4 Photo: Kelli Uldall

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