by Kris Mulkey

Our good friend Sammy Hagar had a little chat with Renee this week on the “Cork Dorks” show on KFOG. He’s been a busy guy lately promoting his rum, and performing concerts and opening new restaurants. This is all great, but what we really wanted to know was what rum punch he was planning on making Rum Punch day which is Saturday, October 20th. Priorities, people. Let’s get the drink straightened out before we do anything.

So are you ready to try something really delicious? Because not only do we have a super yummy punch recipe. But we also have the super secret recipe for Coconut Shrimp. The sweet flavors of the punch paired with the sweet and crunchy coconut will blow your mind away. Both recipes are really easy, and quite the crowd pleaser. You’ll be the hit of the party if you make these this weekend.

Sammy’s Maui Pineapple Punch
2 oz Sammy’s Beach Bar Rum
0.5 oz Sammy’s Beach Bar Rum Red Head
1 oz Cointreau Orange Liqueur
1 oz fresh lime juice
1 oz ZICO coconut water
1 Dash Angostura for each 8 oz
3 parts Dole Pineapple Juice
Garnish: orange slice, pineapple slice

Directions – Mix all ingredients in shaker with ice. Pour into glass filled with ice. Garnish with orange slice or pineapple chunks. Makes one drink.

Batch Recipe: Sammy’s Maui Pineapple Punch
25 oz Sammy’s Beach Bar Rum (1 bottle)
12.5 oz Sammy’s Red Head Rum (1/2 bottle)
12.5 oz Cointreau Orange Liqueur
12.5 oz Fresh squeezed lime juice (about 13 limes)
12.5 oz ZICO Coconut water
10 dashes bitters
36 oz Dole Pineapple Juice

Mix all ingredients in a pitcher or punch bowl. Garnish with orange slices, pineapple slices and mint. Serve in punch cups with ice.
Makes 18, 6oz drinks.

Sammy’s Coconut Shrimp
Serves 4

24 Jumbo Shrimp, deveined, tail on (or off)
2 c. Tempura Mix
1.5 c. cold beer (we used Lagunitas Pale Ale)
Dash of salt
2 c. shredded coconut

Canola oil for frying the shrimp

Sweet and Spicy Chile Sauce
6 small chile de arbol
1/3 c. soy sauce
2 spoons sugar

Directions
Peel the shrimp, deveine them and leave the tail on (or take it off. Up to you.) Heat 2″ of canola oil in a deep pan. Mix the tempura batter, beer and salt with a whisk. Keep cold by placing in the fridge until you’re ready to cook. Or by keeping the bowl in an ice batch. When oil is hot, dip shrimp in batter, roll in shredded coconut and gently drop in the oil. Fry 2-3 minutes or until golden brown.

Sauce: Heat the chile’s, soy sauce and sugar in a sauce pan until the sugar has dissolved. Or serve with your favorite store bought dipping sauce.