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Recipes

Ingredients:

  • 1/4 cup SCSW Surfrider Rum
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 jalapeno, seeded and diced
  • 2 teaspoons fresh ginger, grated
  • 1 1/2 cups fresh pineapple
  • 1/3 cup brown sugar
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup pineapple juice
  • 1/3 cup ketchup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
Surfrider Rum | 04/08/21

SCSW Surfrider Rum BBQ Recipe

SCSW Surfrider Rum BBQ Recipe

Ingredients:

  • 1/4 cup SCSW Surfrider Rum
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 jalapeno, seeded and diced
  • 2 teaspoons fresh ginger, grated
  • 1 1/2 cups fresh pineapple
  • 1/3 cup brown sugar
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup pineapple juice
  • 1/3 cup ketchup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses

Preparation:

In a saucepan, heat the olive oil over medium heat, then add in the onion, jalapeno, and garlic. Sweat the vegetables until softened and translucent.

Add the ginger and cook until fragrant.

Add the rest of the ingredients and bring to a boil, stirring constantly.

Once boiling, reduce the heat to a simmer for about 15-20 minutes to allow the the sauce to thicken. Stir often to prevent sticking.

Transfer the sauce to a blender and pulse until smooth.

Taste for seasoning.

Enjoy!

This sauce will last for up to 2 weeks refrigerated in a sealed container.


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