Matching Recipes: show all recipes
Key Lime Colada

Key Lime Colada

  • 1 oz. Blue Chair Bay® Key Lime Rum Cream
  • .5 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. pineapple juice
  • 1 oz. orange juice
  • 1 oz. cream of coconut
  • 1 cup ice

When life hands you limes, you make a Key Lime Colada. Blend all ingredients together. Pour into a cup rimmed with coconut flakes. Garnish with a lime wheel and a cherry.

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Island Girl

Island Girl

Coconut Meets Its Match.

  • 1.5 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. orange juice
  • 1 oz. pineapple juice
  • 2 oz. lemon-lime soda

Build ingredients directly into tall glass with ice. Stir and flirt. Want produce? Add an orange slice and cherry.

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Chillaxification

Chillaxification

  • 2 oz. Blue Chair Bay® Spiced Rum
  • 4 oz. pineapple juice
  • 1 oz. cream of coconut
  • 1 oz. orange juice
  • nutmeg, for garnish
  • Add all ingredients into a shaker with ice and shake vigorously. Strain into a glass over ice. Garnish with freshly grated nutmeg and a pineapple wedge. Sit back and enjoy the island lifestyle.

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    Island Mule

    Island Mule

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • .5 oz. fresh lime juice
    • 4 oz. ginger beer

    Life is like a moscow mule: it’s all in how you make it. We make ours with rum. Combine all ingredients in a glass filled with ice. Give it a stir, and garnish with a lime wheel.

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    Mojito

    Mojito

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. fresh lime juice
    • 1 oz. simple syrup
    • 6 mint leaves
    • club soda

    First, some encourage-mint: you can do this! Now, muddle mint with lime juice in a shaker. Add rum and ice. Shake well. Strain into ice-filled glass and top with club soda. Garnish with mint and lime wedge.

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    Lemon Lagoon

    Lemon Lagoon

    • 2 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. triple sec
    • 1 oz. simple syrup
    • 1 oz. lemon juice

    Combine all ingredients in a shaker filled with ice. Shake and strain into sugar rimmed stemmed glass. Garnish with lemon twist.

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    High Tide

    High Tide

    • 2 oz. Blue Chair Bay® Banana Rum
    • 1 oz. pineapple juice
    • 2 oz. lemon-lime soda

    Pour rum and pineapple juice into a highball glass with ice. Top it off with lemon-lime soda. Garnish with a lime wedge. Pretty sweet.

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    Beach Chair

    Beach Chair

    YOU’LL NEVER WANT TO GET UP

    • 2 oz. Blue Chair Bay® Vanilla Rum
    • 2 oz. pineapple juice
    • 2 oz. ginger beer
    • 1 oz. lime juice
    • .5 oz. grenadine

    Pour all ingredients over ice. Add a little fruit salad on top if you wanna feel healthy.

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    Ultimate Piña Colada

    Ultimate Piña Colada

    • 2 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. pineapple juice
    • 1 cup ice

    Add ingredients to a blender and garnish with pineapple and a cherry.

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    Prickly Bay

    Prickly Bay

    • 1 oz. Blue Chair Bay® White Rum
    • .75 oz. prickly pear syrup
    • .25 oz. blue agave nectar
    • 2 oz. lime sour

    Shake to combine and serve over ice. It’s a good day for a Prickly Bay.

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    Spicy Watermelon Chiller

    Spicy Watermelon Chiller

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. fresh lime juice
    • .5 oz. simple syrup
    • .5 oz. watermelon puree
    • 4 oz. spicy watermelon mix
    • 2 cups ice

    Throw everything in blender and turn it on high. Pour it in your favorite tin and sip away.

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    Hibiscus Daiquiri

    Hibiscus Daiquiri

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. hibiscus syrup
    • .5 oz. fresh lime juice
    • 1 tsp. simple syrup
    • 8 drops hibiscus bitters

    Shake ingredients with ice and double strain into a coupe glass. Garnish with lime wheel and flower.

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    Palm Tree Paradise

    Palm Tree Paradise

    • 1 oz. Blue Chair Bay® Banana Rum
    • 1 oz. Blue Chair Bay® Coconut Rum
    • .75 oz. lemon juice
    • 1.5 oz. ginger beer

    Mix to combine. Pour into a glass with ice and garnish with mint and lime.

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    Hand-Shaken Banana Daiquiri

    Hand-Shaken Banana Daiquiri

    • 1 oz. Blue Chair Bay® White Rum
    • 1 oz. Blue Chair Bay® Banana Rum
    • 1 oz. lime juice
    • 1 oz. simple syrup

    Shake to combine. Garnish with banana chip.

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    Living Free

    Living Free

    • .75 oz. Blue Chair Bay® White Rum
    • .75 oz. lemon vodka
    • .75 oz. citrus sour
    • .75 oz. raspberry infused syrup
    • 1 oz. lemon-lime soda

    Shake to combine. Garnish with Raspberries.

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    Day Drink Daiquiri

    Day Drink Daiquiri

    • 1.75 oz. Blue Chair Bay® White Rum
    • .25 oz. maraschino liquor
    • .25 oz. lime juice
    • .75 oz. grapefruit juice

    Shake to combine. Garnish with cherry.

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    The Float

    The Float

    Bottoms up

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 4 oz. root beer

    Add ingredients to a highball glass with ice very slowly (we’re working with bubbles here!) and stir carefully and thoroughly. It’s worth it. Garnish with whipped cream and a cherry.

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    Cranberry Martini

    Cranberry Martini

    • 12 oz. Blue Chair Bay® Coconut Rum
    • 1 cranberry martini camp craft cocktail

    Fill a Camp Craft Cocktail with 12 oz. of Blue Chair Bay Coconut Rum. Refrigerate for 3 days to infuse. Shake well and strain. Sip as is or add soda water. Note: Makes 8 cocktails (16 if infused twice)

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    Hawaiian Mule

    Hawaiian Mule

    • .75 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. vodka
    • .25 oz. hibiscus syrup
    • .5 oz. lime juice
    • 3 oz. ginger beer

    Shake to combine and serve in a copper mule cup. Garnish with edible flowers and a lime wheel.

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    Blue Chair Ruby

    Blue Chair Ruby

    • 1.75 oz. Blue Chair Bay® White Rum
    • 2 oz. grapefruit juice
    • .75 oz. grapefruit sour
    • .5 oz. simple syrup
    • 1 oz. club soda

    Shake to combine. Garnish with a grapefruit wheel.

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    Coconut Madness

    Coconut Madness

    • 2.5 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. lime juice
    • .25 oz. grenadine syrup
    • 3 oz. lemon-lime soda
    • cherry, for garnish

    Add all ingredients into a glass with ice. Garnish with some fruit and enjoy!

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    Fantasy Island

    Fantasy Island

    • 2.5oz. Blue Chair Bay® Banana Rum
    • .5 oz. blueberry puree
    • 1.5 oz. pineapple juice
    • .5 oz. lemon juice

    Shake to combine. Garnish with blueberry popping pearls.

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    Pineapple On the Rocks

    Pineapple On the Rocks

    Easy Does It

    • 3 oz. Blue Chair Bay® Pineapple Rum Cream
    • ice

    Find a glass, ice it down, and fill it up.

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    Mi Amor de Ron

    Mi Amor de Ron

    • .5 oz. Blue Chair Bay® Spiced Rum
    • 1.5 oz. Blue Chair Bay® Banana Rum
    • 1 oz. lime juice
    • 1 oz. simple syrup
    • 1 oz. club soda

    Shake to combine and pour over ice. Garnish with a sprig of mint.

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    Banana Berry Dream

    Banana Berry Dream

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. cream of coconut
    • 2 oz. pineapple juice
    • .5 oz. fresh lime juice
    • chambord floater

    Blend or shake and serve on the rocks. Top with a Chambord floater.

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    Havana Banana

    Havana Banana

    • 2.5 oz. Blue Chair Bay® Banana Rum
    • .5 oz. maraschino cherry juice
    • .5 oz. cream of coconut
    • 2 oz. pineapple juice

    Shake to combine. Garnish with cherry popping pearls.

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    Beachcomber

    Beachcomber

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • soda water

    In a tumbler filled with ice, pour in Banana Rum Cream followed by soda water. Stir, and strap on those flip flops: we’re going on a beach walk.

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    Pineapple Upside-Down Martini

    Pineapple Upside-Down Martini

    • 2 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 oz. cream of coconut
    • 1 oz. heavy cream

    Shake all ingredients together with ice. Double strain into a martini glass. Garnish with a dollop of whipped cream and a cherry.

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    Hawaii Vice

    Hawaii Vice

    Aloha

    • 2 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 oz. cream of coconut
    • 1 oz. pineapple juice
    • .5 oz. fresh lime juice
    • 1 oz. strawberry liqueur
    • .5 oz. grenadine
    • 1 cup ice

    Blend everything together besides strawberry liqueur and grenadine with 1 cup of ice. Pour mix into hurricane glass and top with strawberry liqueur and grenadine.

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    Cinnamon Bay

    Cinnamon Bay

    • 2 oz. Blue Chair Bay® Pineapple Rum Cream
    • .5 oz. honey syrup
    • .5 oz. cinnamon syrup
    • 1 oz. club soda

    Shake ingredients together with ice except club soda. Strain into a rocks glass with fresh ice. Top wit soda. Garnish with a cinnamon stick.

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    Hilo Aloha

    Hilo Aloha

    • 2 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. blue curacao
    • 2 oz. pineapple juice
    • 1 oz. cream of coconut
    • 1 1/2 cups ice

    Blend everything on high. Pour into a tall glass. Garnish with pineapple leaf and cherry.

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    Banana Daiquiri

    Banana Daiquiri

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1/2 banana
    • .5 oz. fresh lime juice
    • .75 oz. demerara syrup
    • 1 cup ice

    Add all ingredients to a blender and mix until smooth. If you’re feeling ambitious, try to carve up that banana… but we suggest taking it easy.

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    Watermelon Cucumber Mojito

    Watermelon Cucumber Mojito

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. triple sec
    • 8 mint leaves
    • 2 watermelon chunks
    • .5 oz. fresh lime juice
    • 1/4 cucumber

    Muddle watermelon, cucumber, mint, and lime together.  Combine rest of ingredients in a mixing glass. Shake with ice and strain into cocktail glass. Garnish with watermelon wedge and sprig of mint

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    Hibiscus Ginger Lemon

    Hibiscus Ginger Lemon

    • 12 oz. Blue Chair Bay® Premium White Rum
    • 1 hibiscus ginger lemon camp craft cocktail

    Fill a Camp Craft Cocktail jar with 12 oz. of Blue Chair Bay White Rum. Refrigerate for 3 days to infuse. Shake well and strain. Sip as is or add soda water. Note: Makes 8 cocktails (16 if infused twice).

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    Flying Monkey

    Flying Monkey

    • 1 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. hpnotiq liqueur
    • .5 oz. raspberry liqueur
    • lemon-lime soda

    Shake all ingredients except for lemon-lime soda in a shaker with some ice. Give it a good shake and pour into cocktail glass. Fill with ice and lemon lime soda. Add a cherry or slice of lime.

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    Key Lime On the Rocks

    Key Lime On the Rocks

    Easy Does It

    • 3 oz. Blue Chair Bay® Key Lime Rum Cream
    • ice

    Find a glass, ice it down, and fill it up.

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    Pineapple Slice

    Pineapple Slice

    • 2 oz. Blue Chair Bay® Pineapple Rum Cream
    • 4 oz. coconut water

    Two ingredients over ice. Good to go.

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    Happy Does

    Happy Does

    Happy is as happy does

    • 1/2 cup Blue Chair Bay® Coconut Rum
    • 6 oz. blackberries, plus 4 additional blackberries for decorating
    • 1 cup sugar
    • 1 cup water
    • mint leaves, to taste
    • 1/2 cup strawberries, mashed, plus 2 additional strawberries for decorating
    • club soda, to taste
    • 1 lime

    Serves 2

    Place 6 ounces blackberries, sugar and water into a small saucepan. Bring to a boil, stirring until the sugar melts while also mashing the blackberries against the side of the pan. Set aside to cool completely.⁠

    Place mint leaves into the palm of one hand and use your other hand to smack the leaves. This releases the aroma without breaking the mint into tiny pieces. Place the mint at the bottom of two glasses.⁠
    Strain the blackberries from the simple syrup. Divide the mashed blackberries and strawberries between the glasses.⁠

    Add ¼ cup Blue Chair Bay Coconut Rum to each glass followed by 1 tablespoon of the blackberry simple syrup. If you prefer a sweeter drink, add more blackberry simple syrup. If you prefer a tarter drink, useless.⁠

    Add ice to the glass.⁠ Top off with club soda.⁠

    Cut the lime in half. Set aside two thick slices and squeeze the remaining lime juice into the glasses.⁠
    Gently stir.⁠

    To decorate each drink, place a lime slice and strawberry, a sprig of mint coming out, and place two blackberries on top.

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    The Brambler

    The Brambler

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. fresh lemon juice
    • .5 oz. simple syrup
    • 1 oz. blackberry liqueur

    Shake first three ingredients together with ice, strain into collins glass. Top with blackberry liqueur.

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    Rocks Colada

    Rocks Colada

    • 2 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. cream of coconut
    • 1 oz. heavy cream
    • 6 oz. pineapple juice

    Shake all ingredients together. Strain into pineapple glass or hurricane glass. Garnish with pineapple leaf.

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    Miami Vice

    Miami Vice

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 2 oz. pineapple juice
    • 1 oz. lime juice
    • 1 oz. cream of coconut
    • .5 oz. strawberry liqueur
    • 1 tsp. grenadine

    Shake all ingredients except strawberry liqueur and grenadine. Strain into ice filled collins glass. Pour in strawberry liqueur and grenadine. This will give the Miami Vice its traditional look and flavor.

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    Setting Sun

    Setting Sun

    • 1 oz. Blue Chair Bay® Spiced Rum
    • .5 oz. peach schnapps
    • 2 oz. pineapple juice
    • 1 oz. cranberry juice

    Fill a high ball glass with ice. Pour all ingredients into a shaker, shake and pour into the glass. Sit back and enjoy the sunset!

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    Island Side Car

    Island Side Car

    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • 1 oz. orange juice
    • 1 oz. pineapple juice
    • .5 oz. lemon juice
    • .5 oz. simple syrup
    • dash of orange bitters
    • sugar for rim

    Rim a chilled martini glass with sugar. Add all ingredients into a shaker with ice, shake and strain into martini glass. Add a pineapple peel and enjoy!

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    Heat Wave Margarita

    Heat Wave Margarita

    • 2 oz. Blue Chair Bay® Spiced Rum
    • 1 oz. lime juice
    • 1 oz. orange juice
    • .5 oz. agave nectar
    • 1 jalapeño cut into round slices
    • clásico for rimming

    Rim cocktail glass with clásico seasoning. In a shaker add ice, liquids & ½ of the jalapeño. Shake then strain into glass. Top with a lime wedge & jalapeños.

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    Lava Flow

    Lava Flow

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 1/2 cup frozen strawberries
    • 1 banana
    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 2 oz. pineapple juice
    • 2 oz. cream of coconut
    • 1 cup ice

    Chuck everything into a blender and let it rip. Add some fruit on top.

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    Peach Mojito

    Peach Mojito

    • 2 oz. Blue Chair Bay® White Rum
    • .75 oz. peach syrup
    • .75 oz. lime juice
    • 3 oz. club soda

    Shake to combine, garnish with mint, and enjoy. Isn’t that just peachy?

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    Lemonberry Lemonade

    Lemonberry Lemonade

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. blueberry puree
    • 4 oz. lemonade

    Shake all ingredients together in a mixing tin with ice. Strain into a mason jar with fresh ice. Garnish with a lime and a mini bottle.

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    Sidewinder

    Sidewinder

    • 1.5 oz. Blue Chair Bay® Banana Rum
    • 1 oz. aperol
    • .5 oz. simple syrup
    • .5 oz. fresh lime juice
    • 1 oz. pineapple juice
    • 1 oz. club soda

    Shake all ingredients except club soda together in a mixing tin with ice. Strain into a double rocks glass with fresh ice. Garnish with a lime.

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    Going Bananas

    Going Bananas

    • 1 oz. Blue Chair Bay® Bana Rum
    • 1. oz. Blue Chair Bay® White Rum
    • .75 oz. strawberry infused syrup
    • .75 oz. lemon juice
    • top with club soda

    Shake to combine and garnish with lemon.

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    Raspberry Mojito

    Raspberry Mojito

    • 2 oz. Blue Chair Bay® White Rum
    • .75 oz. real raspberry syrup
    • .75 oz. lime juice
    • 3 pieces mint sprig
    • 3 oz. club soda

    Shake to combine. Garnish with mint.

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    Pineapple Bay

    Pineapple Bay

    • .75 oz. Blue Chair Bay® Spiced Rum
    • 1.25 oz. pineapple pum
    • 1 oz. fresh orange juice
    • .50 oz real mango infused syrup

    Shake with ice to combine. Strain into Martini glass and garnish with cherry.

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    Pomegranate Punch

    Pomegranate Punch

    • 1 oz. Blue Chair Bay® White Rum
    • 1 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1 oz. pomegranate liquor
    • 1 oz. orange juice
    • 1 oz. lime juice
    • 1 oz. pineapple juice
    • .25 oz. Grenadine

    Shake to combine. Garnish with a pineapple slice and cherry.

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    Coconut Islands

    Coconut Islands

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • .5 oz. Blue Chair Bay® White Rum
    • .75 oz. strawberry infused syrup
    • .75 oz. lemon juice
    • 10 oz. ice

    Blend to combine ingredients. Rim a rocks glass with shredded coconut, grab your favorite chair, and relax.

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    Long Vacation

    Long Vacation

    • 2 oz. Blue Chair Bay® White Rum
    • .5 oz. raspberry liquer
    • 1 oz. pineapple juice
    • .5 oz. lime juice
    • .5 oz. triple sec

    Shake all ingredients to combine, garnish with cherries, and enjoy. It’s a Long Vacation – you’ve got nowhere to go, nowhere to be.

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    Jalapeño Margarita

    Jalapeño Margarita

    • 1.5 oz. Blue Chair Bay® White Rum
    • 1.5 oz. tequila
    • 1 oz. orange juice
    • 2 oz. lime juice
    • 1 oz. rose water
    • lime, for garnish
    • rosebud, for garnish
    • jalapeno slice, for garnish

    Shake ingredients then strain into a cocktail glass with ice. Garnish with lime, rosebuds, and jalapeño.

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    Going Home

    Going Home

    • 1 oz. Blue Chair Bay® White Rum
    • 1 oz. Blue Chair Bay® Banana Rum
    • .75 oz real strawberry infused syrup
    • .75 oz. fresh lemon juice

    Shake with ice to combine. Strain into a collins glass, over ice, and garnish with lemon.

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    Fresh Strawberry Mojito

    Fresh Strawberry Mojito

    • 2 oz. Blue Chair Bay® White Rum
    • 1.5 oz. tres agave strawberry mix
    • 1 oz. lime juice
    • .5 oz. simple syrup
    • 10 oz. ice

    Blend all ingredients combine. Pop a whole strawberry on the rim of your favorite glass and relax.

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    Sangria

    Sangria

    • 12 oz. Blue Chair Bay® Spiced Rum
    • 1 sangria camp craft cocktail

    Fill a Camp Craft Cocktail with 12 oz. of Blue Chair Bay Spiced Rum. Refrigerate for 3 days to infuse. Shake well and strain. Sip as is or add soda water. Note: Makes 8 cocktails (16 if infused twice).

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    Coral Cooler

    Coral Cooler

    • 1 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1 oz. Blue Chair Bay® Vanilla Rum
    • 3 oz. orange juice
    • 3 oz. pineapple juice
    • .5 oz. grenadine

    Pour all ingredients in a shaker filled with ice. Strain into cocktail glass. Garnish with lime wheel and spring of mint if you’re feelin’ it.

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    Punch

    Punch

    • 12 oz. Blue Chair Bay® Coconut Rum
    • 1 brunch punch camp craft cocktail

    Fill a Camp Craft Cocktail with 12 oz. of Blue Chair Bay Coconut Rum. Refrigerate for 3 days to infuse. Shake well and strain. Sip as is or add soda water. Note: Makes 8 cocktails (16 if infused twice).

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    Christmas in July

    Christmas in July

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .5 oz. Blue Chair Bay® Vanilla Rum
    • .5 oz. Blue Chair Bay® Coconut Spiced Rum

    Add all ingredients in a shaker filled with ice. Shake and strain into martini glass. Garnish with cinnamon sticks.

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    Basil Heaven

    Basil Heaven

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 3 basil leaves
    • 1/2 lime
    • ginger beer

    Muddle lime and basil leaves at the bottom of the shaker and pour in coconut rum. Shake and strain into ice-filled glass. Top with ginger beer with a basil leaf wrapped around the straw.

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    Spiced Sangria

    Spiced Sangria

    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • .75 oz. bols triple sec 42
    • .75 oz. lime juice
    • .75 oz. pineapple juice
    • 3 oz. red table wine
    • 2 oz. lemon-lime soda

    Cut up fresh fruit of your choice, pour all ingredients into a pitcher and enjoy!

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    Spicy Señorita

    Spicy Señorita

    • .75 oz. Blue Chair Bay® Spiced Rum
    • .75 oz. Blue Chair Bay® Vanilla Rum
    • ginger beer
    • lime juice
    • lime wedge

    In a rocks glass fill with ice, pour Blue Chair Bay® Spiced Rum and Blue Chair Bay® Vanilla Rum followed by ginger beer with a splash of lime juice. Garnish with a lime wedge.

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    Coconut French Twist

    Coconut French Twist

    Smile, there's bubbly

    • 1 oz. Blue Chair Bay® Coconut Rum
    • .5 oz. fresh lemon juice
    • .5 oz. simple syrup
    • 3 oz. champagne or sparkling wine
    • lemon twist, for garnish
    • lavender, for garnish

    Combine ingredients in a glass. Garnish with a lemon slice and lavender.

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    Coconut Refresher

    Coconut Refresher

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .5 oz. pineapple syrup
    • 2 oz. pomegranate juice
    • mint, for garnish
    • blueberries, for garnish

    Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a highball over ice. Garnish with mint and blueberries

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    Dirty Pineapple

    Dirty Pineapple

    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • 6 oz. pineapple juice
    • lemon-lime soda

    In a tall glass fill with ice, pour Blue Chair Bay® Spiced Rum followed by pineapple juice and a splash of lemon-lime soda. Garnish with a pineapple wedge.

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    Pickin’ Pineapples

    Pickin’ Pineapples

    • 2 oz. Blue Chair Bay® Spiced Rum
    • 1 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 oz. pineapple juice

    Shake over ice. Strain into coupe glass and garnish with pineapple leaves.

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    Rum Pineapple Sangria

    Rum Pineapple Sangria

    • 1.5 oz. Blue Chair Bay® White Rum
    • .75 oz. triple sec
    • .75 oz. lime juice
    • .75 oz. pineapple juice
    • 3 oz. white table wine
    • 2 oz. lemon-lime soda

    Stir to combine. Garnish with fresh fruit of choice.

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    Captain of No Shoes Nation

    Captain of No Shoes Nation

    Oh, Captain! My Captain!⁠

    • 2 oz. Blue Chair Bay® Spiced Rum
    • 3 oz. pineapple juice
    • .5 oz. lime juice
    •            

    ⁠Fill a glass with ice, add all ingredients and stir. For the garnish set sail and create your best looking ship!

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    Mango Mai Tai

    Mango Mai Tai

    • 2 oz. Blue Chair Bay® White Rum
    • 1 oz. amaretto
    • .75 oz. lime juice
    • .75 oz. pineapple juice
    • .75 oz mango juice
    • 10 oz. ice

    Blend to combine. Garnish with cherry.

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    Floating in the Bay

    Floating in the Bay

    • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. Blue Chair Bay® Vanilla Rum
    • 3 oz. orange juice
    • 3 oz. pineapple juice
    • 1 oz. pomegranate juice

    Blend to combine. Garnish with a pineapple and orange slice.

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    Sunset Sail

    Sunset Sail

    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • 1.5 oz. Blue Chair Bay® Banana Rum
    • 2 oz. pineapple juice
    • .75 oz. triple sec
    • .25 oz. grenadine
    • .25 oz. lime juice

    Shake to combine and garnish with banana chip.

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    Island Girl Popsicles

    Island Girl Popsicles

    The definition of tasting paradise

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. orange juice
    • 1 oz. pineapple juice
    • 2 oz. lemon-lime soda

    Stir ingredients together then put into popsicle bags and freeze overnight. Serve over an Island Girl cocktail (same ingredients!) Stir ingredients directly into tall glass with ice. Stir and flirt. Want produce? Add an orange slice and cherry and your popsicle

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    Setting Sun

    Setting Sun

    MIX IT UP AND KICK BACK

    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • cherry soda

    Add ingredients to a glass with ice. Garnish with a lime wedge and cherry.

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    Pineapple Jalapeño Margarita

    Pineapple Jalapeño Margarita

    • 12 oz. Blue Chair Bay® Premium White Rum
    • 1 pineapple jalapeno margarita camp craft cocktail

    Fill a Camp Craft Cocktail jar with 12 oz. of Blue Chair Bay White Rum. Refrigerate for 3 days to infuse. Shake well and strain. Sip as is or add soda water. Note: Makes 8 cocktails (16 if infused twice).

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    Strawberry Lemonade Rum Punch

    Strawberry Lemonade Rum Punch

    • 1.5 oz. Blue Chair Bay® White Rum
    • 1 bottle Sparkling rose
    • 3 cups strawberry lemonade
    • 1/4 cup grenadine
    • 1 sliced lemon
    • 1/2 cup sliced strawberries

    Combine ingredients in a large pitcher. Serve over ice.

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    Strawberry Mint

    Strawberry Mint

    Strawberry Fields of Rum

    • 2 oz. Blue Chair Bay® White Rum
    • 3 fresh strawberries, muddled
    • 8 fresh mint leaves
    • 1/2 lemon, juice
    • 1 oz. simple syrup

    Muddle strawberry and mint in a cocktail shaker. Add rum, lemon juice, and simple syrup to the shaker and shake for 60 seconds. Pour into a glass filled with crush ice.

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    Key Lime Refresher

    Key Lime Refresher

    • 1.5 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. real pineapple syrup
    • 1 oz. orange juice
    • lime wheel, for garnish
    • cherry, for garnish

    Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a highball over ice. Garnish with a lime wheel and cherry.

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    Flip Flop Summer

    Flip Flop Summer

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 3 oz. orange juice
    • 1 oz. blue curaçao
    • 1 oz. grenadine

    Pour the coconut rum into a cocktail glass filled with ice. Slowly add in the grenadine, then add the orange juice. Gently add in the Blue Curaçao. Garnish with an orange and cherry.

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    Cherry Banana Colada

    Cherry Banana Colada

    • .5 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. cherry vodka
    •                                    

    • 3/4 cup frozen pitted cherries
    •                                      
         

    • cherry, for garnish

    Blend ingredients together with ice. Pour into glass and top with a cherry.

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    Skinny Pineapple

    Skinny Pineapple

    • 2 oz. Blue Chair Bay® Pineapple Rum Cream
    • soda water

    Combine all ingredients into a glass filled with ice and garnish with a dried pineapple slice with an edible flower!

    98 Calories

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    Pineapple Dreamer

    Pineapple Dreamer

    • 1.5 oz. Blue Chair Bay® Pineapple Rum Cream
    • .5 oz. aloe water
    • .5 oz. agave syrup
    • 2 oz. club soda
    • lime wheel, for garnish

    Fill a shaker with ice. Pour Blue Chair Bay Pineapple Rum Cream, Aloe Water and Agave Syrup into the shaker and shake vigorously. Strain the cocktail into a glass over ice. Slowly pour in the club soda for the perfect fizz. Garnish with a lime wheel.

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    Maui Pineapple

    Maui Pineapple

  • 1 oz. Blue Chair Bay® Pineapple Rum Cream
  • 1 oz. blue curacao
  • club soda
  • orange, for garnish
  • black salt, for garnish
  • Combine Pineapple Rum Cream and blue curaçao into a shaker. Shake vigorously. Strain into a glass filled with ice and top with club soda. Garnish with an orange wedge.

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    Pineapple Spice

    Pineapple Spice

    Spiky on the outside, sweet on the inside

    • 2 oz. Blue Chair Bay® Spiced Rum
    • 1 tbsp Blue Chair Bay® Pineapple Rum Cream
    • 1 tbsp coconut cream
    • 2 oz pineapple juice
    • 1 tbsp grenadine
    • fresh pineapple, for garnish

    Add Spiced Rum and pineapple juices to a cocktail shaker filled halfway with ice. Shake well to combine and chill.⁠ Pour over ice into a cocktail glass.⁠ Add coconut cream slowly by pouring over the back of a spoon.⁠ Add grenadine by pouring slowly over top.⁠

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    Strawberry Rumarita

    Strawberry Rumarita

    • 1.5 oz. Blue Chair Bay® White Rum
    • 1 cup fresh strawberries
    • 5 oz. margarita mix
    • 1 cup ice

    Blend ingredients together. Serve in a margarita glass rimmed with salt or sugar. Garnish the rim with a lime and strawberry.

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    Pineapple Cup

    Pineapple Cup

    When life hands you pineapples, make Piña Coladas

    • 1.5 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 oz. pineapple juice
    • 1 cup ice

    Blend all ingredients together. Pour into a carved out pineapple.

     

    Or try adding Blue Chair Bay Rum Cream to your favorite smoothies for boosting benefits and flavor. It will be our secret.

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    Spiced Mule

    Spiced Mule

    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • ginger beer

    In a rocks glass or tin mug fill with ice, pour Blue Chair Bay® Spiced Rum followed by ginger beer. Stir, sit back and relax.

    Low Calorie Option: Use diet ginger beer to have an 86 calorie cocktail. 

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    She’s Got It All

    She’s Got It All

    • 1 oz. Blue Chair Bay® Spiced Rum
    • 1 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 oz. orange juice
    • 1 oz. pineapple juice

    Combine ingredients in a shaker with ice. Strain into a highball glass and garnish with a cherry.

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    Skinny Bikini

    Skinny Bikini

    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. passion fruit liqueur
    • 2 oz. cranberry juice
    • 1 oz. lemon-lime soda

    Shake to combine. Garnish with shredded coconut and a lime wheel.

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    Ginger Lime Burst

    Ginger Lime Burst

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • swoon cucumber mint mixer

    Just add 1 serving of Blue Chair Bay Coconut Rum topped off with a Swoon Cucumber Mint mixer over ice!

     

    Calores: 96

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    Spiced Banana Daiquiri

    Spiced Banana Daiquiri

    • 1 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. Blue Chair Bay® Spiced Rum
    • .75 oz. lime juice
    • .5 oz. simple syrup
    • 10 oz. ice

    Blend to combine. Garnish with a lime wheel and cherries.

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    Skinny Pineapple Slice

    Skinny Pineapple Slice

    • 2 oz. Blue Chair Bay® Pineapple Rum Cream
    • 4 oz. coconut water

    It’s as easy as two ingredients over ice

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    Melon Sangria

    Melon Sangria

    Moscato, melons, and rum oh my!

    • .5 cup Blue Chair Bay® Banana Rum
    • 1 bottle moscato
    • 3 cups mixed melons (watermelon, honeydew, cantaloupe) infused with Blue Chair Bay® Banana Rum
    • 4 tbsp honey
    • lime, for garnish
    • mint, for garnish

    Put melons and excess limes into a pitcher, followed by the rum, honey, then Moscato. After pouring, garnish with an additional lime wheel and mint!⁠

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    Spiced Blueberry Slush

    Spiced Blueberry Slush

    • 1.5 oz. Blue Chair Bay® Spiced
    • 12 oz. blueberries, frozen
    • 2 oz. lemon soda
    • 2 lemons
    • 4 tbsp honey

    Blend spiced rum, blueberries, lemons, and honey in a blender with ice. Pour into a glass and top with lemon soda.

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    Brunch Punch

    Brunch Punch

    • 12 oz. Blue Chair Bay® Coconut Rum
    • 1 brunch punch camp craft cocktail

    Fill a Camp Craft Cocktail with 12 oz. of Blue Chair Bay Coconut Rum. Refrigerate for 3 days to infuse. Shake well and strain. Sip as is or add soda water. Note: Makes 8 cocktails (16 if infused twice).

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    The Classic

    The Classic

    • 4 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 cup ice

    Whip up in a blender and enjoy.

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    Skinny Coconut

    Skinny Coconut

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 oz. coconut water
    • 1 oz. aloe water
    • coconut shavings, for garnish
    • rosemary, for garnish

    Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a martini glass. Garnish with coconut shavings and rosemary.

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    Pirate Flag

    Pirate Flag

    • 2 oz. Blue Chair Bay® Spiced Rum
    • cola

    In a rocks glass fill with ice, pour Blue Chair Bay® Spiced Rum followed by cola. Stir, sit back and feel like a pirate.

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    Hawaiian Kiss

    Hawaiian Kiss

    • 1.5 oz. Blue Chair Bay® Pineapple Rum Cream
    • .25 oz. monin hibiscus syrup
    • .5 oz. real pineapple syrup
    • strawberry, for garnish

    Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a Copeland glass. Garnish with a strawberry

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    Fizzy Rum Punch

    Fizzy Rum Punch

    • 1 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. strawberry gin
    • 1 oz. ameretto
    • 1 oz. triple sec
    • 1 oz. sour
    • 1 oz. cranberry juice
    • juice from half of a lemon

    Pour all ingredients into a shaker with ice, including the lemon. Shake vigorously and pour over a glass with fresh ice with 1 oz of your favorite energy drink!⁠ Pour over fresh ice in a pint glass that already is a quarter fill of energy drink.⁠ Garnish with the squeezed lemons from the shaker and a strawberry!⁠

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    Summertime Chiller

    Summertime Chiller

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. blue curacao
    • soda water
    • pineapple, for garnish
    • lime, for garnish
    • umbrella, for garnish

    Shake rum and blue curaçao in a shaker with ice. Pour shaker into a glass filled with ice and top with soda water. Garnish with pineapple, lime, and umbrella.

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    Key Lime Hurricane

    Key Lime Hurricane

    • 1.5 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. pineapple juice or syrup
    • .75 oz. key lime juice
    • lime wheel, for garnish

    Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a highball over ice. Garnish with a lime wheel

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    Sparkling Coconut

    Sparkling Coconut

    • 2 oz. Blue Chair Bay® Coconut Rum
    • champagne

    Pour Blue Chair Bay Coconut rum into a glass and top with champagne of choice.

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    Skinny Piña Colada

    Skinny Piña Colada

    • 1.5 oz. Blue Chair Bay® Pineapple Rum Cream
    • coconut sparkling water
    • pineapple wedge, for garnish

    Pour Blue Chair Bay Pineapple Rum Cream over ice and top with coconut sparkling water. At 74 calories per cocktail you can enjoy the delicious taste of a piña colada, guilt free.

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    Riptide

    Riptide

    LIGHTEN UP WITH COCONUT WATER

    • 1.5 oz. Blue Chair Bay® Banana Rum Cream
    • 4 oz. coconut water

    Prepare to be swept away by this easy cocktail…just pour ingredients over ice and stir. Garnish with a pineapple leaf if you’re in the mood to impress.

    Calories: 99

    Print Recipe

    Sailor’s Soul

    Sailor’s Soul

    The Sea Meets The Spice.

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1 strawberry, cut and muddled
    • 1 lemon wedge
    • 1 tsp. agave nectar
    • 2 dashes angostura bitters

    Muddle the strawberry and lemon wedge in the agave. Add Blue Chair Bay Coconut Spiced Rum, bitters, and ice. Shake like crazy. Strain over ice into a rocks glass. Add a strawberry slice and lemon wheel.

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    Apple Pie Sangria

    Apple Pie Sangria

    • 2 cups Blue Chair Bay® Vanilla Rum
    • 2 bottles white wine
    • 4 cups apple cider
    • 5 apples, sliced
    • cinnamon sticks, for garnish

    Put apple slices and cinnamon sticks into a punch bowl. Mix in the wine, rum, and apple cider. Garnish with an extra cinnamon stick.

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    Apple Cider Mojito

    Apple Cider Mojito

    • 2 oz. Blue Chair Bay® White Rum
    • 4 oz. apple cider
    • juice of 1 lemon
    • mint, for garnish
    • apple slices, for garnish
    • cinnamon sticks, for garnish

    Mix rum, cider, and lemon juice into a mason jar filled with ice. Top with mint, apple slices, and cinnamon sticks for the perfect fall drink!

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    Indian Summer

    Indian Summer

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .75 oz. apple cider
    • 1 tsp. agave nectar
    • .25 oz. fresh lime juice
    • apple slice for garnish

    Shake ingredients very well with ice and strain into a chilled martini glass. Garnish: apple slice.

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    Hot Buttered Bay

    Hot Buttered Bay

    Yum

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • 3 oz. hot water
    • 1 tbsp. butter mixture*
    • cinnamon stick for garnish

    Add butter mixture to combine with the rum. Don’t rush it. Slowly add water, stirring as you pour. Drop in a cinnamon stick for an extra kick.

    Butter mixture:
    1 cup softened unsalted butter,
    1 cup sugar in the raw,
    1/2 cup light brown sugar,
    1/2 tsp. ground cloves,
    1/2 tsp. ground cinnamon,
    1/2 tsp. ground nutmeg,
    1 pinch salt.
    Stir all together. This is your butter batter.

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    Fireside

    Fireside

    Keep Warm By The Fire Both Inside and Out

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • 3 oz. hot cider
    • grated nutmeg for garnish

    Add ingredients directly to toddy mug. Garnish: freshly grated nutmeg. Feeling something different? Try Blue Chair Bay® White or Coconut rum instead.

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    Fall Sunset

    Fall Sunset

    • 2 oz. Blue Chair Bay® Vanilla Rum
    • 1.5 oz. cola
    • .25 oz. grenadine
    • 3 dashes of bitters
    • muddled cherry

    Muddle cherries at the bottom of a rocks glass. Serve on the rocks.

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    Fall Snap

    Fall Snap

    Bring Your Friends

    • 1 bottle of Blue Chair Bay® Coconut Spiced Rum
    • 8 oz. fresh lemon juice
    • 18 oz. pear nectar
    • 15 oz. ginger ale
    • sliced pear, for garnish
    • cranberries, for garnish

    Put all ingredients into punch bowl. Then add block ice and stir well to chill and dilute. Garnish with several sliced pears and cranberries. Serves 18-20.

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    Caramel Smith

    Caramel Smith

    • 3 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. caramel syrup
    • .75 oz. green apple vodka

    Shake all ingredients together with ice. Strain into rocks glass filled with ice. Garnish glass with caramel syrup and green apple slice.

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    Boys of Fall

    Boys of Fall

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. fresh grapefruit juice
    • 1 tsp. maple syrup

    Add ice, ingredients, then shake it up like you mean it. Add into ice-filled rocks glass and add a grapefruit slice. You want toast with that?

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    Cable Car

    Cable Car

    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • .75 oz. orange curaçao
    • 1 oz. lemon juice
    • .5 oz. simple syrup

    Rim a martini glass with cinnamon and sugar. Mix all ingredients into a shaker and strain into the glass. Garnish with an orange twist.

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    Key to Your Place

    Key to Your Place

    • 1.25 oz. Blue Chair Bay® Vanilla Rum
    • .75 oz. Blue Chair Bay® Spiced Rum
    • .5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .75 oz. key lime juice
    • .5 oz. orgeat

    Shake all ingredients to combine. Rim your favorite glass with graham cracker salt, garnish with a lime wheel, and enjoy!

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    Copperhead

    Copperhead

    • 1 oz. Blue Chair Bay® Spiced Rum
    • 1 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 oz. pineapple juice
    • 2 dash fee cranberry bitters

    Shake with ice to combine. Strain into your favorite glass, garnish with cherry, and enjoy!

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    Vanilla Bean Martini

    Vanilla Bean Martini

    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • 1.5 oz. vanilla liqueur
    • 1 squeeze of lime

    Shake all ingredients together with ice and then strain into a martini glass.

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    Pumpkin Pie Martini

    Pumpkin Pie Martini

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. Blue Chair Bay® Vanilla Rum
    • 1 part pumpkin liqueur
    • cinnamon, for garnish

    Combine all ingredients into a cocktail shaker and shake well. Strain into a cocktail glass and sprinkle cinnamon on top. Serve to guest and give ’em pumpkin to talk about

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    Weekend Warmer

    Weekend Warmer

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 4 oz. hot water

    Mixers? Who needs mixers. Pour the rum cream in a mug, then top it off with hot water. For aesthetics, sprinkle a little cinnamon on top. Enjoy this warm treat on a cold night.

    Calories: 78

    Print Recipe

    No Shoes Nation Mai Tai

    No Shoes Nation Mai Tai

    • 1 oz. Blue Chair Bay® Spiced Rum
    • 1 oz. Blue Chair Bay® Coconut Rum
    • 2 oz. pineapple juice
    • 2 oz. orange juice
    • .5 oz. lime juice
    • splash of grenadine

    Combine all ingredients into a shaker. Shake firmly. Pour into ice filled glass. Feeling fruity? Add an orange and pineapple slice and top with a maraschino cherry.

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    Banana Fosters Martini

    Banana Fosters Martini

    • 1 oz. Blue Chair Bay® Banana Rum Cream
    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • 1.5 scoops vanilla or banana ice cream
    • 1 banana
    • caramel syrup or caramel ice cream topping
    • cinnamon sugar

    Chop the banana and place into blender with other ingredients. Blend until smooth. Coat the martini glass with caramel syrup. Pour into a martini glass and top with a banana and cinnamon sugar.

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    Banana Cream Pie

    Banana Cream Pie

    • 2 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. Blue Chair Bay® Banana Rum Cream
    • 1/4 cup crushed nilla wafers
    • 1/4 banana, sliced
    • cinnamon sugar
    • Lemon Wedge
    • Whipped Cream

    Using a lemon wedge, wet rim of glass and coat with cinnamon sugar. Fill a cocktail shaker with ice and rum. Shake well and strain into glass. Top with whipped cream, crumbled Nilla Wafers, and garnish with banana slices to make your martini look extra a-peeling.

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    Chocolate Pretzel

    Chocolate Pretzel

    • 1.5 oz. Blue Chair Bay® White Rum
    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .5 oz. caramel liqueur
    • .5 oz. chocolate liqueur
    • 1 oz. chocolate ice cream
    • melted chocolate, for rimming
    • crushed pretzels, for rimming

    Blend ingredients in a blender with ice. Rim martini glass with chocolate and crushed pretzels. Pour in drink and enjoy!⁠

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    Almond Joy

    Almond Joy

    • 1 oz. Blue Chair Bay® White Rum
    • 1 oz. Blue Chair Bay® Coconut Rum
    • .5 oz. chocolate liqueur
    • .5 oz. frangelico
    • chocolate sauce, to garnish
    • shredded coconut, to garnish

    Dip martini glass into chocolate syrup and coat with coconut flakes. Combine remaining ingredients into a cocktail shaker with ice. Strain into glass and enjoy

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    Tableside

    Tableside

    BANANAS FOSTER MEETS ITS MATCH

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. Blue Chair Bay® Vanilla Rum
    • pinch of cinnamon

    Add both rums and pinch of cinnamon to an ice-­filled shaker. Shake to chill and strain into a glass drizzled with caramel. Add sprinkle of cinnamon on top.

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    Coquito

    Coquito

    • 1 cup Blue Chair Bay® Coconut Spiced Rum
    • 2 cans (12 oz. each) Evaporated Milk
    • 1 can (15 oz. each) cream of coconut
    • 1 can (13.5 oz.) coconut milk
    • 4 oz. sweetened condensed milk
    • 1 tsp. vanilla extract
    • .5 tsp. cinnamon

    In a blender, mix together all ingredients. Pour into glass bottles and let chill overnight. Shake before serving. Garnish with cinnamon or cinnamon stick. Sip and be transported to Puerto Rico, where this cocktail originates. Makes about 8 servings.

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    Coconut Alexander

    Coconut Alexander

    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. Blue Chair Bay® Banana Rum
    • 2 oz. vanilla almond milk
    • .5 oz. amaretto

    One of our favorite after-dinner treats. Shake together all ingredients, then strain over ice. Garnish with a dash of cinnamon and a cinnamon stick.

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    Log Cabin

    Log Cabin

    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • .5 oz. cinnamon brown sugar syrup
    • 4 sage leaves
    • root beer

    Muddle sage with syrup, add rum and ice. Shake. Pour into ice filled mug and top with root beer. Garnish with sage.

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    Boston Cream Pie Martini

    Boston Cream Pie Martini

    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • 1.5 oz. baileys irish cream
    • 1.5 oz. godiva chocolate liqueur

    Shake over ice and serve up in a martini glass rimmed with cocoa.

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    Spiced Pumpkin

    Spiced Pumpkin

    • 1 oz. Blue Chair Bay® Spiced Rum
    • 1 oz. butterscotch schnapps
    • 1.5 oz. orange juice
    • 2-3 drops of bitters
    • pumpkin ale
    • cinnamon. for rimming
    • brown sugar, for rimming
    • honey, for rimming
    • cinnamon stick, for garnish
    • pumpkin pie spice, for garnish

    In a rocks glass, rim with honey and dip into brown sugar and cinnamon. In a shaker filled halfway with ice, add rum, schnapps, orange juice, and bitters. Shake and strain into glass. Top with pumpkin ale and garnish with a cinnamon stick to make it look gourd-geous

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    Skinny Hot Choco-nut

    Skinny Hot Choco-nut

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 6 oz. diet hot chocolate

    Add Blue Chair Bay Coconut Spiced Rum Cream to a mug of warm hot chocolate. Sip and repeat. You’ll warm up in no time.

    Calories: 96

    Print Recipe

    Pumpkin Spice Latté Milkshake

    Pumpkin Spice Latté Milkshake

    • 3 tbsp. Blue Chair Bay® Spiced Rum
    • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 cups coffee ice cream
    • 1/4 cup pumpkin puree
    • 1/2 tsp. pumpkin spice
    • 1/2 tsp. pure vanilla extract
    • caramel, for garnish
    • whipped cream, for garnish
    • cinnamon stick, for garnish

    Let’s pumpkin spice things up. Blend ice cream, milk, purée, spiced rum, pumpkin spice, and vanilla until smooth. Drizzle the inside of glass with caramel. Pour milkshake into glass, then top with whipped cream, caramel, and a cinnamon stick.

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    Spiked Spiced Apple Cider

    Spiked Spiced Apple Cider

    Slice, slice baby

    • 1 1/2 parts Blue Chair Bay® Spiced Rum
    • 1 part simple syrup
    • 3/4 parts fresh lemon juice
    • 1 part cider
    • cinnamon

    In a shaker, combine all ingredients. Shake vigorously. Pour into a glass garnished with an apple slice and cinnamon stick. Get ready for some hardcore fun.

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    Hot Choco-nut

    Hot Choco-nut

    We all feel a little nutty

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • hot chocolate

    Add Blue Chair Bay Coconut Spiced Rum Cream to a mug of warm hot chocolate. Sip and repeat. You’ll warm up in no time.

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    Chocolate Chip Shooter

    Chocolate Chip Shooter

    • .5 oz. Blue Chair Bay® Spiced Rum
    • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1.5 oz. chocolate vodka
    • crushed chocolate chip cookie, for garnish

    A shot for your sweet tooth. Shake rums and vodka in a shaker with ice. Strain into a shot glass rimmed with crushed chocolate chip cookies. Enjoy with a cookie on the side!⁠

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    Dark Chocolate Irish Pumpkin

    Dark Chocolate Irish Pumpkin

    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • 2 oz. pumpkin egg nog
    • 2 oz. fulton's harvest pumpkin cream liqueur
    • dark chocolate syrup
    • ice cubes
    • 12 oz. mojito glass

    Prep 12 oz. mojito glass by squeezing dark chocolate syrup against the inside top of glass using a zig zag pattern. Chill the glass for 15 minutes in the freezer. In a Martini Shaker add pumpkin egg nog, pumpkin cream liqueur and Blue Chair Bay Spiced Rum and shake. Pour mixture over into chilled glass. Serve.

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    Spiced Bahama Mama

    Spiced Bahama Mama

    It's tiki time!

    • 1 oz. Blue Chair Bay® Spiced Rum
    • 1 oz. pineapple rum
    • 1 oz. pomegranate liqueur
    • 1 oz. orange juice
    • 1 oz. lime juice
    • 1 oz. pineapple juice
    • .25 oz. grenadine

    Shake to combine. Garnish with a pineapple slice and cherry.

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    Carrot Mary

    Carrot Mary

    • 2 oz. Blue Chair Bay® Spiced Rum
    • 2 oz. carrot juice
    • .75 oz. cumin syrup
    • 1 oz. lemon juice
    • 1 egg white
    • 2 dashes orange bitters
    • ground cumin, for garnish
    • carrot tip, for garnish

    Combine all ingredients except orange bitters in cocktail shaker. Shake without ice until combined, then add a handful of ice and shake well. Double strain into a chilled glas and top with orange bitters, ground cumin, and carrot tip.

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    Barrel Finished

    Barrel Finished

    • 1 oz. Blue Chair Bay® Coconut Spiced Rum
    • .5 oz. cognac
    • .5 oz. cinnamon whisky
    • 4 oz. Blue Chair Bay® Coconut Spiced Rum Cream

    Add all ingredients to an ice-filled shake and give it a good toss. Pour content into cocktail glass. Use a star anise pod for garnish.

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    Kiwi Caipirinha⁠

    Kiwi Caipirinha⁠

    • 2 oz. Blue Chair Bay® White Rum
    • 2 tsp sugar
    • 1/4 lime cut into wedges
    • 1/2 kiwi cut into slices

    Place the lime wedges and kiwi slices into a rocks glass and add sugar. Muddle contents in the glass. Add ice White Rum. Stir. Garnish with a kiwi slice and serve.⁠

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    Bunny Martini

    Bunny Martini

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. lime juice
    • .75 oz. simple syrup
    • .75 oz. pink grapefruit juice
    • .5 oz. cranberry juice
    • Lime, for garnish

    Add all ingredients to cocktail shaker with half s cup of ice. Shake vigorously and strain into a martini glass.⁠

    Print Recipe

    Matcha Coffee

    Matcha Coffee

    • 1/4 cup Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 tsp matcha
    • 1/4 cup hot water
    • maple syrup

    Sift your matcha so it is lump-free. Spoon the matcha into a cup or mug. Add the hot water and whisk briskly, in an up and down motion, until frothy – about 30 seconds or so. Add the rum cream and whisk until well combined.⁠
    Taste and add additional water, rum cream, and/or sweetener to your liking.

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    Poinsettia

    Poinsettia

    Happy Holidays

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 1/2 sprig rosemary
    • .75 oz. simple syrup
    • .5 oz. fresh lemon juice
    • .75 oz. pomegranate juice
    • 2 oz. club soda

    Muddle half of a rosemary sprig with simple syrup in a cocktail shaker. Add ice to the shaker, then pour in rum, lemon juice, and pomegranate juice. Shake well and double strain into a martini glass. Splash in the club soda for extra fizz. Garnish with a sprig of rosemary and fresh cranberries. It’s beginning to look a lot like cocktails…

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    ‘Merica Snow Cones⁠

    ‘Merica Snow Cones⁠

    • 1/4 cup Blue Chair Bay® White Rum
    • 1/2 cup water
    • 1/4 cup blue curacao
    • 1 cup cut strawberries
    • 1 cup crushed ice
    • juice of 1 lime

    1. Combine the sugar and water in a saucepan over medium heat. Boil and dissolve sugar. Reduce heat, boil at a simmer for approximately 2 minutes. ⁠
    2. Pour half of the simple syrup over the strawberries. Allow to sit for 1 hour, then puree in a blender with the rum. Strain through a sieve and set aside.⁠
    3. Combine remaining syrup, lime juice, and curacao. Stir. Chill syrups until ready to serve.⁠
    4. For ice: use a snow cone machine or blend ice in a blender. Scoop crushed ice into glasses, then pour syrups over ice.

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    You and Te-Key-La

    You and Te-Key-La

    • .5 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. silver tequila
    • .5 oz. triple sec

    Chill the shot in a cocktail shaker. Strain into shot glass. Take the shot, bite the lime.

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    Key Lime Pie Shooter

    Key Lime Pie Shooter

    • 1.5 oz. Blue Chair Bay® Key Lime Rum Cream
    • crushed graham cracker

    Rim the shot glass with simple syrup and dip into the crushed graham crackers. Chill 1.5 oz. of Blue Chair Bay® Key Lime Rum Cream over ice and pour into the shot glass.

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    Key – 52

    Key – 52

    Caution: Flammable

    • .5 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. coffee liqueur
    • .5 oz. orange cognac

    Layer drink starting with coffee liqueur, then Key Lime Rum Cream, then grand marnier. Light and ignite.

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    Buttery Lime

    Buttery Lime

    • .75 oz. Blue Chair Bay® Key Lime Rum Cream
    • .75 oz. butterscotch schnapps

    Shake and Serve.

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    Easy Colada Shooter

    Easy Colada Shooter

    Easy Breezy

    • 1 oz. Blue Chair Bay Pineapple Rum Cream
    • 1 oz. Blue Chair Bay Coconut Rum

    Add both ingredients to a shaker with ice and chill. Strain into shot glass. Bottoms up.

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    Fall Shooter

    Fall Shooter

    It's Fall Y'all

    • 1 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. apple cider

    Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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    Take the Cake

    Take the Cake

    • .75 oz. Blue Chair Bay® Banana Rum Cream
    • .75 oz. whiskey
    • 2 dash black walnut bitters

    Shake all ingredients to combine. Serve in a shot glass and enjoy. After all, life should be a cakewalk.

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    Banana Fosters Shooter

    Banana Fosters Shooter

    • 1 oz. Blue Chair Bay® Spiced Rum
    • .5 oz. Blue Chair Bay® Banana Rum Cream
    • .5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • caramel sauce, for rimming
    • cinnamon, for garnish

    Rim the shot glass with caramel sauce. Pour all ingredients into a shaker, chill, and then pour into glass. Garnish with cinnamon for a sidesplitting shot ripe down your alley

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    Snowball

    Snowball

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .75 oz. cinnamon whisky

    Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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    You and Tequila

    You and Tequila

    • 1 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. silver tequila

    Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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    Limebacker

    Limebacker

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • .75 oz. fresh lime juice

    Shake with ice and strain into shot glass.

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    Mango Banana

    Mango Banana

    Enough to make a mango bananas

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 4 oz. mango sparkling water

    It’s as easy as combining both ingredients in a glass.

     

    Calories: 100

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    Oceanfront Coffee

    Oceanfront Coffee

    A Brew With a View

    • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. coffee liqueur
    • 5 oz. cold brew coffee

    Pour the cold brew and coffee liqueur over ice and stir. Shake the rum cream with ice, then strain it into that delicious coffee mixture you just stirred up. Garnish with ground nutmeg or cinnamon on top. We go for both.

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    PB&B

    PB&B

    • 1.5 oz. Blue Chair Bay® Banana Rum
    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 cup vanilla ice cream
    • 1 tsp. peanut butter
    Blend in a blender and serve in tall glass. Garnish with whipped cream and a cherry.

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    Kentucky Lift

    Kentucky Lift

    • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. bourbon
    • .5 oz. coffee liqueur
    • .5 oz. heavy cream
    • .5 oz. orgeat syrup
    • club soda

    Add all ingredients except club soda in a shaker and fill with ice. Shake and strain into tall glass. Fill with club soda pouring 6 inches above the glass. Wait and add another splash of club soda to lift the foam above the top of the glass.

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    Harvest Delight

    Harvest Delight

    • 2 oz. Blue Chair Bay® Banana Rum
    • 1 shot of espresso
    • .5 oz. cream

    Shake ingredients and pour into a martini glass. Garnish with 3 coffee beans.

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    Café Vista

    Café Vista

    • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. hazelnut liqueur
    • 5 oz. hot coffee

    Combine ingredients in a coffee mug. Add whipped cream on top. Stir and enjoy.

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    Barbados Coffee

    Barbados Coffee

    • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. Blue Chair Bay® Banana Rum
    • 6 oz. hot coffee

    Brew coffee, add rum, and stir. Garnish with whipped cream.

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    Honey Pineapple Fizz

    Honey Pineapple Fizz

    Buzz Buzz

    • 2 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 oz. honey syrup
    • 1 oz. club soda
    • 1 pinch black pepper

    Pour ingredients over crushed ice. Top with soda and a pinch of pepper.

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    The Elvis

    The Elvis

    • 3 oz. Blue Chair Bay® Banana Rum Cream
    • 2 oz. peanut butter whiskey
    • 6 dashes orange bitters

    Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a highball over ice. Garnish with peanuts

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    Banana Cream Bushwacker

    Banana Cream Bushwacker

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • .75 oz. dark creme de cacao
    • 2 oz. milk
    • 1 cup ice

    Put ingredients into a blender with ice and blend until smooth. Pour into glass or cup.

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    Pretty in Pink

    Pretty in Pink

    Hubba Hubba

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1 oz. apple juice
    • .5 oz. fresh lemon juice
    • 1 egg white
    • 1 tsp. grenadine

    Dry shake all ingredients in a shaker. Shake, shake, shake. Then add ice and shake again. Strain into a coupe glass. Express and garnish with a lemon peel.

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    Banana Split Smoothie

    Banana Split Smoothie

    • 1 oz. Blue Chair Bay® Banana Rum Cream
    • .5 oz. dark creme de cacao
    • 1 strawberry
    • 3/4 cup ice

    Add all ingredients to a blender and blend until smooth. Garnish with a fresh strawberry and waffle cookie.

    Calories: 90

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    Beyond the Reef

    Beyond the Reef

    • 1.5 oz. Blue Chair Bay® White Rum
    • 1 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. coffee liquer
    • 1 oz. cream
    • half of a ripe banana

    Blend to combine. Garnish with a banana slice.

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    Strawberry Banana Delight

    Strawberry Banana Delight

    • 1 oz. Blue Chair Bay® Banana Rum Cream
    • .25 oz. Blue Chair Bay® Spiced Rum
    • 1 oz. tequila rose (or a strawberry liqueur)
    • 1 oz. strawberry puree
    • .25 oz. triple sec

    Blend all ingredients in a blender with ice. Pour into a cocktail glass and garnish with a banana slice and strawberry.

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    Banana Mocha Frappe

    Banana Mocha Frappe

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 2 oz. cold strong brewed coffee
    • 5 oz. milk
    • 2 oz. chocolate syrup
    • 2 tbsp. granulated sugar
    • 2 cups ice cubes

    Here’s a drink that will mocha you so happy. Drizzle chocolate syrup into the glass. Combine all ingredients into a blender and blend until smooth. Pour into glass and garnish with whipped cream and chocolate.

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    Banana Split

    Banana Split

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • 2 oz. Blue Chair Bay® Vanilla Rum
  • 2 oz. strawberry liqueur
  • nutmeg, for garnish
  • strawberry slice, for garnish
  • banana slice, for garnish
  • Combine rum and strawberry liqueur into a shaker and chill. Pour into a martini glass. Get bananas with it and garnish with nutmeg and a strawberry and banana slice

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    Strawberry Banana Boozy Smoothie

    Strawberry Banana Boozy Smoothie

  • 2.5 oz. Blue Chair Bay® Banana Rum Cream
  • 1/2 cup plain yogurt
  • 2 cups strawberries, frozen
  • 1/2 cup milk, or almond milk
  • Blend all ingredients in a blender and pour into glass. Make it berry cute by adding a banana and strawberry slice as garnish.

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    Tropical Mimosa

    Tropical Mimosa

    • 1 oz. Blue Chair Bay® Banana Rum
    • 1 strawberry, cut and muddled
    • splash of orange juice
    • champagne

    Welcome to a socially acceptable way to start partying at breakfast. Muddle the strawberry in a shaker with rum and orange juice, and strain the result into a champagne flute. Top with champagne and garnish with a floating thin sliced strawberry.

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    Coffee and Pie

    Coffee and Pie

    Dynamic Duo

    • 1 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. coffee liqueur
    • 1 oz. club soda

    Add coffee liqueur to a rocks glass filled with crushed. Next add Key Lime Rum Cream. Top with club soda. No stir necessary.

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    Coconut Mudslide

    Coconut Mudslide

    • 1 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1 oz. coffee liqueur
    • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. Blue Chair Bay® Banana Rum Cream
    • 1 cup ice

    Add all ingredients to a blender and mix until smooth. Pour into hurricane glass if you have one. Add drizzles of chocolate and caramel if you’re feeling fancy.

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    Straw-bana Cabana

    Straw-bana Cabana

    • 3 oz. Blue Chair Bay® Banana Rum
    • .5 oz. strawberry puree
    • 3 oz. milk

    Shake to combine. Garnish with whipped cream and cherry popping pearls.

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    Dirty Banana

    Dirty Banana

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • .75 oz. coffee liqueur
    • 2 oz. pineapple juice
    • 1 scoop vanilla ice cream

    Add ingredients to a blender. Blend and pour into glass drizzled with chocolate. Garnish with whipped cream.

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    Milk Punch

    Milk Punch

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .5 oz. dark rum
    • 2 oz. milk
    • 3/4 tsp. vanilla extract
    • .5 oz. simple syrup

    Shake together with ice. Strain into ice filled rocks glass. Make beautiful with nutmeg.

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    Strawberry Bananas

    Strawberry Bananas

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • .75 oz. real strawberry infused syrup
    • club soda
    • strawberry, for garnish

    Fill a shaker with ice. Pour Blue Chair Bay Banana Rum Cream and Real Strawberry Infused Syrup into the shaker and shake vigorously. Strain the cocktail into a glass over ice.Slowly pour in the club soda for the perfect fizz.Garnish with a strawberry.

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    PB&Banana Shake

    PB&Banana Shake

    • 1.5 cups Blue Chair Bay® Banana Rum Cream
    • 2 tbsp peanut butter
    • 1 frozen banana
    • 1 tbsp cocoa powder
    • .5 cups of ice
    • chocolate syrup
    • additional peanut butter, for garnish
    • chocolate shavings, for garnish

    Add ice, peanut butter, banana, and cocoa powder to blender. Add in Banana Rum Cream slowly, allowing all of the ingredients to blend together before adding more. Rim a glass with peanut butter and chocolate shavings. Pour in cocktail and add chocolate syrup.⁠

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    Boozy Breakfast

    Boozy Breakfast

    • 2 cups Blue Chair Bay® Banana Rum Cream
    • 3 oz. Blue Chair Bay® White Rum
    • 1 cup fruity pebbles, divided
    • 2 tsp. sugar
    • splash of grenadine
    • vanilla frosting, for rim
    • Whipped cream, for garnish

    In a large measuring cup, combine Banana Rum Cream and ½ cup of Fruity Pebbles. Let sit for 30 minutes in the refrigerator, then strain into a clean measuring cup and discard cereal. In a cocktail shaker, shake Rum Cream mixture, white rum, grenadine, and ice. Spread frosting onto the rim of the glass, then roll in Fruity Pebbles. Strain cocktail into the glass and top with whipped cream and remaining Fruity Pebbles.

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    Peanut Butter Banana Boozy Smoothie

    Peanut Butter Banana Boozy Smoothie

    • 4 oz. Blue Chair Bay® Banana Rum Cream
    • 1/2 cup yogurt
    • 3 tbsp. peanut butter
    • 1 frozen banana

    Combine all ingredients into a blender. Blend until smooth. Pour into a glass, top with some peanut butter and enjoy your boozy smoothie.

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    Island Coffee

    Island Coffee

    • 1.5 oz. Blue Chair Bay® Banana Rum Cream
    • 4-6 oz. chilled black coffee

    Start your day off with coffee and a smile. Combine and shake ingredients. Pour into a glass filled with ice.

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    Beach Monkey

    Beach Monkey

    LIKE A CHOCOLATE-­DIPPED BANANA

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • chocolate milk

    Rim a glass with chocolate syrup and fill with ice. Add chocolate milk and Blue Chair Bay® Banana Rum Cream.

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    Skinny Oceanfront Coffee

    Skinny Oceanfront Coffee

    • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .5 oz. coffee liqueur
    • 5 oz. cold brew coffee

    Pour the cold brew and coffee liqueur over ice and stir. Shake the rum cream with ice, then strain it into that delicious coffee mixture you just stirred up. Garnish with ground nutmeg or cinnamon on top. We go for both.

    Calories: 85

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    Pineapple Cream Mimosa

    Pineapple Cream Mimosa

    • 1 cup Blue Chair Bay® Pineapple Rum Cream
    • 1 cup pineapple juice
    • 12 oz. champagne

    Blend ingredients with ice. Pour into champagne flutes and enjoy!

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    Island Mimosa

    Island Mimosa

    • 1.5 oz. Blue Chair Bay® Banana Rum
    • 2 oz. sparkling wine
    • 1 strawberry, chopped
    • 1 lemon wedge

    Muddle a strawberry and lemon in a mixing glass. Add Blue Chair Bay Banana Rum and ice and shake. Give it one more shake for good measure. Strain that deliciousness into a champagne flute, and top with sparkling wine. Finish it off with a strawberry slice for garnish.

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    Island Hummingbird

    Island Hummingbird

    Let your night take flight

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. Blue Chair Bay® Banana Rum
    • 1 oz. coffee liqueur
    • 2 oz. milk
    • .5 oz strawberry milk syrup

    Combine ingredients in a cocktail shaker with ice. Shake to chill and strain into glass. Throw a strawberry on the side to dress it up.

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    Tan Line

    Tan Line

    EVERYBODY’S GOT ONE

    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • cola

    Just pour them over ice and add a lemon wedge if you’re feelin’ fancy.

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    Sparkling Pomegranate

    Sparkling Pomegranate

    • .5 oz. Blue Chair Bay® Coconut Rum
    • 2 oz. 100% pomegranate juice
    • 2 oz. carbonated lemon lime soda or Prosecco
    • fresh pomegranate seeds, for sprinkling
    • fresh sprigs of rosemary, for garnish
    • Red sanding sugar, for rimming

    Rim cocktail glass with red sanding sugar. Fill the glass with ice cubes and add the Blue Chair Bay® Coconut Coconut Rum, pomegranate juice, and lemon lime soda. Gently mix cocktail. Garnish with pomegranate seeds and rosemary.

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    Cherry Ornament

    Cherry Ornament

    • 1 oz. Blue Chair Bay® Vanilla Rum
    • .5 oz. maraschino liqueur
    • 1 lemon wedge
    • champagne

    Craving that classic cherry vanilla taste? You’ve come to the right cocktail. Pour liqueur, rum, and champagne into a champagne flute. Squeeze the lemon into the glass, and garnish with a cherry.

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    Love Potion

    Love Potion

    • .5 oz. Blue Chair Bay® Coconut Rum
    • 2 oz. 100% strawberry juice
    • 2 oz. lemon-lime soda or prosecco
    • fresh strawberries cut into hearts, for garnish

    Put all ingredients into a shaker with ice and shake vigorously. Strain into a glass and enjoy.

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    Kiss from a Rose

    Kiss from a Rose

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 2 oz.lime juice
    • 1 oz. cranberry juice
    • 1 oz. cointreau

    Put ingredients in a shaker with ice and shake. Strain into a glass and garnish with a rose to make it fancy.

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    Love Martini

    Love Martini

    • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1/4 tsp. vanilla extract
    • chocolate syrup, for rimming

    Rim a martini glass with chocolate syrup. Shake Coconut Spiced Rum Cream and Vanilla Extract in a shaker with ice and pour into a martini. Fall in love and enjoy!

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    Sweetheart Cocktail

    Sweetheart Cocktail

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. strawberry sparkling water
    • simple syrup and conversation hearts, for garnish

    BE MINE… Rim a martini glass with simple syrup and place conversation hearts on rim SWEET PEA. SMILE and shake Blue Chair Bay Banana Rum Cream and Waterloo in a shaker with ice. Pour the SWEET STUFF into glass and BE HAPPY, XOXO

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    Frojito

    Frojito

    Yasss

    • 4 oz. Blue Chair Bay® Premium White Rum
    • 2 oz. fresh lime juice
    • 2 oz. simple syrup
    • 12 mint leaves
    • 2 cups crushed ice

    Blend ingredients together and find a patio with a view. Serves two.

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    Frozen Money

    Frozen Money

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 1.5 oz. pineapple juice
    • 1 oz. lime-ade
    • 8 mint leaves
    • mint sprig for garnish

    Add ingredients directly to a blender with ice and blend until smooth. Pour into glass or cup.

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    Wayward Vessel

    Wayward Vessel

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1 oz. pineapple juice
    • 1 oz. cranberry juice
    • 2 oz. lemon lime soda

    Build in glass with ice.

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    Burning Leaves

    Burning Leaves

    • .5 oz. Blue Chair Bay® Vanilla Rum
    • 1.5 oz. bourbon
    • 1 orange peel inserted into bottom of glass
    • 3 dashes of bitters
    • 1 flaming orange peel on top for smoky flavor

    Step 1: Pour all ingredients into glass. Step 2: Enjoy.

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    Beach Spodiodie

    Beach Spodiodie

    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. port wine

    Chill the two ingredients with ice in a shaer. Strain into shot glass. Give it a lime if you want.

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    Barbados Tea

    Barbados Tea

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • spiced chai tea

    Add directly to mug. Stick some cloves in an orange slice and spice it up.

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    Barbados Brew

    Barbados Brew

    • 1.5 oz. Blue Chair Bay® Banana Rum
    • 1 oz. belgian white ale
    • 1 oz. pomegranate juice

    Shake rum, pomegranate juice, and ice well, then strain into ice-filled punch glass. Top it off with that brew, and garnish with a lime wheel.

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    Banana Bushwhacker

    Banana Bushwhacker

    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. Blue Chair Bay® Banana Rum
    • 1 oz. dark crème de cacao
    • 2 oz. milk

    Put ingredients into a blender with ice and blend until smooth. Pour into glass or cup

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    Alright Alright Alright-Tini

    Alright Alright Alright-Tini

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1.5 oz. pineapple juice
    • .5 oz. triple sec
    • 1.5 oz blood orange juice

    Put all ingredients into a shaker over ice. Shake. Pour into a martini glass. Garnish with a floating blood orange wheel.

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    10 With A 2

    10 With A 2

    Don't Worry, It's Easy Math.

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 1.5 oz. pineapple juice
    • 10 mint leaves
    • juice of 1 lime wedge
    • splash of simple syrup
    • 1 oz. light lager beer or club soda

    Shake all ingredients with ice (except for the beer/soda, dude) in a cocktail shaker. Strain over ice into a rocks glass. Top with beer/soda and a nice mint sprig.

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    Irish Flag Shooter

    Irish Flag Shooter

    • .5 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. licor 43
    • .25 oz. Blue Chair Bay® White Rum
    • .25 oz. crème de menthe

    Layer shooter starting with licor 43, then followed by Key Lime Rum Cream. In another glass roll together 2 parts Blue Chair Bay White Rum and 1 part crème de menthe. Layer the mixer over the Key Lime Rum Cream.

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    Wild Blue Yonder

    Wild Blue Yonder

    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • .75 oz. lime juice
    • 2 oz. pineapple juice
    • 1 oz. orange juice
    • .25 oz. blue curacao

    Shake to combine and garnish with cherry and lime. Pour into your favorite glass, sit back, and relax.

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    Dixie Lemonade

    Dixie Lemonade

    • 1.25 oz. Blue Chair Bay® Premium White Rum
    • 2 oz. sweet tea
    • 4 oz. lemonade

    Pour ingredients directly into your favorite glass. Stir with ice and garnish with lemon. Cheers to summer.

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    Georgia Peach

    Georgia Peach

    Peachy

    • 1.25 oz. Blue Chair Bay® Premium White Rum
    • 4 oz. peach sweet tea
    • 2 oz. lemonade

    Pour ingredients directly into your favorite glass. Stir with ice and garnish with peach.

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    Melon Mojito

    Melon Mojito

    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. melon liqueur
    • 1 oz. lime juice
    • 1 oz. simple syrup
    • 6 mint leaves
    • club soda

    Muddle mint, lime juice, and simple syrup together in the bottom of a glass. Fill with ice then pour in rum and melon liqueur. Top with club soda and stir. Garnish with a sprig of mint.

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    Sea Water

    Sea Water

    • 1 oz. Blue Chair Bay® Coconut Rum
    • .5 oz. melon liqueur
    • 1 oz. sour mix
    • splash of blue curacao

    Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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    Crazy Sailor

    Crazy Sailor

    • 1 oz. Blue Chair Bay® Banana Rum
    • .5 oz. coffee liqueur
    • .5 oz. pineapple juice

    Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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    Strawberry Banana Frozé

    Strawberry Banana Frozé

    Delicious

    • 1 cup Blue Chair Bay® Banana Rum
    • 750 ml Rosé
    • 1 cup fresh strawberries
    • 2 oz. lemon juice

    Put all ingredients in a blender with some ice and mix until smooth. Makes 4-5 servings.

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    Shooting Star

    Shooting Star

    Rev It Up.

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • energy drink of your choice

    Pour that good stuff into a rocks glass with ice. Stir briefly. Or not. Don’t forget to add a lime wedge or three. Did you make one for Kenny? He’s looking empty.

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    Scallywag

    Scallywag

    White Meets Elderflower.

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .75 oz. elderflower liqueur
    • .5 oz. fresh lime juice
    • splash of simple syrup
    • 2 oz. club soda
    • 1 dash angostura bitters

    Build ingredients directly into rocks glass filled with ice. Roll it, baby. Whip some fruit on it if ya like.

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    Mojo Shot

    Mojo Shot

    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. lime sour
    • 3 mint leaves

    Shake ingredients well with ice and strain into shot glass

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    Melted Popsicle

    Melted Popsicle

    A CLASSIC COMBO OF VANILLA AND ORANGE

    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • orange soda

    You can handle it. Just pour over ice. Dress it up with a slice of orange.

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    Flip Flop Madras

    Flip Flop Madras

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. cranberry juice
    • 1 oz. club soda

    Use your favorite tall glass, put it all in there with some ice. Add a lime wedge. No fruit? No problem.

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    The Basic

    The Basic

    PSL Anyone?

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 oz. pumpkin puree

    Shake both ingredients in a shaker with ice. Strain into a martini glass. Garnish with a pinch of pumpkin pie spice.

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    Evergreen

    Evergreen

    Aloha

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 3 oz. pineapple juice
    • 4 sage leaves
    • 3 jalapeño slices
    • .5 oz. fresh lime juice
    • .5 oz. blue curaçao
    • .5 oz. simple syrup

    Muddle sage, lime, and jalapeños a cocktail shaker. Pour in the rum, pineapple juice, and simple syrup. Shake with ice, and strain into cocktail glass. Pour blue curaçao in the center of the cocktail. Garnish with jalapeño twist and pineapple wedge if you’re feelin’ it.

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    Sencha Iced Tea

    Sencha Iced Tea

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 3 oz. unsweet green tea
    • .75 oz. orgeat syrup
    • .25 oz. simple syrup
    • .25 oz. lemon juice

    Shake with ice in a shaker. Pour into collins glass filled with ice. Garnish with a lemon wedge and sprig of thyme.

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    Coco-Melon Frozé

    Coco-Melon Frozé

    Yum

    • 1 cup Blue Chair Bay® Coconut Rum
    • 750 ml Rosé
    • 1 cup fresh watermelon

    Put all ingredients in a blender with some ice and mix until smooth. Makes 4-5 servings.

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    Coastal

    Coastal

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 3 oz. lemon-lime soda
    • splash of cranberry juice

    Add all ingredients into a tall glass with ice. Garnish with lime or lemon wedge if you’re feelin’ it.

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    Beach Mariner

    Beach Mariner

    Tiki Tiki

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .75 oz. fresh lime juice
    • .5 oz. fresh grapefruit juice
    • 1 oz. demerara syrup
    • .25 oz. allspice dram
    • 3 dashes aztec chocolate bitters

    Shake all ingredients together with ice. Strain into tall or tiki glass with crushed ice. Garnish with pineapple leaves.

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    Blood Orange Sparkle

    Blood Orange Sparkle

    • 1 oz. Blue Chair Bay® Premium White Rum
    • .75 oz. simple syrup
    • 1.5 oz blood orange juice
    • Prosecco / Champagne / Cava

    Combine rum, blood orange juice, and simple syrup in a shaker. Shake, and strain into champagne flute. Now, it’s time for the sparkles: top with prosecco. Garnish with blood orange peel.

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    Piña Colada

    Piña Colada

    • 2 oz. Blue Chair Bay® Premium White Rum
    • 2 oz. pineapple juice
    • 2 oz. cream of coconut
    • 1.5 cups ice

    Blend ingredients together, core a pineapple, enjoy.

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    Bananas Fostertini

    Bananas Fostertini

    • 2 oz. Blue Chair Bay® Banana Rum
    • 1 oz. orange juice
    • 1 pinch cinnamon
    • 1 pinch nutmeg
    Shake well with ice and strain into martini glass. Garnish with orange zest, cinnamon, and nutmeg.

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    All Inclusive

    All Inclusive

    Tart and Delicious

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 2 oz. grapefruit juice
    • .5 oz. fresh lime juice
    • .5 oz. simple syrup
    • 1 oz. tonic water

    Simple: Shake with ice. Service with ice.

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    Banana Fizz

    Banana Fizz

    • 2 oz. Blue Chair Bay® Banana Rum
    • 1 oz. pineapple juice
    • club soda
    • Lime wedge

    Add all ingredients into a highball glass with ice. Lime wedge for garnish.

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    Banana Dream

    Banana Dream

    • 1.5 oz. Blue Chair Bay® Banana Rum
    • .5 oz. Blue Chair Bay® Vanilla Rum
    • .25 oz. hazelnut liqueur
    • 1/3 muddled banana
    • 1 oz. cream

    Pour everything in a shaker, and get to shaking! Strain into chilled martini glass. Add a slice of banana as a garnish, and sprinkle cinnamon on top.

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    Anything But Mine

    Anything But Mine

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. red grapefruit juice
    • .5 oz. grapefruit liqueur
    • 2 oz. grapefruit soda

    Build ingredients directly into highball glass filled with ice and stir briefly. Garnish with orange or grapefruit slice.

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    The Lucky Emerald

    The Lucky Emerald

    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. melon liqueur
    • 2 oz. pineapple juice

    Pour all ingredients into a cocktail glass filled with ice. Garnish with your style of lime.

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    Melon Ball

    Melon Ball

    • 1 oz. Blue Chair Bay® Key Lime Rum Cream
    • .25 oz. Blue Chair Bay® White Rum
    • .25 oz. melon liqueur

    Chill Key Lime Rum Cream in a cocktail shaker with ice. Pour into shot glass. In another tin, mix Blue Chair Bay® White Rum and melon liqueur. Layer on top of Key Lime Rum Cream with a bar spoon.

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    Spring Martini

    Spring Martini

    • 1.5 oz. Blue Chair Bay® White Rum
    • 3 oz. Blue Chair Bay® Banana Rum Cream
    • .5 oz. triple sec
    •                                  

    • dash of grenadine
    •                                          

    • sprinkles, for rimming

    Rim glass with colored sprinkles. Combine all ingredients into a shaker filled with ice. Shake vigorously. Strain into a martini glass.

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    Mai Tai

    Mai Tai

    • 2 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. orange curacao
    • .5 oz. orgeat syrup
    • .5 oz. lime juice
    • 1 cup ice

    Blend all ingredient in a blender. Make it fancy with a lime wheel and pineapple leaves if you got it.

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    Skinny Island Mule

    Skinny Island Mule

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • .5 oz. fresh lime juice
    • 4 oz. diet ginger beer

    Life is like a moscow mule: it’s all in how you make it. We make ours with rum. Combine all ingredients in a glass filled with ice. Give it a stir, and garnish with a lime wheel.

    Calories: 96

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    Skinny High Tide

    Skinny High Tide

    • 1.5 oz. Blue Chair Bay® Banana Rum
    • .75 oz. pineapple juice
    • 2 oz. diet lemon lime soda

    Pour rum and pineapple juice into a highball glass with ice. Top it off with lemon-lime soda. Garnish with a lime wedge. Pretty sweet.

    Calories: 99

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    Skinny Float

    Skinny Float

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 4 oz. diet root beer

    Add ingredients to a highball glass with ice very slowly (we’re working with bubbles here!) and stir carefully and thoroughly. It’s worth it. Garnish with whipped cream and a cherry.

    Calories: 78

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    Birthday Cake

    Birthday Cake

    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. pineapple juice
    • 2 drops grenadine

    Pour BCB Vanilla and pineapple juice into shaker over ice, shake hard 1 time. Strain into shot glass. Add drops of grenadine, and serve.

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    Banana Blood

    Banana Blood

    • 1.5 oz. Blue Chair Bay® Banana Rum Cream
    • .75 oz. herbal liqueur

    Shake and Serve.

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    Smoked Coconut and Pineapple Fizz

    Smoked Coconut and Pineapple Fizz

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. pineapple juice
    • 1 oz. club soda
    • 1 pinch barbeque rub
    • lime wheel for garnish

    Add the first three ingredients into a rocks glass with ice and roll back and forth from glass to mixing tin. Garnish: lime wheel float with a pinch of bbq rub on it.

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    Make Me Disappear

    Make Me Disappear

    • 2 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. orange cognac
    • 1 oz. fresh lime juice
    • 1 oz. orgeat syrup
    • .5 oz. demerara syrup

    Shake ingredients with ice and pour into hurricane or tiki glass. Add some shade with an umbrella.

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    Rum Radler

    Rum Radler

    • 1.5 oz. Blue Chair Bay® Banana Rum
    • 1 oz. dark rum
    • 1 oz. pineapple juice
    • 1 oz. blackberry liqueur
    • 1 oz. orange juice
    • .5 oz. grenadine

    Combine ingredients into cocktail glass filled with ice. Simple. For layered look add in the following order: grenadine, banana rum, blackberry liqueur, juices, dark rum float.

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    Rumbalaya

    Rumbalaya

    • 2 oz. Blue Chair Bay® Coconut Rum
    • .5 oz. orange juice
    • 4 oz. cranberry juice

    In a cocktail glass combine ingredients over ice. Give it a stir. Garnish with fresh fruit.

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    Straw-Nana Colada

    Straw-Nana Colada

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 2 oz. pineapple juice
    • 2 oz. cream of coconut
    • 4 frozen strawberries
    • 1 cup ice

    Add all ingredients to a blender and mix until smooth. Pour into your favorite tiki glass and enjoy.

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    Red October

    Red October

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1.5 oz. blood orange pellegrino
    • splash of aperol
    • blood orange slices

    Put the blood orange slices and ice into wine glass. Top with ingredients. Garnish with a good orange slice.

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    Pile Up

    Pile Up

    Raspberries Make It Rock

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 5 raspberries
    • .5 oz. fresh lime juice
    • splash of simple syrup
    • splash of ginger ale

    Shake all ingredients in a cocktail shaker with ice. Strain over ice into a rocks glass. Top off with the ginger ale. Garnish: A lime wheel and raspberries. What else?

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    Long Legged Model

    Long Legged Model

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1 oz. pineapple juice
    • 2 oz. lemon-lime soda

    Blend all ingredients in a glass with ice. Garnish with lime.

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    Island Paloma

    Island Paloma

    • 2 oz. Blue Chair Bay® Premium White Rum
    • 2 oz. grapefruit juice
    • .5 oz. fresh lime juice
    • splash of simple syrup
    • club soda

    Combine all ingredients in a sugar-rimmed glass filled with ice. Top with club soda and garnish with a lime wheel.

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    Cape Cod Mojito

    Cape Cod Mojito

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 10 cranberries
    • 1 oz. simple syrup
    • 1 oz. cranberry juice
    • 8 mint leaves
    • club soda

    Muddle mint leaves with simple syrup in a glass. Add cranberries and muddle again. Add Blue Chair Bay® White Rum. Fill with ice and top with club soda. Use bar spoon to suspend mint. Garnish with sprig of mint.

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    Cajun Lemonade

    Cajun Lemonade

    • 2 oz. Blue Chair Bay® Coconut Rum
    • .5 oz. strawberry puree
    • 4 oz. lemonade

    Start with muddling a handful of cilantro with the strawberry puree. Add ice and then pour in Blue Chair Bay Coconut Rum. Shake well. Strain into ice filled highball glass. Rim glass with cajun seasoning. Garnish with strawberry, cucumber, and cilantro stems.

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    No Problems

    No Problems

    • 1 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. amaretto liqueur
    • .5 oz. pineapple juice

    Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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    Busker Punch

    Busker Punch

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1 oz. orange juice
    • 1 oz. pineapple juice
    • .5 oz. fresh lime juice
    • .5 oz. grenadine

    Combine all ingredients in a highball glass filled with ice. Garnish with nutmeg, orange peel and pineapple sliver.

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    Seaside Cider

    Seaside Cider

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum
    • .5 oz. velvet falernum
    • .5 oz. fresh lime juice
    • apple cider

    Shake first three ingredients together with ice, strain into collins glass. Top with apple cider and garnish with nutmeg.

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    Dead End Street

    Dead End Street

    Wrong Turn Ahead

    • 1 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. black vodka
    • 2 oz. cherry soda
    • 1 oz. chambord
    • 2 dashes chocolate bitters

    Shake ingredients together except for cherry soda. Strain into martini glass. Add chocolate bitters to the mix.

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    Blue Chair Bay Pineapple Express

    Blue Chair Bay Pineapple Express

    • 2.5 oz. Blue Chair Bay® Coconut Rum
    • 2.5 oz. Blue Chair Bay® Banana Rum
    • 1.5 oz. peach schnapps
    • 9 oz. orange juice
    • 9 oz. pineapple juice

    Mix all ingredients in a fishbowl.

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    Sand Dollar

    Sand Dollar

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .75 oz. Blue Chair Bay® Coconut Rum
    • 2 oz. passion fruit juice
    • 1 oz. orange juice
    • .5 oz. fresh lime juice
    • .5 oz. simple syrup
    • .5 oz. grenadine

    Shake all ingredients together with ice. Pour into ice filled hurricane glass. Garnish with lime wedge and a cherry.

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    Barbadian Swizzle

    Barbadian Swizzle

    • 1 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. orange juice
    • 1 oz. pineapple juice
    • .75 oz. south seas syrup
    • .5 oz. falernum syrup
    • .5 oz. fresh lime juice

    Shake all ingredients together and strain into a glass. Fill with crushed ice. Swizzle.

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    Pacific Punchbowl

    Pacific Punchbowl

    • 6 oz. Blue Chair Bay® Premium White Rum
    • 3 oz. blue curacao
    • 2 oz. fresh lemon juice
    • 12 oz. lemon lime soda

    102Add all ingredients to a fishbowl or punch bowl. Garnish with a few lemon slices and grab a couple friends.

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    Shipwrecked

    Shipwrecked

    • .5 oz. Blue Chair Bay® Banana Rum Cream
    • .5 oz. dark creme de cacao
    • .5 oz. grenadine

    Slowly layer ingredients in order in shot glass. Drink all at once. Garnish with thin chocolate wafer.

    Calories: 99

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    Union Street Daiquiri

    Union Street Daiquiri

    • 2 oz. Blue Chair Bay® Banana Rum
    • 2 strawberries, with top cut off
    • 1 oz. fresh lime juice
    • 2 oz. lime-ade
    • strawberry slice on rim of glass for garnish

    Put ingredients into a blender with ice and blend until smooth. Pour into glass or cup.

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    Sunset Sour

    Sunset Sour

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1.5 oz. blood orange juice
    • .5 oz. grenadine
    • 2 oz. lemon-lime soda

    Shake all ingredients except for soda in a shaker. Strain into cocktail glass. Garnish with fresh cranberries.

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    SUNBURN

    SUNBURN

    YOU’LL FEEL BETTER IN NO TIME

    • 2 oz. Blue Chair Bay® Vanilla Rum
    • 5 raspberries
    • lemon­-lime soda

    Muddle raspberries in a shaker tin before adding Blue Chair Bay® Vanilla Rum and filling with ice.
    Shake the daylights out of it and strain into a glass with ice. Top with lemon-­lime soda.

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    Sixth Gear

    Sixth Gear

    With Nowhere To Steer.

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • 3 oz. ginger beer (or ale, if your beer is all gone)
    • 3 oz. light lager beer
    • 1 dash angostura bitters (optional)

    Pour directly over ice into a tall beer glass or mug, stir, then add a lime. AND NO DRIVING.

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    Shorebird

    Shorebird

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. amaretto
    • .5 oz. fresh lime juice
    • lemon­-lime soda

    Build in collins glass with ice. Top with lemon-lime soda.

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    Rum Julep

    Rum Julep

    SPICE IT UP

    • 2 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. simple syrup
    • 8 mint leaves
    • ginger beer

    Top rum and simple syrup with ginger beer in a glass. Garnish with a lime wedge.

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    Pineapple Coconut Mojito

    Pineapple Coconut Mojito

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1/2 a lime
    • 2 oz. pineapple juice
    • handful of mint leaves
    • tonic water

    Muddle mint and lime together, add the good stuff and the pineapple juice. Shake and pour into a fresh glass. Top with tonic water. Get creative with that garnish.

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    Honeydew Ginger Mojito

    Honeydew Ginger Mojito

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 5 mint leaves
    • .5 oz. fresh lime juice
    • .75 oz. simple syrup
    • 1/2 cup honeydew puree

    In a shaker, muddle mint leaves with simple syrup. Add white rum, lime juice, and honeydrew puree. Shake well and pour in tall glass filled with ice. Top with ginger beer. Garnish with sprig of mint.

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    Rum Fashioned

    Rum Fashioned

    Call Us Old Fashioned

    • 2 oz. Blue Chair Bay® Premium White Rum
    • 1 tsp sugar
    • 4 dashes angostura bitters
    • 2 cherries
    • 2 orange wheels

    Muddle sugar, bitters, and one cherry and one orange wheel in a glass. Discard rind, and add ice and rum. Stir until the glass is nice and frosty. Strain into glass with a large ice cube. Call us old fashioned, but we like the classic garnish of cherry and orange wheel.

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    Fishbowl Standard

    Fishbowl Standard

    Welcome to the Fishbowl

    • 2.5 oz. Blue Chair Bay® Premium White Rum
    • 2.5 oz. Blue Chair Bay® Coconut Rum
    • 1.5 oz. blue curaçao
    • 3 oz. sour mix
    • 8 oz. pineapple juice
    • 8 oz. lemon-lime soda

    Mix all ingredients in a fishbowl. Dive in.

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    Cosmic Hallelujah

    Cosmic Hallelujah

    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. Blue Chair Bay® Banana Rum
    • 1 oz. triple sec
    • 1 oz. blue curaçao
    • 1 oz. raspberry liqueur
    • lemon-lime soda

    Shake the Blue Chair Bay® Rums together with triple sec. Strain into a cocktail glass filled with crushed ice. Top with lemon lime soda. Pour the blue curaçao down the left side of the cocktail. Pour the raspberry liqueur down the right side. Garnish with a kiwi wheel.

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    Blue Chair Breeze

    Blue Chair Breeze

    Nowhere to go. Nowhere to be.

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • .75 oz. cranberry juice
    • splash of fresh lemon juice
    • 8 mint leaves
    • 1 pinch cinnamon
    • chilled light lager beer

    Shake ingredients (except beer) very well with ice and strain over ice into a rocks glass, or without ice into a martini glass. Top with the beer and garnish with mint sprig and/or lemon wheel.

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    Beach Party

    Beach Party

    • 2.5 oz. Blue Chair Bay® Premium White Rum
    • 2.5 oz. Blue Chair Bay® Coconut Rum
    • 3 oz. pomegranate liqueur
    • 3 oz. grenadine
    • 8 oz. orange juice
    • 8 oz. lemon-lime soda

    Mix all the ingredients in a fishbowl with ice. Add a couple bendy straws.

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    Beach Nut

    Beach Nut

    Admit it. You are one.

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. walnut liqueur

    Fill a glass with ice and pour in the walnut liqueur before topping with Blue Chair Bay® Banana Rum Cream.

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    BARREL ROLL

    BARREL ROLL

    ROOT BEER GETS A MAKEOVER

    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • root beer

    Pretty simple here. Just fill a frozen mug with ice and go from there. You’ll be smooth sailing in no time.

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    Banana Cream Colada

    Banana Cream Colada

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. pineapple juice
    • 1 oz. orange juice
    • 1 oz. cream of coconut
    • 1 cup ice

    Add all ingredients to a blender. Blend until smooth. Pineapple and banana for a garnish.

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    Smooth Sailor

    Smooth Sailor

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 4 oz. pineapple juice
    • 1 oz. cream of coconut
    • 1 oz. orange juice
    • 1 cup ice

    Add all ingredients to a blender. Blend until smooth and set sail.

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    Coconut Spiced Alexander

    Coconut Spiced Alexander

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 oz. vanilla almond milk
    • .5 oz. amaretto

    Shake all ingredients and strain over ice. Garnish with a dash of cinnamon and a cinnamon stick.

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    Skinny Café Vista

    Skinny Café Vista

    • .75 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .5 oz. hazelnut liqueur
    • 5 oz. hot coffee

    Combine ingredients in a coffee mug. Add whipped cream on top. Stir and serve.

    Calories: 91

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    Whole Island

    Whole Island

    • 1 oz. Blue Chair Bay® Banana Rum
    • .5 oz. Blue Chair Bay® Coconut Rum
    • 1/2 muddled kiwi
    • .5 oz. pineapple juice
    • .5 oz. orange juice
    • splash of ginger ale

    Build drink into a rocks glass. Top with ginger ale. Garnish with a mango and orange slice.

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    Spring Mojito

    Spring Mojito

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. ginger syrup
    • 1 oz. fresh lime juice
    • 12 mint leaves
    • 1 mandarin orange
    • 1 oz. club soda

    Muddle mint and orange together. Pour in rest of ingredients. Shake with ice and strain into your choice of cocktail glass. Garnish with mandarin slice and mint leaves.

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    Spicy Texan

    Spicy Texan

    Yee-haw Cowboy

    • 2 oz. Blue Chair Bay® Premium White Rum
    • 3 oz. tomato juice
    • 1 oz. lemon juice
    • 1/2 tsp. worcestershire sauce
    • 3 drops of hot sauce
    • dash of salt and pepper

    Stir ingredients together in a collins glass with ice. Garnish with celery or whatever else you want to garnish it with. Go crazy.

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    Paradise Punch

    Paradise Punch

    Caribbean Sea in a Glass

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .75 oz. blue curaçao
    • .5 oz. fresh lemon juice
    • lemon-lime soda

    In a tall cocktail glass filled with ice pour in all ingredients. Top with lemon lime soda. Garnish with your favorite citrus.

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    Grilled Banana Punch

    Grilled Banana Punch

    • 2 oz. Blue Chair Bay® Banana Rum
    • 1 oz. whole milk (or soy for non-dairy version)

    Shake well with ice and strain over ice into rocks or punch glass. Garnish that creamy concoction with freshly grated nutmeg and a banana slice rolled in vanilla sugar.

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    English Primrose

    English Primrose

    • 1 oz. Blue Chair Bay® Premium White Rum
    • 3 dashes of orange bitters
    • sugar cube
    • splash of champagne

    Bought champagne instead of milk again? Happens to the best of us. Just combine rum, bitters, sugar cube, and champagne in a champagne flute. Garnish with an orange twist.

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    Orange Lantern

    Orange Lantern

    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. aperol
    • 1.5 oz. prosecco
    • .5 oz. club soda

    Stir all ingredients in a cup of ice. Pour that brew into a rocks glass filled with ice. If you’ve got it, haunt it: garnish with an orange peel.

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    Rumatouille

    Rumatouille

    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. dry vermouth
    • .25 oz. dark rum
    • .25 oz. grenadine
    • .5 oz. lemon juice

    Shake with ice and strain into ice filled rocks glass. Garnish with lemon wheel float.

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    Choco-Coco

    Choco-Coco

    When you’re feeling loco

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 oz. cream
    • 1 oz. dark crème de cacao

    Shake with ice, strain into glass, and garnish with chocolate shavings.

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    Cherry on Top

    Cherry on Top

    • .5 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. amaretto
    • .5 oz. grenadine

    Chill shot in a cocktail shaker with ice. Strain into a shot glass.

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    Caribbean Winter

    Caribbean Winter

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 3 oz. coconut water
    • shaved coconut for garnish

    Add ingredients directly to a highball glass with ice and stir briefly.

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    Land & Sea

    Land & Sea

    2 in 1

    • Land:
    • 2 oz. Blue Chair Bay® Coconut Rum
    • 2 oz. pineapple juice
    • 2 oz. cream of coconut
    • 1.5 cups ice
    • Sea:
    • 2 oz. Blue Chair Bay® Premium White Rum
    • 2 oz. island punch pucker
    • 2 oz. blue curaçao
    • 12 oz. lemon lime soda

    Blend the “land” ingredients together and pour into a tall collins glass. Place collins glass inside fishbowl or pitcher filled with ice. Pour in “sea” ingredients around “land” cocktail. Garnish with tiki umbrella and cherry

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    Boozy Banana

    Boozy Banana

    • 2 oz. Blue Chair Bay® Banana Rum
    • 4 oz. pineapple juice
    • 1 oz. cream of coconut
    • 1 oz. orange juice

    Feeling bad and boozy? You’ve come to the right place. Add all ingredients in a shaker with a few ice cubes. Shake it up, and strain into ice-filled glass. Garnish with cherry and orange wheel.

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    Blue Jean Baby

    Blue Jean Baby

    Born in the USA...

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • Cola
    • Lime wedge

    Pour that good stuff into a rocks glass with ice. Stir, add a lime wedge.

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    BEACH BUM

    BEACH BUM

    VANILLA MAKES FOR A MAJOR MOJITO

    • 2 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. simple syrup
    • 6-­8 mint leaves
    • half of a lime, cut into quarters
    • 6 oz. seltzer

    Muddle mint and lime in the bottom of a shaker to release the juice and flavors. Fill with ice and add simple syrup and Blue Chair Bay® Vanilla Rum before shaking it like a polaroid picture. Pour into glass and top with seltzer. Garnish with fresh mint.

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    Banana Mango Rum-a-Rita

    Banana Mango Rum-a-Rita

    • 1.5 oz. Blue Chair Bay® Banana Rum
    • 1 oz. mango puree
    • .75 oz. orange cognac
    • .5 oz. fresh lime juice
    • splash of club soda

    Combine all ingredients except club soda in a cocktail shaker filled with ice. Strain into margarita glass filled with ice. Splash in some club soda. Garnish with lime wheel. Enjoy.

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    Caribbean Swizzle

    Caribbean Swizzle

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. orange juice
    • 1 oz. pineapple juice
    • .5 oz. south seas syrup
    • .5 oz. falernum
    • 1 oz. lime juice
    • 1 cup ice

    Six ingredients, ice, and a blender. That’s all you need. Oh, and a place to relax.

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    Rum Relaxer

    Rum Relaxer

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. dark rum
    • 1 oz. pineapple juice
    • 1 oz. blackberry liqueur
    • 1 oz. orange juice
    • .5 oz. grenadine
    • 1 cup ice

    Add all ingredients to a blender. Blend until smooth. Easy.

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    Creamy Coquito

    Creamy Coquito

    • 1 cup Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 cans (12 oz each) evaporated milk
    • 1 can (15 oz) cream of coconut
    • 1 can (13.5 oz) coconut milk
    • 1/2 cup sweetened condensed milk
    • 1 tsp. vanilla extract
    • 1/2 tsp. cinnamon

    Combine all ingredients in blender to mix together. Pour into glass bottle(s) and let chill overnight. Shake before serving. Garnish with cinnamon or cinnamon stick.

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    Hemingway’s Daiquiri

    Hemingway’s Daiquiri

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 1 tsp. maraschino liqueur
    • .5 oz. grapefruit juice
    • .5 oz. fresh lime juice
    • .75 oz. simple syrup

    Combine all ingredients in a cocktail shaker with ice, and then strain into a cocktail glass. Served straight up with a lime wheel.

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    Caspian’s Cape

    Caspian’s Cape

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 1.25 oz. demerara rum
    • .75 oz. licor 43
    • .75 oz. pineapple juice
    • .75 oz. orange juice
    • .75 oz. lemon juice
    • .75 oz. passion fruit syrup

    Shake all ingredients together with ice. Strain into tiki glass with crushed ice. Garnish with pineapple leaf and lime wheel.

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    Salty Kiss

    Salty Kiss

    • 2.5 oz. Blue Chair Bay® Coconut Rum
    • .75 oz. blue curaçao
    • .5 oz. fresh lime juice

    Pour rum, blue curaçao and lime juice over ice in a martini shaker. This one’s best shaken, not stirred. Pour into martini glass rimmed with lime juice and salt.

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    Ocean Mist

    Ocean Mist

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 4 oz. diet cranberry juice
    • 1 oz. diet lemon lime soda

    Combine ingredients with ice directly in a cocktail glass.

    Calories: 95

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    Tootsie Roll

    Tootsie Roll

    Did you say chocolate?

    • .5 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. cherry vodka
    • .5 oz. chocolate liqueur

    Shake and Serve.

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    Spiced Lime Shake

    Spiced Lime Shake

    • 2 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. Blue Chair Bay® Coconut Spiced Rum
    • 2 scoops vanilla ice cream

    In a tall cocktail glass add two scoops of vanilla ice cream. Add both Key Lime Rum Cream and Coconut Spiced Rum on top. Stir with a bar spoon.

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    Runaway Lime

    Runaway Lime

    Roll Baby Roll

    • 1 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. Blue Chair Bay® Banana Rum
    • 4 oz. pineapple juice
    • 2 cups ice

    Blend all ingredients on high. Pour the good stuff in a glass. Garnish with a cherry and pineapple wedge.

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    Lone Star Daiquiri

    Lone Star Daiquiri

    Saddle Up Partner

    • 2 oz. Blue Chair Bay® Premium White Rum
    • 1.5 oz. blood orange juice
    • 1 oz. simple syrup

    Pour all ingredients into a shaker. Pour in a tall glass over ice. Garnish with a blood orange slice or wheel.

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    Key to Paradise

    Key to Paradise

    • .5 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. Blue Chair Bay® Banana Rum
    • .5 oz. Blue Chair Bay® Coconut Rum

    Chill in a cocktail shaker. Strain into a shot glass. Add a little banana if you want.

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    Black Cherry Mojito

    Black Cherry Mojito

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 8 pitted cherries
    • 2 lime wedges
    • 1 oz. simple syrup
    • 6 mint leaves
    • seltzer

    In a cocktail shaker add cherries, lime wedges, mint leaves and simple syrup. Muddle. Add rum and ice cubes. Shake and strain into ice filled glass.

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    Fuzzy Lime

    Fuzzy Lime

    • 1 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. licor 43

    Shake and Serve.

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    Espresso Martini

    Espresso Martini

    Extra buzzy

    • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1.5 oz. espresso vodka

    Shake very well with ice and strain into martini glass. Garnish with three coffee beans.

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    Zombie Apocalypse

    Zombie Apocalypse

    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. peach schnapps
    • 1 oz. sour apple pucker
    • 1 oz. sour mix

    Shake all ingredients together with ice. Strain into an ice filled zombie glass. Get creative and garnish with red ooze.

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    Orange Fix

    Orange Fix

    • 1 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. licor 43
    • 2 oz. blood orange pellegrino
    • .75 oz. raspberry syrup

    Pour ingredients directly into ice filled collins glass. Give it a stir. Fill the plastic syringe with the raspberry syrup. Insert into cocktail.

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    Poisoned Apple

    Poisoned Apple

    It's science

    • 1 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. triple sec
    • 1 oz. sour apple pucker
    • .5 oz. fresh lime juice
    • prosecco

    Shake all ingredients with ice except for prosecco. Strain into skull glass or beaker with a mix of dry and regular ice. Garnish with a lime bow.

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    Welcome to the Fishbowl

    Welcome to the Fishbowl

    • 3 oz. Blue Chair Bay® Coconut Rum
    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • 1.5 oz. blue curacao
    • 1.5 oz. sweet and sour mix
    • 3 oz. pineapple juice
    • 5 oz. lemon lime soda

    Pour all ingredients into your bucket with ice and grab a friend.

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    Bloody Ghostini

    Bloody Ghostini

    Boo-yah!

    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. cream of coconut
    • splash of club soda

    Glass prep: rim glass with black sugar and use red gel to create blood streaks. Slice the tops off two strawberries to create horns. Shake all ingredients except for club soda with ice. Strain into a martini glass and serve.

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    Haunted Island

    Haunted Island

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. Blue Chair Bay® White Rum
    • 1 oz. blue curaçao
    • pineapple juice

    Trick or Treat yo’ self. Fill a glass with ice and pour ingredients one at a time to create layers. Garnish with a lemon wedge and some creepy crawlies.

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    Candy Corn Martini

    Candy Corn Martini

    If you've got it, haunt it.

    • 4 oz. Blue Chair Bay® Coconut Rum
    • 3 oz. Blue Chair Bay® Spiced Rum
    • 4 oz. pineapple juice
    • 2 dashes grenadine
    • optional pineapple chunks or maraschino cherry garnishes

    Show your ghouls your bartending skills. Combine the coconut rum, spiced rum, and pineapple juice in a drink shaker with a couple of ice cubes. Shake firmly. Pour in a martini glass, add a couple dashes of grenadine in the middle and let settle.

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    Home of the Brave

    Home of the Brave

    • .5 oz. Blue Chair Bay® Premium White Rum
    • .25 oz. blue curaçao
    • .5 oz. cointreau
    • .5 oz. grenadine

    Mix white rum and blue curaçao together and set aside. Pour grenadine into shot glass. Using the back of a bar spoon layer on cointreau. Again using the bar spoon, layer on white rum and blue curaçao mixture.

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    Ghost in the Key Lime

    Ghost in the Key Lime

    • 1.5 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. club soda

    Shake both rums together and double strain into a martini glass. Top with club soda. Add a ghost for a spooky effect and wait for the boos to kick in

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    Superhero Martini

    Superhero Martini

    Superhero reporting for duty

    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. lemonade
    • 1 oz lime soda water
    • 1 drop green food coloring
    • slice of lemon, cut like a bat for garnish

    Ready to save you with a bubbly cocktail! ⁠Combine all ingredients into a martini glass.

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    Raspberry Lime Rickey

    Raspberry Lime Rickey

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. raspberry liqueur
    • juice of half a lime
    • tonic water

    Squeeze and drop half a lime into collins glass. Fill with ice. Add liquors and top with tonic water

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    Spooky Ghost

    Spooky Ghost

    • 1 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. chocolate liqueur
    • 1 oz. cream de cacao
    • 1 oz. half and half
    • splash of hazelnut liqueur

    Draw a ghost face on a tall glass. Add all ingredients into a drink shaker. Pour into the glass filled with ice to see a scare be born

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    Spooky Spiced Lime Shake

    Spooky Spiced Lime Shake

    • 2 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. Blue Chair Bay® Coconut Spiced Rum
    • 2 scoops vanilla ice cream

    In a tall cocktail glass add two scoops of vanilla ice cream. With a bar spoon, add both key lime rum cream and coconut spiced rum. Drizzle strawberry syrup into glass. Swirl whip cream on top to make it too cute to spook

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    Vampire Bite

    Vampire Bite

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1.5 oz. pomegranate juice
    • .5 oz. lemon juice
    • .5 oz. simple syrup

    Talk about love at first bite. Combine all ingredients into a shaker and shake vigorously. Strain into a glass. Garnish with an orange peel cut out as a bat and drizzle rim with red icing for a fang-tastic good time.

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    Skinny Island Coffee

    Skinny Island Coffee

    • 1.5 oz. Blue Chair Bay® Banana Rum Cream
    • 4-6 oz. chilled black coffee

    Pour ingredients over ice and serve. Think you can handle that?

    Calories: 76

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    The Force

    The Force

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1 oz midori
    • 1 oz lime juice
    • 1 oz pineapple juice
    • 2 dark cherries, for garnish
    • lime or cucumber, for ear garnish

    Shake ingredients vigorously in a shaker with ice. Strain into a cocktail glass and garnish with 2 dark cherries and limes to make the eyes and ears. May the force be with you!⁠

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    Sea Star

    Sea Star

    Light Up the Night

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • .75 oz. Blue Chair Bay® Premium White Rum
    • .75 oz. blue curaçao
    • .75 oz. sour mix
    • 1.5 oz. pineapple juice
    • 2 oz. lemon lime soda

    Shake all ingredients except for soda in a cocktail shaker filled with ice. Strain into ice filled margarita glass. Don’t forget the glow ice cube.

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    Red Velvet

    Red Velvet

    • .75 oz. Blue Chair Bay® Key Lime Rum Cream
    • .75 oz. crème de noyaux
    • drops of grenadine

    Shake and Serve.

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    Coco Bleu Martini

    Coco Bleu Martini

    A smooth twist on a classic

    • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. amaretto
    • 1 oz. milk
    • .5 oz. blue curaçao

    Combine with ice in a cocktail shaker. Shake to chill and strain into martini glass. Add a cherry on top for garnish.

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    Goblin Key Lime Colada

    Goblin Key Lime Colada

    More boos please

    • 1 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. Blue Chair Bay® Coconut Rum Cream
    • 1 oz. pineapple juice
    • 1 oz. orange juice
    • 1 oz. cream of coconut
    • 1 cup ice
    • Green Dye

    When life hands you Halloween, you make a goblin Key Lime Colada. Blend all ingredients together. Pour into a cup rimmed with coconut flakes. Garnish with a lime wheel and a cherry and serve.

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    Mint Chocolate Peppermintini

    Mint Chocolate Peppermintini

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .5 oz. crème de menthe
    • .5 oz. white crème de cacao
    • .5 oz. hazelnut liqueur

    Combine all ingredients in a cocktail shaker filled with ice. Shake very well and strain into chocolate-rimmed martini glass. Garnish with mint leaf.

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    Key West Rum-a-rita

    Key West Rum-a-rita

    Frozen

    • 1 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. Blue Chair Bay® Coconut Rum
    • .5 oz. silver tequila
    • .5 oz. orange cognac
    • .5 oz. fresh lime juice
    • 1 oz. cream of coconut
    • 1 cup ice

    Blend all ingredients together in a blender. Pour into cocktail glass. Garnish with a lime wheel.

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    Hot Buttered Rum

    Hot Buttered Rum

    • 2 oz. Blue Chair Bay® Spiced Rum
    • 3.5 oz. unsalted butter, softened
    • 2 tbsp. brown sugar
    • 1 tsp. ground cinnamon
    • .5 tsp. ground nutmeg
    • 5 oz. boiling water

    Mix the butter, sugar, and spices in the bottom of a mug. Pour in rum and top with hot water. Garnish with cinnamon and get cozy next to a fireplace

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    Blue Peppermint Martini

    Blue Peppermint Martini

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1.25 oz. peppermint schnapps
    • .75 oz. creme de cacao
    • 1.25 oz. cream or half-n-half
    • 1 tbsp crushed blue candy cane

    Crush the peppermint candies in a container. Melt the white chocolate in the microwave on a plate. Rim the glasses with the melted chocolate, and while the chocolate is still wet, dip into crushed peppermint candies. Chill in the refrigerator. In a cocktail shaker fill with ice, add the Blue Chair Bay Coconut Spiced Rum Cream, Peppermint Schnapps, Creme de cacao and cream. Shake vigorously. Pour into the prepared glasses and have a Merry Christ-mint

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    Berry White Christmas

    Berry White Christmas

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1.5 oz. coconut water
    • 4.5 oz. coconut milk
    • 1 oz. simple syrup
    • juice of 1/2 lime
    • fresh rosemary, for garnish

    Add ice into glass. Add in coconut water, simple syrup, rum and stir. Then add coconut milk and lime juice and stir. To spruce things up garnish your drink with cranberries and rosemary. 

     

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    Mistletoe Martini

    Mistletoe Martini

    • 2 oz. Blue Chair Bay® White Rum
    • 2 oz. lime juice
    • 1 oz. simple syrup
    • cranberries, for garnish
    • rosemary sprig, for garnish

    Add ingredients into shaker. Fill with ice to the liquid line. Give it a hard shake for one minute. Strain into a rocks glass or martini glass without ice. Garnish with cranberries and rosemary sprig.

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    Green Christmas

    Green Christmas

    • 1 oz. Blue Chair Bay® White Rum
    • 2 oz. midori liqueur
    • 4 oz. lemon-lime soda
    • maraschino cherries, for garnish

    Are you having a holly, jolly Christmas? Fill a lowball glass with ice. Add Midori liqueur and Blue Chair Bay White rum. Top with lemon-lime soda, stir to combine. Garnish with a maraschino cherry and enjoy.

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    Christmas Pants Shot

    Christmas Pants Shot

    • 1 1/2 oz. Blue Chair Bay® Pineapple Rum Cream
    • 1/4 oz. kahlúa
    • 1 oz. grenadine

    In a shot glass, add the grenadine. Using a spoon, insert the spoon at an angle to pour a thin line of Kahlúa on top. Next, using the spoon again, pour the Blue Chair Bay Pineapple Rum Cream down the spoon to layer it.

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    Bloody Rum Sangria

    Bloody Rum Sangria

    • 750 ml Blue Chair Bay® Spiced Rum
    • 1/2 bottle of red wine
    • 6 oz. fresh lime juice
    • 6 oz. tripe sec
    • 6 oz. simple syrup
    • 2 limes sliced in wheels
    • 1 orange, sliced in Wheels

    Combine all ingredients and chill overnight. Fill glass with ice and pour liquid into the glass. Garnish with a lime or orange wheel, and get ready to have a spooky time

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    Spiced Caramel Apple

    Spiced Caramel Apple

    • 2 oz. Blue Chair Bay® Spiced Rum
    • granny smith apple
    • 2 oz. apple brandy
    • 2 oz. caramel or butterscotch liqueur
    • splash apple cider

    Carve out the inside of your apple of choice. Drizzle caramel both inside and outside of the apple and then fill with the ingredients. Swirl whip cream on top. Add your favorite island straw to make it look fa-BOO-lous.

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    Key Lime Sting

    Key Lime Sting

    • 2 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. honey syrup
    • club soda

    Shake rum and honey with ice until frosty. Strain into a rocks glass with crushed ice. Top with club soda and garnish with lime wedge. Now raise your spirits and get the party startled

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    Wet Money

    Wet Money

    Legal (Bar)tender.

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .75 oz. orgeat (almond) syrup
    • .5 oz. green chartreuse
    • .5 oz. fresh lime juice

    Shake ingredients very well with ice in cocktail shaker and strain over ice into a rocks glass.
 Show off: Skewer a long, curved lime peel on a cool plastic sword.

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    Saltwater Sunset

    Saltwater Sunset

    • 1 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. triple sec
    • .5 oz. peach schnapps
    • .75 oz. blue curaçao
    • 4 oz. sour mix
    • club soda
    • .5 oz. grenadine

    Slowly pour grenadine in bottom of cocktail glass creating a small red bottom. Add ice followed by the liquors, sour mix, then curaçao to create a layered effect. Top with club soda.

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    Cranberry Mule

    Cranberry Mule

    • 2 oz. Blue Chair Bay® White Rum
    • 1 oz. ginger beer
    • .5 oz. fresh lime juice
    • .5 oz. simple syrup
    • whole cranberries, for garnish

    Mix all of the ingredients and pour over ice. Garnish with cranberries to keep it festive.

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    Creamy Colada

    Creamy Colada

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 oz. pineapple juice
    • pineapple slice for garnish
    • cherry for garnish

    Blend ingredients well with ice and pour into a rocks glass.

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    Jack Frost

    Jack Frost

    • 1/2 cup Blue Chair Bay® White Rum
    • 1 cup pineapple juice
    • 1/2 cup blue curaçao
    • 1/2 cup cream of coconut
    • 8 cups ice
    • light corn syrup or honey, for rimming
    • flaked coconut, for rimming

    Dip glass into corn syrup and then into coconut flakes. In a blender, blend ice, pineapple juice, blue curaçao, Blue Chair Bay White Rum, and cream of coconut until desired consistency is reached. Pour into glasses and serve.

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    Big Orange

    Big Orange

    • 2 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. triple sec
    • 4 oz. orange juice
    • 3/4 cup vanilla ice cream
    • 1/4 cup orange sherbet
    • orange soda

    Pitch all the ingredients in a blender with ice. Add a little whipped cream. Garnish with orange wedge and a cherry on top.

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    90 Miles to Cuba

    90 Miles to Cuba

    • 1 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. Blue Chair Bay® Vanilla Rum
    • splash of blue curaçao

    Chill the ingredients in a cocktail shaker. Strain into shot glass.

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    Cherry Bomb Cherries

    Cherry Bomb Cherries

    • 1 cup Blue Chair Bay® Premium White Rum
    • one (10 oz.) jar maraschino cherries
    • 1 cup melted vanilla chips or white chocolate
    • 1/2 cup blue sugar sprinkes

    Drain juice from cherries. Pour vodka over cherries in jar. Let sit 12-48 hours.⁠
    Gently pat cherries dry. Dip in melted chips. Dip in sprinkles. Places on waxpaper-covered baking sheet to set.⁠ Serve within 24 hours.⁠ Note:⁠ The longer your cherries soak, the stronger the alcohol taste in them will be.

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    Raspberry Buoy

    Raspberry Buoy

    • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 7 raspberries
    • floating raspberry for garnish

    Add ingredients to a cocktail shaker with ice (no need to muddle the raspberries, just throw them in there) and shake very well. Strain into a martini glass.

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    Coconut Rum Hot Cocoa

    Coconut Rum Hot Cocoa

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 cup milk
    • 1 cup half-n-half
    • 3 oz. bittersweet or dark chocolate, finely chopped
    • whipped cream, for garnish
    • marshmallows, for garnish

    Warm milk and Half-n-half on the stove. Once the liquid becomes warm add in the dark chocolate and stir till it’s fully melted. Add in the Blue Chair Bay Coconut Spiced Rum Cream. Once warm pour the liquid into your favorite holiday mug. Top with whipped cream, marshmallows and shaved chocolate.

     

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    Vanilla Spiced Eggnog

    Vanilla Spiced Eggnog

    • 1.5 oz. Blue Chair Bay® Spiced Rum
    • 6 oz. southern comfort vanilla spiced eggnog
    • 6 ice cubes
    • cinnamon, for garnish

    You can’t egg-nore the holiday spirit all around you. Pour eggnog and spiced rum over ice. Mix well. Sprinkle cinnamon on top for garnish.

     

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    Key Lime Sting

    Key Lime Sting

    • 2 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. honey syrup
    • club soda

    Shake rum and honey with ice until frosty. Strain into a rocks glass filled with crushed ice. Top with club soda and garnish with a lime wedge.

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    All American

    All American

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. island punch schnapps
    • 4 oz. lemonade
    • 1 oz. grenadine

    Mix white rum and island punch schnapps together and set aside. Pour grenadine in a tall glass then fill with crushed ice. Using the back of bar spoon layer on lemonade. Again using the bar spoon, layer on white rum and island punch schnapps mixture. Garnish with a bomb pop.

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    Stars & Berry Spritzer⁠

    Stars & Berry Spritzer⁠

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • sparkling water
    • fruit, for garnish

    Place strawberries, blueberries, watermelon, and apples cut into a star shape into a glass. Top with coconut rum then sparkling water. Garnish the rim with a star-shaped apple. ⁠

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    Pineapple and Banana Ice Cream

    Pineapple and Banana Ice Cream

    When life gives you pineapples, just add rum

    • 1/4 cup Blue Chair Bay® Banana Rum Cream
    • 1/4 cup Blue Chair Bay® Pineapple Rum Cream
    • 2 cups pineapple
    • 1 medium banana
    • 1/2 cup coconut milk

    If your pineapple and banana are not frozen, freeze until solid.⁠ Place your coconut milk in the freezer upside down for a few minutes. You want to use as much of the cream as possible and this will help separate the cream from the milk.⁠ Place frozen pineapple chunks, banana, rum creams, and coconut milk in a food processor.⁠ Pulse until ingredients begin to combine.⁠ Blend until smooth and creamy.⁠ Serve immediately as soft-serve ice cream, or freeze 20-30 minutes for a more firm texture.

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    Piña Colada

    Piña Colada

    Blended The Blue Chair Bay® Way

    • 1.5 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. cream of coconut
    • 1.5 oz. pineapple juice

    Chuck it all into a blender with a cup of ice. Hit the button and hold on to your hat. Add breakfast: A lime wheel, cherry, and/or pineapple spear.

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    Cherry Bomb

    Cherry Bomb

    • Cocktail:
    • 1/2 cup Blue Chair Bay® Coconut Rum
    • 1 cup ginger ale
    • 4 tbsp grenadine
    • blue sanding sugar, to garnish
    • cherry bomb, to garnish
    • Cherries:
    • 1 cup Blue Chair Bay® Premium White Rum
    • one (10 oz.) jar maraschino cherries
    • 1 cup melted vanilla chips or white chocolate
    • 1/2 cup blue sugar sprinkes

    Cherry Bomb Cocktail

    Rim glass with blue sugar. Pour in grenadine then layer the coconut rum and ginger ale on top of it. Garnish with a cherry bomb.

     

    Cherry Bomb Cherries

    Drain juice from cherries. Pour vodka over cherries in jar. Let sit 12-48 hours.⁠ Gently pat cherries dry. Dip in melted chips. Dip in sprinkles. Places on waxpaper-covered baking sheet to set.⁠ Serve within 24 hours.⁠ Note:⁠ The longer your cherries soak, the stronger the alcohol taste in them will be.

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    Pink Flamingo

    Pink Flamingo

    • 2 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. triple sec
    • .5 oz. fresh lime juice

    Combine all ingredients in shaker filled with ice. Shake well and strain into sugar-rimmed martini glass. Garnish with cherry in bottom.

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    Strawberry Banana Cheesecake

    Strawberry Banana Cheesecake

    Dessert is like a feel-good song this summer

    • 1/3 cup Blue Chair Bay® Banana Rum Cream
    • 2 8-oz. blocks of cream cheese, room temperature
    • 1/2 cup sugar
    • 3 eggs
    • 1/4 cup heavy cream
    • 8-inch store-bought graham-cracker crust
    • strawberries, optional garnish

    1. Preheat oven to 300°F.⁠
    2. In a stand mixer or using a hand blender, whisk together cream cheese and sugar until they are light and fluffy. ⁠
    3. Add eggs one at a time. Once they’re incorporated, add the cream, followed by the rum. ⁠
    4. Pour mixture into crust and bake for 45–50 minutes or until the cheesecake is just set. It may still be a bit wobbly in the center. ⁠
    5. Allow the cheesecake to cool to room temperature before refrigerating; let rest overnight. ⁠
    6. Serve chilled. If desired, garnish with sliced strawberries.

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    Sumthin’ Blue

    Sumthin’ Blue

    Blue, White, and Blue = You.

    • 1.5 oz. Blue Chair Bay® Premium White Rum
    • .5 oz. blue curaçao
    • 1 oz. white cranberry juice (or white grape juice)

    Shake ingredients very well with ice in a cocktail shaker and strain into a chilled martini glass.
 Awesome touch: a floating star anise or strawberry slice.

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    Lime in a Coconut

    Lime in a Coconut

    • 3 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. club soda

    Shake both rums together and double strain into martini glass. Top with club soda.

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    Key Lime Cream Popsicles

    Key Lime Cream Popsicles

    I scream, you scream, we all scream for Key Lime Rum Cream

    • 1 1/2 cup Blue Chair Bay® Key Lime Rum Cream
    • 3/4 cup lime juice
    • 1/2 cup cream of coconut
    • 2 lime, zest
    • 4 graham cracker rectangles, large
    • lime slice, optional garnish

    Shake rum cream, lime juice, and cream of coconut vigorously in a shaker. Pour into popsicle molds and freeze overnight. Garnish with graham crackers, lime, and lime zest!⁠

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    Starburst Shot Glass

    Starburst Shot Glass

    • Blue Chair Bay® Rum Cream, of choice
    • starburst

    Dice Starbursts and line each shot glass mold in a silicone tray with different flavors.⁠ Place tray into oven at 375 degrees for 10 minutes.⁠ After they’ve cooled, pop the shot glasses out of the silicone tray.⁠ Pour Blue Chair Bay Rum Cream of choice!

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    Spiced Banana Milkshake

    Spiced Banana Milkshake

    • 2 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. Blue Chair Bay® Spiced Rum
    • chocolate ice cream
    • chocolate syrup

    In a blender, blend Banana Rum Cream, Spiced Rum and ice cream⁠.⁠ Pour into a frozen glass drizzle chocolate syrup on top. Top with another scoop of chocolate ice cream

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    Mile – 0

    Mile – 0

    • 3 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. Blue Chair Bay® Coconut Rum
    • .5 oz. silver tequila
    • .5 oz. triple sec

    Shake all ingredients in a cocktail shaker with ice. Pour into ice filled margarita glass. Garnish with a lime.

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    Watermelon Popsicles

    Watermelon Popsicles

    Paradise Found!

    • 1/2 cup Blue Chair Bay® Premium White Rum
    • 19 oz. cubed seedless watermelon (about 3 1/2 cups)
    • 5 1/2 tbsp granulated sugar, divided
    • 1 tbsp fresh lemon juice
    • 1/2 cup canned coconut milk, well shaken
    1. Add watermelon, Blue Chair Bay White Rum, 2 Tbsp granulated sugar, and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into 10 popsicles molds filling each about 2/3 full⁠
    2. After the first layer is frozen, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is, stir in 1 – 2 Tbsp cold water to thin. I recommend chilling it because you just don’t want it warm or it will melt the watermelon layer when pouring in). Remove popsicles from freezer, remove the lid and carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer. Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes.⁠
    3. Meanwhile, cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with 2 Tbsp granulated sugar. Pulse until well pureed. Chill kiwi mixture 30 minutes.⁠
      Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid about 2 – 3 hours.⁠
    4. To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from molds and enjoy!⁠

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    Pineapple Cream Popsicles

    Pineapple Cream Popsicles

    We screamed you screamed, we all scream for Pineapple Rum Cream!

    • 1 1/2 cup Blue Chair Bay® Pineapple Rum Cream
    • 3/4 cup pineapple juice
    • 1/2 cup cream of coconut
    • cherries, optional garnish

    Shake rum cream, pineapple juice, and cream of coconut vigorously in a shaker. Pour into popsicle molds and freeze overnight. Garnish with cherry on top

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    Cinnamon Sun

    Cinnamon Sun

    Coconut Squared.

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
    • 1.5 oz. coconut water

    Add directly to an ice-filled highball glass rimmed with cinnamon sugar and stir briefly.
 Put some mint on it and rock.

    Calories: 87

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    Fizzy Lime

    Fizzy Lime

    • 1.5 oz. Blue Chair Bay® Key Lime Rum Cream
    • 2 oz. club soda

    Pour ingredients over ice. Stir. Enjoy.

    Calories: 93

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    My My My Key Lime Pie

    My My My Key Lime Pie

    • 3 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. Blue Chair Bay® Vanilla Rum
    • 2 oz. coconut water

    Rim martini glass with crushed graham crackers. Shake all ingredients together with ice, and strain into martini glass. Garnish with a lime wheel and a cherry. Now, time to cook up a real good tan.

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    Key Lime Shrimp Quinoa Salad

    Key Lime Shrimp Quinoa Salad

    • Quinoa:
    • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
    • 1/2 cup quinoa
    • 1/4 cup water
    • 1/2 cup coconut milk
    • Salad:
    • Your choice of greens (about 1/2 a bag)
    • 1 pound grilled shrimp
    • 1/4 red onion, sliced thin
    • 1/4 cup feta cheese
    • 1 cup sauteed or roasted baby tomatoes
    • 1/2 avocado
    • salt and pepper to taste

    Bring quinoa ingredients to a boil, stirring occasionally. Cook on low, covered for 15-17 minutes. Refrigerate until cool. Combine shrimp, olive oil, and salt and pepper in a bowl. Grill. Combine lettuce, onion, cheese, tomatoes, and the cooled quinoa in a bowl. Top with the grilled shrimp and avocado. Enjoy!⁠

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    Spiced Coconut Malbec Float

    Spiced Coconut Malbec Float

    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. Blue Chair Bay® Spiced Rum
    • .75 oz. pineapple juice
    • .75 oz. coconut cream
    • .5 oz. coconut simple syrup
    • .5 oz. lime juice
    • malbec float
    • coconut cube, for garnish

    Add Blue Chair Bay® Coconut Rum, Blue Chair Bay® Spiced Rum, pineapple juice, coconut cream, coconut simple syrup, and lime juice into a cocktail shaker. Shake vigorously and strain into a mason jar. Top with malbec float. Garnish with coconut cube.

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    PB&J Old Fashioned

    PB&J Old Fashioned

    • 1 oz. Blue Chair Bay® Spiced Rum
    • 1.5 oz. peanut butter whiskey
    • 1 oz. grape simple syrup
    •                                  
       

    • 4 oz. dashes of angostura bitters

    Combine ingredients over ice in a glass.⁠ Garnish with a mini PB&J Sandwich

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    Pumpkin Pie Shots

    Pumpkin Pie Shots

    • 1/4 cup Blue Chair Bay® White Rum
    • package of unflavored gelatin
    • 1 cup cold water
    • 1/3 cup canned pumpkin
    • 1/4 cup sugar
    • 1/2 tsp. pumpkin pie spice
    • 1/3 cup Butterscotch Schnapps liqueur
    • 1.5 tsp. Heavy whipping cream
    • Whipped cream

    In a small saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Heat and stir until gelatin is fully dissolved. Stir in pumpkin, sugar, and pie spice until sugar is dissolved. Remove from heat. Stir in rum, liqueur, and cream. Pour unto 12 two oz. shot glasses and refrigerate until set. Top with whipped cream.

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    Coconut Spiced Cupcakes

    Coconut Spiced Cupcakes

    • Cupcake:
    • 1 cup Blue Chair Bay®Spiced Rum
    • 1 box Yellow cake mix
    • 1/4 cup Water
    • 1/2 cup Canola oil
    • 3 Eggs
    • Frosting:
    • 1 tsp. Blue Chair Bay®Coconut Rum
    • 1/2 cup Unsalted butter melted
    • 2 cups Powdered sugar
    • 2 tbsp. Milk
    • Coconut flakes, for garnish

    Heat oven to 325°F. Combine and mix all cupcake ingredients. Pour evenly into cupcake holders. Bake 15-20 minutes. In a medium bowl, add Blue Chair Bay Coconut Rum, butter, sugar, and milk. Use an electric mixer for 30 seconds at a low speed then beat on medium-high speed until fluffy. Frost the cupcake and sprinkle with coconut flakes as garnish. 

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    Banana Rum Split

    Banana Rum Split

    • Blue Chair Bay® Banana Rum Cream
    • 1 banana, cut in half
    • cereal of choice
    • mixed berries
    • nuts

    Place banana on plate and top with cereal, berries, nuts, and Banana Rum Cream.

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    Berry Coconut Spiced Chocolate Tart

    Berry Coconut Spiced Chocolate Tart

    • Crust:
    • 1 cup flour
    • 1 cup almond meal
    • 2-3 tbsp pure maple syrup (optional)
    • 1/4 cup coconut oil
    • pinch of salt (optional)
    • Filling:
    • 7.5 oz Blue Chair Bay® Coconut Spiced Rum Cream
    • 3/4 cup cashews, soaked for 4 hours then drained and rinsed
    • 1 cup fresh blackberries
    • 200g vegan white chocolate
    • 1.5 cans coconut milk
    • 1/4 cup pure maple syrup
    • 1 tsp agar agar powder
    • 1/4 tsp supercolor powder, sapphire wolfberry
    • fresh blackberries, for garnish
    • Delaware grapes, for garnish
    • microgreens, for garnish

    Crust⁠
    Preheat oven to 350 degrees. Grease a 8″tart pan. Set aside. In a food processor, combine crust ingredients ⁠and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.⁠⠀
    ⁠⠀
    Filling⁠
    Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine-mesh sieve. Allow to cool.⁠⠀
    ⁠⠀
    Add white chocolate, coconut milk and rum cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve. ⁠⠀
    ⁠⠀
    In a food processor, add the white chocolate-coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set. Garnish and enjoy!⁠⠀

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    Watermelon Jello Shots

    Watermelon Jello Shots

    • 4 oz. Blue Chair Bay® Coconut Rum
    • 3 oz. box of jello
    • 8 oz. boiling water
    • 4 oz. cold water
    • melon

    In a medium bowl, stir together the Jell-O and boiling water until the Jello dissolves. Add the Coconut Rum and cold water, and stir to combine. Pour jello into hollowed-out melon. Fill as much as you can because Jell-O will shrink as it sets. Refrigerate for 3-4 hours or until Jell-O is firm.⁠⠀

    Print Recipe

    Gummy Worm Popsicles

    Gummy Worm Popsicles

    • Popsicles:
    • 5 oz. Blue Chair Bay®Coconut Rum
    • 10 oz. orange juice
    • 10 oz. pineapple juice
    • Gummy Worms:
    • 1 cup Blue Chair Bay®Coconut Rum
    • 1 cup gummy candy

    Gummy Worms:⁠
    Fill an airtight, glass container with the gummy candy.⁠
    Top with enough rum to cover the candies. Cover and refrigerate for 12 to 24 hours.⁠

    Drain any excess rum, and serve with spoons or toothpicks.⁠
    Combine both juices. Pour half an ounce of rum into each popsicle mold, Put 2 oz of the punch mixture into each mold and add some gummy worms. Stir each mold with an extra popsicle stick. Insert popsicle sticks and then freeze overnight. Tip: Running hot water over the mold will help release the popsicle sticks when you are ready to have them!

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    Strawberry Vanilla Ice Cream

    Strawberry Vanilla Ice Cream

    • 3 tbsp Blue Chair Bay® Vanilla Rum
    • 3 cups fresh strawberries, hulled and mashed
    • pinch of salt
    • 3/4 cup sugar
    • 1 1/4 cups milk
    • 1 1/3 cups heavy cream
    • 3 egg yolks
    • 1 tsp lemon juice
    • 1 tsp vanilla extract

    Set a bowl into an ice water mixture to keep it cold and ready for the ice cream mixture.⁠ Combine the mashed strawberries, salt, and 1/4 cup sugar in a saucepan. Mix thoroughly and let sit for 30 minutes. Mix once or twice as it sits to ensure sugar is dissolved.⁠ Meanwhile, whisk egg yolks and 1/4 cup sugar in a medium bowl until combined and pale yellow.⁠

    Heat the milk, cream, 1/4 cup sugar in a saucepan over medium heat, stirring occasionally, until milk starts to steam.⁠
    After milk mixture has heated, gradually whisk into yolks until combined. Then add back milk mixture to the saucepan. Stirring frequently until it is steaming again.⁠

    Once custard is ready, strain into the bowl set in the ice-water bath and stir occasionally until cool.⁠
    Taking the saucepan with the strawberries, heat on medium and cook for 2-3 minutes and then strain the juice out.⁠
    Put the strained berries into a bowl and add the lemon juice and rum. Allow to cool. Take the strawberry juice and allow to cool in another ice bath or in the refrigerator. Once cooled combine with custard and also add in vanilla.⁠ When custard has cooled enough, start the machine and churn according to manufacturer directions.⁠ As the mixture begins to firm up, add the strawberries last and allow to churn or mix in with a soft spatula and freeze to firm up.⁠

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    Strawberry Banana Pudding Shot

    Strawberry Banana Pudding Shot

    • 6 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. strawberry liqueur
    • 2 oz. milk
    • half tub of cool whip
    • half packet of vanilla pudding mix

    Pour Blue Chair Bay® Banana Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

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    Piña Colada Pudding Shot

    Piña Colada Pudding Shot

    • 6 oz. Blue Chair Bay® Pineapple Rum Cream
    • 2 oz. milk
    • half tub of cool whip
    • half packet of vanilla pudding mix

    Pour Blue Chair Bay® Pineapple Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

    Print Recipe

    Kenny’s Key Lime Pie

    Kenny’s Key Lime Pie

    Cooking With Rum

    • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
    • 9-inch graham cracker pie crust
    • 1 1/2 cup graham cracker crumbs
    • 6 Tbs. melted butter
    • 1 Tbs. sugar
    • 2 cups sweetened condensed milk (1 14 oz. can + 3/4 cup)
    • 7 egg yolks
    • 1/3 cup Kermit's Key Lime Juice
    Piña Colada Pie

    Piña Colada Pie

    • Pie:
    • 14 oz. Blue Chair Bay® Pineapple Rum Cream
    • 9 inch Pie shell, baked and cooled
    • 4 Egg yolks, beaten lightly
    • 1/3 cup Cornstarch
    • 3/4 cup Granulated sugar
    • 1/2 tsp. Salt
    • 1 1/2 cup Whole milk
    • 2 tsp. Vanilla
    • 3 tbsp. Butter
    • Stabilized Whipped Cream:
    • 2 tbsp oz. Blue Chair Bay® Pineapple Rum Cream
    • 1 cup Heavy whipping cream
    • 3 tbsp. Confectioners' sugar
    1. Stir the cornstarch and salt in a medium saucepan

    2. Whisk in the whole milk and Blue Chair Bay® Pineapple Rum Cream

    3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

    4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

    5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

    6. Pour the warm egg mixture back into the saucepan and boil another minute

    7. Remove from heat and add the vanilla and butter

    8. Let it cool, stirring occasionally, then pour into pie crust.

    9. Place in refrigerator to cool at least 4 hours

    10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

    11. Top pie with whipped cream and garnish with toasted coconut shaving, pineapple chunks, and a cherry in the center

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    Coconut Spiced Pie

    Coconut Spiced Pie

    • Pie:
    • 14 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 9 inch Pie shell, baked and cooled
    • 4 Egg yolks, beaten lightly
    • 1/3 cup Cornstarch
    • 3/4 cup Granulated sugar
    • 1/2 tsp. Salt
    • 1 1/2 cup Whole milk
    • 2 tsp. Vanilla
    • 3 tbsp. Butter
    • Stabilized Whipped Cream:
    • 2 tbsp oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 cup Heavy whipping cream
    • 3 tbsp. Confectioners' sugar
    1. Stir the cornstarch and salt in a medium saucepan

    2. Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream

    3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

    4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

    5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

    6. Pour the warm egg mixture back into the saucepan and boil another minute

    7. Remove from heat and add the vanilla and butter

    8. Let it cool, stirring occasionally, then pour into pie crust.

    9. Place in refrigerator to cool at least 4 hours

    10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

    11. Top pie with whipped cream, dust with cinnamon, and garnish with a cinnamon stick.

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    Banana Cream Pie

    Banana Cream Pie

    • Pie:
    • 14 oz. Blue Chair Bay® Banana Rum Cream
    • 9 inch Pie shell, baked and cooled
    • 4 Egg yolks, beaten lightly
    • 1/3 cup Cornstarch
    • 3/4 cup Granulated sugar
    • 1/2 tsp. Salt
    • 1 1/2 cup Whole milk
    • 2 tsp. Vanilla
    • 3 tbsp. Butter
    • Stabilized Whipped Cream:
    • 2 tbsp oz. Blue Chair Bay® Banana Rum Cream
    • 1 cup Heavy whipping cream
    • 3 tbsp. Confectioners' sugar
    1. Stir the cornstarch and salt in a medium saucepan

    2. Whisk in the whole milk and Blue Chair Bay® Banana Rum Cream

    3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

    4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

    5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

    6. Pour the warm egg mixture back into the saucepan and boil another minute

    7. Remove from heat and add the vanilla and butter

    8. Let it cool, stirring occasionally, then pour into pie crust.

    9. Place in refrigerator to cool at least 4 hours

    10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

    11. Top pie with whipped cream and garnish with crushed graham cracker

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    Cinnamon Twist

    Cinnamon Twist

    • 8 oz cream cheese, softened
    • 1 cup brown sugar
    • 1 tbs. cinnamon + 1 tsp.
    • 1 box puff pastry (2 sheets), defrosted
    • 1 egg, lightly beaten
    • 1 cup powdered sugar
    • 3 tbs. Blue Chair Bay® Vanilla Rum
    Spiced Cinnamon Rolls

    Spiced Cinnamon Rolls

    • Cinnamon Rolls:
    • 2 tbsp Blue Chair Bay® Spiced Rum
    • 1/2 cup Raisins
    • 1 1/2 tbsp Softened Butter
    • 3 tbsp Packed Brown Sugar
    • 1 can of Cinnamon Rolls with Icing
    • Icing:
    • 1 tsp Blue Chair Bay® Spiced Rum
    • Dash of Cinnamon
    • Heat oven to 350°F and line cooking pan with foil; spray cooking spray. In a bowl, stir in 2 tablespoons of Blue Chair Bay Spiced Rum over raisins. Let stand for 15 minutes and then drain.
    • In a separate bowl, combine brown sugar and butter. On waxed paper unroll the cinnamon roll dough leaving the icing to the side for later. Spread the brown sugar mixture over the dough. Sprinkle the raisins on top.
    • Re-roll the cinnamon roll dough into pinwheels. Cut into 5 rolls and place 2 inches apart on cooking pan.
    • Bake 20-25 minutes or until golden brown.
    • In a small bowl, mix icing, 1 tsp rum and cinnamon. Spread on warm rolls and serve warm.

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    Chocolate Coconut Pudding Shot

    Chocolate Coconut Pudding Shot

    • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 oz. milk
    • half tub of cool whip
    • half packet of chocolate pudding mix

    Mix together in a bowl and divide into individual pudding cups.

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    Key Lime Pudding Shots

    Key Lime Pudding Shots

    Cooking with Rum

    • 3/4 cup Blue Chair Bay® Key Lime Rum Cream
    • 1 3.4 oz. box instant vanilla pudding
    • 3/4 cup cold milk
    • splash of lime juice
    • 8 oz. tub whipped topping
    • graham cracker
    Chocolate Vanilla Swirl Pudding Shot

    Chocolate Vanilla Swirl Pudding Shot

    • Vanilla:
    • 3 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. milk
    • 1/4 tub of cool whip
    • 1/4 packet of vanilla pudding mix
    • Chocolate:
    • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. milk
    • 1/4 tub of cool whip
    • 1/4 packet of chocolate pudding mix

    Mix together in a bowl and divide into individual pudding cups. Pour one flavor first, then layer on the second flavor.

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    Coconut Spiced Pudding

    Coconut Spiced Pudding

    • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 oz. milk
    • half tub of cool whip
    •                                    

    • half packet of vanilla pudding mix

    Pour Blue Chair Bay® Coconut Spiced Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

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    Banana Whipped Cream

    Banana Whipped Cream

    • 2 tbsp Blue Chair Bay® Banana Rum Cream
    • 1 cup heavy whipping cream
    • 2 tbsp confectioners' sugar

    Add heavy whipping cream and sugar to your mixing bowl. Mix on medium speed until the mixture thickens slightly. Stream in the rum cream and continue to mix until stiff peak forms. Refrigerate until ready for use. ⁠

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    Chocolate Strawberry Jell-O Shots

    Chocolate Strawberry Jell-O Shots

    • 4 oz. Blue Chair Bay® White Rum
    • 3 oz. box of Strawberry Jell-O
    • 8 oz. Boiling water
    • 4 oz. Cold water
    • Large strawberries
    • 2 cups Chocolate chips
    • 2 cup Coconut oil

    Cut top off of strawberries and make a small cut in the bottom of the strawberry
    so it can stand up on its own, but do not make it big enough to create a hole in the
    bottom. Scoop out the insides of the strawberries. Line a baking sheet with
    parchment paper. Combine chocolate chips and coconut oil in a large bowl and
    microwave in 30-second intervals, stirring in between, until completely melted. Dip
    hollowed-out strawberries in chocolate and place, cup side up, on the baking sheet.
    Place in refrigerator to harden for 10 minutes.

    In a medium bowl, stir together the Jell-O and boiling water until the
    Jell-O dissolves. Add the White Rum and cold water, and stir to combine.
    Using a container with a spout, pour Jell-O into the strawberries. Fill as
    much as you can because Jell-O will shrink as it sets. Refrigerate for 3-4
    hours or until Jell-O is firm.

    Print Recipe

    Vanilla Raspberry Pudding Shot

    Vanilla Raspberry Pudding Shot

    • 6 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. raspberry liqueur
    • 2 oz. milk
    • half tub of cool whip
    • half packet of vanilla pudding mix

    Mix together in a bowl and divide into individual pudding cups.

    Print Recipe

    Banana Fosters Donuts

    Banana Fosters Donuts

    • 1 tbsp. Blue Chair Bay® Spiced Rum
    • Blue Chair Bay® Banana Rum Cream, for garnish
    • 2 Glazed donuts
    • 3 tbsp. Butter
    • 3 tbsp. Golden brown sugar, packed
    • 2 tsp. Fresh lemon juice
    • 3/4 tsp. Ground cinnamon
    • 1/8 tsp. Ground nutmeg
    • 2 Bananas, peeled, into 1/2 inch-thick -slices
    • Vanilla ice cream
    • Toasted pecans

    In a medium skillet, stir butter and brown sugar over medium heat until melted. Stirring occasionally, boil 1 minute. Remove from heat and mix in lemon juice, spices, and Blue Chair Bay Spiced Rum. Stir and let cool 3 minutes. Toss banana slices into sauce. Warm up the donuts and top with ice cream scoops. Pour sauce and Blue Chair Bay Banana Cream Rum on top. Sprinkle with nuts

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    Banana Rum Pie

    Banana Rum Pie

    • 1 cup mashed ripe bananas (2 medium)
    • 2 tsp. lemon juice
    • 1/3 cup Original Bisquick™ mix
    • 1/4 cup sugar
    • 3 tbs. butter, melted
    • 3 tbs. Blue Chair Bay® Banana Rum
    • 1 can (14 oz) sweetened condensed milk (not evaporated)
    • 2 eggs
    • 1 1/2 cups frozen (thawed) whipped topping
    • 1/2 cup dulce de leche milk caramel spread
    • 4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed
    Banana Rum French Toast

    Banana Rum French Toast

    • Toast Ingredients:
    • 4 large eggs
    • 1/2 cup milk
    • 1 tbs. sugar
    • 1/2 tsp. vanilla extract
    • 2 pinches ground cinnamon
    • 4 slices of bread
    • 2 tbs. butter
    • Orange-Rum Bananas Ingredients:
    • 2 tbs. Blue Chair Bay® Banana Rum
    • 2 tbs. sugar
    • 2 tbs. butter
    • 2 tbs. orange juice
    • 2 large bananas sliced thinly
    Key Lime Coffee Cake

    Key Lime Coffee Cake

    • Cake:
    • 3 tbsp. Blue Chair Bay® Key Lime Rum Cream
    • 2 cups All-purpose Flour
    • 1 tsp. Baking Powder
    • 1 tsp. Baking Soda
    • 1/4 tsp. Salt
    • 1 cup Sugar
    • 2 Large Eggs Room Temperature
    • 3/4 cup Plain Greek Yogurt
    • 1/2 cup Buttermilk
    • 1/4 cup Vegetable Oil
    • 1/2 tsp. Pure Vanilla Extract
    • Zest from 2 Key Limes
    • Streusel Topping:
    • 1 cup All-purpose Flour
    • 1/4 tsp. Ground Cinnamon
    • Zest from 1 Key Lime
    • 1/8 tsp. Salt
    • 2/3 cup Granulated Sugar
    • 8 tbsp. Cold Unsalted Butter
    • 2 tbsp. Shredded Unsweetened Coconut (optional)
    • White Chocolate Drizzle (optional):
    • 1 tbsp. Butter
    • 2 oz. 1 Square White Chocolate
    • 1 cup Powdered Sugar
    • 2 tbsp. Milk
      • Preheat oven to 350°F. Cover a 9″ x 13″ square pan with nonstick cooking spray.
      • Streusel: Mix together flour, sugar, and salt together. Cut in the butter then add the lime zest and coconut, if using.
      • Cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together the eggs while adding in the sugar. Mix until Smooth. Stir in Greek yogurt, key lime rum, zest, vanilla, oil, and buttermilk. Fold in the flour mixture. Do NOT over mix.
      • Pour batter into prepared pan and smooth evenly. Sprinkle streusel over batter.
      • Bake in preheated oven for 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Let cake cool in pan for 30 minutes.
      • White chocolate glaze: Combine butter and white chocolate in a microwavable bowl. Heat on high while stirring every 15 seconds until smooth. Beat in powdered sugar and milk. Drizzle over cooled cake.

     

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    Pineapple Coconut Shrimp

    Pineapple Coconut Shrimp

    • 1 pound (20-25 or 16-20) shrimp, peeled and deveined
    • 1 cup pineapple, cut into 1/2 inch pieces
    • 3 tbs. coconut cream
    • 3 tbs. sweet chili sauce
    • 1/3 cup Blue Chair Bay® Coconut Rum
    • 1 tsp. soy sauce
    • fresh Cilantro (optional)

    Combine shrimp, pineapple, coconut cream, chile sauce, rum, and soy sauce into a bowl and stir. Sautée on medium-high until shrimp is cooked. Serve over rice or on tacos and top with cilantro.

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    Key Lime Chicken

    Key Lime Chicken

    Cooking with Rum

    • 2 boneless skinless chicken breasts
    • 1 cup red onion, diced
    • 2 cups chicken broth
    • 1 tbsp. cilantro
    • 1 tsp. lime juice
    • 1/4 tsp. red pepper flakes
    • 2 cloves garlic, minced
    • 1 tbsp. Blue Chair Bay® Key Lime Rum Cream
    • 4 tbsp. coconut milk
    • 2 tbs. butter
    • 1 cup peas
    • 5 oz. can bamboo shoots
    • salt and pepper to taste
    Rum Cream Guacamole

    Rum Cream Guacamole

    Cooking with Rum

    • 1 avocado, ripe
    • 1/2 a cherry tomato, diced
    • 1 tsp. fresh cilantro
    • 1-2 cloves garlic (up to you)
    • 1/4 cup red onion, chopped
    • 2 tbs. Blue Chair Bay® Key Lime Rum Cream
    • juice of 1 lime
    • salt and pepper to taste
    Chicken Curry Skewers

    Chicken Curry Skewers

    • 3 boneless, skinless chicken breasts or thighs, cut into 1-2-inch cubes
    • 2 limes, juiced and zested
    • 2 shallots, chopped
    • 3 cloves garlic, minced
    • 1 tsp. fresh ginger, grated
    • 1 cup coconut milk
    • 1/2 cup Blue Chair Bay® Coconut Rum
    • 2 tbs. brown sugar
    • 2 tsp. ground cumin
    • 1 tsp. ground coriander
    • 1 tsp. curry powder
    • 1/4-1/2 tsp. red pepper flakes
    • 1 1/2 tablespoons soy sauce
    • freshly ground pepper and salt to taste
    • 2 tbs. flour + 3 tbs. water
    • fresh cilantro, garnish
    • skewers
    Rum Chicken

    Rum Chicken

    • 4 bone-in chicken breast halves, with skin
    • salt and pepper to taste
    • 1 (20 oz.) can pineapple chunks, drained
    • 1 cup Blue Chair Bayê Coconut Spiced Rum
    • 1 (10 oz.) jar sweet and sour sauce
    Kermit’s Dip with Key Lime Rum Cream

    Kermit’s Dip with Key Lime Rum Cream

    • 1 pack of Kermit's Key Lime Pie Dip
    • 8 oz. whipped cream cheese
    • 3/4 cup Blue Chair Bay® Key Lime Rum Cream
    • 1 tub of whipped topping, thawed
    Key Lime Quinoa & Shrimp Salad

    Key Lime Quinoa & Shrimp Salad

    • Quinoa:
    • 1/2 cup quinoa
    • 1/4 cup water
    • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
    • 1/2 cup coconut milk
    • Salad:
    • Your choice of spinach/lettuce/kale (about 1/2 of a bag)
    • 1 pound grilled shrimp
    • 1/4 a red onion, sliced thin
    • 1/4 cup feta cheese
    • 1 cup sauteed (or roasted) baby tomatoes
    • avocado (optional)
    • salt and pepper to taste
    Rum Scallops

    Rum Scallops

    • Scallops:
    • 2 tbsp Blue Chair Bay® Coconut Rum
    • 8-10 scallops
    • 7 tbsp butter divided, cubed⁠
    • 1 pinch Salt as desired⁠
    • 1 tsp fresh lime juice⁠
    • 1 tsp shallots minced⁠
    • Pineapple-Mint Salsa⁠:
    • 1/4 cup pineapple diced 1/4”⁠
    • 1/4 cup cucumber peeled and seeded, diced 1/4”⁠
    • 1-2 tsp fresh lime juice⁠
    • 8-10 each mint leaves chopped⁠
    • 1 pinch salt⁠

    Scallops:⁠ Pat the scallops dry with a paper towel. Season with salt.⁠ Heat a sauté pan with 1 Tbsp butter, and sear the scallops 1-2 minutes on each side until golden brown.⁠

    Coconut Rum Beurre Monté⁠: In a small saucepot, gently heat the rum and lime juice, then add the shallots.⁠ Whisk in the 6 Tbsp of butter in small amounts, adding more after each bit has been emulsified.⁠ Season with a pinch of salt. Keep warm.⁠

    Pineapple-Mint Salsa:⁠ In a small bowl, combine all the ingredients and chill until ready to use.⁠

    For Serving⁠: Serve the seared scallops with the Coconut Rum beurre monté and top with salsa.⁠

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    Key Lime Avocado Seafood Sauce

    Key Lime Avocado Seafood Sauce

    • 1 ripe avocado, halved and pitted
    • 1 large shallot, roughly chopped
    • 2 cloves garlic
    • 3 tbs. fresh cilantro
    • 2 tbs. olive oil
    • 1/3 cup sour cream
    • 1/8 tsp. chili pepper
    • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
    • salt, pepper to taste
    Island Mule Cupcakes

    Island Mule Cupcakes

    • white cake mix
    • 10 oz. ginger beer
    • 2 oz. Blue Chair Bay® Coconut Spiced Rum
    • Frosting:
    • 8 oz. package cream cheese frosting
    • 2 tsp. lime juice
    • 2 oz. Blue Chair Bay® Coconut Spiced Rum
    • 2 limes
    Watermelon Jello Shots

    Watermelon Jello Shots

    • 10 limes
    • 1 box watermelon jello
    • 1 cup boiling water
    • 1 cup cold Blue Chair Bay® Premium White Rum
    • mini chocolate chips
    Key Lime Meltaway Bars

    Key Lime Meltaway Bars

    Cooking with Rum

    • 2 cups prepared sugar cookies, crumbled
    • 2/3 cup unsalted butter, softened (not melted)
    • 3 cups powdered sugar
    • 2 tbsp. key lime juice
    • 1/3 cup Blue Chair Bay® Key Lime Rum Cream
    • zest of 2 key limes
    • 3-4 key limes, sliced, for garnish
    Banana Horchata Popsicles

    Banana Horchata Popsicles

    • 2 1/2 cups rice milk
    • 1/4 cup cream
    • 1/4 cup sugar
    • 1 crushed cinnamon stick
    • 1/4 cup Blue Chair Bay® Banana Rum Cream
    • 3/4 tsp. cinnamon
    • 1.5 oz. Blue Chair Bay® Banana Rum
    Key Lime Ice Cream

    Key Lime Ice Cream

    Cooking with Rum

    • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
    • 14 oz. can sweetened condensed milk
    • 1 pint heavy whipping cream
    • 3 tsp. lime juice
    • 1/2 cup whipped cream cheese
    • 6 graham crackers
    Mason Jar Cheesecakes

    Mason Jar Cheesecakes

    Cooking with Rum

    • 2 cups graham cracker crumbs
    • 3 tbs. unsalted butter, melted
    • 8-ounce package of light cream cheese, softened
    • 8-ounce tub of whipped topping, thawed
    • 2 tbs. key lime juice
    • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
    • zest of 3 key limes
    • 1/3 cup sweetened condensed milk
    Boozy Eggnog Cheesecake

    Boozy Eggnog Cheesecake

    • For the crust:
    • 3 cups graham cracker crumbs (about 1 box)
    • 5 tbs. melted butter
    • 1 tsp. cinnamon
    • 2 tbs. brown sugar
    • For the pie:
    • 16 oz softened cream cheese
    • 1 cup sugar
    • 1/2 cup eggnog
    • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 tsp. vanilla extract
    • 1/2 tsp. nutmeg
    • 1/2 tsp. cinnamon
    • 1 cup heavy whipping cream (or 8oz whipped topping)
    Bananas Foster

    Bananas Foster

    • 1 pint vanilla ice cream
    • 2 tbs. butter
    • 1/2 cup dark-brown sugar
    • 1/4 cup Blue Chair Bay® Banana Rum
    • 3 bananas
    Rumberry Pie

    Rumberry Pie