Showing Recipe Flavor: Coconut Rum 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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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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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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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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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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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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Watermelon Chiller

Watermelon Chiller

  • 2 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. fresh lime juice
  • .5 oz. simple syrup
  • .5 oz. watermelon puree
  • 4 oz. regular or 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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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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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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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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Mermaid Coconut Lemonade⁠

Mermaid Coconut Lemonade⁠

High tides, good vibes!

  • 1.5 oz. Blue Chair Bay® Coconut Rum
  • 1/2 cup ice
  • .5 oz. blue curacao
  • 3 oz. lemonade

Mix all ingredients in a shaker and pour into the glass

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Autumn Leaves

Autumn Leaves

Leaves are falling. Autumn is calling

  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. Blue Chair Bay® Spiced Rum
  • 1/4 cup orange juice
  • 1/8 cup passion fruit juice
  • lime
  • 1 tsp. grenadine
  • cherry, orange, and lime wheel, for garnish

Shake rum, orange juice, passion fruit juice, and juice from a lime in a shaker with ice. Strain into a cocktail glass and top with grenadine and fruit.

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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 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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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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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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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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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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Harvest Shot

Harvest Shot

  • 750mL Blue Chair Bay® Spiced Rum
  • 1/2 bottle cranberry juice
  • 6 oz. fresh lime juice
  • 6 oz. triple sec
  • 6 oz. simple syrup

Fill pitcher with ice and combine ingredients. Pour over shot glasses. Garnish with a lime or orange wheel, and get ready to have a spooky time!

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Witch’s Fizzy Rum Brew

Witch’s Fizzy Rum Brew

Ready for a spooktacular night?

  • 1 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. Blue Chair Bay®
    white Rum
  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. strawberry gin
  • 1 oz. amoretto
  • 1 oz. triple sec
  • 1 oz. sour
  • 1 oz. cranberry juice
  • juice from half a lemon

Pour all ingredients into a shaker with ice. Shake vigorously and pour over a glass with fresh ice!⁠ Garnish with a broom and witch fingers!

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Magic Potion Punch

Magic Potion Punch

Are you here for the boo's?

  • 1 cup Blue Chair Bay® Coconut Rum
  • 64 oz. fruit juice or fruit punch
  • 1 can, 12 oz., frozen lemonade concentrate, thawed
  • 4 cans, 12 oz., carbonated lemon-lime soda
  • glastic glove, for ice

HANDS : Pour water into gloves, adding enough liquid to fill loosely but not so full that fingers will not move. Fasten closed with rubber bands. Freeze for 3 hours or until firm.⁠

PUNCH: Combine coconut rum, fruit punch, and lemonade concentrate in a large bowl; slowly stir in soda. Place frozen hands in punch.⁠

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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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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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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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Vampire Bite

Vampire Bite

Talk about love at first bite

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

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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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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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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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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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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Island Girl Cake

Island Girl Cake

Life is what you bake of it

  • 1/2 cup Blue Chair Bay® Coconut Rum
  • 1 package (18.25 oz.) yellow cake mix⁠
  • 1/2 cup vegetable oil⁠
  • 1 can (11 oz.) mandarin oranges, undrained⁠
  • 3 eggs⁠
  • 1/2 cup sour cream⁠
  • 1 (8 oz.) can crushed pineapple, undrained⁠
  • 1 package (3.5 oz.) instant vanilla pudding⁠
  • 2 cups heavy cream⁠

Preheat oven to 350 degrees. Grease and flour 2 (8 or 9 inch) round cake pans.⁠
In a large bowl, beat the cake mix, oil, oranges, eggs, coconut rum, and sour cream until well blended.⁠
Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.⁠
Meanwhile, in a medium bowl combine the crushed pineapple and instant pudding mix.⁠
With an electric mixer, beat the cream until soft peaks form. Fold the pineapple mixture into the whipped cream to combine.⁠
Frost in between each layer, and the top and sides of the cake with the pineapple whipped cream mixture. Refrigerate cake until ready to serve.⁠

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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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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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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.⁠⠀

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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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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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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 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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Piña Colada Cookie Cups

Piña Colada Cookie Cups

  • 1 pack of sugar cookies
  • 3.5 oz. Blue Chair Bay® Coconut Rum
  • 1 container of cream cheese frosting
  • 3 tbs. crushed pineapple, extra for topping
  • whipped cream
  • cherries
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