Showing Recipe Flavor: Vanilla Rum show all recipes
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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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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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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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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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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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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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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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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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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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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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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Apple Pie Sangria

Apple Pie Sangria

  • 1 cups Blue Chair Bay® Vanilla Rum
  • 2 cups Blue Chair Bay® Spiced 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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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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Spiked Chai

Spiked Chai

Hocus pocus, we need chai to focus!⁠

  • 2 oz. Blue Chair Bay® Vanilla Rum
  • 6 oz. chai tea
  • .75 oz. amaretto liqueur
  • .5 oz. simple sugar
  • .5 oz. half n half

Bring 3 cups of water to a boil and steep 4 tea bags for 2 to 4 minutes (following the tea directions on the box). Allow to cool and refrigerate until time of use (3 cups tea will yield 4 drinks).⁠

In a cocktail shaker or tall glass, combine ingredients and shake or stir generously (shaking will froth up the half n half and help release the infused flavor in the spirits). Fill glass with ice and pour drink over ice. Garnish with a cinnamon stick or two.

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Waffles N’ Spice

Waffles N’ Spice

  • 2 oz. Blue Chair Bay® Spiced Rum
  • 1 oz. Blue Chair Bay® Vanilla Rum
  • 1 tsp. pure maple syrup
  • ice cubes
  • 1 mini waffle, toasted

Shake Spiced Rum, Vanilla Rum, Syrup, and ice cubes in a shaker. Pour into glass and top with a mini waffle and a little extra syrup

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Chillax-Chai

Chillax-Chai

This cocktail, candle, and good blanket will do!⁠

  • 2 oz. Blue Chair Bay® Vanilla Rum
  • 4 chai tea bags
  • 1/3 cup real maple syrup
  • 1 tsp. vanilla extract
  • 1 oz. lemon juice
  • 1 dash orange bitters
  • 1-2 oz. chai tea syrup
  • sparkling water, for topping
  • cinnamon and star anise, for serving
    (optional)

Chai Syrup:
Boil 1 cup of water. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. Remove the tea bags and add the maple syrup. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla extract. Let cool.

Cocktail:
In a cocktail shaker, combine the vanilla rum, lemon juice, orange bitters, and 2 tablespoons of the chai syrup. Shake to combine.⁠ Strain into a glass. If desired top with sparkling water. Garnish with cinnamon and star anise.

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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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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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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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Peanut Butter Rum Cups

Peanut Butter Rum Cups

  • 3 oz. Blue Chair Bay® Banana Rum Cream
  • 3 oz. Reese's-infused Vanilla Rum
  • 2 oz. chocolate liqueur
  • 1/4 cup peanut butter, for rimming
  • 1/2 cup crushed Reese's Pieces, for rimming
  • 2 Reese's penut butter cups, for garnish
  • 2 tbsp. chocolate syrup

For Reese’s Infused Rum: Combine vanilla rum and Reese’s pieces in a glass. Cover with lid and shake. Refrigerate overnight, then strain.⁠ ⁠

 

For the Cocktail: Rim 2 glasses with peanut butter and roll in crushed Reese’s pieces. Fill a cocktail shaker with ice then pour over strained rum, rum cream, and chocolate liqueur. Shake until chilled. Drizzle chocolate syrup into glasses and garnish with a peanut butter cup.⁠

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Split Banana

Split Banana

  • 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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    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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    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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    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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    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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    Birthday Cake

    Birthday Cake

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

    Pour vanilla run and pineapple juice into shaker over ice, shake hard one time. Strain into shot glass. Add drops of grenadine, and serve.

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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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    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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    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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    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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    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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    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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    Sweet Rum Rolls

    Sweet Rum Rolls

    • Dough:
    • 1 tsp Blue Chair Bay® Vanilla Rum
    • 3 tbsp zest of an entire lemon
    • 3 eggs, large
    • 1 package active-dry yeast
    • 4 1/2 cups all-purpose flour
    • 1 1/2 cup granulated sugar
    • 1 1/4 tsp kosher salt
    • 1 1/2 cups powdered sugar
    • 1 tsp vanilla extract
    • 1 cup butter, unsalted
    • 4 oz. cream cheese
    • 1 1/4 cup whole milk
    • Filling Ingredients:
    • 1/4 cup butter, melted
    • 1/2 cup brown sugar
    • 1-2 tsp. ground cinnamon
    • Rum Glaze:
    • 1 1/2 tsp. Blue Chair Bay® Vanilla Rum
    • 2 tbsp. butter
    • 2 tbsp. brown sugar
    • 1 1/2 tsp. milk or cream
    • 3/4 cup powdered sugar

    Combine all dough ingredients and⁠ mix for 20 minutes until the dough is smooth.⁠ Spray the inside of a bowl with cooking spray, place the dough inside, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.⁠ Punch down the dough and roll out into a large rectangle.⁠ Brush the melted butter over the surface of the dough. Sprinkle with brown sugar and cinnamon. Roll the rectangle of dough up and cut into 12 equal-sized pinwheels.⁠ Place each of the pinwheels into a greased pan.⁠ Cover the pan and let the rolls rise until they have doubled in size. Preheat your oven to 350 F.⁠ Cover the pan with tinfoil and bake for 15 minutes.⁠ Remove the foil and continue baking for about 5-7 minutes, until they are golden on top.⁠

    While they are baking, prepare the Rum Glaze.⁠ Combine the butter, brown sugar, and milk in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and add the powdered sugar and rum.⁠ Stir until smooth.⁠ Brush the Rum Glaze over the Hot Rolls fresh from the oven, reserving some.⁠ Cool for 10 minutes and then drizzle on the rest of the rum glaze and enjoy!

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    Caramel Apples

    Caramel Apples

    • 1 tbsp. Blue Chair Bay® Vanilla Rum
    • green apples
    • walnuts
    • 1 cup granulated sugar
    • 1/2 cup heavy cream
    • 4 tbsp. butter, cut into chunks
    • few drops vanilla extract

    Cook the sugar over medium heat in a saucepan, without stirring until the sugar is melted and turns a deep golden caramel.⁠ Remove the saucepan from heat, and add the chunks of butter one by one and whisk until combined. Slowly add the cream and then whisk until combined.⁠ Return the saucepan to the heat and, cook the mixture over medium heat, stirring until the caramel has thickened, about 5-10 minutes. ⁠Remove from the heat, add Blue Chair Bay Vanilla Rum and vanilla extract. Wash apples and dry them off. Remove the stem and place a caramel apple dipping stick 3/4 of the way into the apple. Dip apples into mixture then top with walnuts, if desired. ⁠

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    Gingerbread Eggnog

    Gingerbread Eggnog

    It's the most wonderful time of the year

    • 1 cup Blue Chair Bay® Vanilla Rum
    • 1 cup Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 tbsp. cinnamon sugar
    • ice
    • 1 cup eggnog
    • 2 tbsp. molasses, plus more for drizzling
    • 1 pinch ground ginger
    • whipped cream, for topping
    • caramel, for topping

    Serves 4 cocktails. Wet rims of glasses and dip in cinnamon sugar. Add eggnog, Blue Chair Bay Spiced Rum Cream and Vanilla Rum, molasses, ginger, and ice to a cocktail shaker. Shake to combine. Pour into rimmed glasses. Top with whipped cream and drizzle with caramel before serving.⁠

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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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    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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    Key Lime Pie Shots

    Key Lime Pie Shots

    • Crust:
    • 2/3 cup crushed graham crackers
    • 2 tbsp melted butter
    • 2 tbsp sugar
    • Jell-O:
    • 1 cup Blue Chair Bay®Vanilla Rum
    • 1/2 cup Blue Chair Bay®Key Lime Rum Cream
    • 1 small lime Jell-O box
    • 1/2 cup milk

    Preheat your oven to 325°. Take your graham crackers and blend them in the food processor until they are fine crumbs. Mix sugar into crumbs and then pour your melted butter in slowly while stirring. Lightly coat the mini cheesecake pan with cooking spray. Spoon your mixture evenly into each compartment. Use a spoon to press the crumbs down into the pan. Bake for 10 minutes in the oven. Then let them completely cool!⁠

    Heat rum in a small pan over medium heat. Once the liquid starts to simmer, slowly whisk in your Jell-O. Once all the Jell-O has dissolved, remove the pot from the heat and pour in the milk and rum cream. Pour jello into cooled graham cracker crusts. Quickly place in the refrigerator and let sit for 2 hours until set. ⁠

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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
    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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    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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    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.

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    Rumberry Pie

    Rumberry Pie

    • 1 cup sugar
    • 1/4 cup cornstarch
    • 1/2 tsp. cinnamon
    • dash of salt
    • 1/4 cup water
    • 1.5 oz. Blue Chair Bay® Vanilla Rum
    • 4 cups mixed berries
    • squeeze of lemon
    • pie crust
    • egg white
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