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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.
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.
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.
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.
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.
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.
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.
Pineapple Slice
- 2 oz. Blue Chair Bay® Pineapple Rum Cream
- 4 oz. coconut water
Two ingredients over ice. Good to go.
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.
Maui Pineapple
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.
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
Skinny Pineapple Slice
- 2 oz. Blue Chair Bay® Pineapple Rum Cream
- 4 oz. coconut water
It’s as easy as two ingredients over ice
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.
The Classic
- 4 oz. Blue Chair Bay® Pineapple Rum Cream
- 1 cup ice
Whip up in a blender and enjoy.
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.
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
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!
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.
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.
Ice Cream Cone Shooter
- 1 cup of your favorite Blue Chair Bay® Rum
- 6 ice cream cones
- 1/2 cup chocolate chips, melted
- 1/4 cup crushed candy canes
- 1 1/2 cup hot chocolate
- whipped cream, for serving
Slice off tops of ice cream cones using a serrated knife. Dip tops of cones in melted chocolate and use a spoon to coat the bottom of the cones with melted chocolate. Dip in crushed candy canes and transfer to the freezer. Let set until firm, about 10 minutes. Meanwhile, in a bowl, whisk together hot chocolate and Blue Chair Bay Rum Cream. Pour mixture into ice cream cones and garnish with whipped cream and more crushed candy canes.
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.
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.
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!
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.
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.
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
Island Girl Dip
- 1/2 cup Blue Chair Bay® Pineapple Rum Cream
- 1 package cream cheese, 227g
- 1 cup finely chopped fresh pineapple, squeezed dry
- 1/4 large orange bell pepper, finely chopped
- 1 celery rib, finely chopped
- 1/4 cup raw pecans, finely chopped
- 3-4 tbsp fresh lime juice
- 1 tbsp old fashioned grainy mustard
- 1/4 tsp ground white pepper
- pinch cayenne pepper
- 75-100 perfect pecan halves
Trim the top off your pineapple and cut it in half lengthwise. You’ll only need one half of the pineapple. Chop 1 cup of pineapple pieces and squeeze out the juice into a bowl. Save the leftover pineapple skin. Combine the pineapple rum cream, cream cheese, lime juice, mustard, white pepper, cayenne pepper with the pineapple juice and mix with an electric mixture on medium speed until smooth and creamy in texture for around 2-3 minutes.
Add the reserved chopped pineapple, bell pepper, celery, pecans and parsley and stir with a rubber spatula until well combined. Turn the mixture onto a serving plate, Cover with perfect pecan halves, starting at the bottom and working your way to the top. Place the pineapple top at top to make it look like a pineapple; refrigerate for several hours until ready to serve.
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.
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
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Stir the cornstarch and salt in a medium saucepan
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Whisk in the whole milk and Blue Chair Bay® Pineapple Rum Cream
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Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here
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In a separate bowl whisk the egg yolks and sugar until light and ribbony
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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.
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Pour the warm egg mixture back into the saucepan and boil another minute
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Remove from heat and add the vanilla and butter
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Let it cool, stirring occasionally, then pour into pie crust.
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Place in refrigerator to cool at least 4 hours
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Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.
- Top pie with whipped cream and garnish with toasted coconut shaving, pineapple chunks, and a cherry in the center
