

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!

Chillaxification
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.

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.

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!

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.

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).

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!

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.

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!

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.

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.

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.

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.

Pineapple Bay
- .75 oz. Blue Chair Bay® Spiced Rum
- 1.25 oz. pineapple rum
- 1 oz. fresh orange juice
- .50 oz real mango infused syrup
Shake with ice to combine. Strain into Martini glass and garnish with cherry.

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.

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.

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.

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!

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.

Spiced Cider
- 1.5 oz. Blue Chair Bay® Spiced Rum
- apple cider
Pur ingredients into a glass and garnish with a rum glazed donut.⠀

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!

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.

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.

Coconut Spiced Pumpkin Pie Martini
Sip to the season!
- 1 part Blue Chair Bay® Coconut Spiced Rum Cream
- 1 part Blue Chair Bay®t Spiced Rum
- 3 parts pumpkin liqueur
- 2 parts horchata liqueur
- 2 parts milk
Pour your ingredients into a martini shaker that is filled with ice. Shake well to combine and chill. Swirl some honey on a plate, take your martini glass and place it upside down into the honey so the rim is coated.
Crush up some graham crackers in a plastic bag and pour the bits onto another plate. Place your sticky rim into the graham crackers so you get a graham cracker ring around the glass. Pour your martini mixture into the glass, top with a sprinkle of cinnamon and add a small wedge of pie to the rim.

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.

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.

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

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.

Autumn Margarita
Spicy and sweet
- 1.5 oz. Blue Chair Bay® Spiced Rum
- 2 oz. apple cider
- 2 oz. pear juice
- 1 oz. grand mariner or orange liqueur
- 1 lime
- salt, for rimming
- cinnamon sticks, for garnish
Rim salt around the cocktail glass. Put ice into glass and squeeze the juice of a lime over top. Combine liquid ingredients into a shaker filled with ice and shake for 15 seconds. Strain over ice and finish with a cinnamon stick.⠀

Spiced Toddy
- 2 oz. Blue Chair Bay® Spiced Rum
- .5 oz. hot honey
- .5 oz. lemon juice
- hot water
Add the rum and honey to a mug. Top with hot water and give it a good stir, to dissolve the honey. Then top with lemon juice. Serve garnished with a lemon rind or wedge, optional.

Cider Rum
- Blue Chair Bay® Spiced Rum
- apple cider
- cinnamon sugar mix, for rimming
- rosemary sprigs, for garnish
Take the glass you’re going to serve the drink in and dip it into a shallow bowl of cider. Take the moistened glass and dip into a mixture of cinnamon sugar. Combine 4 parts apple cider with 1 part Blue Chair Bay Spiced Rum in a cocktail shaker. Shake over ice. Pour contents into the rimmed glass. Garnish with rosemary.

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.

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.

Pumpkin Spice Milkshake
Let's pumpkin spice things up
- 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
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.

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!

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.

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

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.

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.

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.

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

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.

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.

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

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

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.

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.

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.

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

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.

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

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.

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.

Boozy Spiced Pear Bread Pudding
- Cake:
- 1/2 Blue Chair Bay® Spiced Rum
- 1 small loaf of day-old bread, cubed
- 3 cups soy milk
- 1/2 cup cashews, soaked 4 hours minimum
- 1/2 cup splenda brown sugar, packed
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tbsp. vanilla extract
- 1/4 cup all-purpose flour
- 2 tbsp. tapioca starch
- 2 ripe pears, cubed
- Vanilla Sauce:
- 2/3 cup Blue Chair Bay® Vanilla Rum
- 1 pint vegan vanilla ice cream
Preheat oven to 425 degrees and spray a 9×9 inch baking pan with cooking spray. Place cubed bread in a large mixing bowl and set aside. In a blender, combine soymilk, soaked cashews, Splenda brown sugar, Spiced Rum, cinnamon, nutmeg, and vanilla extract. Blend on high until silky smooth. Transfer the contents in blender to a medium saucepan over medium-high heat. Add all-purpose flour and tapioca starch. Stirring constantly with a whisk, cook 6-7 minutes until mixture has thickened. Remove from heat and pour over bread cubes. Add cubed pear and fold together until well incorporated. Pour mixture into baking pan. Press down on mixture to pack soaked bread tightly and remove remove air pockets. Bake for 25-30 minutes. While baking, prepare the vanilla rum sauce by combining vegan vanilla ice cream and vanilla rum in a saucepan over medium heat. Stir until ice cream has melted and remove from heat. Once bread pudding is golden brown and bubbling, remove from oven and let cool for 5-10 minutes. With the back of a spoon, poke holes into the bread pudding Spoon vanilla rum sauce over the bread pudding, allowing the sauce to fill into the holes. Let sit for 20 minutes before serving.