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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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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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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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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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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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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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Cranberry Punch

Cranberry Punch

Cranberries suddenly got sweeter

  • 1.5 oz. Blue Chair Bay® White Rum
  • 1.5 oz. orange juice
  • .5 cup orange sherbert
  • champagne
  • cranberries

Place cranberries and ice in glass. Shake rum and orange juice in shaker and pour into glass. Top with champagne and scoop or orange sherbet.⁠

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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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Berrylime Sublime

Berrylime Sublime

  • 1.5 oz. Blue Chair Bay® White Rum
  • .5 oz. grand marnier
  • .75 oz. blackberry syrup
  • .5 oz. fresh lime juice
  • 1 oz. pineapple juice

Add ice to mixing glass. Pour in dark rum, Grand Marnier, blackberry syrup, lime juice, and pineapple juice. Stir until mixture is cold. Strain cocktail into a serving glass with a big ice cube. Garnish with fresh mint, blackberries, and a slice of lime.

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Banana Smash

Banana Smash

summer is staying

  • 1.5 oz. Blue Chair Bay® Banana Rum
  • 1 oz. orange juice
  • 1 oz. cranberry juice
  • 1 oz. peach schnapps
  • 5 kumquats

    • Combine the kumquats and sugar cubes in a cocktail shaker and muddle until the kumquats are broken up and the sugar is beginning to dissolve.⁠ Add the Blue Chair Bay Banana Rum, orange juice, and ice and shake until the outside of the shaker is frosty, about 20 seconds. Pour cranberry juice in glass first then everything from the shaker into a glass and serve.⁠ Add an orange slice and kumquat for garnish

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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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    Raspberry Mule

    Raspberry Mule

    • 2 oz. Blue Chair Bay® White Rum
    • .5 oz. lime juice
    • 1 tsp agave nectar
    • 5 raspberries
    • 1/2 bottle ginger beer
    • 1/2 cup ice
    • raspberries, for garnish
    • rosemary, for garnish

    Fill cocktail shaker with rum, lime juice, agave nectar, raspberries, and ice⁠. Shake mixture until ingredients are married together⁠. Add mixture to serving glass then top with ginger beer⁠. Garnish with raspberries and rosemary

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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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    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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    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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    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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    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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    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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    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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    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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    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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    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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    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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    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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    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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    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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    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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    Coconut Raspberry Spritzer

    Coconut Raspberry Spritzer

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

    Rim glass with pop rocks. Shake all ingredients in a cocktail shaker with ice. Strain over ice into a rocks glass. Top off with the ginger ale.⁠

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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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    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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    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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    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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    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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    Holiday Rumarita

    Holiday Rumarita

    • 2 oz. Blue Chair Bay® White Rum
    • 2 oz. white cranberry juice
    • 1 oz. freshly squeezed lime juice
    • 1 oz. triple sec
    • fresh cranberries
    • 1 sprig fresh rosemary
    • salt and granulated sugar, fro rimming

    Fill a cocktail shaker with ice. Add 2 ounces white rum, 2 ounces white cranberry juice, 1 ounce lime juice, and 1 ounce triple sec. Shake for around 20 seconds. Rim glass with salt/sugar mixture and pour in cocktail. Garnish with cranberries and rosemary.⁠

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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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    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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    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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    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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    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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    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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    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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    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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    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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    Blue Chair Bay® Premium Rum

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