Coconut Archives | Blue Chair Bay®

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Pineapple Slice

2 oz. Blue Chair Bay® Pineapple Rum Cream
4 oz. coconut water

Two ingredients over ice. Good to go.

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Rocks Colada

2 oz. Blue Chair Bay® Premium White Rum
1 oz. cream of coconut
1 oz. heavy cream
6 oz. pineapple juice

Shake all ingredients together. Strain into pineapple glass or hurricane glass. Garnish with pineapple leaf.

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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.

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Miami Vice

1.5 oz. Blue Chair Bay® Premium White Rum
2 oz. pineapple juice
1 oz. lime juice
1 oz. cream of coconut
.5 oz. strawberry liqueur
1 tsp. grenadine

Shake all ingredients except strawberry liqueur and grenadine. Strain into ice filled collins glass. Pour in strawberry liqueur and grenadine. This will give the Miami Vice its traditional look and flavor.

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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.

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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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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.

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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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Coquito

1 cup Blue Chair Bay® Coconut Spiced Rum
2 cans (12 oz. each) Evaporated Milk
1 can (15 oz. each) cream of coconut
1 can (13.5 oz.) coconut milk
4 oz. sweetened condensed milk
1 tsp. vanilla extract
.5 tsp. cinnamon

In a blender, mix together all ingredients. Pour into glass bottles and let chill overnight. Shake before serving. Garnish with cinnamon or cinnamon stick. Sip and be transported to Puerto Rico, where this cocktail originates. Makes about 8 servings.

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Limebacker

1.5 oz. Blue Chair Bay® Coconut Spiced Rum
.75 oz. fresh lime juice

Shake with ice and strain into shot glass.

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Banana Cream Colada

2 oz. Blue Chair Bay® Banana Rum Cream
1 oz. pineapple juice
1 oz. orange juice
1 oz. cream of coconut
1 cup ice

Add all ingredients to a blender. Blend until smooth. Pineapple and banana for a garnish.

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RIPTIDE

LIGHTEN UP WITH COCONUT WATER

2 oz. Blue Chair Bay® Banana Rum Cream
4 oz. coconut water

Prepare to be swept away by this easy cocktail…just pour ingredients over ice and stir. Garnish with a pineapple leaf if you’re in the mood to impress.

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The Basic

PSL Anyone?

2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
2 oz. pumpkin puree

Shake both ingredients in a shaker with ice. Strain into a martini glass. Garnish with a pinch of pumpkin pie spice.

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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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Bloody Ghostini

Spooky

1.5 oz. Blue Chair Bay® Vanilla Rum
1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
1 oz. cream of coconut
splash of club soda

Shake all ingredients except for club soda with ice. Strain into a martini glass. Glass prep: rim glass with black sugar and use red gel to create blood streaks. Slice to the tops off two strawberries to create horns.

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Snowball

1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
.75 oz. cinnamon whisky

Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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Straw-Nana Colada

2 oz. Blue Chair Bay® Banana Rum Cream
2 oz. pineapple juice
2 oz. cream of coconut
4 frozen strawberries
1 cup ice

Add all ingredients to a blender and mix until smooth. Pour into your favorite tiki glass and enjoy.

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Coconut Spiced Alexander

2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
2 oz. vanilla almond milk
.5 oz. amaretto

Shake all ingredients and strain over ice. Garnish with a dash of cinnamon and a cinnamon stick.

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My My My Key Lime Pie

3 oz. Blue Chair Bay® Key Lime Rum Cream
.5 oz. Blue Chair Bay® Vanilla Rum
2 oz. coconut water

Rim martini glass with crushed graham crackers. Shake all ingredients together with ice, and strain into martini glass. Garnish with a lime wheel and a cherry. Now, time to cook up a real good tan.

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Cinnamon Sun

Coconut Squared.

1.5 oz. Blue Chair Bay® Coconut Spiced Rum
1.5 oz. coconut water

Add directly to an ice-filled highball glass rimmed with cinnamon sugar and stir briefly.  Put some mint on it and rock. Go Skinny: rim with cinnamon/truvia blend—less than 150 calories!

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Caribbean Winter

2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
3 oz. coconut water
shaved coconut for garnish

Add ingredients directly to a highball glass with ice and stir briefly.

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Piña Colada

2 oz. Blue Chair Bay® Premium White Rum
2 oz. pineapple juice
2 oz. cream of coconut
1.5 cups ice

Blend ingredients together, core a pineapple, enjoy.

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Chillaxification

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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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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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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Creamy Coquito

1 cup Blue Chair Bay® Coconut Spiced Rum Cream
2 cans (12 oz each) evaporated milk
1 can (15 oz) cream of coconut
1 can (13.5 oz) coconut milk
1/2 cup sweetened condensed milk
1 tsp. vanilla extract
1/2 tsp. cinnamon

Combine all ingredients in blender to mix together. Pour into glass bottle(s) and let chill overnight. Shake before serving. Garnish with cinnamon or cinnamon stick.

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