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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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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
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.
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.
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.
Limebacker
- 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
- .75 oz. fresh lime juice
Shake with ice and strain into shot glass.
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.
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.
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.
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.
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.
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.
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.
Pineapple Coconut Shrimp
- 1 pound (20-25 or 16-20) shrimp, peeled and deveined
- 1 cup pineapple, cut into 1/2 inch pieces
- 3 tbs. coconut cream
- 3 tbs. sweet chili sauce
- 1/3 cup Blue Chair Bay® Coconut Rum
- 1 tsp. soy sauce
- fresh Cilantro (optional)
Piña Colada Cookie Cups
- 1 pack of sugar cookies
- 3.5 oz. Blue Chair Bay® Coconut Rum
- 1 container of cream cheese frosting
- 3 tbs. crushed pineapple, extra for topping
- whipped cream
- cherries
