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Pineapple Upside-Down Martini

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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Rocks Colada

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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Hot Buttered Bay

Hot Buttered Bay

Yum

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
  • 3 oz. hot water
  • 1 tbsp. butter mixture*
  • cinnamon stick for garnish

Add butter mixture to combine with the rum. Don’t rush it. Slowly add water, stirring as you pour. Drop in a cinnamon stick for an extra kick.

Butter mixture:
1 cup softened unsalted butter,
1 cup sugar in the raw,
1/2 cup light brown sugar,
1/2 tsp. ground cloves,
1/2 tsp. ground cinnamon,
1/2 tsp. ground nutmeg,
1 pinch salt.
Stir all together. This is your butter batter.

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Coconut Alexander

Coconut Alexander

  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. Blue Chair Bay® Banana Rum
  • 2 oz. vanilla almond milk
  • .5 oz. amaretto

One of our favorite after-dinner treats. Shake together all ingredients, then strain over ice. Garnish with a dash of cinnamon and a cinnamon stick.

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Spiked Chai

Spiked Chai

Hocus pocus, we need chai to focus!⁠

  • 2 oz. Blue Chair Bay® Vanilla Rum
  • 6 oz. chai tea
  • .75 oz. amaretto liqueur
  • .5 oz. simple sugar
  • .5 oz. half n half

Bring 3 cups of water to a boil and steep 4 tea bags for 2 to 4 minutes (following the tea directions on the box). Allow to cool and refrigerate until time of use (3 cups tea will yield 4 drinks).⁠
⁠
In a cocktail shaker or tall glass, combine ingredients and shake or stir generously (shaking will froth up the half n half and help release the infused flavor in the spirits). Fill glass with ice and pour drink over ice. Garnish with a cinnamon stick or two.

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Coquito

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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Holiday Campfire

Holiday Campfire

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® White Rum
  • 1 marshmallow
  • 1 tbsp. chocolate syrup
  • 1 tbsp. graham cracker crumbs
  • 2 oz. 2% milk

Rim a glass with chocolate and dip into graham cracker crumbs. Toast a marshmallow until it’s browned. Fill cocktail shaker with ice, Coconut Spiced Rum Cream, and White Rum and shake vigorously. Place ice cubes into your glass and pour shaker over top. Top off the glass with milk and garnish with the toasted marshmallow.⁠

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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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Kentucky Lift

Kentucky Lift

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. bourbon
  • .5 oz. coffee liqueur
  • .5 oz. heavy cream
  • .5 oz. orgeat syrup
  • club soda

Add all ingredients except club soda in a shaker and fill with ice. Shake and strain into tall glass. Fill with club soda pouring 6 inches above the glass. Wait and add another splash of club soda to lift the foam above the top of the glass.

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Harvest Delight

Harvest Delight

  • 2 oz. Blue Chair Bay® Banana Rum
  • 1 shot of espresso
  • .5 oz. cream

Shake ingredients and pour into a martini glass. Garnish with 3 coffee beans.

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Banana Cream Bushwacker

Banana Cream Bushwacker

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • .75 oz. dark creme de cacao
  • 2 oz. milk
  • 1 cup ice

Put ingredients into a blender with ice and blend until smooth. Pour into glass or cup.

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Straw-bana Cabana

Straw-bana Cabana

  • 3 oz. Blue Chair Bay® Banana Rum
  • .5 oz. strawberry puree
  • 3 oz. milk

Shake to combine. Garnish with whipped cream and cherry popping pearls.

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Milk Punch

Milk Punch

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. dark rum
  • 2 oz. milk
  • 3/4 tsp. vanilla extract
  • .5 oz. simple syrup

Shake together with ice. Strain into ice filled rocks glass. Make beautiful with nutmeg.

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Banana Mocha Frappe

Banana Mocha Frappe

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • 2 oz. cold strong brewed coffee
  • 5 oz. milk
  • 2 oz. chocolate syrup
  • 2 tbsp. granulated sugar
  • 2 cups ice cubes

Here’s a drink that will mocha you so happy. Drizzle chocolate syrup into the glass. Combine all ingredients into a blender and blend until smooth. Pour into glass and garnish with whipped cream and chocolate.

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Coconut Mudslide

Coconut Mudslide

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum
  • 1 oz. coffee liqueur
  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Banana Rum Cream
  • 1 cup ice

Add all ingredients to a blender and mix until smooth. Pour into hurricane glass if you have one. Add drizzles of chocolate and caramel if you’re feeling fancy.

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Beach Monkey

Beach Monkey

LIKE A CHOCOLATE-­DIPPED BANANA

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • chocolate milk

Rim a glass with chocolate syrup and fill with ice. Add chocolate milk and Blue Chair Bay® Banana Rum Cream.

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Island Hummingbird

Island Hummingbird

Let your night take flight

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Banana Rum
  • 1 oz. coffee liqueur
  • 2 oz. milk
  • .5 oz strawberry milk syrup

Combine ingredients in a cocktail shaker with ice. Shake to chill and strain into glass. Throw a strawberry on the side to dress it up.

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Strawberry Banana Boozy Smoothie

Strawberry Banana Boozy Smoothie

  • 2.5 oz. Blue Chair Bay® Banana Rum Cream
  • 1/2 cup plain yogurt
  • 2 cups strawberries, frozen
  • 1/2 cup milk, or almond milk

    • Blend all ingredients in a blender and pour into glass. Make it berry cute by adding a banana and strawberry slice as garnish.

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    Banana Bushwhacker

    Banana Bushwhacker

    • 1 oz. Blue Chair Bay® Coconut Rum
    • 1 oz. Blue Chair Bay® Banana Rum
    • 1 oz. dark crème de cacao
    • 2 oz. milk

    Put ingredients into a blender with ice and blend until smooth. Pour into glass or cup

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    Banana Dream

    Banana Dream

    • 1.5 oz. Blue Chair Bay® Banana Rum
    • .5 oz. Blue Chair Bay® Vanilla Rum
    • .25 oz. hazelnut liqueur
    • 1/3 muddled banana
    • 1 oz. cream

    Pour everything in a shaker, and get to shaking! Strain into chilled martini glass. Add a slice of banana as a garnish, and sprinkle cinnamon on top.

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    Coconut Spiced Alexander

    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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    Grilled Banana Punch

    Grilled Banana Punch

    • 2 oz. Blue Chair Bay® Banana Rum
    • 1 oz. whole milk (or soy for non-dairy version)

    Shake well with ice and strain over ice into rocks or punch glass. Garnish that creamy concoction with freshly grated nutmeg and a banana slice rolled in vanilla sugar.

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    Tootsie Roll

    Tootsie Roll

    Did you say chocolate?

    • .5 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. cherry vodka
    • .5 oz. chocolate liqueur

    Shake and Serve.

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    Spiced Lime Shake

    Spiced Lime Shake

    • 2 oz. Blue Chair Bay® Key Lime Rum Cream
    • 1 oz. Blue Chair Bay® Coconut Spiced Rum
    • 2 scoops vanilla ice cream

    In a tall cocktail glass add two scoops of vanilla ice cream. Add both Key Lime Rum Cream and Coconut Spiced Rum on top. Stir with a bar spoon.

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    Creamy Coquito

    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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    Spooky Ghost

    Spooky Ghost

    • 1 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. chocolate liqueur
    • 1 oz. cream de cacao
    • 1 oz. half and half
    • splash of hazelnut liqueur

    Draw a ghost face on a tall glass. Add all ingredients into a drink shaker. Pour into the glass filled with ice to see a scare be born

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    Mint Chocolate Peppermintini

    Mint Chocolate Peppermintini

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • .5 oz. crème de menthe
    • .5 oz. white crème de cacao
    • .5 oz. hazelnut liqueur

    Combine all ingredients in a cocktail shaker filled with ice. Shake very well and strain into chocolate-rimmed martini glass. Garnish with mint leaf.

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    Berry White Christmas

    Berry White Christmas

    • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1.5 oz. coconut water
    • 4.5 oz. coconut milk
    • 1 oz. simple syrup
    • juice of 1/2 lime
    • fresh rosemary, for garnish

    Add ice into glass. Add in coconut water, simple syrup, rum and stir. Then add coconut milk and lime juice and stir. To spruce things up garnish your drink with cranberries and rosemary. 

     

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    Coco Bleu Martini

    Coco Bleu Martini

    A smooth twist on a classic

    • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. amaretto
    • 1 oz. milk
    • .5 oz. blue curaçao

    Combine with ice in a cocktail shaker. Shake to chill and strain into martini glass. Add a cherry on top for garnish.

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    Big Orange

    Big Orange

    • 2 oz. Blue Chair Bay® Premium White Rum
    • 1 oz. triple sec
    • 4 oz. orange juice
    • 3/4 cup vanilla ice cream
    • 1/4 cup orange sherbet
    • orange soda

    Pitch all the ingredients in a blender with ice. Add a little whipped cream. Garnish with orange wedge and a cherry on top.

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    Key West Rum-a-rita

    Key West Rum-a-rita

    Frozen

    • 1 oz. Blue Chair Bay® Key Lime Rum Cream
    • .5 oz. Blue Chair Bay® Coconut Rum
    • .5 oz. silver tequila
    • .5 oz. orange cognac
    • .5 oz. fresh lime juice
    • 1 oz. cream of coconut
    • 1 cup ice

    Blend all ingredients together in a blender. Pour into cocktail glass. Garnish with a lime wheel.

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    Coconut Rum Hot Cocoa

    Coconut Rum Hot Cocoa

    • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 cup milk
    • 1 cup half-n-half
    • 3 oz. bittersweet or dark chocolate, finely chopped
    • whipped cream, for garnish
    • marshmallows, for garnish

    Warm milk and Half-n-half on the stove. Once the liquid becomes warm add in the dark chocolate and stir till it’s fully melted. Add in the Blue Chair Bay Coconut Spiced Rum Cream. Once warm pour the liquid into your favorite holiday mug. Top with whipped cream, marshmallows and shaved chocolate.

     

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    Pineapple and Banana Ice Cream

    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.

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    Key Lime Shrimp Quinoa Salad

    Key Lime Shrimp Quinoa Salad

    • Quinoa:

    • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
    • 1/2 cup quinoa
    • 1/4 cup water
    • 1/2 cup coconut milk
    • Salad:
    • Your choice of greens (about 1/2 a bag)
    • 1 pound grilled shrimp
    • 1/4 red onion, sliced thin
    • 1/4 cup feta cheese
    • 1 cup sauteed or roasted baby tomatoes
    • 1/2 avocado
    • salt and pepper to taste

    Bring quinoa ingredients to a boil, stirring occasionally. Cook on low, covered for 15-17 minutes. Refrigerate until cool. Combine shrimp, olive oil, and salt and pepper in a bowl. Grill. Combine lettuce, onion, cheese, tomatoes, and the cooled quinoa in a bowl. Top with the grilled shrimp and avocado. Enjoy!⁠

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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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    Strawberry Banana Pudding Shot

    Strawberry Banana Pudding Shot

    • 6 oz. Blue Chair Bay® Banana Rum Cream
    • 1 oz. strawberry liqueur
    • 2 oz. milk
    • half tub of cool whip
    • half packet of vanilla pudding mix

    Pour Blue Chair Bay® Banana Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

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    Chocolate Coconut Pudding Shot

    Chocolate Coconut Pudding Shot

    • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 oz. milk
    • half tub of cool whip
    • half packet of chocolate pudding mix

    Mix together in a bowl and divide into individual pudding cups.

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    Piña Colada Pudding Shot

    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.

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    Key Lime Pudding Shots

    Key Lime Pudding Shots

    Cooking with Rum

    • 3/4 cup Blue Chair Bay® Key Lime Rum Cream
    • 1 3.4 oz. box instant vanilla pudding
    • 3/4 cup cold milk
    • splash of lime juice
    • 8 oz. tub whipped topping
    • graham cracker

     

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    Chocolate Vanilla Swirl Pudding Shot

    Chocolate Vanilla Swirl Pudding Shot

    • Vanilla:
    • 3 oz. Blue Chair Bay® Vanilla Rum
    • 1 oz. milk
    • 1/4 tub of cool whip
    • 1/4 packet of vanilla pudding mix
    • Chocolate:
    • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 1 oz. milk
    • 1/4 tub of cool whip
    • 1/4 packet of chocolate pudding mix

    Mix together in a bowl and divide into individual pudding cups. Pour one flavor first, then layer on the second flavor.

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    Coconut Spiced Pudding

    Coconut Spiced Pudding

    • 6 oz. Blue Chair Bay® Coconut Spiced Rum Cream
    • 2 oz. milk
    • half tub of cool whip

      •                                    

    • half packet of vanilla pudding mix

    Pour Blue Chair Bay® Coconut Spiced Rum Cream, milk, and cool whip into a medium bowl. Add mix. Beat with a whisk for 2 minutes. Refrigerate until ready to serve.

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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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    Chicken Curry Skewers

    Chicken Curry Skewers

    • 3 boneless, skinless chicken breasts or thighs, cut into 1-2-inch cubes
    • 2 limes, juiced and zested
    • 2 shallots, chopped
    • 3 cloves garlic, minced
    • 1 tsp. fresh ginger, grated
    • 1 cup coconut milk
    • 1/2 cup Blue Chair Bay® Coconut Rum
    • 2 tbs. brown sugar
    • 2 tsp. ground cumin
    • 1 tsp. ground coriander
    • 1 tsp. curry powder
    • 1/4-1/2 tsp. red pepper flakes
    • 1 1/2 tablespoons soy sauce
    • freshly ground pepper and salt to taste
    • 2 tbs. flour + 3 tbs. water
    • fresh cilantro, garnish
    • skewers

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    Key Lime Quinoa & Shrimp Salad

    Key Lime Quinoa & Shrimp Salad

    • Quinoa:
    • 1/2 cup quinoa
    • 1/4 cup water
    • 1/2 cup Blue Chair Bay® Key Lime Rum Cream
    • 1/2 cup coconut milk
    • Salad:
    • Your choice of spinach/lettuce/kale (about 1/2 of a bag)
    • 1 pound grilled shrimp
    • 1/4 a red onion, sliced thin
    • 1/4 cup feta cheese
    • 1 cup sauteed (or roasted) baby tomatoes
    • avocado (optional)
    • salt and pepper to taste

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    Blue Chair Bay® Premium Rum

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