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Fresh Strawberry Mojito
- 2 oz. Blue Chair Bay® White Rum
- 1.5 oz. tres agave strawberry mix
- 1 oz. lime juice
- .5 oz. simple syrup
- 10 oz. ice
Blend all ingredients combine. Pop a whole strawberry on the rim of your favorite glass and relax.
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.
Coconut Islands
- 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
- .5 oz. Blue Chair Bay® White Rum
- .75 oz. strawberry infused syrup
- .75 oz. lemon juice
- 10 oz. ice
Blend to combine ingredients. Rim a rocks glass with shredded coconut, grab your favorite chair, and relax.
Going Home
- 1 oz. Blue Chair Bay® White Rum
- 1 oz. Blue Chair Bay® Banana Rum
- .75 oz real strawberry infused syrup
- .75 oz. fresh lemon juice
Shake with ice to combine. Strain into a collins glass, over ice, and garnish with lemon.
Strawberry Rumarita
- 1.5 oz. Blue Chair Bay® White Rum
- 1 cup fresh strawberries
- 5 oz. margarita mix
- 1 cup ice
Blend ingredients together. Serve in a margarita glass rimmed with salt or sugar. Garnish the rim with a lime and strawberry.
Strawberry Lemonade Rum Punch
- 1.5 oz. Blue Chair Bay® White Rum
- 1 bottle Sparkling rose
- 3 cups strawberry lemonade
- 1/4 cup grenadine
- 1 sliced lemon
- 1/2 cup sliced strawberries
Combine ingredients in a large pitcher. Serve over ice.
Strawberry Mint
Strawberry Fields of Rum
- 2 oz. Blue Chair Bay® White Rum
- 3 fresh strawberries, muddled
- 8 fresh mint leaves
- 1/2 lemon, juice
- 1 oz. simple syrup
Muddle strawberry and mint in a cocktail shaker. Add rum, lemon juice, and simple syrup to the shaker and shake for 60 seconds. Pour into a glass filled with crush ice.
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.
Happy Does
Happy is as happy does
- 1/2 cup Blue Chair Bay® Coconut Rum
- 6 oz. blackberries, plus 4 additional blackberries for decorating
- 1 cup sugar
- 1 cup water
- mint leaves, to taste
- 1/2 cup strawberries, mashed, plus 2 additional strawberries for decorating
- club soda, to taste
- 1 lime
Serves 2
Place 6 ounces blackberries, sugar and water into a small saucepan. Bring to a boil, stirring until the sugar melts while also mashing the blackberries against the side of the pan. Set aside to cool completely.
Place mint leaves into the palm of one hand and use your other hand to smack the leaves. This releases the aroma without breaking the mint into tiny pieces. Place the mint at the bottom of two glasses.
Strain the blackberries from the simple syrup. Divide the mashed blackberries and strawberries between the glasses.
Add ¼ cup Blue Chair Bay Coconut Rum to each glass followed by 1 tablespoon of the blackberry simple syrup. If you prefer a sweeter drink, add more blackberry simple syrup. If you prefer a tarter drink, useless.
Add ice to the glass. Top off with club soda.
Cut the lime in half. Set aside two thick slices and squeeze the remaining lime juice into the glasses.
Gently stir.
To decorate each drink, place a lime slice and strawberry, a sprig of mint coming out, and place two blackberries on top.
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.
Hawaiian Kiss
- 1.5 oz. Blue Chair Bay® Pineapple Rum Cream
- .25 oz. monin hibiscus syrup
- .5 oz. real pineapple syrup
- strawberry, for garnish
Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a Copeland glass. Garnish with a strawberry
Fizzy Rum Punch
- 1 oz. Blue Chair Bay® Vanilla Rum
- 1 oz. Blue Chair Bay® Premium White Rum
- 1 oz. Blue Chair Bay® Coconut Rum
- 1 oz. strawberry gin
- 1 oz. ameretto
- 1 oz. triple sec
- 1 oz. sour
- 1 oz. cranberry juice
- juice from half of a lemon
Pour all ingredients into a shaker with ice, including the lemon. Shake vigorously and pour over a glass with fresh ice with 1 oz of your favorite energy drink! Pour over fresh ice in a pint glass that already is a quarter fill of energy drink. Garnish with the squeezed lemons from the shaker and a strawberry!
Sour Patch Jell-O Shooters
- 1/2 cup Blue Chair Bay® White Rum
- 1 cup boiling water
- 1/2 cup cold water
- sour patch kids
- jell-o packet (lemon, lime, berry blue, strawberry, orange)
Boil 1 cup of water. Add jello packet and stir until dissolved. Add 1/2 cup of cold water and 1/2 cup of white rum and mix. Pour into a shot glass with sour patch kids. Refrigerate until set. Garnish with whipped cream and a sour patch kid!
Sailor’s Soul
The Sea Meets The Spice.
- 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
- 1 strawberry, cut and muddled
- 1 lemon wedge
- 1 tsp. agave nectar
- 2 dashes angostura bitters
Muddle the strawberry and lemon wedge in the agave. Add Blue Chair Bay Coconut Spiced Rum, bitters, and ice. Shake like crazy. Strain over ice into a rocks glass. Add a strawberry slice and lemon wheel.
‘Merica Snow Cones
- 1/4 cup Blue Chair Bay® White Rum
- 1/2 cup water
- 1/4 cup blue curacao
- 1 cup cut strawberries
- 1 cup crushed ice
- juice of 1 lime
1. Combine the sugar and water in a saucepan over medium heat. Boil and dissolve sugar. Reduce heat, boil at a simmer for approximately 2 minutes.
2. Pour half of the simple syrup over the strawberries. Allow to sit for 1 hour, then puree in a blender with the rum. Strain through a sieve and set aside.
3. Combine remaining syrup, lime juice, and curacao. Stir. Chill syrups until ready to serve.
4. For ice: use a snow cone machine or blend ice in a blender. Scoop crushed ice into glasses, then pour syrups over ice.
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.
Tropical Mimosa
- 1 oz. Blue Chair Bay® Banana Rum
- 1 strawberry, cut and muddled
- splash of orange juice
- champagne
Welcome to a socially acceptable way to start partying at breakfast. Muddle the strawberry in a shaker with rum and orange juice, and strain the result into a champagne flute. Top with champagne and garnish with a floating thin sliced strawberry.
Strawberry Bananas
- 2 oz. Blue Chair Bay® Banana Rum Cream
- .75 oz. real strawberry infused syrup
- club soda
- strawberry, for garnish
Fill a shaker with ice. Pour Blue Chair Bay Banana Rum Cream and Real Strawberry Infused Syrup into the shaker and shake vigorously. Strain the cocktail into a glass over ice.Slowly pour in the club soda for the perfect fizz.Garnish with a strawberry.
Split Banana
Combine rum and strawberry liqueur into a shaker and chill. Pour into a martini glass. Get bananas with it and garnish with nutmeg and a strawberry and banana slice
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.
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.
Strawberry Banana Boozy Smoothie
Blend all ingredients in a blender and pour into glass. Make it berry cute by adding a banana and strawberry slice as garnish.
Island Mimosa
- 1.5 oz. Blue Chair Bay® Banana Rum
- 2 oz. sparkling wine
- 1 strawberry, chopped
- 1 lemon wedge
Muddle a strawberry and lemon in a mixing glass. Add Blue Chair Bay Banana Rum and ice and shake. Give it one more shake for good measure. Strain that deliciousness into a champagne flute, and top with sparkling wine. Finish it off with a strawberry slice for garnish.
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.
Cajun Lemonade
- 2 oz. Blue Chair Bay® Coconut Rum
- .5 oz. strawberry puree
- 4 oz. lemonade
Start with muddling a handful of cilantro with the strawberry puree. Add ice and then pour in Blue Chair Bay Coconut Rum. Shake well. Strain into ice filled highball glass. Rim glass with cajun seasoning. Garnish with strawberry, cucumber, and cilantro stems.
Love Potion
- .5 oz. Blue Chair Bay® Coconut Rum
- 2 oz. 100% strawberry juice
- 2 oz. lemon-lime soda or prosecco
- fresh strawberries cut into hearts, for garnish
Put all ingredients into a shaker with ice and shake vigorously. Strain into a glass and enjoy.
Union Street Daiquiri
- 2 oz. Blue Chair Bay® Banana Rum
- 2 strawberries, with top cut off
- 1 oz. fresh lime juice
- 2 oz. lime-ade
- strawberry slice on rim of glass for garnish
Put ingredients into a blender with ice and blend until smooth. Pour into glass or cup.
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.
Strawberry Banana Cheesecake
Dessert is like a feel-good song this summer
- 1/3 cup Blue Chair Bay® Banana Rum Cream
- 2 8-oz. blocks of cream cheese, room temperature
- 1/2 cup sugar
- 3 eggs
- 1/4 cup heavy cream
- 8-inch store-bought graham-cracker crust
- strawberries, optional garnish
1. Preheat oven to 300°F.
2. In a stand mixer or using a hand blender, whisk together cream cheese and sugar until they are light and fluffy.
3. Add eggs one at a time. Once they’re incorporated, add the cream, followed by the rum.
4. Pour mixture into crust and bake for 45–50 minutes or until the cheesecake is just set. It may still be a bit wobbly in the center.
5. Allow the cheesecake to cool to room temperature before refrigerating; let rest overnight.
6. Serve chilled. If desired, garnish with sliced strawberries.
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.
Strawberry Vanilla Ice Cream
- 3 tbsp Blue Chair Bay® Vanilla Rum
- 3 cups fresh strawberries, hulled and mashed
- pinch of salt
- 3/4 cup sugar
- 1 1/4 cups milk
- 1 1/3 cups heavy cream
- 3 egg yolks
- 1 tsp lemon juice
- 1 tsp vanilla extract
Set a bowl into an ice water mixture to keep it cold and ready for the ice cream mixture. Combine the mashed strawberries, salt, and 1/4 cup sugar in a saucepan. Mix thoroughly and let sit for 30 minutes. Mix once or twice as it sits to ensure sugar is dissolved. Meanwhile, whisk egg yolks and 1/4 cup sugar in a medium bowl until combined and pale yellow.
Heat the milk, cream, 1/4 cup sugar in a saucepan over medium heat, stirring occasionally, until milk starts to steam.
After milk mixture has heated, gradually whisk into yolks until combined. Then add back milk mixture to the saucepan. Stirring frequently until it is steaming again.
Once custard is ready, strain into the bowl set in the ice-water bath and stir occasionally until cool.
Taking the saucepan with the strawberries, heat on medium and cook for 2-3 minutes and then strain the juice out.
Put the strained berries into a bowl and add the lemon juice and rum. Allow to cool. Take the strawberry juice and allow to cool in another ice bath or in the refrigerator. Once cooled combine with custard and also add in vanilla. When custard has cooled enough, start the machine and churn according to manufacturer directions. As the mixture begins to firm up, add the strawberries last and allow to churn or mix in with a soft spatula and freeze to firm up.
Chocolate Strawberry Jell-O Shots
- 4 oz. Blue Chair Bay® White Rum
- 3 oz. box of Strawberry Jell-O
- 8 oz. Boiling water
- 4 oz. Cold water
- Large strawberries
- 2 cups Chocolate chips
- 2 cup Coconut oil
Cut top off of strawberries and make a small cut in the bottom of the strawberry
so it can stand up on its own, but do not make it big enough to create a hole in the
bottom. Scoop out the insides of the strawberries. Line a baking sheet with
parchment paper. Combine chocolate chips and coconut oil in a large bowl and
microwave in 30-second intervals, stirring in between, until completely melted. Dip
hollowed-out strawberries in chocolate and place, cup side up, on the baking sheet.
Place in refrigerator to harden for 10 minutes.
In a medium bowl, stir together the Jell-O and boiling water until the
Jell-O dissolves. Add the White Rum and cold water, and stir to combine.
Using a container with a spout, pour Jell-O into the strawberries. Fill as
much as you can because Jell-O will shrink as it sets. Refrigerate for 3-4
hours or until Jell-O is firm.
