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Island Mimosa

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.

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English Primrose

English Primrose

  • 1 oz. Blue Chair Bay® Premium White Rum
  • 3 dashes of orange bitters
  • sugar cube
  • splash of champagne

Bought champagne instead of milk again? Happens to the best of us. Just combine rum, bitters, sugar cube, and champagne in a champagne flute. Garnish with an orange twist.

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Blood Orange Sparkle

Blood Orange Sparkle

  • 1 oz. Blue Chair Bay® Premium White Rum
  • .75 oz. simple syrup
  • 1.5 oz blood orange juice
  • Prosecco / Champagne / Cava

Combine rum, blood orange juice, and simple syrup in a shaker. Shake, and strain into champagne flute. Now, it’s time for the sparkles: top with prosecco. Garnish with blood orange peel.

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Cherry Ornament

Cherry Ornament

  • 1 oz. Blue Chair Bay® Vanilla Rum
  • .5 oz. maraschino liqueur
  • 1 lemon wedge
  • champagne

Craving that classic cherry vanilla taste? You’ve come to the right cocktail. Pour liqueur, rum, and champagne into a champagne flute. Squeeze the lemon into the glass, and garnish with a cherry.

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Orange Lantern

Orange Lantern

  • 1 oz. Blue Chair Bay® Premium White Rum
  • 1 oz. aperol
  • 1.5 oz. prosecco
  • .5 oz. club soda

Stir all ingredients in a cup of ice. Pour that brew into a rocks glass filled with ice. If you’ve got it, haunt it: garnish with an orange peel.

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Tropical Mimosa

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.

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