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Coconut French Twist
Smile, there's bubbly
- 1 oz. Blue Chair Bay® Coconut Rum
- .5 oz. fresh lemon juice
- .5 oz. simple syrup
- 3 oz. champagne or sparkling wine
- lemon twist, for garnish
- lavender, for garnish
Combine ingredients in a glass. Garnish with a lemon slice and lavender.
Cranberry Punch
Cranberries suddenly got sweeter
- 1.5 oz. Blue Chair Bay® White Rum
- 1.5 oz. orange juice
- .5 cup orange sherbert
- champagne
- cranberries
Place cranberries and ice in glass. Shake rum and orange juice in shaker and pour into glass. Top with champagne and scoop or orange sherbet.
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.
Sparkling Coconut
- 2 oz. Blue Chair Bay® Coconut Rum
- champagne
Pour Blue Chair Bay Coconut rum into a glass and top with champagne of choice.
Plum Spritz
- 1.5 oz. Blue Chair Bay® White Rum
- 2 plums
- 6 thyme sprigs
- juice of 1 lemon
- 4 tbsp. thyme simple syrup
- prosecco
Peel and chop 2 plums. Muddle the plums with the thyme simple syrup, rum, and lemon juice until all of the plum juices have been released. Shake with ice in a cocktail shaker. Pour over crushed ice. Top off with prosecco and garnish with extra plum slices and thyme sprigs. Serve immediately.
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.
Pineapple Cream Mimosa
- 1 cup Blue Chair Bay® Pineapple Rum Cream
- 1 cup pineapple juice
- 12 oz. champagne
Blend ingredients with ice. Pour into champagne flutes and enjoy!
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.
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.
Sparkling Pomegranate
- .5 oz. Blue Chair Bay® Coconut Rum
- 2 oz. 100% pomegranate juice
- 2 oz. carbonated lemon lime soda or Prosecco
- fresh pomegranate seeds, for sprinkling
- fresh sprigs of rosemary, for garnish
- Red sanding sugar, for rimming
Rim cocktail glass with red sanding sugar. Fill the glass with ice cubes and add the Blue Chair Bay® Coconut Coconut Rum, pomegranate juice, and lemon lime soda. Gently mix cocktail. Garnish with pomegranate seeds and rosemary.
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.
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.
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.
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.
Superhero Martini
Superhero reporting for duty
- 1 oz. Blue Chair Bay® Coconut Rum
- 1 oz. lemonade
- 1 oz lime soda water
- 1 drop green food coloring
- slice of lemon, cut like a bat for garnish
Ready to save you with a bubbly cocktail! Combine all ingredients into a martini glass.
Poisoned Apple
It's science
- 1 oz. Blue Chair Bay® Premium White Rum
- .5 oz. triple sec
- 1 oz. sour apple pucker
- .5 oz. fresh lime juice
- prosecco
Shake all ingredients with ice except for prosecco. Strain into skull glass or beaker with a mix of dry and regular ice. Garnish with a lime bow.
Peppermint Mimosa
Cheers to a merry morning
- 6 oz. Blue Chair Bay® White Rum
- 1 bottle champagne or prosecco
- 1/4 cup semisweet chocolate chips, melted
- 3 candy canes, crushed
- 6 candy canes, whole
Melt chocolate and pour onto a plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes into the chocolate, and then into crushed candy canes to coat. Add an ounce of Blue Chair Bay White Rum to each glass, then top with champagne or prosecco. Garnish with a full candy cane.
Champagne Jello Squares
- 3 tbsp. Blue Chair Bay® White Rum
- 1 1/4 cups sugar
- 1 cup club soda
- 1 box gelatin, plain
- 2 1/2 cups brut sparkling wine or champagne
Combine champagne, club soda and sugar in a saucepan. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2 to 3minutes, and remove from heat. Stir in remaining 1/4 cup each of champagne and rum. Grease a loaf pan with nonstick cooking spray. Pour mixture into mold and chill for 2 hours, or until firm. Invert jello to parchment paper-lined cutting board and slice into squares and serve cold.
