Showing Recipe Reason: Christmas show all recipes
Christmas in July

Christmas in July

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. Blue Chair Bay® Vanilla Rum
  • .5 oz. Blue Chair Bay® Coconut Spiced Rum

Add all ingredients in a shaker filled with ice. Shake and strain into martini glass. Garnish with cinnamon sticks.

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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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Fireside

Fireside

Keep Warm By The Fire Both Inside and Out

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
  • 3 oz. hot cider
  • grated nutmeg for garnish

Add ingredients directly to toddy mug. Garnish: freshly grated nutmeg. Feeling something different? Try Blue Chair Bay® White or Coconut rum instead.

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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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Log Cabin

Log Cabin

  • 1.5 oz. Blue Chair Bay® Vanilla Rum
  • .5 oz. cinnamon brown sugar syrup
  • 4 sage leaves
  • root beer

Muddle sage with syrup, add rum and ice. Shake. Pour into ice filled mug and top with root beer. Garnish with sage.

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Hot Choco-nut

Hot Choco-nut

We all feel a little nutty

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • hot chocolate

Add Blue Chair Bay Coconut Spiced Rum Cream to a mug of warm hot chocolate. Sip and repeat. You’ll warm up in no time.

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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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Chocolate Chip Shooter

Chocolate Chip Shooter

  • .5 oz. Blue Chair Bay® Spiced Rum
  • 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1.5 oz. chocolate vodka
  • crushed chocolate chip cookie, for garnish

A shot for your sweet tooth. Shake rums and vodka in a shaker with ice. Strain into a shot glass rimmed with crushed chocolate chip cookies. Enjoy with a cookie on the side!⁠

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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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Barrel Finished

Barrel Finished

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum
  • .5 oz. cognac
  • .5 oz. cinnamon whisky
  • 4 oz. Blue Chair Bay® Coconut Spiced Rum Cream

Add all ingredients to an ice-filled shake and give it a good toss. Pour content into cocktail glass. Use a star anise pod for garnish.

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Poinsettia

Poinsettia

Happy Holidays

  • 1.5 oz. Blue Chair Bay® Premium White Rum
  • 1/2 sprig rosemary
  • .75 oz. simple syrup
  • .5 oz. fresh lemon juice
  • .75 oz. pomegranate juice
  • 2 oz. club soda

Muddle half of a rosemary sprig with simple syrup in a cocktail shaker. Add ice to the shaker, then pour in rum, lemon juice, and pomegranate juice. Shake well and double strain into a martini glass. Splash in the club soda for extra fizz. Garnish with a sprig of rosemary and fresh cranberries. It’s beginning to look a lot like cocktails…

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Snowball

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.

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Oceanfront Coffee

Oceanfront Coffee

A Brew With a View

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. coffee liqueur
  • 5 oz. cold brew coffee

Pour the cold brew and coffee liqueur over ice and stir. Shake the rum cream with ice, then strain it into that delicious coffee mixture you just stirred up. Garnish with ground nutmeg or cinnamon on top. We go for both.

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Sparkling Pomegranate

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.

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Barbados Brew

Barbados Brew

  • 1.5 oz. Blue Chair Bay® Banana Rum
  • 1 oz. belgian white ale
  • 1 oz. pomegranate juice

Shake rum, pomegranate juice, and ice well, then strain into ice-filled punch glass. Top it off with that brew, and garnish with a lime wheel.

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Evergreen

Evergreen

Aloha

  • 1.5 oz. Blue Chair Bay® Premium White Rum
  • 3 oz. pineapple juice
  • 4 sage leaves
  • 3 jalapeño slices
  • .5 oz. fresh lime juice
  • .5 oz. blue curaçao
  • .5 oz. simple syrup

Muddle sage, lime, and jalapeños a cocktail shaker. Pour in the rum, pineapple juice, and simple syrup. Shake with ice, and strain into cocktail glass. Pour blue curaçao in the center of the cocktail. Garnish with jalapeño twist and pineapple wedge if you’re feelin’ it.

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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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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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Choco-Coco

Choco-Coco

When you’re feeling loco

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. cream
  • 1 oz. dark crème de cacao

Shake with ice, strain into glass, and garnish with chocolate shavings.

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Caribbean Winter

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.

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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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Blue Peppermint Martini

Blue Peppermint Martini

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1.25 oz. peppermint schnapps
  • .75 oz. creme de cacao
  • 1.25 oz. cream or half-n-half
  • 1 tbsp crushed blue candy cane

Crush the peppermint candies in a container. Melt the white chocolate in the microwave on a plate. Rim the glasses with the melted chocolate, and while the chocolate is still wet, dip into crushed peppermint candies. Chill in the refrigerator. In a cocktail shaker fill with ice, add the Blue Chair Bay Coconut Spiced Rum Cream, Peppermint Schnapps, Creme de cacao and cream. Shake vigorously. Pour into the prepared glasses and have a Merry Christ-mint

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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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Mistletoe Martini

Mistletoe Martini

  • 2 oz. Blue Chair Bay® White Rum
  • 2 oz. lime juice
  • 1 oz. simple syrup
  • cranberries, for garnish
  • rosemary sprig, for garnish

Add ingredients into shaker. Fill with ice to the liquid line. Give it a hard shake for one minute. Strain into a rocks glass or martini glass without ice. Garnish with cranberries and rosemary sprig.

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Green Christmas

Green Christmas

  • 1 oz. Blue Chair Bay® White Rum
  • 2 oz. midori liqueur
  • 4 oz. lemon-lime soda
  • maraschino cherries, for garnish

Are you having a holly, jolly Christmas? Fill a lowball glass with ice. Add Midori liqueur and Blue Chair Bay White rum. Top with lemon-lime soda, stir to combine. Garnish with a maraschino cherry and enjoy.

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Jack Frost

Jack Frost

  • 1/2 cup Blue Chair Bay® White Rum
  • 1 cup pineapple juice
  • 1/2 cup blue curaçao
  • 1/2 cup cream of coconut
  • 8 cups ice
  • light corn syrup or honey, for rimming
  • flaked coconut, for rimming

Dip glass into corn syrup and then into coconut flakes. In a blender, blend ice, pineapple juice, blue curaçao, Blue Chair Bay White Rum, and cream of coconut until desired consistency is reached. Pour into glasses and serve.

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Hot Buttered Rum

Hot Buttered Rum

  • 2 oz. Blue Chair Bay® Spiced Rum
  • 3.5 oz. unsalted butter, softened
  • 2 tbsp. brown sugar
  • 1 tsp. ground cinnamon
  • .5 tsp. ground nutmeg
  • 5 oz. boiling water

Mix the butter, sugar, and spices in the bottom of a mug. Pour in rum and top with hot water. Garnish with cinnamon and get cozy next to a fireplace

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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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Christmas Pants Shot

Christmas Pants Shot

  • 1 1/2 oz. Blue Chair Bay® Pineapple Rum Cream
  • 1/4 oz. kahlúa
  • 1 oz. grenadine

In a shot glass, add the grenadine. Using a spoon, insert the spoon at an angle to pour a thin line of Kahlúa on top. Next, using the spoon again, pour the Blue Chair Bay Pineapple Rum Cream down the spoon to layer it.

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Vanilla Spiced Eggnog

Vanilla Spiced Eggnog

  • 1.5 oz. Blue Chair Bay® Spiced Rum
  • 6 oz. southern comfort vanilla spiced eggnog
  • 6 ice cubes
  • cinnamon, for garnish

You can’t egg-nore the holiday spirit all around you. Pour eggnog and spiced rum over ice. Mix well. Sprinkle cinnamon on top for garnish.

 

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Cranberry Mule

Cranberry Mule

  • 2 oz. Blue Chair Bay® White Rum
  • 1 oz. ginger beer
  • .5 oz. fresh lime juice
  • .5 oz. simple syrup
  • whole cranberries, for garnish

Mix all of the ingredients and pour over ice. Garnish with cranberries to keep it festive.

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Cinnamon Twist

Cinnamon Twist

  • 8 oz cream cheese, softened
  • 1 cup brown sugar
  • 1 tbs. cinnamon + 1 tsp.
  • 1 box puff pastry (2 sheets), defrosted
  • 1 egg, lightly beaten
  • 1 cup powdered sugar
  • 3 tbs. Blue Chair Bay® Vanilla Rum
Banana Rum Pie

Banana Rum Pie

  • 1 cup mashed ripe bananas (2 medium)
  • 2 tsp. lemon juice
  • 1/3 cup Original Bisquick™ mix
  • 1/4 cup sugar
  • 3 tbs. butter, melted
  • 3 tbs. Blue Chair Bay® Banana Rum
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 eggs
  • 1 1/2 cups frozen (thawed) whipped topping
  • 1/2 cup dulce de leche milk caramel spread
  • 4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed
Key Lime Meltaway Bars

Key Lime Meltaway Bars

Cooking with Rum

  • 2 cups prepared sugar cookies, crumbled
  • 2/3 cup unsalted butter, softened (not melted)
  • 3 cups powdered sugar
  • 2 tbsp. key lime juice
  • 1/3 cup Blue Chair Bay® Key Lime Rum Cream
  • zest of 2 key limes
  • 3-4 key limes, sliced, for garnish
Boozy Eggnog Cheesecake

Boozy Eggnog Cheesecake

  • For the crust:
  • 3 cups graham cracker crumbs (about 1 box)
  • 5 tbs. melted butter
  • 1 tsp. cinnamon
  • 2 tbs. brown sugar
  • For the pie:
  • 16 oz softened cream cheese
  • 1 cup sugar
  • 1/2 cup eggnog
  • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 cup heavy whipping cream (or 8oz whipped topping)
Coconut Spiced Rum Balls

Coconut Spiced Rum Balls

  • 1 box vanilla wafer cookies
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup light corn syrup
  • 3/4 cup Blue Chair Bay® Coconut Spiced Rum
  • 1 cup powdered sugar
Gingerbread Truffles

Gingerbread Truffles

  • 1 13-oz package of gingersnap cookies
  • 8 oz softened cream cheese
  • 1/4 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 11 oz. white baking chocolate
  • Nutmeg and cinnamon for garnish
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