Showing Recipe Reason: Fall show all recipes
Indian Summer

Indian Summer

  • 1.5 oz. Blue Chair Bay® Premium White Rum
  • .75 oz. apple cider
  • 1 tsp. agave nectar
  • .25 oz. fresh lime juice
  • apple slice for garnish

Shake ingredients very well with ice and strain into a chilled martini glass. Garnish: apple slice.

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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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Fall Snap

Fall Snap

Bring Your Friends

  • 1 bottle of Blue Chair Bay® Coconut Spiced Rum
  • 8 oz. fresh lemon juice
  • 18 oz. pear nectar
  • 15 oz. ginger ale
  • sliced pear, for garnish
  • cranberries, for garnish

Put all ingredients into punch bowl. Then add block ice and stir well to chill and dilute. Garnish with several sliced pears and cranberries. Serves 18-20.

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Boys of Fall

Boys of Fall

  • 1.5 oz. Blue Chair Bay® Premium White Rum
  • 1 oz. fresh grapefruit juice
  • 1 tsp. maple syrup

Add ice, ingredients, then shake it up like you mean it. Add into ice-filled rocks glass and add a grapefruit slice. You want toast with that?

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Key to Your Place

Key to Your Place

  • 1.25 oz. Blue Chair Bay® Vanilla Rum
  • .75 oz. Blue Chair Bay® Spiced Rum
  • .5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .75 oz. key lime juice
  • .5 oz. orgeat

Shake all ingredients to combine. Rim your favorite glass with graham cracker salt, garnish with a lime wheel, and enjoy!

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Banana Cream Pie

Banana Cream Pie

  • 2 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Banana Rum Cream
  • 1/4 cup crushed nilla wafers
  • 1/4 banana, sliced
  • cinnamon sugar
  • Lemon Wedge
  • Whipped Cream

Using a lemon wedge, wet rim of glass and coat with cinnamon sugar. Fill a cocktail shaker with ice and rum. Shake well and strain into glass. Top with whipped cream, crumbled Nilla Wafers, and garnish with banana slices to make your martini look extra a-peeling.

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Almond Joy

Almond Joy

  • 1 oz. Blue Chair Bay® White Rum
  • 1 oz. Blue Chair Bay® Coconut Rum
  • .5 oz. chocolate liqueur
  • .5 oz. frangelico
  • chocolate sauce, to garnish
  • shredded coconut, to garnish

Dip martini glass into chocolate syrup and coat with coconut flakes. Combine remaining ingredients into a cocktail shaker with ice. Strain into glass and enjoy

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Apple Pie Sangria

Apple Pie Sangria

  • 2 cups Blue Chair Bay® Vanilla Rum
  • 2 bottles white wine
  • 4 cups apple cider
  • 5 apples, sliced
  • cinnamon sticks, for garnish

Put apple slices and cinnamon sticks into a punch bowl. Mix in the wine, rum, and apple cider. Garnish with an extra cinnamon stick.

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Apple Cider Mojito

Apple Cider Mojito

  • 2 oz. Blue Chair Bay® White Rum
  • 4 oz. apple cider
  • juice of 1 lemon
  • mint, for garnish
  • apple slices, for garnish
  • cinnamon sticks, for garnish

Mix rum, cider, and lemon juice into a mason jar filled with ice. Top with mint, apple slices, and cinnamon sticks for the perfect fall drink!

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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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Vanilla Bean Martini

Vanilla Bean Martini

  • 1.5 oz. Blue Chair Bay® Vanilla Rum
  • 1.5 oz. vanilla liqueur
  • 1 squeeze of lime

Shake all ingredients together with ice and then strain into a martini glass.

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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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Banana Fosters Martini

Banana Fosters Martini

  • 1 oz. Blue Chair Bay® Banana Rum Cream
  • 1.5 oz. Blue Chair Bay® Spiced Rum
  • 1.5 scoops vanilla or banana ice cream
  • 1 banana
  • caramel syrup or caramel ice cream topping
  • cinnamon sugar

Chop the banana and place into blender with other ingredients. Blend until smooth. Coat the martini glass with caramel syrup. Pour into a martini glass and top with a banana and cinnamon sugar.

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Chocolate Pretzel

Chocolate Pretzel

  • 1.5 oz. Blue Chair Bay® White Rum
  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • .5 oz. caramel liqueur
  • .5 oz. chocolate liqueur
  • 1 oz. chocolate ice cream
  • melted chocolate, for rimming
  • crushed pretzels, for rimming

Blend ingredients in a blender with ice. Rim martini glass with chocolate and crushed pretzels. Pour in drink and enjoy!⁠

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Tableside

Tableside

BANANAS FOSTER MEETS ITS MATCH

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • 1 oz. Blue Chair Bay® Vanilla Rum
  • pinch of cinnamon

Add both rums and pinch of cinnamon to an ice-­filled shaker. Shake to chill and strain into a glass drizzled with caramel. Add sprinkle of cinnamon on top.

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Plum Spritz

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.

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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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Boston Cream Pie Martini

Boston Cream Pie Martini

  • 1.5 oz. Blue Chair Bay® Vanilla Rum
  • 1.5 oz. baileys irish cream
  • 1.5 oz. godiva chocolate liqueur

Shake over ice and serve up in a martini glass rimmed with cocoa.

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Weekend Warmer

Weekend Warmer

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 4 oz. hot water

Mixers? Who needs mixers. Pour the rum cream in a mug, then top it off with hot water. For aesthetics, sprinkle a little cinnamon on top. Enjoy this warm treat on a cold night.

Calories: 78

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Skinny Hot Choco-nut

Skinny Hot Choco-nut

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 6 oz. diet 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.

Calories: 96

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Spiked Spiced Apple Cider

Spiked Spiced Apple Cider

Slice, slice baby

  • 1 1/2 parts Blue Chair Bay® Spiced Rum
  • 1 part simple syrup
  • 3/4 parts fresh lemon juice
  • 1 part cider
  • cinnamon

In a shaker, combine all ingredients. Shake vigorously. Pour into a glass garnished with an apple slice and cinnamon stick. Get ready for some hardcore fun.

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Waffles N’ Spice

Waffles N’ Spice

  • 2 oz. Blue Chair Bay® Spiced Rum
  • 1 oz. Blue Chair Bay® Vanilla Rum
  • 1 tsp. pure maple syrup
  • ice cubes
  • 1 mini waffle, toasted

Shake Spiced Rum, Vanilla Rum, Syrup, and ice cubes in a shaker. Pour into glass and top with a mini waffle and a little extra syrup

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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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Autumn Margarita

Autumn Margarita

Spicy and sweet

  • 1.5 oz. Blue Chair Bay® Spiced Rum
  • 2 oz. apple cider
  • 2 oz. pear juice
  • 1 oz. grand mariner or orange liqueur
  • 1 lime
  • salt, for rimming
  • cinnamon sticks, for garnish

Rim salt around the cocktail glass. Put ice into glass and squeeze the juice of a lime over top. Combine liquid ingredients into a shaker filled with ice and shake for 15 seconds. Strain over ice and finish with a cinnamon stick.⁠⠀

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Autumn Leaves

Autumn Leaves

Leaves are falling. Autumn is calling

  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. Blue Chair Bay® Spiced Rum
  • 1/4 cup orange juice
  • 1/8 cup passion fruit juice
  • lime
  • 1 tsp. grenadine
  • cherry, orange, and lime wheel, for garnish

Shake rum, orange juice, passion fruit juice, and juice from a lime in a shaker with ice. Strain into a cocktail glass and top with grenadine and fruit.

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Dark Chocolate Irish Pumpkin

Dark Chocolate Irish Pumpkin

  • 1.5 oz. Blue Chair Bay® Spiced Rum
  • 2 oz. pumpkin egg nog
  • 2 oz. fulton's harvest pumpkin cream liqueur
  • dark chocolate syrup
  • ice cubes
  • 12 oz. mojito glass

Prep 12 oz. mojito glass by squeezing dark chocolate syrup against the inside top of glass using a zig zag pattern. Chill the glass for 15 minutes in the freezer. In a Martini Shaker add pumpkin egg nog, pumpkin cream liqueur and Blue Chair Bay Spiced Rum and shake. Pour mixture over into chilled glass. Serve.

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Cider Rum

Cider Rum

  • Blue Chair Bay® Spiced Rum
  • apple cider
  • cinnamon sugar mix, for rimming
  • rosemary sprigs, for garnish

Take the glass you’re going to serve the drink in and dip it into a shallow bowl of cider. Take the moistened glass and dip into a mixture of cinnamon sugar.⁠ Combine 4 parts apple cider with 1 part Blue Chair Bay Spiced Rum in a cocktail shaker.⁠ Shake over ice. Pour contents into the rimmed glass.⁠ Garnish with rosemary. ⁠

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Pumpkin Spice Milkshake

Pumpkin Spice Milkshake

Let's pumpkin spice things up

  • 3 tbsp. Blue Chair Bay® Spiced Rum
  • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 cups coffee ice cream
  • 1/4 cup pumpkin puree
  • 1/2 tsp. pumpkin spice
  • 1/2 tsp. pure vanilla extract
  • caramel, for garnish
  • whipped cream, for garnish
  • cinnamon stick, for garnish

Blend ice cream, milk, purée, spiced rum, pumpkin spice, and vanilla until smooth. Drizzle the inside of glass with caramel. Pour milkshake into glass, then top with whipped cream, caramel, and a cinnamon stick.

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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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Spiced Pumpkin

Spiced Pumpkin

  • 1 oz. Blue Chair Bay® Spiced Rum
  • 1 oz. butterscotch schnapps
  • 1.5 oz. orange juice
  • 2-3 drops of bitters
  • pumpkin ale
  • cinnamon. for rimming
  • brown sugar, for rimming
  • honey, for rimming
  • cinnamon stick, for garnish
  • pumpkin pie spice, for garnish

In a rocks glass, rim with honey and dip into brown sugar and cinnamon. In a shaker filled halfway with ice, add rum, schnapps, orange juice, and bitters. Shake and strain into glass. Top with pumpkin ale and garnish with a cinnamon stick to make it look gourd-geous

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Pumpkin Spice Latté Milkshake

Pumpkin Spice Latté Milkshake

  • 3 tbsp. Blue Chair Bay® Spiced Rum
  • 1/2 cup Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 cups coffee ice cream
  • 1/4 cup pumpkin puree
  • 1/2 tsp. pumpkin spice
  • 1/2 tsp. pure vanilla extract
  • caramel, for garnish
  • whipped cream, for garnish
  • cinnamon stick, for garnish

Let’s pumpkin spice things up. Blend ice cream, milk, purée, spiced rum, pumpkin spice, and vanilla until smooth. Drizzle the inside of glass with caramel. Pour milkshake into glass, then top with whipped cream, caramel, and a cinnamon stick.

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Fall Sunset

Fall Sunset

  • 2 oz. Blue Chair Bay® Vanilla Rum
  • 1.5 oz. cola
  • .25 oz. grenadine
  • 3 dashes of bitters
  • muddled cherry

Muddle cherries at the bottom of a rocks glass. Serve on the rocks.

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Pumpkin Pie Martini

Pumpkin Pie Martini

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. Blue Chair Bay® Vanilla Rum
  • 1 part pumpkin liqueur
  • cinnamon, for garnish

Combine all ingredients into a cocktail shaker and shake well. Strain into a cocktail glass and sprinkle cinnamon on top. Serve to guest and give ’em pumpkin to talk about

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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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Fall Shooter

Fall Shooter

It's Fall Y'all

  • 1 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. apple cider

Put all ingredients in a shaker with ice. Shake and strain into a shot glass.

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Banana Fosters Shooter

Banana Fosters Shooter

  • 1 oz. Blue Chair Bay® Spiced Rum
  • .5 oz. Blue Chair Bay® Banana Rum Cream
  • .5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • caramel sauce, for rimming
  • cinnamon, for garnish

Rim the shot glass with caramel sauce. Pour all ingredients into a shaker, chill, and then pour into glass. Garnish with cinnamon for a sidesplitting shot ripe down your alley

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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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PB&B

PB&B

  • 1.5 oz. Blue Chair Bay® Banana Rum
  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 cup vanilla ice cream
  • 1 tsp. peanut butter
Blend in a blender and serve in tall glass. Garnish with whipped cream and a cherry.

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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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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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Beyond the Reef

Beyond the Reef

  • 1.5 oz. Blue Chair Bay® White Rum
  • 1 oz. Blue Chair Bay® Banana Rum Cream
  • 1 oz. coffee liquer
  • 1 oz. cream
  • half of a ripe banana

Blend to combine. Garnish with a banana slice.

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PB&Banana Shake

PB&Banana Shake

  • 1.5 cups Blue Chair Bay® Banana Rum Cream
  • 2 tbsp peanut butter
  • 1 frozen banana
  • 1 tbsp cocoa powder
  • .5 cups of ice
  • chocolate syrup
  • additional peanut butter, for garnish
  • chocolate shavings, for garnish

Add ice, peanut butter, banana, and cocoa powder to blender. Add in Banana Rum Cream slowly, allowing all of the ingredients to blend together before adding more. Rim a glass with peanut butter and chocolate shavings. Pour in cocktail and add chocolate syrup.⁠

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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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Wayward Vessel

Wayward Vessel

  • 1.5 oz. Blue Chair Bay® Coconut Spiced Rum
  • 1 oz. pineapple juice
  • 1 oz. cranberry juice
  • 2 oz. lemon lime soda

Build in glass with ice.

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Burning Leaves

Burning Leaves

  • .5 oz. Blue Chair Bay® Vanilla Rum
  • 1.5 oz. bourbon
  • 1 orange peel inserted into bottom of glass
  • 3 dashes of bitters
  • 1 flaming orange peel on top for smoky flavor

Step 1: Pour all ingredients into glass. Step 2: Enjoy.

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Alright Alright Alright-Tini

Alright Alright Alright-Tini

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum
  • 1.5 oz. pineapple juice
  • .5 oz. triple sec
  • 1.5 oz blood orange juice

Put all ingredients into a shaker over ice. Shake. Pour into a martini glass. Garnish with a floating blood orange wheel.

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The Basic

The Basic

PSL Anyone?

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 2 oz. pumpkin puree

Shake both ingredients in a shaker with ice. Strain into a martini glass. Garnish with a pinch of pumpkin pie spice.

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All Inclusive

All Inclusive

Tart and Delicious

  • 1.5 oz. Blue Chair Bay® Premium White Rum
  • 2 oz. grapefruit juice
  • .5 oz. fresh lime juice
  • .5 oz. simple syrup
  • 1 oz. tonic water

Simple: Shake with ice. Service with ice.

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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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Anything But Mine

Anything But Mine

  • 1.5 oz. Blue Chair Bay® Premium White Rum
  • 1 oz. red grapefruit juice
  • .5 oz. grapefruit liqueur
  • 2 oz. grapefruit soda

Build ingredients directly into highball glass filled with ice and stir briefly. Garnish with orange or grapefruit slice.

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Red October

Red October

  • 1.5 oz. Blue Chair Bay® Coconut Rum
  • 1.5 oz. blood orange pellegrino
  • splash of aperol
  • blood orange slices

Put the blood orange slices and ice into wine glass. Top with ingredients. Garnish with a good orange slice.

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Seaside Cider

Seaside Cider

  • 2 oz. Blue Chair Bay® Coconut Spiced Rum
  • .5 oz. velvet falernum
  • .5 oz. fresh lime juice
  • apple cider

Shake first three ingredients together with ice, strain into collins glass. Top with apple cider and garnish with nutmeg.

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Sencha Iced Tea

Sencha Iced Tea

  • 1.5 oz. Blue Chair Bay® Premium White Rum
  • 3 oz. unsweet green tea
  • .75 oz. orgeat syrup
  • .25 oz. simple syrup
  • .25 oz. lemon juice

Shake with ice in a shaker. Pour into collins glass filled with ice. Garnish with a lemon wedge and sprig of thyme.

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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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Rumatouille

Rumatouille

  • 1 oz. Blue Chair Bay® Premium White Rum
  • 1 oz. dry vermouth
  • .25 oz. dark rum
  • .25 oz. grenadine
  • .5 oz. lemon juice

Shake with ice and strain into ice filled rocks glass. Garnish with lemon wheel float.

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Candy Corn Cocktail

Candy Corn Cocktail

  • 1.5 oz. Blue Chair Bay® White Rum
  • 2 oz. pineapple juice
  • .5 oz. grenadine
  • sugar, for rimming
  • candy corn, for garnish

Start by placing the Blue Chair Bay White Rum and pineapple juice in a shaker with ice and shake well.⁠
Pour mix into a glass that you’ve rimmed with sugar.⁠ Slowly pour grenadine into the glass so that it settles to the bottom giving it a candy corn layered look and enjoy!

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Harvest Shot

Harvest Shot

  • 750mL Blue Chair Bay® Spiced Rum
  • 1/2 bottle cranberry juice
  • 6 oz. fresh lime juice
  • 6 oz. triple sec
  • 6 oz. simple syrup

Fill pitcher with ice and combine ingredients. Pour over shot glasses. Garnish with a lime or orange wheel, and get ready to have a spooky time!

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Poisoned Apple

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.

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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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Bat Shake

Bat Shake

  • 3/4 oz. Blue Chair Bay®Coconut Spiced Rum Cream
  • 6 cups vanilla ice cream
  • 3 tbsp. caramel syrup
  • 3 tbsp. dark chocolate syrup
  • dark chocolate, for garnish

Drizzle caramel syrup and chocolate syrup inside a martini glass. Arrange glasses on a tray; freeze until needed.⁠

Heat dark chocolate over medium-high heat until chocolate begins to melt, shaking the skillet occasionally; do not stir. When the chocolate begins to melt, reduce heat to medium-low. Immediately pour chocolate on foil and use a spoon to make a thin and even layer. With a knife draw out the bat silhouette and allow for it to set and harden.⁠

Combine ice cream, rum cream, caramel syrup, and chocolate syrup. Cover and blend until smooth. Pour mixture into martini glasses and top with the chocolate bats. Makes 4 servings.⁠

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Orange Fix

Orange Fix

  • 1 oz. Blue Chair Bay® Premium White Rum
  • .5 oz. licor 43
  • 2 oz. blood orange pellegrino
  • .75 oz. raspberry syrup

Pour ingredients directly into ice filled collins glass. Give it a stir. Fill the plastic syringe with the raspberry syrup. Insert into cocktail.

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Haunted Island

Haunted Island

  • 2 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. Blue Chair Bay® White Rum
  • 1 oz. blue curaçao
  • pineapple juice

Trick or Treat yo’ self. Fill a glass with ice and pour ingredients one at a time to create layers. Garnish with a lemon wedge and some creepy crawlies.

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Frankenpunch

Frankenpunch

  • 1 oz. Blue Chair Bay® Coconut Spiced Rum
  • 1 oz. midori (melon liqueur)
  • orange or pineapple juice
  • maraschino cherry

Pour rum into a collins glass filled with ice, fill almost with orange or pineapple juice, float Midori and stir gently. Garnish with the maraschino cherry and a slice of orange or pineapple if desired.

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Caramel Apples

Caramel Apples

  • 1 tbsp. Blue Chair Bay® Vanilla Rum
  • green apples
  • walnuts
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 4 tbsp. butter, cut into chunks
  • few drops vanilla extract

Cook the sugar over medium heat in a saucepan, without stirring until the sugar is melted and turns a deep golden caramel.⁠ Remove the saucepan from heat, and add the chunks of butter one by one and whisk until combined. Slowly add the cream and then whisk until combined.⁠ Return the saucepan to the heat and, cook the mixture over medium heat, stirring until the caramel has thickened, about 5-10 minutes. ⁠Remove from the heat, add Blue Chair Bay Vanilla Rum and vanilla extract. Wash apples and dry them off. Remove the stem and place a caramel apple dipping stick 3/4 of the way into the apple. Dip apples into mixture then top with walnuts, if desired. ⁠

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Bloody Rum Sangria

Bloody Rum Sangria

  • 750 ml Blue Chair Bay® Spiced Rum
  • 1/2 bottle of red wine
  • 6 oz. fresh lime juice
  • 6 oz. tripe sec
  • 6 oz. simple syrup
  • 2 limes sliced in wheels
  • 1 orange, sliced in Wheels

Combine all ingredients and chill overnight. Fill glass with ice and pour liquid into the glass. Garnish with a lime or orange wheel, and get ready to have a spooky time

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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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Ghost in the Key Lime

Ghost in the Key Lime

  • 1.5 oz. Blue Chair Bay® Key Lime Rum Cream
  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. club soda

Shake both rums together and double strain into a martini glass. Top with club soda. Add a ghost for a spooky effect and wait for the boos to kick in

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Key Lime Sting

Key Lime Sting

  • 2 oz. Blue Chair Bay® Key Lime Rum Cream
  • 1 oz. honey syrup
  • club soda

Shake rum and honey with ice until frosty. Strain into a rocks glass with crushed ice. Top with club soda and garnish with lime wedge. Now raise your spirits and get the party startled

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Vampire Bite

Vampire Bite

Talk about love at first bite

  • 1.5 oz. Blue Chair Bay® Coconut Rum
  • 1.5 oz. pomegranate juice
  • .5 oz. lemon juice
  • .5 oz. simple syrup

Combine all ingredients into a shaker and shake vigorously. Strain into a glass. Garnish with an orange peel cut out as a bat and drizzle rim with red icing for a fang-tastic good time.

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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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Bloody Ghostini

Bloody Ghostini

Boo-yah!

  • 1.5 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 oz. cream of coconut
  • splash of club soda

Glass prep: rim glass with black sugar and use red gel to create blood streaks. Slice the tops off two strawberries to create horns. Shake all ingredients except for club soda with ice. Strain into a martini glass and serve.

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Spooky Spiced Lime Shake

Spooky 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. With a bar spoon, add both key lime rum cream and coconut spiced rum. Drizzle strawberry syrup into glass. Swirl whip cream on top to make it too cute to spook

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Candy Corn Martini

Candy Corn Martini

If you've got it, haunt it.

  • 4 oz. Blue Chair Bay® Coconut Rum
  • 3 oz. Blue Chair Bay® Spiced Rum
  • 4 oz. pineapple juice
  • 2 dashes grenadine
  • optional pineapple chunks or maraschino cherry garnishes

Show your ghouls your bartending skills. Combine the coconut rum, spiced rum, and pineapple juice in a drink shaker with a couple of ice cubes. Shake firmly. Pour in a martini glass, add a couple dashes of grenadine in the middle and let settle.

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Spiced Caramel Apple

Spiced Caramel Apple

  • 2 oz. Blue Chair Bay® Spiced Rum
  • granny smith apple
  • 2 oz. apple brandy
  • 2 oz. caramel or butterscotch liqueur
  • splash apple cider

Carve out the inside of your apple of choice. Drizzle caramel both inside and outside of the apple and then fill with the ingredients. Swirl whip cream on top. Add your favorite island straw to make it look fa-BOO-lous.

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Goblin Key Lime Colada

Goblin Key Lime Colada

More boos please

  • 1 oz. Blue Chair Bay® Key Lime Rum Cream
  • .5 oz. Blue Chair Bay® Coconut Rum Cream
  • 1 oz. pineapple juice
  • 1 oz. orange juice
  • 1 oz. cream of coconut
  • 1 cup ice
  • Green Dye

When life hands you Halloween, you make a goblin Key Lime Colada. Blend all ingredients together. Pour into a cup rimmed with coconut flakes. Garnish with a lime wheel and a cherry and serve.

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Spiced Coconut Pumpkin Bisque⁠

Spiced Coconut Pumpkin Bisque⁠

Who knew soup could look so appetizing

  • 2 tbsp. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 tbsp. olive oil
  • 1/2 shallot
  • 1 garlic clove
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. curry
  • 1/2 tsp. cinnamon
  • 1 1/2 tbsp. maple syrup
  • 1 tbsp. honey
  • 1 can pumpkin puree
  • 1 1/2 cup vegetable broth
  • 2/3 cup canned coconut milk
  • 1/2 apple, grated

Mince garlic and shallots in a pot then add olive oil and sautee on medium for 1 minute. Add the Blue Chair Bay Coconut Spiced Rum Cream, pumpkin puree, vegetable broth, coconut milk, maple syrup, honey, salt, pepper, curry, cinnamon, and grated apple to the pot. Whisk together until combined. Bring to a boil and simmer for 8-10 minutes. Serve topped with pumpkin seeds, a pinch of cayenne, and a drizzle of heavy cream.⁠

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Coconut Spiced Cupcakes

Coconut Spiced Cupcakes

  • Cupcake:
  • 1 cup Blue Chair Bay®Spiced Rum
  • 1 box Yellow cake mix
  • 1/4 cup Water
  • 1/2 cup Canola oil
  • 3 Eggs
  • Frosting:
  • 1 tsp. Blue Chair Bay®Coconut Rum
  • 1/2 cup Unsalted butter melted
  • 2 cups Powdered sugar
  • 2 tbsp. Milk
  • Coconut flakes, for garnish

Heat oven to 325°F. Combine and mix all cupcake ingredients. Pour evenly into cupcake holders. Bake 15-20 minutes. In a medium bowl, add Blue Chair Bay Coconut Rum, butter, sugar, and milk. Use an electric mixer for 30 seconds at a low speed then beat on medium-high speed until fluffy. Frost the cupcake and sprinkle with coconut flakes as garnish. 

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Pumpkin Pie Shots

Pumpkin Pie Shots

  • 1/4 cup Blue Chair Bay® White Rum
  • package of unflavored gelatin
  • 1 cup cold water
  • 1/3 cup canned pumpkin
  • 1/4 cup sugar
  • 1/2 tsp. pumpkin pie spice
  • 1/3 cup Butterscotch Schnapps liqueur
  • 1.5 tsp. Heavy whipping cream
  • Whipped cream

In a small saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Heat and stir until gelatin is fully dissolved. Stir in pumpkin, sugar, and pie spice until sugar is dissolved. Remove from heat. Stir in rum, liqueur, and cream. Pour unto 12 two oz. shot glasses and refrigerate until set. Top with whipped cream.

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Coconut Spiced Pie

Coconut Spiced Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 9 inch Pie shell, baked and cooled
  • 4 Egg yolks, beaten lightly
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1/2 tsp. Salt
  • 1 1/2 cup Whole milk
  • 2 tsp. Vanilla
  • 3 tbsp. Butter
  • Stabilized Whipped Cream:
  • 2 tbsp oz. Blue Chair Bay® Coconut Spiced Rum Cream
  • 1 cup Heavy whipping cream
  • 3 tbsp. Confectioners' sugar
  1. Stir the cornstarch and salt in a medium saucepan

  2. Whisk in the whole milk and Blue Chair Bay® Coconut Spiced Rum Cream

  3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

  4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

  5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

  6. Pour the warm egg mixture back into the saucepan and boil another minute

  7. Remove from heat and add the vanilla and butter

  8. Let it cool, stirring occasionally, then pour into pie crust.

  9. Place in refrigerator to cool at least 4 hours

  10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

  11. Top pie with whipped cream, dust with cinnamon, and garnish with a cinnamon stick.

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Banana Cream Pie

Banana Cream Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Banana Rum Cream
  • 9 inch Pie shell, baked and cooled
  • 4 Egg yolks, beaten lightly
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1/2 tsp. Salt
  • 1 1/2 cup Whole milk
  • 2 tsp. Vanilla
  • 3 tbsp. Butter
  • Stabilized Whipped Cream:
  • 2 tbsp oz. Blue Chair Bay® Banana Rum Cream
  • 1 cup Heavy whipping cream
  • 3 tbsp. Confectioners' sugar
  1. Stir the cornstarch and salt in a medium saucepan

  2. Whisk in the whole milk and Blue Chair Bay® Banana Rum Cream

  3. Cook over medium, stirring constantly, bring to a boil and let boil one minute. The mix will thicken quite a bit here

  4. In a separate bowl whisk the egg yolks and sugar until light and ribbony

  5. In a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs. Do not mix all together at once the eggs will scramble if you don’t temper them.

  6. Pour the warm egg mixture back into the saucepan and boil another minute

  7. Remove from heat and add the vanilla and butter

  8. Let it cool, stirring occasionally, then pour into pie crust.

  9. Place in refrigerator to cool at least 4 hours

  10. Put all ingredients for the stabilized whipped cream in a mixing bowl and mix or whisk until the mixture can hold peaks.

  11. Top pie with whipped cream and garnish with crushed graham cracker

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Spiced Cinnamon Rolls

Spiced Cinnamon Rolls

  • Cinnamon Rolls:
  • 2 tbsp Blue Chair Bay® Spiced Rum
  • 1/2 cup Raisins
  • 1 1/2 tbsp Softened Butter
  • 3 tbsp Packed Brown Sugar
  • 1 can of Cinnamon Rolls with Icing
  • Icing:
  • 1 tsp Blue Chair Bay® Spiced Rum
  • Dash of Cinnamon
  • Heat oven to 350°F and line cooking pan with foil; spray cooking spray. In a bowl, stir in 2 tablespoons of Blue Chair Bay Spiced Rum over raisins. Let stand for 15 minutes and then drain.
  • In a separate bowl, combine brown sugar and butter. On waxed paper unroll the cinnamon roll dough leaving the icing to the side for later. Spread the brown sugar mixture over the dough. Sprinkle the raisins on top.
  • Re-roll the cinnamon roll dough into pinwheels. Cut into 5 rolls and place 2 inches apart on cooking pan.
  • Bake 20-25 minutes or until golden brown.
  • In a small bowl, mix icing, 1 tsp rum and cinnamon. Spread on warm rolls and serve warm.

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Key Lime Coffee Cake

Key Lime Coffee Cake

  • Cake:
  • 3 tbsp. Blue Chair Bay® Key Lime Rum Cream
  • 2 cups All-purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 cup Sugar
  • 2 Large Eggs Room Temperature
  • 3/4 cup Plain Greek Yogurt
  • 1/2 cup Buttermilk
  • 1/4 cup Vegetable Oil
  • 1/2 tsp. Pure Vanilla Extract
  • Zest from 2 Key Limes
  • Streusel Topping:
  • 1 cup All-purpose Flour
  • 1/4 tsp. Ground Cinnamon
  • Zest from 1 Key Lime
  • 1/8 tsp. Salt
  • 2/3 cup Granulated Sugar
  • 8 tbsp. Cold Unsalted Butter
  • 2 tbsp. Shredded Unsweetened Coconut (optional)
  • White Chocolate Drizzle (optional):
  • 1 tbsp. Butter
  • 2 oz. 1 Square White Chocolate
  • 1 cup Powdered Sugar
  • 2 tbsp. Milk
    • Preheat oven to 350°F. Cover a 9″ x 13″ square pan with nonstick cooking spray.
    • Streusel: Mix together flour, sugar, and salt together. Cut in the butter then add the lime zest and coconut, if using.
    • Cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together the eggs while adding in the sugar. Mix until Smooth. Stir in Greek yogurt, key lime rum, zest, vanilla, oil, and buttermilk. Fold in the flour mixture. Do NOT over mix.
    • Pour batter into prepared pan and smooth evenly. Sprinkle streusel over batter.
    • Bake in preheated oven for 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Let cake cool in pan for 30 minutes.
    • White chocolate glaze: Combine butter and white chocolate in a microwavable bowl. Heat on high while stirring every 15 seconds until smooth. Beat in powdered sugar and milk. Drizzle over cooled cake.

 

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