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Living Free
- .75 oz. Blue Chair Bay® White Rum
- .75 oz. lemon vodka
- .75 oz. citrus sour
- .75 oz. raspberry infused syrup
- 1 oz. lemon-lime soda
Shake to combine. Garnish with Raspberries.
Cranberry Martini
- 12 oz. Blue Chair Bay® Coconut Rum
- 1 cranberry martini camp craft cocktail
Fill a Camp Craft Cocktail with 12 oz. of Blue Chair Bay Coconut Rum. Refrigerate for 3 days to infuse. Shake well and strain. Sip as is or add soda water. Note: Makes 8 cocktails (16 if infused twice)
Prickly Bay
- 1 oz. Blue Chair Bay® White Rum
- .75 oz. prickly pear syrup
- .25 oz. blue agave nectar
- 2 oz. lime sour
Shake to combine and serve over ice. It’s a good day for a Prickly Bay.
Raspberry Mojito
- 2 oz. Blue Chair Bay® White Rum
- .75 oz. real raspberry syrup
- .75 oz. lime juice
- 3 pieces mint sprig
- 3 oz. club soda
Shake to combine. Garnish with mint.
Island Sunset
- 1.5 oz. Blue Chair Bay® Banana Rum
- 1 oz. lime juice
- 2 oz. pink lemonade
- sapphire wolfberry supercolor powder
- ginger beer
Shake banana rum, lime juice, and lemonade in a shaker with ice. Fill a clear mule mug with ice. Strain rum mixture into glass. and top with ginger beer and the supercolor powder. Garnish with fresh mango and lime wedges.
Pink Lemonade
- 1 cup Blue Chair Bay®White Rum
- 2 1/4 cup pink lemonade
- 1/4 cup fresh lemon juice
- 1/2 cup triple sec
- 2 cups ice
- 4 lemon slices, for garnish
- mint, for garnish
- coarse salt, for rimming
Rub a lemon wedge around the rim of four glasses, then dip rims into salt. Add ice, pink lemonade, lemon juice, triple sec, and rum. Stir to combine. Garnish each glass with a lemon slice and mint.
Limoncello Cucumber
- 1 oz. Blue Chair Bay® White Rum
- 1.5 oz. limoncello
- 4-5 cucumber slices
- club soda
Add limoncello, rum, and cucumbers to cocktail shaker. Muddle cucumber well. Shake and strain over ice. Top with club soda and stir gently. Garnish with cucumber slice and lemon twist.
Want to try to make limoncello at home?
A well-stocked liquor store near you may have limoncello, but traditionally you should make it at home. You’ll first want to use a vegetable peeler to remove the zest (just the yellow part) from the pith (the bitter white part) of 8 lemons. Pour one liter of 100 proof vodka or grain alcohol over the zest in an airtight bottle or jar and let steep 7-10 days. Strain the solids out using a fine strainer or cheesecloth and add 3 cups simple syrup (3 cups water and 3 cups sugar, boiled until sugar dissolves). Ta-da!
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.
Raspberry Mule
- 2 oz. Blue Chair Bay® White Rum
- .5 oz. lime juice
- 1 tsp agave nectar
- 5 raspberries
- 1/2 bottle ginger beer
- 1/2 cup ice
- raspberries, for garnish
- rosemary, for garnish
Fill cocktail shaker with rum, lime juice, agave nectar, raspberries, and ice. Shake mixture until ingredients are married together. Add mixture to serving glass then top with ginger beer. Garnish with raspberries and rosemary
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.
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.
Spiced Blueberry Slush
- 1.5 oz. Blue Chair Bay® Spiced
- 12 oz. blueberries, frozen
- 2 oz. lemon soda
- 2 lemons
- 4 tbsp honey
Blend spiced rum, blueberries, lemons, and honey in a blender with ice. Pour into a glass and top with lemon soda.
Coconut Refresher
- 1.5 oz. Blue Chair Bay® Coconut Spiced Rum Cream
- .5 oz. pineapple syrup
- 2 oz. pomegranate juice
- mint, for garnish
- blueberries, for garnish
Fill a shaker with ice. Pour all ingredients into the shaker and shake vigorously. Strain the cocktail into a highball over ice. Garnish with mint and blueberries
She’s Got It All
- 1 oz. Blue Chair Bay® Spiced Rum
- 1 oz. Blue Chair Bay® Pineapple Rum Cream
- 1 oz. orange juice
- 1 oz. pineapple juice
Combine ingredients in a shaker with ice. Strain into a highball glass and garnish with a cherry.
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.
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.
Peanut Butter Rum Cups
- 3 oz. Blue Chair Bay® Banana Rum Cream
- 3 oz. Reese's-infused Vanilla Rum
- 2 oz. chocolate liqueur
- 1/4 cup peanut butter, for rimming
- 1/2 cup crushed Reese's Pieces, for rimming
- 2 Reese's penut butter cups, for garnish
- 2 tbsp. chocolate syrup
For Reese’s Infused Rum: Combine vanilla rum and Reese’s pieces in a glass. Cover with lid and shake. Refrigerate overnight, then strain.
For the Cocktail: Rim 2 glasses with peanut butter and roll in crushed Reese’s pieces. Fill a cocktail shaker with ice then pour over strained rum, rum cream, and chocolate liqueur. Shake until chilled. Drizzle chocolate syrup into glasses and garnish with a peanut butter cup.
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.
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.
Kiss from a Rose
- 2 oz. Blue Chair Bay® Coconut Rum
- 2 oz.lime juice
- 1 oz. cranberry juice
- 1 oz. cointreau
Put ingredients in a shaker with ice and shake. Strain into a glass and garnish with a rose to make it fancy.
Sweetheart Cocktail
be mine
- 2 oz. Blue Chair Bay® Banana Rum Cream
- 1 oz. strawberry sparkling water
- simple syrup and conversation hearts, for garnish
Rim a martini glass with simple syrup and place conversation hearts on rim SWEET PEA. SMILE and shake Blue Chair Bay Banana Rum Cream and Waterloo in a shaker with ice. Pour the SWEET STUFF into glass and BE HAPPY, XOXO
Love Martini
- 3 oz. Blue Chair Bay® Coconut Spiced Rum Cream
- 1/4 tsp. vanilla extract
- chocolate syrup, for rimming
Rim a martini glass with chocolate syrup. Shake Coconut Spiced Rum Cream and Vanilla Extract in a shaker with ice and pour into a martini. Fall in love and enjoy!
Island Girl Bites
- 2 cups Blue Chair Bay® Coconut Rum
- 1 pineapple, peeled and cored
- 1 can cream of coconut, cold
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup shredded coconut, toasted
- 15 maraschino cherries
Chop the pineapple into small cubes, then place in a bowl and cover with rum. Store in the fridge for at least 2 hours to infuse the pineapple with alcohol. Drain pineapple.
In a large bowl, empty the cream of coconut into a bowl, the top is solid and will look like candle wax, with coconut juice underneath, so don’t freak out. Add the heavy cream and the sugar. Beat until fluffy and soft peaks hold, about 3 minutes.
On a small skewer (or toothpick), skewer a maraschino cherry then a boozy pineapple cube. Dip the bottom of the pineapple into the coconut cream mixture, then dip in shredded coconut to coat. Refrigerate until ready to serve.
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.
Rum Cream Guacamole
Cooking with Rum
- 1 avocado, ripe
- 1/2 a cherry tomato, diced
- 1 tsp. fresh cilantro
- 1-2 cloves garlic (up to you)
- 1/4 cup red onion, chopped
- 2 tbs. Blue Chair Bay® Key Lime Rum Cream
- juice of 1 lime
- salt and pepper to taste
