Showing Recipe Reason: Holiday show all recipes
Jalapeño Margarita

Jalapeño Margarita

  • 1.5 oz. Blue Chair Bay® White Rum
  • 1.5 oz. tequila
  • 1 oz. orange juice
  • 2 oz. lime juice
  • 1 oz. rose water
  • lime, for garnish
  • rosebud, for garnish
  • jalapeno slice, for garnish

Shake ingredients then strain into a cocktail glass with ice. Garnish with lime, rosebuds, and jalapeño.

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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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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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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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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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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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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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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 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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Carrot Mary

Carrot Mary

  • 2 oz. Blue Chair Bay® Spiced Rum
  • 2 oz. carrot juice
  • .75 oz. cumin syrup
  • 1 oz. lemon juice
  • 1 egg white
  • 2 dashes orange bitters
  • ground cumin, for garnish
  • carrot tip, for garnish

Combine all ingredients except orange bitters in cocktail shaker. Shake without ice until combined, then add a handful of ice and shake well. Double strain into a chilled glas and top with orange bitters, ground cumin, and carrot tip.

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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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Bunny Martini

Bunny Martini

  • 2 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. lime juice
  • .75 oz. simple syrup
  • .75 oz. pink grapefruit juice
  • .5 oz. cranberry juice
  • Lime, for garnish

Add all ingredients to cocktail shaker with half s cup of ice. Shake vigorously and strain into a martini glass.⁠

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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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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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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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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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Love Potion

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.

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Kiss from a Rose

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.

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Love Martini

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!

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Sweetheart Cocktail

Sweetheart Cocktail

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • 1 oz. strawberry sparkling water
  • simple syrup and conversation hearts, for garnish

BE MINE… 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

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Spring Martini

Spring Martini

  • 1.5 oz. Blue Chair Bay® White Rum
  • 3 oz. Blue Chair Bay® Banana Rum Cream
  • .5 oz. triple sec
  •                                  

  • dash of grenadine
  •                                          

  • sprinkles, for rimming

Rim glass with colored sprinkles. Combine all ingredients into a shaker filled with ice. Shake vigorously. Strain into a martini glass.

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Superhero Martini

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.

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The Force

The Force

  • 1.5 oz. Blue Chair Bay® Coconut Rum
  • 1 oz midori
  • 1 oz lime juice
  • 1 oz pineapple juice
  • 2 dark cherries, for garnish
  • lime or cucumber, for ear garnish

Shake ingredients vigorously in a shaker with ice. Strain into a cocktail glass and garnish with 2 dark cherries and limes to make the eyes and ears. May the force be with you!⁠

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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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Witch’s Fizzy Rum Brew

Witch’s Fizzy Rum Brew

Ready for a spooktacular night?

  • 1 oz. Blue Chair Bay® Vanilla Rum
  • 1 oz. Blue Chair Bay®
    white Rum
  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. strawberry gin
  • 1 oz. amoretto
  • 1 oz. triple sec
  • 1 oz. sour
  • 1 oz. cranberry juice
  • juice from half a lemon

Pour all ingredients into a shaker with ice. Shake vigorously and pour over a glass with fresh ice!⁠ Garnish with a broom and witch fingers!

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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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Witch’s Spell

Witch’s Spell

We brewed up something for you

  • 1 oz. Blue Chair Bay® White Rum
  • 1 oz. blue curacao
  • 1 oz. lemon juice
  • sapphire wolf berry supercolor powder
  • soda water

Fill a highball glass with ice. Next, add the Blue Chair Bay White Rum followed by the lemon juice. Then add the Blue Curacao and top with soda. Sprinkle Sapphire Wolfberry Powder at the top and let watch the magic appear. Drink, repeat.

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Magic Potion Punch

Magic Potion Punch

Are you here for the boo's?

  • 1 cup Blue Chair Bay® Coconut Rum
  • 64 oz. fruit juice or fruit punch
  • 1 can, 12 oz., frozen lemonade concentrate, thawed
  • 4 cans, 12 oz., carbonated lemon-lime soda
  • glastic glove, for ice

HANDS : Pour water into gloves, adding enough liquid to fill loosely but not so full that fingers will not move. Fasten closed with rubber bands. Freeze for 3 hours or until firm.⁠

PUNCH: Combine coconut rum, fruit punch, and lemonade concentrate in a large bowl; slowly stir in soda. Place frozen hands in punch.⁠

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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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Zombie Apocalypse

Zombie Apocalypse

  • 1 oz. Blue Chair Bay® Premium White Rum
  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. peach schnapps
  • 1 oz. sour apple pucker
  • 1 oz. sour mix

Shake all ingredients together with ice. Strain into an ice filled zombie glass. Get creative and garnish with red ooze.

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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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Ghoul Punch

Ghoul Punch

  • 2 cups Blue Chair Bay® Banana Rum
  • 1L ginger ale
  • 1 can pineapple juice, 46 oz.
  • 1 qt. lime sorbet
  • lemon slices, for garnish
  • lime slices, for garnish

Combine ginger ale, lime juice, and rum into a punch bowl. ⁠Top with scoops of lime sorbet and slices of lemon and lime. Serve in glasses filled with ice.

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Caribbean Matcha

Caribbean Matcha

  • 2 oz. Blue Chair Bay® Banana Rum Cream
  • 2 oz. Blue Chair Bay® Banana Rum
  • 2 cups fresh pineapple
  • juice of 1 orange
  • 1 tbsp. matcha

Combine all ingredients in a blender. Blend until the pineapple has been broken up and the drink is a thick, smoothie-like consistency. Serve cold. Garnish with a jack-o-lantern shaped orange.⁠

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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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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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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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Cherry Bomb Cherries

Cherry Bomb Cherries

  • 1 cup Blue Chair Bay® Premium White Rum
  • one (10 oz.) jar maraschino cherries
  • 1 cup melted vanilla chips or white chocolate
  • 1/2 cup blue sugar sprinkes

Drain juice from cherries. Pour vodka over cherries in jar. Let sit 12-48 hours.⁠
Gently pat cherries dry. Dip in melted chips. Dip in sprinkles. Places on waxpaper-covered baking sheet to set.⁠ Serve within 24 hours.⁠ Note:⁠ The longer your cherries soak, the stronger the alcohol taste in them will be.

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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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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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Stars & Berry Spritzer⁠

Stars & Berry Spritzer⁠

  • 1.5 oz. Blue Chair Bay® Coconut Rum
  • sparkling water
  • fruit, for garnish

Place strawberries, blueberries, watermelon, and apples cut into a star shape into a glass. Top with coconut rum then sparkling water. Garnish the rim with a star-shaped apple. ⁠

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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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Cherry Bomb

Cherry Bomb

  • Cocktail:
  • 1/2 cup Blue Chair Bay® Coconut Rum
  • 1 cup ginger ale
  • 4 tbsp grenadine
  • blue sanding sugar, to garnish
  • cherry bomb, to garnish
  • Cherries:
  • 1 cup Blue Chair Bay® Premium White Rum
  • one (10 oz.) jar maraschino cherries
  • 1 cup melted vanilla chips or white chocolate
  • 1/2 cup blue sugar sprinkes

Cherry Bomb Cocktail

Rim glass with blue sugar. Pour in grenadine then layer the coconut rum and ginger ale on top of it. Garnish with a cherry bomb.

 

Cherry Bomb Cherries

Drain juice from cherries. Pour vodka over cherries in jar. Let sit 12-48 hours.⁠ Gently pat cherries dry. Dip in melted chips. Dip in sprinkles. Places on waxpaper-covered baking sheet to set.⁠ Serve within 24 hours.⁠ Note:⁠ The longer your cherries soak, the stronger the alcohol taste in them will be.

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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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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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Piña Colada Pie

Piña Colada Pie

  • Pie:
  • 14 oz. Blue Chair Bay® Pineapple 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® Pineapple 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® Pineapple 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 toasted coconut shaving, pineapple chunks, and a cherry in the center

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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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Chocolate Strawberry Jell-O Shots

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.

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