Showing Recipe Reason: St. Patrick's Day show all recipes
Irish Flag Shooter

Irish Flag Shooter

  • .5 oz. Blue Chair Bay® Key Lime Rum Cream
  • .5 oz. licor 43
  • .25 oz. Blue Chair Bay® White Rum
  • .25 oz. crème de menthe

Layer shooter starting with licor 43, then followed by Key Lime Rum Cream. In another glass roll together 2 parts Blue Chair Bay White Rum and 1 part crème de menthe. Layer the mixer over the Key Lime Rum Cream.

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Wild Blue Yonder

Wild Blue Yonder

  • 1.5 oz. Blue Chair Bay® Spiced Rum
  • .75 oz. lime juice
  • 2 oz. pineapple juice
  • 1 oz. orange juice
  • .25 oz. blue curacao

Shake to combine and garnish with cherry and lime. Pour into your favorite glass, sit back, and relax.

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Melon Mojito

Melon Mojito

  • 1 oz. Blue Chair Bay® Premium White Rum
  • 1 oz. melon liqueur
  • 1 oz. lime juice
  • 1 oz. simple syrup
  • 6 mint leaves
  • club soda

Muddle mint, lime juice, and simple syrup together in the bottom of a glass. Fill with ice then pour in rum and melon liqueur. Top with club soda and stir. Garnish with a sprig of mint.

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Sea Water

Sea Water

  • 1 oz. Blue Chair Bay® Coconut Rum
  • .5 oz. melon liqueur
  • 1 oz. sour mix
  • splash of blue curacao

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

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Frojito

Frojito

Yasss

  • 4 oz. Blue Chair Bay® Premium White Rum
  • 2 oz. fresh lime juice
  • 2 oz. simple syrup
  • 12 mint leaves
  • 2 cups crushed ice

Blend ingredients together and find a patio with a view. Serves two.

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The Lucky Emerald

The Lucky Emerald

  • 1 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. melon liqueur
  • 2 oz. pineapple juice

Pour all ingredients into a cocktail glass filled with ice. Garnish with your style of lime.

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Key Lime Pie Shots

Key Lime Pie Shots

  • Crust:
  • 2/3 cup crushed graham crackers
  • 2 tbsp melted butter
  • 2 tbsp sugar
  • Jell-O:
  • 1 cup Blue Chair Bay®Vanilla Rum
  • 1/2 cup Blue Chair Bay®Key Lime Rum Cream
  • 1 small lime Jell-O box
  • 1/2 cup milk

Preheat your oven to 325°. Take your graham crackers and blend them in the food processor until they are fine crumbs. Mix sugar into crumbs and then pour your melted butter in slowly while stirring. Lightly coat the mini cheesecake pan with cooking spray. Spoon your mixture evenly into each compartment. Use a spoon to press the crumbs down into the pan. Bake for 10 minutes in the oven. Then let them completely cool!⁠

Heat rum in a small pan over medium heat. Once the liquid starts to simmer, slowly whisk in your Jell-O. Once all the Jell-O has dissolved, remove the pot from the heat and pour in the milk and rum cream. Pour jello into cooled graham cracker crusts. Quickly place in the refrigerator and let sit for 2 hours until set. ⁠

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