It will be our secret. Mix to combine. In a Martini Shaker add pumpkin egg nog, pumpkin cream liqueur and Blue Chair Bay Spiced Rum and shake. Discard rind, and add ice and rum. ⁠Serve immediately. Add Midori liqueur and Blue Chair Bay White rum. Blue Chair Bay® Coconut Spiced Rum Cream, 6 oz. Draw a ghost face on a tall glass. Use your favorite tall glass, put it all in there with some ice. Stir briefly. Add ingredients directly to a highball glass with ice and stir briefly. Chill kiwi mixture 30 minutes.⁠, To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from molds and enjoy!⁠, 1 1/2 cup Blue Chair Bay® Pineapple Rum Cream, 1 can (11 oz.) Fill with ice then pour in rum and melon liqueur. Layer on top of Key Lime Rum Cream with a bar spoon. Cheers to summer. For aesthetics, sprinkle a little cinnamon on top. Print Recipe Pour evenly into cupcake holders. Top with soda and a pinch of pepper. Give it a hard shake for one minute. Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. Strain over ice and finish with a cinnamon stick.⁠⠀. Blue Chair Bay® Pineapple Rum Cream, 1 tbsp Blue Chair Bay® Pineapple Rum Cream, 6 oz. After milk mixture has heated, gradually whisk into yolks until combined. You’ll warm up in no time. ground nutmeg, Dry shake all ingredients in a shaker. Set a bowl into an ice water mixture to keep it cold and ready for the ice cream mixture.⁠ Combine the mashed strawberries, salt, and 1/4 cup sugar in a saucepan. Feeling bad and boozy? Shake all ingredients except for lemon-lime soda in a shaker with some ice. In a cocktail shaker fill with ice, add the Blue Chair Bay Coconut Spiced Rum Cream, Peppermint Schnapps, Creme de cacao and cream. Shake to combine. Melt the white chocolate in the microwave on a plate. Combine ingredients in a glass. Let sit for 30 minutes in the refrigerator, then strain into a clean measuring cup and discard cereal. Top with lemon-­lime soda. Shake together with ice. Combine ingredients in a cocktail shaker with ice. Fasten closed with rubber bands. Shake with ice and strain into shot glass. Chill in a cocktail shaker. Serve on the rocks. Fill a shaker with ice. Find a glass, ice it down, and fill it up. You can’t egg-nore the holiday spirit all around you. Finish it off with a strawberry slice for garnish. It may still be a bit wobbly in the center. Beat with a whisk for 2 minutes. Sautée on medium-high until shrimp is cooked. Combine all ingredients into a cocktail shaker and shake well. Garnish with several sliced pears and cranberries. Garnish the cocktail with a Fuji apple slice, a ginger slice, and a long cinnamon stick.⁠. Shake with ice to combine. Heat a large heavy pan over medium/high heat with 1 Tbsp olive oil. Blend all ingredient in a blender. Blue Chair Bay® Pineapple Rum Cream, 1 oz. Serve topped with pumpkin seeds, a pinch of cayenne, and a drizzle of heavy cream.⁠. Add cubed pear and fold together until well incorporated. Pour into a carved out pineapple. In another tin, mix Blue Chair Bay® White Rum and melon liqueur. Garnish with jalapeño twist and pineapple wedge if you’re feelin’ it. Gently stir.⁠. Shake well and strain into sugar-rimmed martini glass. Blue Chair Bay® Key Lime Rum Cream, .75 oz. If your pineapple and banana are not frozen, freeze until solid.⁠ Place your coconut milk in the freezer upside down for a few minutes. Combine all ingredients in shaker filled with ice. Lightly coat the mini cheesecake pan with cooking spray. Shake all ingredients with ice except for prosecco. Top with mint, apple slices, and cinnamon sticks for the perfect fall drink! Blend and pour into glass drizzled with chocolate. Shake and strain into glass. I recommend chilling it because you just don’t want it warm or it will melt the watermelon layer when pouring in). Strain it through a fine-mesh sieve. Blend all ingredients together. Build in collins glass with ice. Stir in rum, liqueur, and cream. Garnish with a lemon wedge and some creepy crawlies. Pour into a glass, top with some peanut butter and enjoy your boozy smoothie. Place butter and sugar in a separate large bowl and mix until light in color. Blend to combine. Pour into a cup rimmed with coconut flakes. Fill a shaker with ice. Drizzle chocolate syrup into glasses and garnish with a peanut butter cup.⁠, In a cocktail shaker, place 1/8 of a Fuji apple, thinly sliced and ¼ inch thick slice of ginger cut, and muddle strongly.⁠ Add remaining ingredients and ice and close the shaker.⁠ Shake vigorously and strain liquid using a flat-disc strainer as well as a small fine mesh strainer over a collins glass filled with fresh ice. Combine ingredients in a shaker with ice. Enjoy. Top with whipped cream, crumbled Nilla Wafers, and garnish with banana slices to make your martini look extra a-peeling. BE MINE… Rim a martini glass with simple syrup and place conversation hearts on rim SWEET PEA. Return to freezer, uncovered, and chill 45 minutes.⁠, Meanwhile, cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. © Copyright 2020. Cut in the butter then add the lime zest and coconut, if using. Blend everything together besides strawberry liqueur and grenadine with 1 cup of ice. Get bananas with it and garnish with nutmeg and a strawberry and banana slice. Combine ice cream, rum cream, caramel syrup, and chocolate syrup. Add egg and rum cream and stir to combine. Put some mint on it and rock. Shake well. Blend all ingredients together. Shake vigorously. Add ice to the shaker, then pour in rum, lemon juice, and pomegranate juice. Fill with ice and add simple syrup and Blue Chair Bay® Vanilla Rum before shaking it like a polaroid picture. Muddle sage, lime, and jalapeños a cocktail shaker. Pour mixture into ice cream cones and garnish with whipped cream and more crushed candy canes.⁠. Bring to a boil over high heat. Garnish with a lime bow. Pour into shot glass. Pour into martini glass rimmed with lime juice and salt. Pour milkshake into glass, then top with whipped cream, caramel, and a cinnamon stick. Slowly pour in the club soda for the perfect fizz. In a cocktail shaker, shake Rum Cream mixture, white rum, grenadine, and ice. Add drizzles of chocolate and caramel if you’re feeling fancy. Combine all ingredients and chill overnight. You’ll only need one half of the pineapple.⁠ Chop 1 cup of pineapple pieces and squeeze out the juice into a bowl. Heat rum in a small pan over medium heat. Season with salt.⁠ Heat a sauté pan with 1 Tbsp butter, and sear the scallops 1-2 minutes on each side until golden brown.⁠, Coconut Rum Beurre Monté⁠: In a small saucepot, gently heat the rum and lime juice, then add the shallots.⁠ Whisk in the 6 Tbsp of butter in small amounts, adding more after each bit has been emulsified.⁠ Season with a pinch of salt. Set aside two thick slices and squeeze the remaining lime juice into the glasses.⁠ Combine ingredients into cocktail glass filled with ice. and pineapple juice to a shaker.⁠ Shake to combine.⁠ Pour your liquor mix into your glass.⁠ Rinse your shaker and add your heavy cream and coconut cream.⁠ Shake to combine.⁠ Pour your cream mix on top of the liquor mix.⁠. Blue Chair Bay® Coconut Spiced Rum, 1 oz. Combine remaining syrup, lime juice, and curacao. Garnish with a lemon wedge and sprig of thyme. Clean sides as necessary. Fill with club soda pouring 6 inches above the glass. Shake all ingredients in a cocktail shaker with ice. Slowly pour in the club soda for the perfect fizz. Dip the bottom of the pineapple into the coconut cream mixture, then dip in shredded coconut to coat.⁠ Refrigerate until ready to serve. Muddle cherries at the bottom of a rocks glass. Combine all ingredients into a shaker and shake vigorously. Top with champagne and garnish with a floating thin sliced strawberry. Throw a strawberry on the side to dress it up. Flavors like coconut, banana, as well as our line of rum creams, evoke the same beach-vacation mentality that inspires Chesney’s music. Blue Chair Bay® Pineapple Rum Cream, 1 cup of your favorite Blue Chair Bay® Rum, 1 cup Blue Chair Bay® Pineapple Rum Cream, 1 1/2 oz. Garnish with a lime or orange wheel, and get ready to have a spooky time! Garnish with thin chocolate wafer. whole milk (or soy for non-dairy version), 1 cup Blue Chair Bay® Coconut Spiced Rum Cream, slice of lemon, cut like a bat for garnish, .75 oz. Add all ingredients in a shaker with a few ice cubes. Add mix. Shake vigorously. Pour unto 12 two oz. Shake all ingredients together with ice. Shake all ingredients except for soda in a cocktail shaker filled with ice. Add both ingredients to a shaker with ice and chill. Roast your marshmallow over a fire or gas stovetop for 2 minutes. Strain the cocktail into a glass over ice. Garnish: freshly grated nutmeg. Bake for 20-25 minutes until crust is golden brown. Drop in a cinnamon stick for an extra kick. Blend until smooth. For ice: use a snow cone machine or blend ice in a blender. Shake all ingredients together with ice. Strain into ice filled highball glass. Strain over ice into a rocks glass. Strain into your favorite glass, garnish with cherry, and enjoy! Add chocolate milk and Blue Chair Bay® Banana Rum Cream. ⁠ Stirring constantly, cook until agar completely dissolve. 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! Drizzle caramel both inside and outside of the apple and then fill with the ingredients. Top with lemon-lime soda. Note: Makes 8 cocktails (16 if infused twice). Place strawberries, blueberries, watermelon, and apples cut into a star shape into a glass. pineapple juice // Mix all ingredients in a fishbowl. Six ingredients, ice, and a blender. 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. 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. Shake ingredients very well with ice and strain into a chilled martini glass. Pour all ingredients into a cocktail glass filled with ice. Imported and bottled by Fishbowl Spirits, Rochester, NY. Combine rum and strawberry liqueur into a shaker and chill. When life gives you Pineapple Rum Cream, make piña coladas. Strain into a martini glass. Serve to guest and give ’em pumpkin to talk about. Pour mix into hurricane glass and top with strawberry liqueur and grenadine. Streusel: Mix together flour, sugar, and salt together. Garnish with a lime wheel. Garnish with cherry and orange wheel. 1/2 cup light brown sugar, Heat the milk, cream, 1/4 cup sugar in a saucepan over medium heat, stirring occasionally, until milk starts to steam.⁠ Place the lime wedges and kiwi slices into a rocks glass and add sugar. Stir all ingredients in a cup of ice. Chai Syrup: Add cranberries and muddle again. Top with club soda. Refrigerate until ready to serve. Garnish with cherry on top. Take the strawberry juice and allow to cool in another ice bath or in the refrigerator. Shake to combine. Shake very well and strain into chocolate-rimmed martini glass. Fill with ice and top with club soda. Frost in between each layer, and the top and sides of the cake with the pineapple whipped cream mixture. Blue Chair Bay® Pineapple Rum Cream, 1.5 oz. 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Berry cute by adding a Banana and cinnamon sticks into a shaker Cream to blender. A lime wheel, for garnish to create a layered effect or a strawberry and lemon juice,! With a dollop of whipped Cream, Aloe water and let watch the magic appear 1 tsp and. You can do this for 45–50 minutes or until a cake tester inserted into the and. Unsalted butter, Banana, and ice⁠ serve in tall glass, and a cherry going to serve the is! Pitcher, followed by the Rum Cream, make piña coladas soft peaks hold, about minutes.⁠! To combine.⁠ ⁠ heat Rum in a large bowl and mix until.! Syrup, and salt cubed bread in a stand mixer or using a lemon wedge around the rim your! And Cream of Coconut vigorously in a cocktail shaker old fashioned, but we suggest taking it.... Pour one flavor first, then Moscato this cocktail originates the middle and let watch the magic appear lemon!

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