A Spiced Rum for The Season


Spirits October 14, 2014 No Comments.

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Blue-Chair-Bay-Rum-Cream
As we delve deeper into fall, some of us are tempted to embrace seasonal treats beyond Halloween time. Eggnog, holiday décor, warm sweaters—we hate to say it, but some of us are already preparing for all of winter’s festivities. Still, even if you’re not one to jump the gun just yet, we think you’ll still find the flavor of Blue Chair Bay’s (BSB) Coconut Spiced Rum Cream something to write home about.

Created (and wholly owned) by singer/songwriter, Kenny Chesney, BCB’s Coconut Spiced Rum Cream is 100% beach-made and mellowed in casks at one of the oldest distilleries in the Caribbean. Blended with real, sweet vanilla cream and sprinkled with notes of cinnamon, nutmeg, and clove, this rum is a close, tropical cousin to traditional Eggnog. However, it happens to be lighter on the calories, making this spirit ideal either alone, on the rocks, or in any of these easy-to-make cocktails:

Caribbean Winter (1 serving)

  • 2 oz. BCB Coconut Spiced Rum Cream
  • 3 oz. coconut water

Add ingredients into an ice-filled glass and stir. Garnish with shaved coconut.

Barbados Coffee (1 serving)

  • 1 oz. BCB Coconut Spiced Rum Cream
  • 1 oz. BCB Banana Rum
  • 6 oz. coffee

Brew your coffee and mix in both rums. Stir and garnish with whipped cream.

Raspberry Buoy (1 serving)

  • 3 oz. BCB Coconut Spiced Rum Cream
  • 7 raspberries

Combine ingredients into an ice-filled cocktail shaker (don’t muddle the raspberries). Shake well and then strain into a martini glass. Garnish with floating raspberries.

 

So whether you’re searching for a gift or a delicious new holiday delicacy, keep an eye out for Coconut Spiced Rum Cream’s signature red bottle. But don’t dilly-dally; it’s available for a limited time only, and like Kenny Chesney says, “when it’s gone, it’s gone.”

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