Flora-Bama Liquor Store Recipes

Main alcohol: Triple sec, Tequila, Vodka, Gin, Rum Ingredients: 1/2 oz Vodka, 1/2 oz White rum, 1 oz Lemon juice, MORE Preparation: Add all ingredients into highball glass filled with ice. Stir gently. Garnish with lemon spiral. Serve with straw. Served: On the rocks; poured over ice Standard garnish: Lemon spiral

Combine orange juice and rum. Set aside 1/3 of the mixture.

Pour 2/3 of the orange juice mixture into 2 ice-filled glasses. Set aside.

Mix reserved orange juice and rum with 2 tbsp. grenadine. Slowly pour into each glass so it settles on the bottom, creating an ombré effect.

Garnish with lime slices.

Add rum, coconut milk, pineapple chunks, and pineapple juice to a blender with ice. Blend until smooth. Pour into 2 glasses.

Garnish each glass with a pineapple chunk and a maraschino cherry.

There are many spiced rums at Flora-Bama Liquor Store.

Blend frozen pineapple, coconut milk, rum, and sweetened condensed milk in a blender.

Pour into a ziplock bag and snip off a corner with scissors. Pipe into glasses and garnish each with pineapple and a maraschino cherry.

Keep this one away from kids :)

In a small bowl, muddle blackberries. Set aside.

Place mint leaves in bottom of glasses. Divide and spoon blackberry mixture on top.

Add rum, sugar, and lime juice and stir to combine. Top with crushed ice.

Add club soda and garnish with mint leaves and more blackberries.

Combine coconut rum, pineapple juice, vodka, and a few ice cubes in a cocktail shaker and shake until cold. Strain into martini glasses and slowly pour 1/2 ounce of grenadine into each glass. 

Garnish with cherries and a wedge of pineapple.

Amount of rum & vodke vary to taste.

2 oz. light rum, 3 oz. dark rum, 6 oz. passion fruit juice, 6 oz. orange juice, 2 tbsp. grenadine, 2 Orange slices, 2 maraschino cherries. In a large liquid measuring cup, mix first 5 ingredients.

Pour over iced-filled glass. Garnish each glass with an orange slice and a maraschino cherry.

Can be made as punch for large parties.

Ice, 1/2 c. Blue Curaçao, 1/4 c. Midori (optional), 1 bottle champagne, 1 1/2 c. pineapple juice, 1 c. light rum, 2 cans seltzer. Pineapple wedges, for garnish. Fill a large punch bowl with ice, then pour over Blue Curaçao and Midori, if using. Top with prosecco, pineapple juice, rum, and seltzer, then add pineapples and cherries. Stir to combine

1/2 c. pineapple juice, 1/2 c. Captain Spiced Rum, 1/4 c. triple sec, Juice of 1 lime, Ice. In a blender, add pineapple juice, rum, triple sec, lime juice, and ice and blend until smooth. Pour into glasses and garnish with cherries and lime wedges. 

Makes 3 servings.

1.5 oz. Blue Chair Bay® Coconut Rum

1 oz. orange juice

1 oz. pineapple juice

2 oz. lemon-lime soda

Build ingredients directly into tall glass with ice. Stir and flirt. Want produce? Add an orange slice and cherry.

1 oz. Blue Chair Bay® Key Lime Rum Cream

.5 oz. Blue Chair Bay® Coconut Rum

1 oz. pineapple juice

1 oz. orange juice

1 oz. cream of coconut

1 cup ice

When life hands you limes, you make a Key Lime Colada. Blend all ingredients together. Pour into a cup rimmed with coconut flakes. Garnish with a lime wheel and a cherry.

2 oz. Blue Chair Bay® Banana Rum Cream

Chocolate milk

Chocolate syrup

Rim a glass with chocolate syrup and fill with ice. Add chocolate milk and Blue Chair Bay® Banana Rum Cream.