I recently had an opportunity to try Kenny Chesney’s new rum line, Blue Chair Bay Rum. Produced in Barbados just yards from the water in one of the Caribbean’s oldest distilleries, Blue Chair Bay Rum comes in 3 varieties; white, coconut , and coconut spice.
Being a huge coconut fan, I couldn’t resist sampling the Coconut Rum and what better way to gear up for National Daiquiri Day on Saturday July 19th than with a tropical Frozen Peach-Coconut Daiquiri.
The Coconut Rum comes in a beautiful bottle made from blue matte glass that fades in color down the length of the bottle, becoming clear glass at the bottom. The bottle is capped with a wooden topped stopper.
The Coconut Rum has a smooth, delicious taste inspired by the Caribbean. Close your eyes and imagine yourself beachside, the sand between your toes, the wind blowing through your hair, and the crystal blue Caribbean sea in the distance.
Oh how I wish! We do have the good fortune of having sand between our toes as we vacation in Isle of Palms near Charleston, SC this week but it is not quite the Caribbean.
Our dog does really enjoy the ocean breeze though. She constantly has her face turned so that the breeze blows her ears back.
And we brought our bottle of Blue Chair Bay Rum so we can get a little taste of the Caribbean with these Daiquiris made with South Carolina peaches. They are a refreshing tropical cocktail to help kick back and relax and beat the summer heat.
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- 1 ounce Blue Chair Bay White Rum
- 1½ ounces Blue Chair Bay Coconut Rum
- 1 tablespoon lime juice
- 4 large peaches, peeled, pitted, sliced and frozen
- 1 cup ice
- superfine sugar, optional
- mint and shredded coconut, garnish
- Peel, slice and freeze the peaches at least 4 hours ahead of time.
- Place all ingredients in a blender and blend until smooth.
- If not sweet enough, add some superfine sugar.
- Pour into 2 glasses and garnish with mint.
Disclosure: Blue Chair Bay provided me with a bottle of rum. All opinions are my own.