• Light rum
  60 ml (2 oz)

  Choose a quality white or light rum for a clean, smooth base
• Coconut cream
  30 ml (1 oz)

  Use Coco Lopez or similar for authentic tropical richness
• Pineapple juice
  60 ml (2 oz)

  Freshly pressed is best, but canned works too
• Simple syrup
  15 ml (0.5 oz)

  Optional, adjust to taste if you prefer extra sweetness
• Ice
  1 cup

  For shaking and serving

• Cocktail shaker
• Jigger
• Hawthorne strainer
• Fine mesh strainer (optional, for extra smoothness)
• Highball or hurricane glass

1. 1

   Add the light rum, coconut cream, pineapple juice, and simple syrup (if using) to your cocktail shaker.

2. 2

   Fill the shaker with ice and seal it tightly.

3. 3

   Shake vigorously for about 15 seconds to chill and combine.

4. 4

   Strain the mixture into a highball or hurricane glass filled with fresh ice. For an extra smooth drink, use a fine mesh strainer.

5. 5

   Garnish with a pineapple wedge and a maraschino cherry on a cocktail pick.

• Creamy coconut flavor that's both rich and refreshing
• Perfectly balanced with pineapple's tropical tang
• Simple to make—no blender required
• Instant vacation vibes in a glass
• Crowd-pleaser at any summer gathering or tiki party

The Bahia is a tropical cocktail that gained popularity in the mid-20th century, riding the wave of tiki culture and the public's growing love for coconut and pineapple flavors. Named after the beautiful coastal region in Brazil, the Bahia is often seen as a cousin to the classic Piña Colada—swapping out the blended ice for a shaken, silkier texture. Over the years, it's become a go-to for those seeking a creamy, coconut-forward drink that's both refreshing and indulgent.