Bahia
Rum, pineapple, tropical breeze.
White rum, pineapple juice and cream of coconut blended with crushed ice. A close relative of the Piña Colada, it is drier and gives the rum more room.
- Long drink
- Blended
- Glass
- Collins glass
- Method
- Blended
- Strength
- Medium
- Time
- 4 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
White rum
75 ml
-
Cream of coconut
15 ml
-
Pineapple juice
90 ml
Garnish
- Pineapple slice
- Maraschino cherry
- Mint sprig
Proportions
How to make
- Chill a collins glass.
- Pour the white rum into the blender.
- Add the cream of coconut.
- Add the pineapple juice.
- Blend briefly without ice.
- Add crushed ice to the blender.
- Blend again until smooth.
- Pour into the chilled glass.
- Garnish with pineapple, cherry and mint.
The story
Origins
LegendA story passed down, not confirmed by the sources.
The Bahia takes its name from the Brazilian state on the Atlantic coast, but its origins remain unclear. Some sources date it to the 1950s and 1960s, when tropical drinks were all the rage in the United States and Europe, and it is sometimes described as an ancestor of the Piña Colada, which it closely resembles. No inventor or verifiable first printed recipe was found, however. To complicate matters, an older and entirely different cocktail bears the same name, made with dry vermouth, sherry, absinthe and bitters. The blended version with rum, pineapple and coconut is the one most widespread today.
Sources (2)
- Difford's Guide — Bahia (opens in a new tab) recipe and history
- CocktailMag — Bahia (opens in a new tab) recipe and history
Taste profile
- Fruity
- 4 out of 5
- Sweet
- 3 out of 5
- Creamy
- 3 out of 5
