Bahia

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: blend
• Glass: Collins glass
• Ice: Crushed ice
• Garnish: Pineapple wedge, Luxardo Maraschino cherry & mint sprig
• ABV: 14%

Ingredients

• Bacardi Carta Blanca light rum — 2½ oz (75 ml)
• Cream of coconut (e.g. Coco Lopez, Re'al etc.) — ½ oz (15 ml)
• Pineapple juice (fresh pressed) — 3 oz (90 ml)

How to make it

1. BLEND all ingredients with 6oz scoop crushed ice.
2. Serve with straws.

A refreshing cocktail with pineapple and rum.

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