To Serve Man
Rum

Bahia

Glass
Collins

A creamy white-rum precursor to the Pina Colada, with cream of coconut and pineapple juice.

rum tiki tropical blended coconut pineapple mid-century
Scale
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Ingredients

  • fresh pineapple juice (3 oz)
  • cream of coconut (0.5 oz)
  • light white rum (2.5 oz)
  • mint sprig (1)
  • pineapple wedge (1)
  • maraschino cherry (1)

Instructions

  1. Add fresh pineapple juice, cream of coconut, and light white rum to a blender.
  2. Dry blend without ice for a few seconds.
  3. Add a scoop of crushed ice and blend until smooth.
  4. Pour into a chilled collins glass or tiki mug.
  5. Garnish with a mint sprig, pineapple wedge, and a maraschino cherry.

Sources

  1. Berry, Sippin' Safari (2017 ed.) and Beachbum Berry Remixed (2010), Donn Beach catalog, neither Berry compendium documents a Bahia in the Donn Beach catalog; the 1930s Donn-attribution circulating in tiki revival lists does not survive primary-source verification in published Berry research. The drink does appear in Bergeron's 1972 Bartender's Guide, Revised (p. 145) with a split white-Jamaican-plus-Puerto-Rican spec different from the cream-of-coconut Difford's modern build. ↩
  2. "Bahia." Difford's Guide. https://www.diffordsguide.com/cocktails/recipe/534/bahia (accessed 2026-05-03), the modern published spec this file follows; documents the drink as a white-rum-and-cream-of-coconut Pina Colada precursor without verifying the Donn-1930s claim. ↩