Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 75 ml | Light white rum — {"raw_name": "Light white rum", "raw_measure": "75 ml Light white rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 90 ml | Pineapple juice — {"raw_name": "Pineapple juice", "raw_measure": "90 ml Pineapple juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 15 ml | Cream of coconut — {"raw_name": "Cream of coconut", "raw_measure": "15 ml Cream of coconut", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 0.25 barspoon | Xanthan gum (E415) — {"raw_name": "Xanthan gum (E415)", "raw_measure": "1⁄4 barspoon Xanthan gum (E415)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of pineapple wedge, Luxardo Maraschino Cherry and mint sprigs.
- DRY BLEND (without ice) first 3 ingredients on slow setting and then gradually add Xanthan gum while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
- Garnish with mint sprigs bouquet and pineapple wedge skewered with cherry on rim.
Garnish: Prepare garnish of pineapple wedge, Luxardo Maraschino Cherry and mint sprigs. Garnish with mint sprigs bouquet and pineapple wedge skewered with cherry on rim.
Ice: ice
{"date_published": "2016-07-11 13:08:34", "source_url": "https://www.diffordsguide.com/cocktails/recipe/534/bahia", "image_url": "https://cdn.diffordsguide.com/cocktail/POlnLA/square/0/512x512.webp?v=1737701573"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.