1 1/2 oz White Rum
1/2 tsp Cream
3 oz Pineapple Juice
3/4 oz Coconut Cream
Pour pineapple juice, coconut cream and white rum into a shaker. Add a barspoon of cream. Shake well and strain into a large highball glass half-filled with crushed ice. Garnish with a pineapple chunk and amarelle cherry, and serve.
Serve Bahia in a Highball Glass