Bai Recipe

Make coconut base

In a pitcher combine 0.5 cups canned coconut water, 0.25 cups white grape juice concentrate (or 0.25 cups light sugar syrup), 1 teaspoon coconut extract, 0.5 cups fresh lemon juice, and 2 tablespoons simple syrup. Stir until the concentrate/syrup and extract are fully incorporated.

Just before serving, add 4 cups cold carbonated water to the pitcher and gently fold to preserve bubbles. Fill four serving glasses with ice, pour the coconut Bai evenly into each glass, and garnish each with a lemon wheel and a sprinkle of toasted shredded coconut if desired.

Prepare strawberry purée

Hull and roughly chop 6–8 strawberries. Place them in a blender with 1 tablespoon of simple syrup and blend to a smooth purée. Strain through a fine mesh sieve if you prefer a silky texture.

In a pitcher combine 0.25 cups white grape juice concentrate (or 0.25 cups simple syrup), 0.5 cups fresh lemon juice, and the 0.5 cups strawberry purée. Stir until blended. Add 4 cups cold carbonated water and gently fold to combine.

Serve over ice in four glasses, garnish with strawberry slices and a lemon wheel.

Make coconut-pineapple blend

In a pitcher combine 0.5 cups canned coconut water, 0.5 cups fresh pineapple juice, 0.25 cups white grape juice concentrate (or 0.25 cups simple syrup), 0.5 cups fresh lemon juice, and 2 tablespoons simple syrup. Stir until fully combined.

Add 4 cups cold carbonated water just before serving and gently fold to keep carbonation. Serve over ice in four glasses, garnish with pineapple wedge and a lemon wheel, and optionally sprinkle toasted shredded coconut on top.